Tina Duncan - Plated
From the formidably talented Ryan clan, Tina Duncan’s new book Plated is the culmination of sixty years of cooking, catering and cook school teaching. That’s a LOT! Described as one of Aotearoa NZ’s culinary gems, Tina’s produced a lovely tome full of tips, tricks, recipes and endless inspo. After a life in the kitchen she’s got plenty to say, and she shares a few special gems with us.
1. Who would your dream dinner guest be and what would you cook for them?
Sam Neill – I’d cook lamb (probably the Slow Cooked Aromatic Lamb out of my book Plated) and ask him to bring the pinot noir!
2. What’s your most treasured food memory?
Cooking foraged porcini mushrooms in a country kitchen with Antonio Carluccio after Savour New Zealand, while Danny Schuster was pouring us wine.
3. What are the ingredients or flavours you could not live without?
Salt and lemon.
4. What is (or what are) your most essential cooking tools?
A good knife, digital scales, and a meat thermometer.
5. Who are your food heroes/ greatest influences?
Thomas Keller, Stephanie Alexander, Maggie Beer and Yotem Ottolengi.
6. What are the food trends you most dislike?
Sharing platters piled high – they look great for a minute!
7. What do you cook when you just can’t be bothered or when time is short?
A gochujang miso noodle bowl with prawns, that I always have in the freezer.
8. Name your current favourite cookbooks?
It steadfastly remains Stephanie Alexander’s Cooks Companion.
9. What are your best tips, tricks or hacks for entertaining at home?
Being completely prepped and organised in advance. See my book for details!
10. Are there any foods you don’t like or don’t eat?
Feijoas and popcorn.
11. Name a favourite destination for food/dining
Melbourne.
12. What’s your ultimate food treat?
A crayfish tail with some homemade mayonnaise, and a glass of champagne.
