What’s cooking: Wendy Muir

Real food cooked simply is Wendy Muir’s preference. Picture / Carolyn Robertson

Wendy Muir owns Milly's Kitchen in Ponsonby Rd, which stocks an eclectic collection of all things foodie.

What is your idea of the perfect meal?

The meal of the moment can be the perfect meal, like breakfast this morning - a beautiful plump poached egg on toast with freshly ground pepper cooked with love by my husband. Nothing could be nicer.

Drink of the moment?

Brandy and Stone's Ginger Wine. This is my pick-me-up after a long working day.

What do you always have in your fridge and kitchen cupboard?

What don't I have! My fridge and cupboards are ready for any invasion. I cook from scratch so you won't find too many convenience-style foods in my kitchen.

Your favourite cookbook?

I am an avid cookbook collector. My most referred to cookbook would have to be the Cook's Companion by Stephanie Alexander.

What are three foods you could not live without?

Fresh vegetables, cheese, Italian sourdough bread.

Who would you most like to make lunch for you?

Rick Stein. His overall enthusiasm and passion for real food cooked simply is how I see it, too. Plus, he is rather yummy.

What are your favourite indulgences?

Any good cheese or dark chocolate. And I do enjoy an early morning double latte at Atlas Cafe on Ponsonby Rd.

Biggest kitchen indulgence?

My 12-year-old four-slice stainless steel Dualit toaster.

What is your favorite restaurant, and why?

White at the Hilton. You feel a sense of occasion when you walk in. Geoff Scott cooks only the freshest quality food to perfection and it is presented to you with such reverence.

What is your favourite bar?

Vulcan Hotel at St Bathans. Jude and Mike Cavanagh are fabulous hosts, they make your visit an experience. Of course this is set in my favourite part of the world, the Maniototo. This is real Speights territory.

Single most useful kitchen gadget?

A whisk. I have seven and I use them all.

The most useless one?

I have rather a strange loathing for electrical non-stick woks and frypans. They are simply a waste of space and money.

Characteristics of a good frypan?

Buy the best quality you can afford. I believe you need at least three frypans of different materials to cover everyday cooking requirements.

How should you store knives?

A knife block or magnetic rack are the most obvious choices. Never put knives in a dishwasher - it blunts the edge and is also dangerous.