The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
We have recently been given a leg of wild venison, which we have had cut up into a roast, some steak, and some diced for casseroles. Can you please suggest the best way to cook the roast?
- Thanks, Debbie Barclay
As it's wild it'll be lean - so be careful of overcooking and drying it out. Wrap in fatty bacon and cook at 150C until medium - then you can colour under the grill till brown. Rest for at least 20 minutes before slicing thinly - it won't be the most tender roast you've had.
I love the Vietnamese Bahn Mi sandwiches we can buy in town, especially the pork and beef. If I made these at home, would I just make a regular Thai beef salad or stir fry pork and put the cold meat into the french bread? Or are there special ways of preparing the meats for these sandwiches?
You can make them any which way - but cucumber, coriander, daikon and some sort of roast or braised pork make it close to the originals - which are served in a baguette that contains wheat and rice flours.
We'd like to drag out the fondue pot for a dinner party this winter. What cheeses can we use? Does it always have to be Swiss of some sort or can we use something cheaper like a strong cheddar?
Most cheeses work fine - the fondue will reflect the quality and strength of cheese you use - if too strong, dilute it a little with cream or dry white wine or both.
* To ask Peter a question, click on the Email Peter link below.