Food Show: Terry Lowe

Terry Lowe. Photo / Supplied

Claim to fame?
Head chef at Black Barn Bistro, Hawkes Bay. Beef and lamb ambassador.

Where does your passion for food come from?
From a young age I have always known that I wanted to be a chef; every day is different and with all the new products and what the different seasons have to offer, it is a huge driving factor.

Career high?
Cooking for the 10-year anniversary of the beef and lamb ambassadors held at Black Barn, attended by a lot of high-profile personalities including chefs Peter Gordon, Rex Morgan and top food writers.

Career low?
When I was an apprentice I mistook salt for sugar on a creme brulee.

Current favourite ingredients?
Gusto tart apple syrup

Signature dish?
My slow-roasted lamb shoulder timbale with maredo lamb rack, a dish I've been working on for a while.

Friends are coming around for dinner on Thursday night, what will you serve?
Chilli-spiced squid on chorizo risotto followed by tangy lime cheesecake.

Guiltiest pleasure?
Kohu Road icecream. Their chocolate is to die for.

Anything to add?
Salt, because everything tastes better with salt (apart from creme brulee).

* Appearing Fri 3.30pm, Sat 12.30pm