SIDE DISHES
Ryan Moore
UK-born Ryan is head chef at Auckland’s The Grove, which has earned a stellar reputation in the realm of degustation dining. He reveals his favourite New Zealand destination, why he doesn’t use cookbooks, and recalls a dish so good he had to order it twice.
What’s a cool ingredient discover y you’ve made recently?
Ryan: It’s not really a new discovery but one of my favourite ingredients to work with is yuzu. It’s got such a unique flavour, I absolutely love it. There are a few yuzu growers in New Zealand so it’s great to have the fresh product.
Can you share a favourite food memor y?
Ryan: Probably the most memorable dish I have ever eaten was Turbot Grenobloise at a restaurant called Bibendum by Claude Bosi – a French chef in London who holds two Michelin stars. It was a very simple, classic dish but done with a modern twist. I could have eaten it over and over – I even asked if I could have it again as an extra course on the seven-course taster menu.
Where’s next on your New Zealand travel list?
Ryan: I haven’t been to Wellington yet – I’ve heard lots of good things about it so hopefully there.
What five things do you always have in your fridge?
Ryan: Mayonnaise, cheese, butter, onions and hot sauce.
What part of New Zealand do you love most, and why?
I haven’t long come back from a little trip down south to Queenstown; it was so much fun.
