Foodie - What are we cooking in 2010?

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Paul Jobin - "The inspiring cook"

What are we cooking in 2010?

Posted: 26/01/2010 5:56:06 p.m.

Well I must say, thus far, my Christmas and New Year has been celebrated with my first month of holidays since I was Head Chef at Paramount Restaurant some 10 years ago! And with only one mornings dusting of rain for the last 2 and half months, it has been hot and very dry – the farms are looking like the outback of Australia up here in the far north.

I have had the opportunity to trial some amazing lodge USA cast iron cookware from Peter Gower that would seriously knock someone out. I have fallen in love with the pizza skillet which I have made a giant kumara, potato and apple rosti; ricotta hotcakes with grilled peaches and piako yoghurt and crispened my pork belly for a crunchy salad last Boxing Day. I highly recommend the wok, it is very similar to the one we use on Food TV where it holds its heat and a stir fry was sizzled together in minutes on a butane burner on a deck in Tapeka point, Russell in the New Year.

Ahead of us is the NZ production of Masterchef screening 3rd February which depending on the type of personalities they have selected through auditions should give us a real insight into how NZ has progressed with soaking up the Foodie messages that have covered our screens; hit the newsstands and been nationally demonstrated. The BIG question fired at me during the holidays, was, will the demeanour of judges Simon, Ross and Ray be downplayed and more realistic than the Australian frianchise? It seems many here in NZ still like the UK version although Michel Roux Jr eyes look a lot like the headlights on my mini cooper . . .

The new exciting program of Hotel SOS should hit TV2 around April this year, with a crew of us trouble shooting and stabilising hospitality establishments so they can survive and compete in these trying global times. I have had fun being involved with this and it will be ‘a must view’ when it screens.

Another subject, one I request to have comment on, is, foods we have been forced to eat when young and have no desire to consume in our adulthood. Foods or dishes that are just about extinct that you wished were brought back for the new generations to enjoy or dishes you wish never came about or perhaps you feel have been overworked. Your thoughts and memories please.

Remember, my weekly food column in Detours, Herald on Sunday, the recipes are uploaded each week to this website – give them ago. Report in at the end of the month with more goss

User Comments

aspiring chef 13/01/2010 11:46:22 a.m.

Thanks Wendy for the ideas, the custard must be a real pommie thing! I have written chocolate fondue for the man who will cook for his valentine for herald on sunday. Chicken kiev, man that brings back memories - one day I was a little disillusioned at the restaurant for punters who just wanted dishes they knew from the past so I put on chicken kiev pocketed with brie cheese with apricot sauce, my junior chefs not ever knowing what this was (bizzare to them) and it flew out the door! Next day I showed them deep-fried camembert with plum sauce, you forget their to young to experience these retro classics

3 Lads Mummy 12/01/2010 1:31:41 p.m.

Paul, I have thought of some more . . . Chicken Kiev, Vol au vents, Black Forest Gateau, Quiche Lorraine and fish pie.

3 Lads Mummy 11/01/2010 2:15:26 p.m.

Hi there Paul. You have gotten me thinking.... a few come to mind. Banana Custard - remember it from school dinners. Mrs Dingle our school cook used to keep it by the windows in the morning (never in a fridge) and the bananas were mostly brown when we came to eat them . . :-( Would love a really nice Fresh and easy one to make! Another thing was the good old fondue. It was a great fun getting around a table and sticking things in the fondue (mum used to do the normal oil one and also the cheese one). Glad to hear Christmas and New Year went well for you, oh and Mum LOVED her signed book. Have a good one Wendy (KeriKeri)

aspiring chef 11/01/2010 1:22:18 p.m.

Thanks Team - this is an awesome start and a few projects to have a crack at! The Hotel SOS is more reality TV from the creators of Piha Rescue; Border patrol and the like. Not so much the sensationalised drama. Macaroni cheese is a goodie, always fins this like a lead weight to eat, so lightening it up will be the challenge here. Sally, got an idea for the shepards pie presented in a unique form, keep you waiting on this one for a winter column and I am actually a huge fan of croquettes (very underated). Anthony, good ole cheesecake, gosh how many takes are left on this one?

Antony 11/01/2010 12:01:12 p.m.

Paul what about cheesecake that's one we all know, the biscuit base, the cheese filling and the fruit topping. Love to see a modern take on what is a classic well loved dessert.

Sally 10/01/2010 6:45:25 p.m.

Paul - Shepherds pie a modern take on a classic, ok it's more winter food but geez I would love to see you put your spin on this as well as Ham and cheese croquettes, personal fav.

Lentil_Soup 9/01/2010 7:15:35 p.m.

Paul I for one regularly follow and cook you recipes and it's great they're on here as I can have an easy access to them. One dish i would like to see is a modern take on macaroni cheese, maybe mozzarella included etc, if you have any ideas. Also is your the hotel SOS similar to the kitchen nightmare series we see with Ramsay? Keep you the great work Paul I'm loving it and so are my friends.