Recipe Tag: miso

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ED & LAURA VERNER, PASTURE SOURDOUGH WITH WHERO PEA MISO, MACADAMIA & SUMMER PRESERVES

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

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