|Restaurant||Embla, The Town Mouse|
Biggest culinary influence?
I’m not sure I have a biggest singular influence, I’ve worked for some great chefs and restaurateurs who’ve all taught me different things. Nowadays, influences come through reading, eating out or my suppliers.
Delicious, produce-driven food, with a focus on technique and balance, presented in an unexpected way.
What did you grow up eating?
I grew up eating meat and three veg, I don’t think I even ate pasta until I was in my early teens. My family used to hunt a lot, we ate a lot of wild duck, pork, venison and rabbit. I still to this day think wild NZ venison is the best I’ve had anywhere.
Why do you love cooking over fire?
Cooking with fire is all about flavour. I think we’re all naturally drawn to the flavour cooking over fire produces and working like this everyday is like learning to cook again.
If you had to take a wild guess, what do you think we’ll be eating in 25 years?
Hopefully something made and grown by humans!