Now sum­mer’s of­fi­cially here, quick dishes are the or­der of the day. And if they don’t need to be cooked at all, that’s even bet­ter.

Sunday Star-Times - Sunday Magazine - - SEX ADVICE, ROBYN SALISBURY -

such a snob that I won’t have a short black just wher­ever.

We’ve lived in Auck­land for 12 years, and ev­ery year at Christ­mas we’ve packed up and gone home. This year ev­ery­one’s com­ing to us, which is gold. It feels re­ally good. For the kids to have a Christ­mas in their own home is pretty nice.

I’m a Welling­to­nian through and through and I will end up back there be­cause that’s ul­ti­mately where my heart is. As fam­ily get older there will be a need to get back even­tu­ally, but in Auck­land there’s just so much more to do, and there are so many more di­rec­tions you can go.

Al Brown has a jovial and jokey pub­lic pro­file, but in the kitchen he’s hard­core. He ab­so­lutely beat me up, not phys­i­cally, but to get food to taste its best. When you’ve got some­one over your shoul­der force­fully hoe­ing into you about the fun­da­men­tals of good eats, you learn. I took it on board re­ally quickly. I’m very proud of the work I did at Lo­gan Brown. It’s still a very spe­cial restau­rant to me. We did amaz­ing things.

I thought when I was done at Clooney that I was done with the in­dus­try. I was re­ally burnt out and re­ally un­happy. I had a huge box of awards and a big pro­file, but I thought I was done, then I dis­cov­ered this prop­erty [The Hunt­ing Lodge].

Now I have the space to cre­ate on a dif­fer­ent level. It’s a lot more heart­felt, more mean­ing­ful and more real.

400g fresh snap­per 1 tsp palm sugar

Two slack boy recipes for what (I hope) will be the start of the golden weather. I don’t like to fuss too much in the kitchen when out­side beck­ons (I write this col­umn two weeks in ad­vance, so I apol­o­gise if it’s still mis­er­able).


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