What’s your favourite meal to cook when you are at home?
A marinated, rolled lamb leg cooked right on top of a potato gratin – everything cooks together, the juices soak into the potatoes, and it all comes out incredible. I finish it off with a punchy salsa verde loaded with capers and anchovy. Simple, but unbeatable.
What’s a hidden spot/place in Hawke’s Bay that’s undiscovered?
Total Food Equipment – for anything kitchen-related in Hawke’s Bay, it’s a goldmine. And the fried chilli momos from Taj Spice in Hastings are incredible.
If you could invite anyone famous to come to dinner, who would that be and why?
Jim Carrey – I’d like to say mostly so my kids could meet him, they’d lose their minds, but I am also a huge fan.
What’s the most underrated vegetable?
I would say fennel. Caramelise it and cook it with orange juice and lots of black pepper, it pairs with just about anything. You can pair it with savoury or sweet dishes, also candied, it’s great with cheese. We’ve also got some incredible bronze fennel in our Craggy Range gardens – it’s really delicious in salads and as a tasty garnish.
If it were your last meal, what would be on the menu?
I do love a classic, I’m all for the simplicity and good seasoning. I’d start with a really good prawn cocktail and an egg sandwich with loads of mayo. Then, a killer cheeseburger with great pickles, and fries. For dessert, a perfectly wobbly lemon tart and maybe, just maybe, another cheeseburger to finish me off.
