In my fridge: Mark Harman
Award-winning chef Mark Harman has 18 years experience under his chef's hat: the 35-year-old has helmed many prestigious kitchens, including Huka Lodge, Dine By Peter Gordon and luxury Carribean resort Amanyara.
Originally from Palmy, the father of three is now the Executive Chef at Salt in Auckland, and has also turned his hand to gourmet supermarket soup with the brand Seasons (the new Wild Mushroom and Truffle Oil flavour is pretty damn good).
He took a few moments out of his busy schedule to tell us about life in his own home kitchen...
WHAT FIVE THINGS ARE ALWAYS IN YOUR FRIDGE?
1. Fresh fish
I keep my fridge pretty well stocked most of the time.
DO YOU HAVE A STANDBY, NEVER FAIL RECIPE THAT USES ALL, OR SOME OF THESE INGREDIENTS?
Home-made ravioli with pumpkin and ricotta-filling with a fresh tomato saffron sauce, freshly shaved Parmesan sprinkled on top with a dash of extra virgin olive oil. It's a quick and easy recipe and uses most of the ingredients that are readily available in my fridge.
WHAT'S THE MOST EXOTIC THING IN YOUR FRIDGE?
The most exotic thing in my fridge at the moment is caviar. I like serving it with some lovely lime-cured salmon and horseradish cream.
WHAT DO YOU NEVER STORE IN THE FRIDGE?
Potatoes and onions live outside the fridge; they keep much better in a well-ventilated environment at room temperature.
WHAT DO YOU DREAM OF FINDING IN THE FRIDGE?
Something decadent made of chocolate would be fantastic! I have a real sweet tooth and I particularly love chocolate!