Claim to fame?
Co-presenter of TV series Hunger for the Wild and my new show, Coasters, due to be screened later this year. My award-winning book, Go Fish, and the award-winning Wellington Restaurant, Logan Brown, which I co-own.
Where does your passion for food come from?
Growing up on a
farm where we ate vegetables from the garden, fruit from our small orchard and beef, lamb and mutton, pork, rabbit, and wild ducks from the land.
Influences?
Rick Stein, Anthony Bourdain, Julia Child, Peter Gordon. People who cook, and who keep it real and are true to their own individual passion and style.
Signature dish?
Paua ravioli with fresh coriander, basil and lime beurre blanc. This dish has been on the Logan Brown menu since day one - December 13, 1996.
Favourite ingredient at the moment?
Hapuku belly.
Always in the pantry?
Moccona instant coffee. "Heeft Meer Mmmmm" - 5am starts, catching up with my mail - there's nothing better!
Tip for working in the kitchen?
Taste, season, taste.
Friends are coming for dinner on Thursday night: what will you serve?
Pork belly and paua.
Guiltiest pleasure?
Cream buns when buying the Sunday paper.
When you're not in the kitchen?
With a bit of luck with Liz, my delicious wife, and my two wonderful daughters, Alice and Connie. A close second, being on any river in this ridiculously beautiful country of ours, stalking cunning brown trout with my brother.
Anything to add?
Catch it, cook it, or release it. Just never freeze it.
* Appearing Thurs 1.30pm, Fri 1.30pm, Sat 3.30pm & Sun 1.30pm
