Chef Simon Gault has to dish up big food fast as he caters for hungry hordes of deep-sea fishermen, a South Island shearing gang, Hawkes Bay schoolgirls, guests at a big Samoan wedding, police college recruits and the crew of an offshore gas platform.
His challenge – to experience their way of life, taste their meals – then see if he can make a difference to the way they eat; cooking in their kitchens, using only local ingredients and keeping within their normal budget.
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