Penny Oliver: Just right for bach and beach

Penny Oliver

Penny Oliver grew up in a household passionate about good quality, fresh ingredients. She is in demand as a food stylist for films, television and print media and has published a collection of recipes from her Beach Bach Boat Barbecue cookbooks. She talks to COLLEEN THORPE about the book, and her Christmas menu

THIS IS YOUR THIRD BEACH BOAT BARBECUE BOOK. THE PREVIOUS TWO WERE BIG HITS. WHAT IS IT ABOUT THESE RECIPES THAT KIWIS LOVE? This is actually Beach Boat Bach Barbecue 1 and 2 bound together as a complete collection.

The recipes combined with the images just seemed to strike a chord with people, perhaps reminding them of the essence of Kiwi summers.

I know many copies were sent overseas to expats and many were sold in London.

WHAT IS YOUR COOKING PHILOSOPHY? After years of writing and cooking I now try to create recipes and food that burst with flavour and taste, that are easy to prepare and can be stylishly presented.

And just possibly inspire people to want to learn to cook.

HOW DID YOU GO ABOUT DECIDING WHAT RECIPES TO INCLUDE IN THE BOOKS? I had decided on the title for the first book from the word go. The title pretty much dictated the content. I wanted the recipes to reflect the chapter titles and capture the outdoors lifestyle we love so much. Some of the recipes were old family favourites that gave an element of nostalgia. Others I developed to highlight our terrific produce.

THESE ARE FAMILY FAVOURITES WITH A MODERN TWEAK. TELL US WHAT YOU HAVE DONE TO BRING THE RECIPES UP TO DATE. I have tried to make the recipes easy for anyone to follow no matter what their level of cooking expertise, and for the reader to get a good result that looks modern and delivers tastes that they might remember from the original recipe.

WHICH RECIPE IS YOUR FAVOURITE IN THIS BOOK? If I have to pick only one I will say Pavlova with Pomegranate ... it's a winner.

Not too sweet but luscious, light - and pretty.

WHAT IS YOUR ALL-TIME FAVOURITE RECIPE? That's a hard one. Not so much a recipe but one of my favourite foods would have to be fat, plump, creamy, freshly shucked Bluff oysters served on the shell with freshly squeezed lemon juice, ground black pepper and thinly cut brown bread to mop up the juice. To die for in my book.

Other than that any dessert containing fresh raspberries, ground almonds, chocolate and nuts really grabs my attention.

DO YOU HAVE A GUILTY PLEASURE? The reason it is guilty is the expense - I would kill for a fresh crayfish simply cooked to perfection with a lemon and chive home-made egg mayonnaise all to myself.

AND WHAT WAS THE VERY FIRST THING YOU COOKED? I am told that I delivered scrambled eggs on doorstep toast with chives to my parents in bed one Sunday morning, to their amusement. I am told I was 4 at the time.

WHO INSPIRED YOUR LOVE OF COOKING? Many people, but primarily my father who had a vegetable garden from heaven. We picked everything fresh daily and I was involved with the planting and growing from an early age.

As a family we celebrated important occasions around the dining room table with superbly cooked local Southland produce that resided on our doorstep, including Bluff oysters, muttonbirds, Southland lamb, Riverton crayfish, Colac Bay mussels, Oreti Beach toheroa, wild mushrooms and blackberries, and produce aplenty from our vast vegetable garden.

WHO COOKS AT HOME? Me, me, and me, and my son, who is developing a discerning palate and is confident in the kitchen with some favourite recipes.

WHAT IS YOUR FAVOURITE SUMMER HOLIDAY? Lolling under the semi-shade of a pohutakawa tree on the beach with a favourite book, walking the dog on the beach, and cooking the catch of an evening with family and beach friends.

WHAT WILL BE ON THE MENU FOR CHRISTMAS THIS YEAR?We will be having a relaxed Christmas Day with friends. A bit pot-luck and I will bring what I am told. No decisions to make - just the way I like it after many food shoots all year.

WHAT DID YOUR SCHOOL REPORT SAY?Well generally it was all quite good. I was self-motivated and always wanted to do well.

However, I do remember one random comment from Miss Stephenson regarding speech lessons: "Penny has rested on her laurels." What did that mean? I thought I was being accused of sitting on the bay tree.

WHERE DID YOU TRAIN TO BE A CHEF? I was passionate about food and cooking. Where did one go in 1970?

I opted for the School of Home Science at Otago University, then a Secondary School Home Economics teaching course at Christchurch Teachers College.

After that came the Cordon Bleu School in London, working in restaurants, a boardroom catering business in Sydney and the job of America's Cup kitchen manager in Perth for the Kiwis.

And then it was into food writing for Cuisine magazine and food styling in Auckland. Publishing cookbooks followed that.

IF YOU WERE ON MASTERMIND WHAT WOULD BE YOUR SPECIALIST TOPIC? General knowledge, history and maybe a bit about food.