For most of my adult life I have thought of myself as a reasonably adventurous eater. But am I really? It was a strangely warm afternoon in mid-October, as I watched Onslow Bar & Eatery's head chef and co-owner, Pip Wylie, at the burners, laying slabs of lamb's fry in a flaming hot pan, when I found myself asking that exact question.
Before she had started making my lunch, Wylie had asked if I was happy to eat lamb's fry, and I had said, "Absolutely!" but it was fairly early in the cooking process, when the smell first hit me, that I started thinking I might not have been telling the truth.
Lamb's fry is not an adventurous cut of meat, not really - it has appeared in weekend breakfasts in white-bread New Zealand homes for decades - but adventurousness is a nebulous concept. Why, for instance, have I been happy my whole life to eat a chicken's back, but acted like a petulant child the one time, a few years back, when I was served its feet?
Wylie says her affinity for offal comes from growing up on a farm, but I can't say for sure whether my knee-jerk repulsion for it comes from the fact I grew up in Pakuranga.