The lovely thing for me is that most people are no longer comparing me to the sorts of restaurants you get in Auckland’s Viaduct. I just say to people ‘this is what we do’, we work hard to get the fish on a plate and it’s a long way for people to come for a bit of fish on a plate. They deserve acknowledgement, good manners, being well looked after. I like to make sure everybody here is focusing on that - its got to be good, its got to be a whole experience.
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‘Rumble Thumps’ is comfort food for me, it reminds me of Sunday nights when my whole family was together sitting around the fire and mum would make this sort of simple, heartening food. I have always said that when your mother makes you ‘Rumble thump’ you know she loves you…
There are about 1000 species of seaweed living around the coast of New Zealand. Many are edible and have the added benefit of being very good for you – they are rich sources of iodine, many vitamins and even protein. Use moderate amounts of seaweed together with other ingredients so that untrained palates can become used to the delights of seaweed. When harvesting seaweed, take the younger, outer portions of the blade or frond. Rinse the seaweed in fresh water if desired and then dry (hanging from a clothes line is a good method – as long as the weather is dry too). Dried seaweed can be stored in airtight ziplock plastic bags for extended periods and used either in seaweed-based recipes or as seasoning in soups and stir-frys – or ground and used as flour in breads and biscuits.
We all know that you can eat a nasturtium but do we do it enough? This is a fun thing which if you try it, might remind you to eat them more often. Nasturtiums (a native of Peru) grow prolifically in many NZ gardens. Its fun to use the large tender leaves as a wrap for your favourite fillings.
I think we have been told maybe too often to eat lighter and its lovely to have something like bread and butter pudding that is really indulgent. The apple in this recipe maybe helps to make it more virtuous… I like it because if you get it right you have the peak of the risen bread and the apple standing up it looks quite glamorous – having said that its still good when its flat!