What's cooking: Anne Thorp

Anne Thorp adds aroha to her fresh and healthy food. Picture / Sylvie Whinray

Anne Thorp's cooking series Kai Ora was originally made for Maori Television but its broad appeal has seen it added to the lineup on the Food Television channel.

Filmed at Thorp's Herne Bay home and her coastal retreat overlooking beautiful Pakiri Beach, Kai Ora's aim is to educate as well as entertain. Thorp's style is simple, fresh, healthy food mixed with aroha (love) and manaakitanga (hospitality).

Thorp has sharpened her skills and talent through extensive overseas travel. In New Zealand she has cooked for governors-general, judges, politicians, celebrity chefs, international singers, TV stars and New Zealand's rock royalty. But her favourite people to cook for are her family and friends.

What do you like about your job?

I love sending messages of health and good-eating practices not only to Maori but to every New Zealander who cares to tune in and listen. Most of my guests on the show bring their own gift of music as a koha and in many ways Kai Ora brings the phrase "singing for one's supper" back to its roots. No other cooking show on screen marries these most obvious partners of food and music. Kai Ora is a recipe for success both in New Zealand and abroad.

What was the first thing you cooked?

I made a fruit sponge in my cooking class at Apanui Primary School in Whakatane with Betty Cuthbert, my cooking teacher and first mentor. I then went home and announced to my large family that I would cook the family meals from thereon. So from the age of 10 I started cooking for a family of 10 plus extras and I have continued the practice to date.

What is your favourite meal?

Slow-roasted snapper heads because it's the most delicious part of the fish to eat.

What is the best meal you've eaten overseas?

Spaghetti vongole, which is spaghetti pasta, clams or cockles with a gremolata sauce, laden with parsley, capers, garlic, chilli and lemon juice. I have eaten this dish in the most stunning places in the world such as Venice, Rome and Florence.

What do you eat at home?

When I can't be bothered cooking and because all my cooking is done in my commercial kitchens in my homes, I usually head up to SPQR which is owned by my Maori mate Chris Rupe. The service there is second to none and the food is consistently fantastic. Other times I head off to Rocco where I will find Mark Wallbank doing his thing, and tuck into his oysters au naturale over a glass or two. When I'm up at my home at the beach - where I live half the week - my mate Ben Guinness from the Leigh Sawmill will come over the Pakiri hill with fresh organic leaves from his garden, fish caught that day, and free-range eggs from his parents chook run at Goat Island. We will sit on my deck shooting the breeze, looking out to the Hen and Chickens and Little Barrier islands. We will laugh and sing or simply relish the beauty and peace that Pakiri and its surrounds afford. For those in the know, Pakiri Beach is a very sensual, spiritual and therapeutic place.

What is always in your fridge?

Fresh herbs, chillies, fresh ginger, garlic, organic free-range eggs, organic flax-seed oil, 100-year-old yeast bug for rewana bread.

What do you have in your kitchen cupboards?

Extra-virgin olive oil, lemons, limes, soy milk, organic Earl Grey tea, New Zealand natural sea salt, horopito rub (Maori black pepper), capers and anchovies.

Is there anything you refuse to eat and why?

I can't eat unhealthy food as my tummy won't allow it. If it's not super fresh and simple I prefer to skip the meal.

What is your idea of the perfect meal and why?

Ambience always plays a huge part. Simple or fine wining and dining, conviviality which comes with excellent company, lots of laughter, beautiful music and, of course, fresh unadulterated healthy food.

What food do you most miss when overseas?

New Zealand seafood, particularly fresh kina and fresh oysters.