In my fridge: Adam Newell
As chef de cuisine at the newly opened Le Cordon Bleu in Wellington, Adam Newell will be shaping the next generation of New Zealand culinary professionals. Here's what's in his fridge.
WHAT FIVE FOODS ARE ALWAYS IN YOUR FRIDGE?
My fridge has been taken over by my daughter, Georgia.
1. Up & Gos in a variety of flavours - Georgia's.
2. Dora the Explorer chocolate yoghurt - Georgia's.
3. The Laughing Cow cheese triangles - Georgia's.
4. Saffron threads - mine.
5. Champagne - mine.
DO YOU HAVE A STANDBY RECIPE THAT USES ALL, OR SOME, OF THESE INGREDIENTS?
I make a mean saffron risotto with roast scallops wrapped in Parma ham. We will be doing a day course with this dish at Le Cordon Bleu soon.
WHAT'S THE MOST EXOTIC THING IN YOUR FRIDGE?
My own homemade red curry paste - after cooking classical French food for the past 25 years I need to indulge in a nice curry every now and then, plus the family love it.
WHAT DO YOU NEVER STORE IN THE FRIDGE?
Anything I need to hide from Nicola my wife - that's what beer fridges are for. Seriously though, I keep the following out of my fridge:
Eggs - the shells are too porous and they shouldn't be used cold.
Butter - it annoys the hell out of me trying to spread it on bread.
French smelly cheeses - should be at room temperature only. Buy them when you need them from Le Marche Francais at the City Market in Wellington.
WHAT DO YOU DREAM OF FINDING IN YOUR FRIDGE?
A foie gras terrine fresh from Le Gavroche, London. Oh yes, and a 1981 bottle of Château d' Yquem to wash it down, 750ml of course.
If that's not available, a good shepherd's pie with Watties tomato sauce and a pint of Emerson's 1812 IPA.