Renowned chef Carl Maunder is executive chef, and co-owner, along with his wife Jade Lucas, of New Plymouth eateries State Bistro and State Pasta. The former celebrates all that was right with the great bistros of the 90s, with classic dishes that allow seasonal produce to shine.
"We've released our new-season menu which is absolutely banging," says Carl. The pair hope soon to resume the masterclasses that were such a hit before Covid restrictions. State Pasta is dedicated to the beloved Italian staple and the pair have now also branched into pasta classes. "We've also taken our gelato production in-house which allows us to take the same considered approach to using the best seasonal ingredients - we did a tamarillo sorbet which flew out the door - alongside crowd-pleasers like our bounty bar and lemon meringue pie," says Carl. Here he shares some of his kitchen habits in the home.
My kitchen at home is... the heart of the house. Everything we do at home is in and around this kitchen. It's open plan and has a great flow to the dining, living and outdoor spaces. In terms of equipment, it's a pretty standard modern kitchen with a central island, four-burner induction cooktop and a double oven. It's great for having friends over, and makes it easy to keep an eye on the kids while cooking.
The changes I would make to turn it in to a dream kitchen is... If anything I'd add gas, get a six-burner, and a larger oven. Ask any chef and they'll say a home kitchen feels a bit dinky. On an everyday basis, it's perfectly fine.
What you'll always find in my fridge is... good cheese, lemons, mayonnaise, mustards and Krakin Chilli sauces – we like to spice things up. Plus, we have an abundance of fresh herbs in the garden.
