Words Amber Elias
Discover what makes Tim tick as a chef, and the ingredients he enjoys cooking with the most.
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In the Kitchen with Des Harris: Crispy duck confit with kumara & pickled red cabbage Considered one of the finest French dishes, duck confit has been on the menu for centuries. Chef Des Harris has given this classic recipe a colorful Kiwi twist, with purple kumara and pickled red cabbage. The duck has been slowly […]
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Recipe: Fennel, the forgotten vege For many years fennel has often been cast aside in favour of its much more favoured relative, celery. The intense anise-like flavour of fennel makes it rather polarising for some, so much so that they may have never even cooked with it. Often the flavour is associated with liquorice, however […]
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