Tender spring peas and tender spring lamb cooked directly over hot coals. Fat – rendered out by the slow heat – drips onto the fire, scorching the meat and amping up that beautiful caramelised crust.
Verve sits down with some leading Auckland chefs to discover what they cook when no one’s looking…
Let’s Eat Out | Sake Baricco
Dennis & Rosamund Knill
A small shopping strip in the heart of Morningside doesn’t usually dish up notable meals, but there are exceptions to all rules. Exceptions such as Sake Bar Icco.
London-based cook and food stylist
Anna Jones is a multi-award-winning
writer whose books like One: Pot, Pan, Planet and The Modern Cook’s Year have won her legions of fans around the world.
Throughout the writing of this book, my husband, Miles, has been very concerned with the number of chocolate offerings (he worships chocolate). Don’t get me wrong, I like chocolate, too. Earthy and comforting, I find it’s a natural match for a pantry staple of mine: sesame oil.
