Who knew that cooking with your hubby could be so convivial?
I don’t mean to sound surprised, especially because I’ve always had this dreamy notion of cooking up a storm, in harmonious contentment, side by side with my beloved. Offering each other saucy spoonfuls to be tasted and critiqued before giving sage suggestions for more or less of this or that. Sadly this has proven to be more delusional fantasy than reality.
He has actually been quoted as saying “I could cook with you but I’d have to kill you”. Needless to say, any prep for parties or gatherings (yes, lucky me, he does love to cook) would be done with military precision to avoid us having to occupy the same bench space!
So, when this crazy idea popped into my head - to cook, cover to cover, through The Great New Zealand Cookbook - I knew my beloved would be happy to devour whatever found it’s way to the table or help out with the odd recipe but I had zero expectation of it becoming a team event.
How wrong I was and how happy I am!
Perhaps it had something to do with the 18 magical days of sun, surf, heavenly food, charismatic company, wine (lots of wine) and the “mise en scene” from the beach house kitchen over our summer break - it may have “put us in the mood” if you get my drift. Whatever it was, all I can say is that we are now relishing the time we get to spend in the kitchen together and there have been no death threats or unexplained incidents involving sharp objects.
We seem to have fallen amiably into categories of “sweet” and “savory”. Dave has a natural ability to make mouth-watering desserts - he actually follows recipes which does not come naturally to me - and I have a real desire to develop my meaty culinary skills, out of my comfort zone of the predictable vegetable and salad nosh.
This affair we’re having, as we attempt to replicate recipes from some of the best cooks, chefs and bakers in New Zealand, is literally bringing us closer in the kitchen as we turn the pages together. We’re eager to see what the next culinary challenge might involve and I feel pretty damn lucky to be sharing the bench with my scrumptious man. This is no longer My Kitchen Marathon, it’s Our Kitchen Marathon.
Here’s a selection of the juicy morsels we’ve created so far…
Former Food Editor.
Raisin loaf. Bran biscuits.
Twist on lemon meringue pie.
Tuatua fritter butties.
Cinnamon walnut brioche.
Poached chicken salad with chargrilled vegetables.
Spaghetti & cheese toasts.
Anthony Hoy Fong
Chinese roasted pork belly with pickled cucumber.
Pan-fried John Dory.