When he's not out in the surf himself, chef Jean Paul Knight can be found making life less hungry for fellow surfers, walkers, locals and visitors alike at Piha’s stylish new cafe. With seasonal, dishes that are all about freshness and vitality – as he ‘puts it ‘food that works’ – JP is fast establishing the café as a destination for food lovers. On top of this, his love of music guarantees there’s always a good tune in the background. Keeping it local, JP grows some of his own ingredients in a small raised bed behind his acoustically perfect Piha beach home.
For more recipes or information
about Jean-Paul and the Piha Cafe
Jean-Paul on Facebook
Soft, sweet new potatoes, crisp green beans, zesty olives and capers go very nicely in this simple salad – kind of a fish-free salad Nicoise.
Prepared raw in this tangy salad, celeriac - a rarely used vegetable - is brought easily onto a plate so you can see how good it is. This is so simple and the fresh celeriac combines well with aniseedy fennel.
This is a rich dish – not something you’d have every day. New potatoes are a nice twist on the traditional steak and chips. Their fresh, delicate earthy flavor balances the richness of the meat, blue cheese, olives and onion. Broad beans - almost raw – and fresh parsley tie it all together nicely.
Everyone loves the crumble here at the café and I usually cook this with rhubarb from my own garden. This is our own version of a traditional rhubarb crumble and the honey, spices and coconut give it a lift.