Johnon Macdonald and Kat Strand of Koji Restaurant. Photograph / Offered
Wellington’s Koji Restaurant is the brainchild of Johnon Macdonald and Kat Strand and is all about taking traditional Asian flavors, utilizing stunning New Zealand produce and doing as a lot as attainable from scratch.
New additions to the menu hold popping up as they journey the nation to search out the most effective produce, meet producers and suppliers, and produce them again to create enjoyable and playful dishes. We study extra about what this duo does once they’re not working at their bustling Welly restaurant.
12 Majoribanks Avenue, Mount Victoria, Wellington. Web site: kojirestaurant.co.nz
I’d describe our kitchen at residence as… We at the moment lease on the Kapiti Coast at Waikanae Seashore; we’ve a cute seashore home with a small however versatile kitchen. Presently the induction cooker is damaged so we’re cooking for a household of 4 on a transportable electrical hob.
To make it a dream kitchen… Effectively, as above, I believe we might undoubtedly make some modifications, nonetheless, we’ll wait till we construct our personal home. An even bigger pantry, extra cupboard space, a darkish cupboard devoted to our infusions of kombucha, kimchi and different ferments we prefer to play with.
One thing you’ll at all times discover in our fridge is… Undoubtedly pickles, you possibly can by no means do with out pickles!
A few of our pantry staples are… Scorching sauce, pasta, rice and an countless choice of Asian sauces and spices. We love having tons to play with and discovering Asian spices and sauces that make it fast to whip up one thing for a younger household whereas nonetheless making it scrumptious.
Our favourite ingredient for cooking is… Can we’ve two? Garlic and nice pure sea salt. Garlic is so versatile: uncooked, fried, gradual roasted, and many others., it packs a lot taste and retains the immune system sturdy. We use so much. And you’ll’t not have good sea salt; it brings out the most effective in each taste.
Our favourite dishes are… We have now a smoker on the foredeck which we use on a regular basis, we like to smoke butterfly hen or brisket, it is an effective way to have a pleasant beer or glass of wine within the solar whereas the smoker does his work.
Our rush meal is… pasta for positive. I’d hate to consider how a lot pasta our boys eat – they adore it. It is simple to create completely different dishes and you may put them collectively in quarter-hour.
Our favourite drink is… There isn’t any one to show to; clear, crisp beers within the solar after spearfishing, a scrumptious rosé or chardonnay if we’re stress-free on the foredeck, or a pinot Martinborough when it is chilly outdoors and sitting across the hearth.
One thing sudden that we do from scratch is… cider, ginger beer, kombucha, kimchi, sauerkraut, sourdough bread, chickpea hummus pesto. We might go on, however these are the staples.
We cook dinner at residence… Nearly each evening at the very least considered one of us is cooking, except we’re going to a household or pals home for dinner.
The kitchen gadget that everybody ought to personal is… A good espresso machine and grinder. It makes such a distinction to get up and revel in a well-made espresso.
What’s your culinary philosophy… Create huge taste bombs that excite the palate and excite folks.
Wellington on a Plate begins at present. See the total record of collaborating eating places at visawoap.com