Home-Grown
Growing up in New Zealand, food was pretty basic. The family meals where meat and three veg and eating out was a limited experience. I mean don’t get me wrong the good old steak and cheese pie, marmite on toasted Vogles (a holey sourdough sliced bread) or whatties canned spaghetti pizza will always have a place in my heart.
But how has food evolved down here in this quiet corner of the world?
The food here is exciting now, culinary innovation and influences from neighbouring countries and its cultural diversity, married with world class produce have put New Zealand food on the world map as a gourmet experience.
Kiwi cuisine has evolved and now takes centre stage in the fusion spotlight. Pacific rim style food emerged from immigration bringing with it a lot of Asian flavours.
Kiwis are also known for being very in touch with the land, we are big hunter gathers collecting rich seafood from its clean surrounding waters, hunting birds and collecting herbs.
Us kiwi contemporary chefs are now using uniquely New Zealand ingredients and flavours that are recognised over the world; Kiwi fruit, green lipped mussels, pavlova, Paua, hokey-pokey ice cream to create innovative style cuisine that has people talking about.
So, I continue my journey to capture the essence of what food is down here now. Utilising local ingredients, showcasing techniques and food preparation methods from my experiences around the world.
The food here is now a world class culinary experience!
