Break the cauliflower into florets. Cut the potatoes lengthways in to halves. Heat the oil in a wok or heavy, deep frying pan. When hot add the potatoes and fry them until they’re medium brown and barely cooked through. Remove with a slotted spoon and drain on kitchen paper towels. Put the cauliflower florets into the same oil and fry until golden and just barely cooked through. Remove with a slotted spoons and drain on kitchen paper towels. Remove most of the oil from the pan so only about 3 tablespoons remain. Add the onions to this oil and stir over gentle heat until they are golden. Add th ..read more

The perfect stocking filling gift. Email me now at lauraine@laurainejacobs.co.nz for a personally signed copy. Collect from me at home- Auckland or Omaha Beach ..read more

Shuck the corn and plunge into boiling salted water for 4 to 5 minutes. Allow to cool and gently cut the corn away from the cob. If you can manage to keep some in nice even pieces it will look really good on your salad. Carefully pull the leaves of the lettuce apart and wash thoroughly in cold water. Shake dry in a tea towel so no water remains on the leaves. Lay the leaves as a base over a nice serving plate. Cut the rind from the watermelon and cut the flesh into nice large wedges or fingers at least 5 of the tomatoes into quarters. Drain the cheese and slice it into chunks. Arrange the wate ..read more

*This was originally published in Digest, the NZ Food Writers newsletter ..read more

(But there’s more! Chef Makoto has partnered recently with Jason Lee, a chef he worked with at Rikka restaurant when he came to NZ 20 years ago, to open a new venture, WakuWaku, where their concept is ‘Old Value, Modern Japanese’ style set in a stunning and stylish new restaurant in the heart of Remuera. Exciting times for Japanese cuisine in Auckland ..read more