So apparently I just got ranked 1 knife at the best chef awards in Milan. 🍝👀 Pretty proud to be one of six NZ chefs on the list and the only female one at that. Thank you @thebestchefawards - not sure how I managed this one! 🤠🐎
A little bucket of white peach sorbet! About to get swirled into honeysuckle custard ice cream, drizzled with burnt vanilla/honeysuckle caramel and covered in granita made from chamomile flowers steeped in super grapey moscatel vinegar. A refreshing little mountain (and still on the menu if you want to try!) 🏔❄️🌸
Here's my annual @_kate_underwood birthday post, where I round up a handful of questionable shots from another big year of doing everything with @_kate_underwood ! This year's cake was cheese and cracker themed - gingerbread cake, blue cheese icing, raspberry, riesling & black pepper jam layers, and Ritz cracker crumbs. A cake to look like @_kate_underwood 's brand new ring. 🙊💍💓
6 years ago today I opened a restaurant. Every year the restaurant gets a bit better and I get a bit older and tireder - is that a word? Here are some photos as a visual representation of the years gone by and my feelings towards them! Featuring awkward hands and vegetables stuck to hands - two things that are never far from me. I'm grateful I get to have a go at my dream! 🥱🥲❤️
Excited to see my tricks for getting flavour out of spring blossoms published in @sophiemerkens ' new book Eat Wild! It's packed full of interesting wild food knowledge shared by inspiring characters throughout the country. Thanks for having me @sophiemerkens 🌸📖
WE'RE HIRING A CHEF - Not many people know that I've been working alone in the kitchen at Forest for almost 5.5 of the 6 years we've been open. Safe to say things have grown and evolved a lot during that time, and it's time (way overdue) for the team to grow too! We're looking for someone to essentially help run the kitchen, so will have relevant experience of some sort. We're pretty open and flexible so get in touch if you have an idea of how this could look, or think the ideal person might be you. 📨 [email protected]
📷 @jeromewarburton for @neatplaces
This halva ice cream might just be one of my favourite discoveries so far. With or without its current dressings of roasted sesame caramel, halva chunks, sea salt and olive oil. It's super fudgy and nutty, the sesame makes it toasty and savoury but with a fibrous sugar strand/candy floss meets cookie dough kind of quality. Also good with sour granny smith sorbet as seen by staff post-service. What is halva? I googled it for you - it's in the last slide. 🤓 Still on the menu @forest.akl if you're keen to try!
Our first time cracking into the 2 hat club last night at @cuisinemagazine Good Food Awards, and stoked to pick up the Innovation Award as well! Thank you to Cuisine for recognising all the hard work we put in, and to our team for helping us pull off the ultimate magic trick that is a restaurant. 💖
