While getting caught up in Winters dreary offerings and Combinations of produce available. It is important to embrace what bounty is and for us significantly- Fennel- Has come on beautifully this June and generally available as mature bulbs or fresh young Shoots Paired with winter pears fennel offers a great combination with Salmon both poached and fresh.   Pictured is our young Gourmet -Michael Beck at a recent In-house private dinner plate up. #kawaubaykitchen #aucklandkitchencatering

Carving up Lima's 16th-century streets on a board or carving up a medium-rare piece of meat? In the end, injury made the decision for Peruvian chef Virgilio Martinez and the skateboarding world's loss was the culinary world's most fortuitous gain.     With a restaurant ranked fourth in the world and a Michelin star to his name, Virgilio flexed his gastronomical muscles again last month when his Lima-based Central topped the S.Pellegrino Latin America's 50 Best Restaurants list for the second year running. "I was a semi-pro skater but I fractured my clavicle while skating at a park in California," recalls 38-year-old Martinez. Once it was fixed back in Peru, I went skating again but broke my other shoulder!     "That's when I stopped skating. I loved it but once I started cooking, I left all that behind and became totally involved in the kitchen. I'd toyed with being an...

Kawau Bay Kitchen Chef Pro-Tip: How to shop like a Chef   Plan ahead. Buy fresh ingredients that you can be used in a wide variety of recipes. If you don’t use it, you loose it. It’s bad business sense and a waste of good food!   Shop in Season. Not only will you save a significant amount of money, the seasonal availability can keep your recipes fresh and interesting giving you a source of focus for your menu.   Weekly Inspiration. Take a look at the weekly flyers and see what’s on sale. Make like a masterchef contestant and discover ingredients you wouldn’t normally buy to give a tired recipe new life or be inspired to try something totally new.   Cut it out. Tempted to save time by buying pre-cut goods? The average mark up on pre-cut fruits and veg is 40%. The time you think you’re saving is...

Kawau Bay Kitchen’s Top Picks of Award Winning Wines   The Air New Zealand Wine Awards celebrates excellence in New Zealand winemaking and is widely considered to be the country’s most prestigious wine competition. New Zealand Winegrowers, the national organisation for the country's 1,600 grape growers and winemakers, has owned and organised the competition for over 40 years.   This November, a Central Otago Pinot Noir won the top prize at the 30th award competition.  With 18 award-winning wines from diverse locations all over New Zealand, we did the difficult job of narrowing down the list to a few stand-out choices.    Our Favorite Whites   Stoneleigh Pinot Gris Marlborough 2016 Its creamy, richly textured and opulent with poached pear and vanilla characters. Very satisfying and delicious.   Babydoll Sauvignon Blanc Marlborough 2016 With notes of passion fruit and grapefruit, the sweet fruit characters on the palate and fresh acidity combine...

Kawau Bay Kitchen Chef Pro-Tip:  How to create a Sexy Cheese Platter   With backyards full of friends and family, an essential addition to any summer soirée is a big sexy cheese platter.   Have it as an appetiser to the main or as a hors d’oeuvres, a beautiful platter delights the cheese lovers and provides a little adventure for the taste buds.  No cheeseboard is ever the same, so enjoy the process of finding the right combination of cheeses with your personal brand using these expert tips.   The Cheese   The best route is to pick three to five types of cheese.  Think about the shape, colour and texture so that you provide a nice variety for your guests.     Soft cheese – Camembert and Brie are favourites on any cheeseboard, and there is so much diversity; rich, indulgent and creamy. The cheese itself is usually very soft, creamy,...