Alexandra Tylee: Love, life food

Alexandra Tylee is chef and owner of Pipi restaurant in Hawke's Bay. She learned to cook providing meals for workers on the Hawke's Bay farm where she grew up. Her philosophy is all about family, fun, nurturing, good, simple seasonal food and love. She dedicates her latest book, Pipi the Cookbook, to her four sons and husband.

Colleen Thorpe asks Alexandra about her life and food ...

WHO WAS THE MAJOR INFLUENCE IN YOUR LOVE OF COOKING?

Mrs Beeton first; by following her recipes I got the confidence to try anything, from croissants to eclairs. She just spells everything out in simple steps which, if you follow, they always work ... well, almost always.

WHAT INGREDIENT COULD YOU NOT LIVE WITHOUT?

Garlic, garlic, garlic. I eat it roasted and spread on toast for breakfast and add it to most savoury dishes I make. It is also delicious on pizza; just roast it whole and put whole cloves on top, along with parmesan and thyme.

IF YOU GO OUT TO A RESTAURANT WHAT DO YOU LIKE TO EAT?

I love really light, well-baked dinner rolls with lots of butter, and often the vegetable sides that go with the meat sound more appealing than the main, but I am normally too scared to ask the chef to just give me a plate of those.

IN THE COOKING WORLD WHOM DO YOU MOST ADMIRE?

Well, Jamie [Oliver] I suppose, hard to avoid. Also, I used to go to Logan Brown, Al Brown's restaurant, every two weeks or so when I lived in Wellington. I love his food and often still crave the tuna tempura and the crab cakes, and then I wish I had the time to be like our grandmothers who always had a pantry full of bottled fruit and jam.

WHAT DISH DO YOU MOST LOVE TO COOK?

The ones I cook for my children, and anything that is braised for hours. I love the whole process of first browning everything and then stirring it lovingly until it all caramelises and softens, and then the smell of the final result after all the flavours have reduced and heightened.

WHAT IS YOUR SECRET INGREDIENT?

Caring about what I am cooking, making sure I am focused on it and wanting to be there. You can give two people the same recipe and the finished product will taste completely different. This is especially noticeable with baking; never cook muffins if you are in a bad mood, the result will not be good.

HAVE YOU A GUILTY PLEASURE?

Sleeping. With two small children and a restaurant which is open at night, sleep cannot be taken for granted. On the odd occasion when I am able to have a sleep in the afternoon, it feels like the best thing in the world.

WHEN YOU'RE NOT COOKING WHAT DO YOU LIKE TO DO?

Play and spend time with my family. Also, the two things that I believe have kept me sane and able to do what I do - exercise and meditation. I run for 45 minutes most days and meditate nearly every morning for half an hour; the older I get the more relevant meditation seems to be.

IF YOU WEREN'T A CHEF WHAT JOB WOULD YOU BE DOING?

I love to paint. It is the thing I wish I had time for more than anything. Or maybe be a lawyer. I have started a law degree and really rejoice in the study. I grew up on a farm, though, and if I had millions of dollars the first thing I would buy would be a farm, preferably a high-country station.

IF YOU WERE THE GOVERNMENT'S MINISTER OF FOOD WHAT WOULD BE YOUR FIRST DECISION?

I would not let the new food bill see the light of day. It would just make it hard for the small artisan producer who should be encouraged.

The supermarkets are just full of the same generic brands.

If I was in charge I would strongly encourage the big retailers to make it easier for the smaller or interesting brands and products.