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So you want to be a head chef…. part one.

Two weeks ago I ended my role as head chef at Stafford Road. I have often thought about how my understanding of the role has changed, since I stepped up into that space. I used to define a head chef in terms of actions: someone who led a team, created dishes and handled the administrative business of a kitchen. Based on my recent experience, and with hindsight gained from the head chefs I have had, my current definition is based on attitude and values. A great head chef is… My experience has shown me what I aspire to. I will always strive to be the best cook I can be,…

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Eat Here Now

Eat Here Now is a credible, straight-talking review mecca edited by Simon Farrell-Green. We’ve always turned to this site when we needed a food answer and we needed it with a dose of realism and affability. We especially enjoy their Open Mondays! tag. When it is our ‘hospo’ weekend we don’t have to think too…

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Metro Top 50 Awards

At the Metro Top 50 Restaurant awards we both reveled in the occasion to see friends and mentors celebrated. I’m a daylight person looking at the bizarre hospo scene of ungodly hours from the outside in. It often frustrates and confuses me, but last night I “got it”. The camaraderie between chefs, front-of-house and those…

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CPH | LHR | CPT | STO | AKL

Sometimes we all have to do something a little bit crazy. Achieving dreams takes sacrifice, risk and adventure. A little while ago we wondered what it would look like to live and work overseas, forging relationships with our inspirations and respected leaders in our fields. This seed has taken root and we are overturning our…

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Thirteen figs and a jar of honey

Our weekends fall on Mondays and Tuesdays: “hospo hours” dictate that this be so. On our weekends the rest of the world goes back to work, and we catch up on eating and talking together. We cram five days worth of being unable to share a meal with the person we love most, into two…

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The art of blogging

The two of us are new to the art of blogging: our somewhat naive approach may be charming, but we do have plans to develop this site to honour our readers and the content we have.  We began this tentatively as a way to document our collaborations and dreams together. I think of this as being a journal of memories – the place I can go to remember what we have done together, and why we are perfect for each other. I didn’t expect to have any followers other than family and friends. And I certainly didn’t expect that hundreds of visitors from all over the world would swing by……

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The Story of a Dish

I like that “garden to plate” is an increasingly common phrase written into menus. I like that striking crockery by artisan potters is an increasingly common sight in restaurants. I like that I was able to try Ed’s ‘Summer Vegetables’ for the first time today, and follow the progression of this dish from the kitchen…

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Slow Summer Days

Somehow it is already February and I am only just downloading our summer holiday snaps. Ed is back in the kitchen unrolling a new menu with ingredients that have grown over the summer vacation. I’m back to the grind and focused on producing a 2×4 metre billboard project for Wellington. But that doesn’t involve food,…

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