What’s cooking: Braedyn Birss

Braedyn Birss is inspired by Antonio Carluccio. Picture / Carolyn Robertson

Chefaedyn Birss gained much of his food knowledge from Italian chef and writer Antonio Carluccio. The concept for his Ponsonby Rd and Birkenhead delicatessens, Flavour, was inspired by Carluccio's in Covent Garden, where Birss worked in the 1990s.

What was the first thing you cooked as a child?

I remember asking mum how to cook packet risotto - quite a challenge when you are 10.

What do you eat for breakfast?

I'm a muesli and fresh fruit fan.

Who is your inspiration?

Chef Francis Delia for teaching me the basics, Richard Genn for his experience and technical ability and Antonio Carluccio for giving me a real passion for food.

What is your favourite dish and drink?

I find it hard to go past a good Pad Thai. If I'm exercising and on the go I love a Red Bull, or if I'm relaxing a Stella Artois or a good full-bodied chardonnay (Church Rd or Clearview).

What is your favourite restaurant?

I mainly go to ethnic restaurants, as I enjoy foods that I generally wouldn't cook myself. I love Thai (Erawan on Jervois Rd) and I often go to Rikka in Newmarket and Wasabi in Takapuna.

Your favourite bar?

I don't go to bars as much as I used to ... Soul or the Foxes Ale house always seem to have a great atmosphere. Or I'll pop down the road to the local Paddington.

What is your idea of the perfect meal?

I enjoy the five to seven-course experience but seldom treat myself to that. One day I was with friends in Tuscany and we sat outside on a balcony that overlooked Florence. My friend Andrea knew the chef, who just kept sending plate after plate of simple, yet perfectly executed dishes. That was probably the most memorable eating experience I have had. These days I enjoy the clean pure taste of fresh sashimi and sushi at Japanese restaurants. Or a good curry up at Oh Calcutta.

What do you always have in your fridge and kitchen cupboard?

In the fridge, good chutneys, beer and wine, and in the pantry good olive oil. I usually shop each day for the evening meal.

Do you ever eat convenience food?

Yes, I'm a sucker for it. I'm too embarrassed to tell you exactly what.

What do you eat when you can't be bothered to cook?

Microwaved pre-prepared curries (Aashiyana brand).

What do you think is the most overused ingredient?

Extra virgin olive oil in cooking.

What are your three favourite ingredients?

Eye fillet, fresh tuna and wild mushrooms.

What is your favourite cookbook?

The French Laundry or Charlie Trotter's book.

Do you have a cooking tip?

Spend more time shopping for good products and less time mucking around with them. Use fresh and use often, and have fun.

What interest outside of hospitality would customers be surprised to know you love?

I've been part of the senior New Zealand karate team since 1990. I've fought in six world championships and came fifth in 1998. I have been 13 times New Zealand Champion and I'm training for the second Commonwealth Karate Championships to be held in Wellington in August.

What would you most want to do if you were not in your present job?

A karate instructor.