When Isaac Oron was on holiday in Auckland from his native Israel, he spotted the Turkish Kitchen range of dips at a supermarket. As his father was Turkish , he thought he'd like to work for the company. More than three years on, he is head of food development and
does a bit of sales on the side. These days, you can pick up far more than the classic hummus at the supermarket. There's also a range of soups, frozen dinners featuring chickpeas and beans, boreks and baklava.
What do you most like about your job?
I've always been involved with food and I love providing people with great healthy food. It's been a passion of mine.
What was the first thing you cooked?
Chickpeas to make hummus.
What is your favourite meal?
Lamb and zucchini guvech. It's a Turkish casserole of lamb seasoned with coriander, parsley and paprika. What is the best meal you've had? A plate of hummus filled with mince, mushroom with a side dish of pita bread; it was delicious. I often cook this meal at home.
What do you eat when you can't be bothered to cook?
Pita bread filled with lamb combined with hummus, green vegetables and Greek yoghurt and cucumber. What do you always have in your fridge and kitchen cupboard? Turkish Kitchen dips and soups, of course, with lots of fruit and vegetables.
Is there anything you won't eat?
Over-processed food that's filled with preservatives and additives.
What is your idea of the perfect meal? A great variety of healthy food, such as an antipasto plate filled with a great selection of dips, olives and vegetables, combined with good wine - that is fine dining.
What's the secret to getting Turkish Kitchen soups to taste so fresh and tasty?
It's the great combination of high-quality ingredients and our passion for what we do that you can taste.
