What are we cooking in 2010?
Posted: 26/01/2010 5:56:06 p.m.
Well I must say, thus far, my Christmas and New Year has been celebrated with my first month of holidays since I was Head Chef at Paramount Restaurant some 10 years ago! And with only one mornings dusting of rain for the last 2 and half months, it has been hot and very dry – the farms are looking like the outback of Australia up here in the far north.
I have had the opportunity to trial some amazing lodge USA cast iron cookware from Peter Gower that would seriously knock someone out. I have fallen in love with the pizza skillet which I have made a giant kumara, potato and apple rosti; ricotta hotcakes with grilled peaches and piako yoghurt and crispened my pork belly for a crunchy salad last Boxing Day. I highly recommend the wok, it is very similar to the one we use on Food TV where it holds its heat and a stir fry was sizzled together in minutes on a butane burner on a deck in Tapeka point, Russell in the New Year.
Ahead of us is the NZ production of Masterchef screening 3rd February which depending on the type of personalities they have selected through auditions should give us a real insight into how NZ has progressed with soaking up the Foodie messages that have covered our screens; hit the newsstands and been nationally demonstrated. The BIG question fired at me during the holidays, was, will the demeanour of judges Simon, Ross and Ray be downplayed and more realistic than the Australian frianchise? It seems many here in NZ still like the UK version although Michel Roux Jr eyes look a lot like the headlights on my mini cooper . . .
The new exciting program of Hotel SOS should hit TV2 around April this year, with a crew of us trouble shooting and stabilising hospitality establishments so they can survive and compete in these trying global times. I have had fun being involved with this and it will be ‘a must view’ when it screens.
Another subject, one I request to have comment on, is, foods we have been forced to eat when young and have no desire to consume in our adulthood. Foods or dishes that are just about extinct that you wished were brought back for the new generations to enjoy or dishes you wish never came about or perhaps you feel have been overworked. Your thoughts and memories please.
Remember, my weekly food column in Detours, Herald on Sunday, the recipes are uploaded each week to this website – give them ago. Report in at the end of the month with more goss