Secrets from Julie Le Clerc's kitchen

Julie Le Clerc strives to incorporate great flavour into every dish she makes. Picture / Carolyn Robertson

Today Viva launches its first cookbook - a selection of Julie Le Clerc's favourite recipes from Viva, with gorgeous pictures from our photographer Carolyn Robertson. To celebrate, we asked Julie Le Clerc to share her culinary secrets and memories

Do you have a favourite recipe from vivafood?

At the moment, my favourite recipe is Spicy Fish and Rice Stew. This is an aromatic, warming and tasty winter dish - it's big on flavour and filling, yet light and refreshing.

What will budding chefs love about this book?

Every recipe has a luscious photograph to illustrate the finished dish - this gives novice cooks a graphic idea of what they're aiming for. I've made the recipes uncomplicated, with easy-to-follow steps, and the recipes have been well tested so they are guaranteed to produce impressive results no matter how limited or advanced your cooking experience. Plus, I've included lots of extra helpful hints and tips.

What recipe from it would you recommend for a simple tasty midweek dinner?

I think my Tomato and Anchovy Risotto is hard to beat. The combination of flavours gives the risotto a pleasing richness and intensity - and this satisfying dish can be created in just 20 minutes, so it's a great meal for busy week nights.

What inspired you to start cooking?

My mother's cooking - and the fact that she encouraged and allowed me to cook from a young age made it a very natural pastime for me. Also, the meals I ate as a child in the homes of neighbours from different cultures were a great source of inspiration. This early exposure to different foods also ignited my desire to travel the world and to discover other cuisines in their countries of origin.

What is your talent as a cook?

My focus is always on flavour. I strive to discover interesting flavour combinations and to incorporate great flavour into every dish I make. So, I get a huge sense of satisfaction when people tell me that they find my recipes and flavour combinations inspiring. I have always been a great baker - right from when I started making sponge cakes at the age of 5. 

Is there anything you don't eat?

I'll eat most foods, and am always happy to try something new (it's part of the job really). But I have to admit that I've never been keen on offal. I've even attempted to desensitise myself by periodically ordering kidneys but to no avail. I find that bizarre bloody, almost metallic flavour just too overpowering.

What is the worst thing you have eaten?

One of the worst things I've ever eaten actually tasted really delicious - but I found it abhorrent because it was psychologically challenging. This was a meal in Barcelona, Spain where we were served carpaccio of foal (yes, raw baby horse!) See what I mean about the mental hurdle with this one?

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

Extra virgin olive oil, salted capers, a selection of quality vinegars, verjuice, canned tomatoes, risotto rice, quality pasta, feta cheese, Parmigiano Reggiano, thick-style yoghurt, fresh ginger, soy sauce, Thai fish sauce, Thai sweet chilli sauce, tamarind pulp, pomegranate molasses, lentils, basmati rice, chickpeas, Valrhona chocolate, vanilla beans, home-made chutney.

Do you have a favourite ingredient?

I tend to go through phases with ingredients. I'll focus on one for a while and thrash it, then move on to he next flavour or ingredient, which may be something exotic, like saffron or pomegranates, or something commonplace, like garlic or lemons. At the moment I'm enjoying exploring recipes incorporating rose water and dates.

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

It would be rare that I couldn't be bothered to cook as I find cooking a relaxing and almost therapeutic pastime. I guess I would make my favourite Greek salad with vine-ripened tomatoes, diced cucumber, feta, red onions and loads of fresh basil. I find eating this salad incredibly restorative.

Do you have a favourite wine and food match?

I'm partial to sticky dessert wines - some are so sublime that I'd rather have the wine by itself instead of pudding. The combination of a sharp, blue cheese paired with a sweet sticky wine is a match made in heaven.

What are your nutritional no-nos?

I follow the old adage and indulge in everything, in moderation. Though I do prefer not to eat too many heavily processed foodstuffs (white flour, white bread, white sugar) because they contain hardly any nutritional value or flavour.

What is your worst kitchen disaster?

When I'm experimenting with a new culinary idea, from time to time things don't always work out as planned. But fortunately, I can just call this "recipe testing" - and anyway, often the best things are invented by accident. I do remember a disaster during my days in my cafe kitchen. I'd left a tray of brioche proving on the bench overnight. In a hurry I popped this into the oven, forgetting that the tray was plastic (yes, it was about 5am and I was still half asleep). The smell of burning plastic is truly disgusting - not to mention the melted mess all over the oven.

What do you have for breakfast?

At the moment I'm loving cinnamon, oat and banana porridge drizzled with honey. 

What are three foods you could not live without?

Tomatoes, fresh herbs, yoghurt (must be my Lebanese ancestry coming to the fore). Oh please can I have four choices - because I couldn't live without lemons either.

Your favourite restaurant?

The Grove, St Patrick's Square, Auckland City - masterful food and elegant service.

Your favourite bar?

SPQR, Ponsonby Rd because it's always friendly, vibrant and lots of fun (plus they serve excellent meals).

Is there a type of restaurant you'd avoid?

I prefer small, personalised spaces. My pet hate is overdone fusion cuisine - chefs can be clever without resorting to combining several continents on the same plate, which causes more confusion than pleasure.

What is the secret to being a good cook?

Cook with all your senses. Cooking is the only profession I can think of that involves using all the senses - smell, taste, touch, sight, hearing and even intuition.

What would people be surprised to know about you?

I am learning kick-boxing and I love it. I find it powerfully energising and liberating.

* vivafood, $39.95, goes on sale in bookstores today.