Fried bread with pineapple and golden syrup. Photo / Babiche Martens
Fried bread with pineapple and golden syrup. Photo / Babiche Martens
Having someone in your life who has imparted their knowledge and passion for food is worth celebrating.
I can remember the first time I cooked - bubbling pikelets in hot butter and steamed puddings in home economics class. Bot created wonderful smells and such a sense of achievement when they worked out perfectly.
I often hear people talk about when and where they learned to cook asa child; with mums, dads, nanas, poppas, aunties and uncles, which is how it should be in an ideal world.
Then once in a while a special person can cross your path and teach you so much more - if so, count yourself doubly blessed .
A dear friend of mine, Jim Vivieaere - the Rarotongan-born artist, curator, food lover and charming gentleman - passed away recently, and it has left me sad.
He had no fancy pants training in the culinary world but he brought colour and love to all he had to do with food and to those he worked with.
His food was always lively, fresh and delicious.
Lamingtons would have to be made by hand, dusted in coconut, then served with perfectly whipped cream, lemon curd and jam. There were no trendy white platters unless they were decorated with hibiscus flowers and gardenias. Always gorgeous.
Prepping in a catering kitchen, Jim and I would work together to make sure there was "life" in the food.
"Where is the green?" he would ask. Even after work, while watching movies with the little ones, bread and dips didn't cut it unless there was some salad, a sprinkle of vinaigrette and a spoonful of peas.
Bread had to be the best quality - "if there is no time to make the bread at least can we make our own aioli and mustard, it's not that hard?" he would ask. And it's not.
Fried bread with golden syrup, fresh pineapple and cream is a bit of a delight that I know Jim would love.
Chef's tip
No tip today - other than just to appreciate all those who have time to teach. Thank you.
