Janika ter Ellen is a reporter and presenter for Three’s Newshub. She has been a journalist since 2010, covering stories like the Scott Guy murder trial, Cyclone Gabrielle and more recently, whistleblower suppliers calling out New Zealand’s supermarket duopoly. She lives in Te Atatū South with her husband Ross Karl and their 4-year-old son Eden, and loves swimming in big waves, walking tourism, vintage shopping, coffee, and great food.

1. Who taught you to cook?

I remember helping Mum mix up marinades for tofu, and running the stopwatch on her buckwheat noodles. Dad used to get me to chop plums from the tree before he blitzed them for fruit leather for our lunch boxes. They had an unprocessed-is-best approach to food, and I was often included in the family meal preparation. 

2. What’s your most treasured food memory?

Growing up, my parents would sometimes make us pancakes for dinner when money was tight. It was my absolute favourite meal! The "main" pancake would be served with a white sauce and garden spinach, but then came the big treat… a dessert pancake with lemon juice and sugar! Still one of my favourite foods.

3. Who would your dream dinner guest be and what would you cook for them?

I love Jamie Oliver for how accessible he’s made it for me to learn about ways to include acidic foods to balance a meal. And he looks like fun! I know I'm late to the bánh mì craze, but I love it and it's easy, so I'd serve that with some hot homemade bread, creamy chicken liver and coriander pate, pickled carrots, crispy sweet-skinned pork belly, butter and fresh mint.

4. What are the ingredients or flavours you could not live without?

Chilli, gochujang, blue cheese, garlic, fresh lime, fresh herbs, and spices.

5. What’s the one ingredient you always splurge on, no matter the cost?

I love top-notch sausages, and all the fancy vinegars from Sabato. The Forvm Chardonnay Vinegar is my favourite – it really elevates a simple dressing!

6. What are your best tips, tricks or hacks for entertaining at home?

Have only one element that's time-sensitive, cheat with a pre-made element, and make the rest ahead of time.

7. What do you cook when you just can’t be bothered or when time is short?

I use a Nigella Lawson recipe: make a quick pea purée with a dollop of yoghurt or crème fraiche, and a spoon of green curry paste. Serve with seared scallops ( I keep these in the freezer), cooked with lime juice and a knob of butter. Takes less than 10 minutes to make. I’ve also done this with frozen prawns, and it works just as well.

8. What’s on your playlist when you’re in the kitchen?

I like chilled pop for this, like King Princess and Christine & the Queens.

9. What’s the most memorable thing you’ve ever eaten, and where did you eat it?

It was a glorious whole steamed crab at a one-woman street vendor in Hanoi, Vietnam. It was served with a gigantic smile and a classic lime, chilli, fish sauce and sugar dipping sauce.

10. What’s the weirdest thing you’ve ever eaten or cooked?

In Florence I ate their speciality, the tripe sandwiches – the bread was dipped in beautiful broth made with garlic, stock and herbs, and it made the unusual texture of the tripe seem to melt away.

11. Name a favourite destination for food/dining

I think it's a tie between the silky ragus and truffle pastas of Bologna in Italy, and the punchy flavours of Hanoi in Vietnam. My favourite dish was a variation on bún chả  – fatty mini lemongrass pork patties, a deliciously balanced lime dipping sauce, rice noodles, all piled up with fresh pungent herbs, bright red chilli and hot roasted peanuts.

12. What’s your ultimate food treat?

Curled up in front of a fire, I love an aged port, muscat raisins, and good blue cheese. My favourite is the strong-yet-creamy Saint Agur.