Spaghetti vongole is one of the simple pleasures of fresh shellfish – steamed clams with a few additions, combined with pasta to give a salty, sweet taste of the ocean. Here I have built on this simplicity by stirring through a fresh herb paste.
Recipe Category: Issue 188
I often keep a batch of this strained stock in the freezer – by adding fresh ingredients each time and enough water to bring the stock up to 3 litres, the flavour becomes more nuanced.
Pineapple lumps are right up there with jandals, gumboots and L&P when it comes to Kiwi classics – and they’re the inspiration for this chocolate-covered, no-bake pineapple cheesecake.
I absolutely love this braised vegetable side dish. The fennel and leek are both soft and luscious, fragrant and savoury-sweet.
Resting is the absolute key to a successful ‘Wellington’ (whether using lamb or beef ), so that the pastry base stays as crisp and flaky as possible.
I love this updated version of my mother and grandmother’s dish, topped with the gorgeous green, crunchy parsley crumb.
Food has the power to comfort us, help us feel calm, looked after, loved and filled up, physically and emotionally. This sandwich, crafted on our organic sourdough oozing with a selection of cheeses and ham off the bone, was inspired by this poem but is decadent, delicious and very tasty. It has the power to nourish, fortify and strengthen us in the face of anything we may encounter – no grieving here!
Patrick Evans’ passage made us think of the early days of preparing for Pasture. When we returned to New Zealand we lived in a couple of older rural houses with big hot-water cupboards. So we appreciated the aspect of checking in and tending to the progress of a ferment – it is so fascinating to make things from scratch and utilise a scoby, mother or bug passed down or begin ferments with ambient yeasts. We both find the progress of ferments interesting and inspiring – the flavours and philosophies of Pasture are based around this.
Ed has been working with koji (Aspergillus oryzae) for many years now. So his interpretation of this passage is a breakfast with some ferments using local produce; this is the kind of rustic, savoury food we love to eat – and we always have a loaf of Ed’s sourdough at home.
We understand most people may not be able to make a batch of miso, but hopefully the miso-macadamia butter on griddled sourdough is inspirational for a warm, autumnal breakfast, even if you use bought miso.
"At breakfast we always ate porridge with a yeast curd I made from a germ someone had given me long ago and which I persuaded to renewed life in my hot-water cylinder cupboard each evening." - Patrick Evans
I’m not a “signature dish” type of chef, and for years I have avoided that question entirely. But there are certain things about a breakfast that just shouldn’t be messed with. Here’s a dish that has been on our brunch menu from the first day we opened and will remain until the day we don’t. This dish is all about layering the ingredients in the right order. Timing is key, especially at breakfast.