What's cooking: Chris Storer

Chris Storer

Auckland chef Chris Storer's overseas experience, including stints catering for the Rolling Stones, LL Cool J and Microsoft's Bill Gates, led to him set up his own catering company when he returned to New Zealand last year.

"I wanted to take what I had learned overseas and showcase it here. I'm a natural host so I felt it was time for me to get out of the kitchen and focus on that."

A qualified chef, he began his career 15 years ago at Prego and Tuatara. After travelling and working in Australia and Canada, he returned to Auckland and set up Kai Productions, working mostly for clients in the fashion industry.

What was the first thing you cooked as a child?

My earliest memory is cooking porridge for breakfast, and adding poached fruits like apples, bananas and my favourite, feijoas.

What is your idea of the perfect meal?

A meal cooked by someone else. One of my perfect meals was on a small island in Indonesia. The fresh seafood was on display so you could select what you wanted, then it was barbecued and served with scented rice, raw fruit and vegetables, and a large cold bottle of beer.

What is your favourite drink?

Something I made up: two shots of Havana Club White Rum, one shot of Cream de Cacao over ice, splashed with vanilla coke and lime.

What do you like about your job?

The art of hosting - comforting people's sensibilities with taste and smells, and making them feel at ease in their surroundings.

What do you eat when you want something quick and easy and can't be bothered cooking?

When I am on the go I will grab a samosa or something else with a spicy filling from around my neighbourhood. If I can't be bothered cooking at home I love sliced tomatoes on five-grain toast, with loads of pepper.

What's always in your fridge?

My fridge is rarely full as I don't plan meals ahead of time and I enjoy eating from my garden, but I always have cheeses, jars of curry paste, crab and shrimp paste, chutneys and pickles, conserves, olives, capers, pickled vegetables, stocks and bouillons, and beer.

What do you always have in your kitchen cupboard?

I have usually a well-stocked pantry of whole foods, dried foods, canned foods and alcohol.

What is your favourite finger food?

Raw oysters are definitely my favourite finger food - New Zealand bluff oysters. Nova Scotia and Prince Edward Island in Canada also have excellent oysters. I like to eat them accompanied with vinegar reductions, fresh horseradish, and cold beer.

Is there anything you would not eat?

I love food and have been known to try everything from fried insects (big ones) to lizard. However, I wouldn't eat a well-done steak, out of pure disappointment.

What are you looking forward to eating on Christmas Day?

I look forward to my midnight cold cut sandwich with gourmet chutney and vintage cheddar.

What's the most overrated food served at Christmas?

Turkey. It's just too big, and takes a lot of space in both the fridge and oven. Also, commercially-harvested turkey is dry and lean with little flavour.