Dang! Cat on rocket not good for growth.
My son Luca reckons this is the best chicken dish he has eaten – ever!
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
Five award-winning chefs cooked my lunch!
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