It's fair to say Genevieve Knights knows a bit about food. She has been in the industry for more than 20 years as a chef, food writer and stylist, cookbook author, recipe developer, television presenter and food photographer as well as running a gourmet hamper company, Champers Hampers. So it's really quite exciting that she's decided to go into production and make some of her delicious treats available to us.
She makes chicken liver parfaits, cereals and salad dressings. We love them all but are besotted with the parfaits in particular. We also like the story of how they started. "People used to invite me to dinner parties and always ask if I could bring my pate. After a while I started to wonder who was being invited, me or the pate!" says Knights.
Once she decided to make it for sale, she spent three years getting it just right. And it is definitely worth the wait. For the uninitiated, chicken liver parfait is the French method of making pate by blending the raw ingredients then baking at a low temperature until just set. Genevieve bakes them directly into reuseable glass jars.
The product is made from 100 per cent free range chicken livers and contains no artificial additives or preservatives. It comes in three flavours which all have immense appeal. We are big fans of the original as the chicken liver flavour really comes through, but we can see why the truffled variety is her biggest seller. It has a huge whack of gorgeous truffle flavour with the black truffle paste and white truffle infused olive oil she adds, as does the peppered variety with both cayenne pepper and brined peppercorns.
What is really outstanding is the buttery-smooth texture. It's made the traditional French way with all those good things like butter, cream, wine, onion and salt. Whichever one you fancy, we guarantee you'll be going back for more. At the price point it's a luxury item but perfect for entertaining and special occasions - or a special treat just for you.
She also makes cereals which are a lovely home-made change from processed, over-sugared supermarket offerings. We like the Cranberry and Cashew, but she also does a Walnut and Fig, and Apricot and Almond, which are gluten, dairy and oil free and have no added sugar.
Genevieve's dressings are also popular. The classic vinaigrette tastes just like the dressing you'd find in a restaurant in France and the saffron flavour has a gorgeous full citrusy hit. Both the aiolis are outstanding. Her use of roasted garlic gives it that light-as-air texture and slight sweetness. Both the regular and spicy would be amazing on roast potatoes.
Genevieve's Cuisine enables you to reproduce restaurant quality food yourself.
Who needs Paris when you can have this at home?
Where to buy: Genevieve's Cuisine can be found at La Cigale Market on Saturday and Sunday, and Hobsonville Point Market on Sunday.