Wednesday, December 15, 2010

Favourite meat cuts #1: Pork Belly

I don't know about you, but I've been spending a lot of time worrying about pork belly recently. What a beautiful cut of meat it is – inexpensive and massively forgiving for the cook, while tasty, luscious and multi-textural for the eater. You get a bit of crackling, a bit of flesh and a bit of melting fat all in one mouthful, and it has so much flavour that a lash of apple sauce provides a fair fight, rather than dominating as it can with a piece of fillet. Easy to cook, quick to please and good for everyone's budget, so why is it always so hit and miss when I order it in a restaurant?

Monday, December 6, 2010

Go Fish

Oftentimes people walking along the street will stop me and ask ‘Jesse, you’re passionate about food and ingredients – where is the best place to buy fish?’

Well, that’s not strictly true. In fact no one has ever asked me about fish. If anything, people who know me generally avoid starting conversations about food. And as a rule, people who live in Auckland try not to be seen walking on the street if it all possible. I’ve seen a guy try to back a car into Prego.