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The Rees Hotel & Luxury Apartments' Te Mata Wine Dinner photoset The Rees Hotel & Luxury Apartments' Te Mata Wine Dinner photoset

Tuesday, 15 November 2011

TOP THREE Currently on Chef's Culinary Radar

1. Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet

This cookbook is the latest item on my wishlist! It weighs 20kg and costs around $900!!! All the authors have collective knowledge encompassing the realms of science, invention and, of course, cooking. Author Nathan Myhrvold was the CTO of Microsoft, before he set off on a mission to make the world's greatest cookbook.

Modernist Cuisine is one of the most complete cooking references you could ever get. It tells you how to do something and why, with techniques that translate to both commercial and domestic kitchens. Filled with stunning photography, this would be a lifetime investment for any food fanatic.

2. A Tasty Drop or Two

At the Taste of New Zealand Festival recently I was privy to some of France and New Zealand's finest drops. Here's a few of my top picks (there were many!):

  • Rolly Gassmann Gewurztraminer, Alsace, France - Dinner with Rick Stein introduced me to a host of amazing French wines and this one really stuck in my mind.
  • Stolen Rum - The lovely ladies on the stand were very good to us and I thoroughly enjoyed both the white and gold.
  • Hawkes Ridge Tempranillo, Hawkes Bay, NZ - This is a traditional red variety from Rioja in Spain, adopted by kiwis and grown here in our very own Hawkes Bay. We love local!

3. Upcoming 'custom greens' for True South

We have been busy here at True South organising our greens for the summer menu. Our suppliers 'Goodies from the Gorge' and 'Basil, Parsley and Partners' have been getting things ready for us.
We are still waiting for the sun to really heat up and get the plants going, but you can definitely look forward to beautiful and fresh
 pearl onion, golden & striped beetroot, wet garlic, rainbow beet, cavalo nero and basil!

You will have to wait and see which dishes we will be transforming these into, but I definitely having a few top secret plans 
under way that will be revealed in good time, so stay tuned ...

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