Food writer, stylist and Bite contributor Kathy Paterson says if she could eat anywhere in the world, it would be right here in New Zealand. "We have incredibly talented and dedicated producers of fresh food." The author of two cookbooks, Kathy is also President of Food Writers New Zealand. She describes her cooking style as fresh and approachable.
What’s the best thing about spring and summer food?
Tomatoes – I always have a big bowl of tomatoes on the kitchen table ready for eating. I grow a few in the garden and buy the rest. I generally buy large tomatoes and leave them to completely ripen (at least two weeks), before using them. Tomatoes are my go-to ingredient – they are great raw, cooked and bottled. They add taste, texture, colour and interest to a plate of food in my view.
What are you excited about food-wise now.
I’m inspired by Kaibosh and their substainable food waste story, which was taken to the next level at our Food Writers Conference this year. Our Friday lunch, All Taste, No Waste was prepared by Sheperd Elliot from Wellington’s Ti Kouka Café. Did you know after a jug of milk has been frothed for your coffee there is always a little left in the bottom of the jug. After an hour of making coffee at Ti Kouka, the leftover milk, when combined, measures about four litres. Sheperd turned this leftover milk into a simply delicious custard to accompany a bread and butter pudding for our lunch.
And how about, broccoli stalk salad with chipotle and preserved lemon – sublime!
As far as trends go, I still like the trend of shared plates. The informality appeals to me and I like the idea of others at the table choosing a dish, that you may not have chosen yourself, that turns out to be a real winner.
What's keeping you busy now?
I have been President of Food Writers New Zealand for one year. It has been a busy one with us releasing our new-look, bi-monthly, E-Newsletter, Digest, and a completely revamped website.
Tell us about a particularly memorable meal you enjoyed
In May I was one of 25 very lucky people to be at a collaborative dinner at Roots Restaurant in Lyttelton. Matt Lambert (Musket Room, New York) and Giulio Sturla (chef/co-owner Roots Restaurant) cooked up a storm. The eight-course degustation with matching wines (mostly from Waipara) showcased local fresh produce. Most of the vegetables and herbs were from Roots' own garden so you couldn’t get any fresher. My favourite dish was the blackfoot paua with cauliflower, pork, garlic and kale. On November 2 we are flying back to Christchurch for their next collaboration dinner “The South Cook Up”.
Can't wait for...
We are getting ready for Restaurant Noma – Australia which opens for 10 weeks in 2016, from January 26 until April, 2.
Lastly, what's in the third drawer down in your kitchen?
Strewn between old shopping bags I have potatoes stored in sacking bags. I’m trying to keep them in the dark!
