Tuesday 18th March and it was a tense morning in the kitchen at The Foodstore. This was it, the final cook off for the Ora King Chef Bursary competition. The competition was designed to offer an up and coming NZ chef a $10,000 travel bursary to travel to the culinary destination of their choice. The trip would…[Read more]
A Taste of New Zealand in NYC
Recipe for showcasing the best New Zealand fare to savvy New Yorkers: Find a great Kiwi chef – Matt Lambert certainly fits the bill. Location – well it would have to be Matt’s outstanding Michelin star restaurant, The Musket Room in Nolita. Who to invite – hmm… influential New York City food and wine professionals…[Read more]
Huxtabook Launch – Sydney
The venue for our Melbourne launch of Huxtabook was obvious – our very own Huxtable – but we still had to decide who to approach as hosts for our book launch in Sydney. I decided to ask my good friends Mike, Jemma & Berri at Pinbone. They were thrilled to have us come up and take…[Read more]
Jeff ’s Pepper Cured Ōra King Salmon with Edamame Bean Puree and Cucumber Pickle
Jeff cooked this wonderful dish for us as part of the Menu Development Day at The Foodstore in February. His recipe is replicated below. Salmon Cure 150ml mirin 150ml rice wine vinegar 100ml soy sauce 2 tsp pink peppercorns 2 tsp sichuan peppercorns 1 red chilli split in half 2 tsp toasted sesame oil 1…[Read more]
Sunil’s Cured Ōra King Salmon with Coriander Namjin and Noodle Salad
Sunil Kassote devised this characterful dish for the Menu Development Day at The Foodstore in February: Cure Zest of 5 lemons 150g salt 300g sugar 50g dill Method: mix all the above ingredients. Put half the mixture on the bottom of a tray. Lay the salmon skin side down and cover with remaining curing mixture.…[Read more]