Kiwizine
A 175 foot white hotel glides into Singer Island. Miami beach flickers through the portholes. Lines are secured. Hustle all over, the guests are due to arrive any moment. Each high-powered engine’s squeal brings epaulette-clad antipodeans to attention. Every surface is gleaming, the stainless handrails beg for a single fingerprint. A dozen crew standby. The [...]
The table recoils, faces slump. The eager anticipation for the best part of the day is crushed. Embarrassed I slink away. A steaming pot of orangey brown soup flecked with green looks like the faces surrounding it. The scorched earth of Athens and a rainy day washes the colour of my creation into the Med. [...]
The sauce that everyone loves. Fat + more fat = the taste everyone is built to love. It is very simple to make so if you buy it or every have bought it make it next time and maybe foodies will forgive you for your sins. I go about it the hard way, using a [...]
Second only to ego – Enthusiasm, inspiration, whatever you call it the more into it you are the better it is….. Head to the bottom of the fridge and pull out all the rotten stuff. Throw away the real rotten stuff. Stare at semi rotten stuff until some vague idea pops into head. Start cooking [...]
Loupe de Mer en croute du pomme de terre –Fish with potato crust “This fish tastes better than candy.” Coming from a six year old, I took that as quite a compliment. I grated the potato and squeezed out as much liquid as I could using cheesecloth. Add plenty of salt and olive oil. It [...]
Stuff cavity with some thyme, garlic, lemon, orange, fennel and seasoning. Lay sliced carrot, celery and onion in roasting tray. Top with wire rack to keep chicken above and pop in a hot oven for 30mins, turn down to moderate and baste frequently until crisp and coloured. Rest. Pour off most of fat, add diced [...]
A French man and a Spanish women, if ever there was a time to cook rabbit this was it. “What are you planning for this evening?” “Lapin au moutade.” “Oh, awesome, great I love Lapin. It’s very French.” “Cauliflower gratin and tart au citron too.” Over the moon understates his reaction. Choosing what people might [...]
Start with a gentle whiskey and ginger in the afternoon, add white rum, mint and lime. Let mellow for an hour. Add litre beer. Gently mix. Hit with a couple of shots of Frena Menta. Add punch and beer. More shots. Introduce loud bass lines and vigorous vertical shaking, periodically add more beer and shots. [...]
“I can’t snowboard as well as I would like to think I can,” my explanation for the broken hand, “third day in Chamonix.” Just arrived for a holiday of chalet cooking and steep mountains. At there best – like heli-skiing from lifts. The harsh valley put a quick stop to my entertainment but I was [...]
The self-proclaimed king of capitalism was Armadillo’s most loyal customer and one of the few willing to give me the critical feedback I demanded but struggled to handle. I first made his acquaintance in Conchar. My boss told me, “this guy is an important customer.” The timing sucked, as he was enjoying an after meal [...]
Barton
Snowboarding Kiwi traveling environmental economist fisherman chef.Kiwi cuisine
Fusion
Sweets
