DEAR MRS SALISBURY…
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.
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).
SNAPPER WITH LIME, SOY AND CUCUMBER