A Day in the Life - James Beck, Chef and Restaurant Owner
Photography by James Beck.
From experimenting with cracking eggs with a miniature electric saw to foraging in the garden with his twins, a day in the life of chef James Beck involves a lot of playing. We followed him on Instagram for a day to get an insight into the preparations behind Hawke's Bay food festival, Winter F.A.W.C.
It's just over one week until Hawke's Bay is host once more to one of the country's best food festivals, Winter Food and Wine Classic (F.A.W.C). Over a series of four weekends from the 5th June, the region will come alive with a series of winter-oriented food events, dinners and workshops, showcasing the natural bounty of the region. To view the full programme of events and to book tickets, visit www.fawc.co.nz.
To celebrate the season of eating, we've invited three Winter F.A.W.C participants to take over our Instagram account (@dishmagnz), giving us a candid insight into the preparations that are taking place for their unique food events. This week, Dish followed James Beck, head chef and owner of Taste Cornucopia, Hastings for the day. We were introduced to James last year at summer F.A.W.C, attending his beautiful six course dinner and learning more about his international Michelin-starred kitchen experiences. Here's what a day in his life looks like...
10am: Little Helpers
I love family time. This morning my twin boys and I had a forage in our vege garden. It’s important to teach kids where their food comes from.
12pm: Ti Kouka Organic Butchery
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.