In my fridge: Stephanie Everitt

16:00, Feb 18 2013
Stephanie Everitt
CHOCS AWAY: Chocolatier Stephanie Everitt.

Chocolatier Stephanie Everitt has been making melt-in-the-mouth for her boutique chocolate business, Devonport Chocolates, for more than a decade. But because no one can live by chocolate alone, she tells us what she keeps in her fridge.

WHAT FIVE THINGS ARE ALWAYS IN YOUR FRIDGE?

1. Free range  and or organic eggs.

2. New Zealand bacon.

3. Cheddar cheese.

4. Low fat Greek yoghurt (it goes on my cereal but is also used with fruit and dried tomatoes for a dip).

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5. My gluten-free bread - in the hope of making the expensive loaf last a little longer.

DO YOU HAVE A STANDBY, NEVER-FAIL RECIPE THAT USES ALL OR SOME OF THESE INGREDIENTS?

I love omelettes and if I have eggs then I figure I have dinner.

The following recipe is more a composition and the ingredients ( except the eggs) are usually changed out depending on what we have in the garden and the fridge.

Whip two eggs and when fluffy add a tablespoon of milk, whip again. Heat the pan to medium temperature and wipe with butter or oil. In another pan cut bacon into small pieces and cook gently, add whole small tomatoes unchopped and sliced zucchini.  Grate cheese - about 1/3 cup.  Pour the egg mixture in the pan, swish around to set the egg.

The egg is nearly set put the ingredients from the pan on one side of the omelette, top with cheese and any fresh herbs you may have and fold over one side of the omelette onto the top of the vegetable side. Top with chopped herbs. Voila!

I add pepper and salt to the omelette when I taste it at the table. The herbs I usually use are a selection from basil, tarragon, oregano and parsley.

WHAT'S THE MOST EXOTIC THING IN YOUR FRIDGE?

My fridge has fairly plain contents since we cook everything from scratch. I also prefer to buy New Zealand  ingredients and seasonal produce. We also have a great vegetable garden. However,  at the moment I have a bottle of apricot nectar drink I bought from Sabato. It is a French product we put with champagne and prosecco. The 50 percent apricot content gives it a true punch of apricot. If there is a New Zealand equivalent would someone please tell me.

WHAT DO YOU NEVER STORE IN THE FRIDGE?

Chocolate - chocolate is best kept in a cool, dry, dark place away from other odours so I keep it in my pantry.

Tomatoes, peaches, nectarines, plums, apricots and apples. I prefer my fruit and tomatoes at room temperature.

WHAT DO YOU DREAM OF FINDING IN YOUR FRIDGE?

I would love to find fabulous, paper-thin Spanish ham lurking in the fridge to go with my rockmelon.

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