What's cooking: Reg Hawthorne

Reg Hawthorne

Executive chef Reg Hawthorne enjoys creative freedom working at Peppers on the Point, an exclusive lodge at Kawaha Pt on Lake Rotorua.

"I love the creative process and pushing my limits," says Hawthorne, who describes his food as classically influenced modern New Zealand cuisine with individual flair.

Hawthorne, who has been at the lodge for 18 months, believes in sharing his experience with others in the industry, and he blames celebrity-style cooking shows for a shortage of emerging talent.

"Young chefs seem to be too busy thinking about where they will end up rather than concentrating on what they have to learn to get there. The TV shows make it look like one long party but the reality is long hours for not a lot of pay, as young chefs discover. They quickly become disillusioned."

What do you like about your job?

The challenge and excitement, from the constant changes in food trends and styles, wide-ranging guest requirements and the fact that no two days are the same. I also love passing on knowledge to young apprentices.

What was the first thing you ever cooked?

I enjoyed cooking from a young age. One of my favourites was frying boiled potatoes, cold meat and other vegetables with eggs - I recall no one else in my family would eat it.

What's your favourite meal?

Lamb's fry and bacon. I love its rich, strong earthy flavours. My favourite sweet is my mother's freshly baked fruit cake. I can't resist the aroma when it's resting on the cooling rack. I try to get to it while it's still hot and put plenty of butter on it, then I get heartburn - but some things are just worth the pain.

What is the best meal you have had overseas?

The multicultural cuisine at a friend's wedding buffet on Langkawi Island. Satays, spiced Malaysian chicken, prawns and even New Zealand beef and lamb - on a beach of soft white sand with Thailand in the distance, finished with a magical sunset.

What do you eat at home when you can't be bothered to cook?

Spaghetti and meatballs. I make the sauce, my wife Michelle makes the meatballs, and my kids Jessica, Hamish and Logan help with rolling the meatballs. It's not about the food, it's about time. And poached eggs on toast with hollandaise sauce. I enjoy watching the kids make a mess with such enjoyment on their faces as runny eggs and hollandaise sauce go everywhere. That's what food is about.

What is always in your fridge?

Beer, wine and cheese with tomatoes, fresh bread and plenty of eggs. Always Dijon mustard, seasonal fruits - feijoas at the moment - orange juice and ice-cold water.

What do you always have in your kitchen cupboards?

Matapiro olive oil (a great Hawkes Bay product), pasta, canned tomatoes and a large selection of herbs and spices. Also jellymeat and dog treats for Rusty the cat and Oska the dog.

Is there anything you refuse to eat?

Kina. I have tried it several times and for some reason I just don't like it. I enjoy cooking it but I don't like the taste of it.

What is your idea of the perfect meal?

A meal that someone else has put time, effort, pride and care into. I don't think that it matters what the food is as long as these things have been achieved. And then it doesn't matter whether you are eating at a friend's place or a Michelin star restaurant - the food will be good. Most of all it's about the company I'm with - without that it's hard to find the right frame of mind to enjoy fine food.

Do you have a favourite food?

Not really, but I'm very adventurous. If it's dead I'll eat it.

What food do you miss most when you are away overseas?

If I had to name something, it would be our lamb and beef for the reasonable price and the brilliant quality.