The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.
We're about to get swamped with honey from a new hive in our garden. We're not sure where the bees have sourced their nectars from, so I'm wondering if I can use the honey in recipes which specify the type of honey to use, such as manuka?
You sure can - although always replace a runny honey with a runny honey, a firm with a firm. Flavours differ enormously - I had an amazing New Zealand avocado honey recently.
Can I rescue aioli that has separated? Other times when I've made roast garlic aioli I have ended up with it lovely and creamy. This time it never thickened and it has now separated in the fridge. Any remedy?
Bring the aioli back to room temperature. Whisk an egg yolk with 1 teaspoon of vinegar and then very slowly start adding the aioli. Once it's looking good add the aioli a little faster until the mixture has emulsified.
What is it about the special Spanish jamon that makes it so much more exclusive (and expensive) than our ham legs or other hams in a tapas bar? Do you know of anyone making it in New Zealand or does it all have to be imported?
- Glen Deacon
As far as I know all jambon is currently imported - the making of it is an incredibly time-consuming process. The best Spanish pigs produce Jamon Iberico de Bellota - the pigs come from a rare Iberian breed that finishes its life feasting on free-range acorns.
* To ask Peter a question, click on the Email Peter link below.