Celebrated New Zealand cook, caterer and food writer Ruth Pretty has been leading the charge in introducing the world to the best of New Zealand (NZ) cuisine. Based in Wellington, Pretty has catered the Lord of the Rings and King Kong film premières, and her latest cookbook, Ruth Pretty’s Favourite Recipes (Penguin, 2007) was released earlier this year to rave reviews. We quizzed her about her favourite places to eat and what she’s cooking at the moment.

Ruby Pretty

How would you describe NZ cuisine?
A global cuisine. Flavoursome. A meld of various cuisines including Asian, Pacific and Californian, but based on British cuisine with influences from Italy and France. New Zealanders are like magpies, as they collect ideas from everywhere! New Zealand chefs have the advantage of top-quality locally grown produce.

What’s your favourite NZ ingredient?
Fresh herbs. Like our Sauvignon Blanc, they’re bursting with flavour.

What’s NZ’s best-kept secret?
Scampi. To many New Zealanders, they’re a secret. Scampi is very admired by chefs in Tokyo.

Who are your favourite suppliers for fresh produce?
The suppliers closest to my home, the ones who grow the vegetables. We’re surrounded by market gardens where we live in Te Horo, an hour north of Wellington.

What are your favourite eating haunts in Christchurch?
My favourite hotel to eat at is the Crowne Plaza Christchurch (cnr Kilmore and Durham sts, tel: +64 (3) 365 7799); favourite restaurant is Saggio di Vino (185 Victoria St, cnr Bealey Ave, tel: +64 (3) 379 4006); and my favourite home kitchen to eat in belongs to Michael Lee-Richards.

Which is your favourite restaurant in Australia?
Recently I ate at Rockpool Bar & Grill by Neil Perry at Melbourne’s Crown Casino (Shop 1, 8 Whiteman St, Southbank, tel: +61 (3) 8648 1900). It’s a sensational restaurant based on the concept of a steakhouse. I could have chosen every dish on the menu!

What do Kiwis do on a big night out?
We gather with friends to cook and eat good food. Barbecues at friends’ houses are very popular and there’s always lots of New Zealand wine.

What do they like to eat?
In August, we eagerly await the arrival of asparagus and whitebait in September. This is spring food. In August, it’s cold and wintry, so comfort-food dishes such as braised lamb shanks with mashed potato are popular.

What do you like cooking at home at the moment?
I like to cook lamb rack and serve it very simply with vegetables, a reduced jus and a Pinot Noir from Martinborough.

What food from home do you miss most when you travel?
Vogel’s toast with poached eggs from our own hens.