Other ways to stand out might include emphasising a particular cooking method or zeroing in on a key ingredient. Our country is full of farmers who produce high-quality beef and lamb, yet we have few of the steakhouses popular overseas. South American grill-over-fire restaurants have caught on in Sydney, so it shouldn’t be long before we have them here. We already have a plethora of sushi places in our cities, and now we’re starting to enjoy other Japanese cooking styles in robata grills and yakatori bars. At Two Fifteen Bistro, on Auckland’s Dominion Rd, owner/chef Jeremy Schmid prepares and makes a wide variety of cured meats and sausages. There are several specialists who manufacture smallgoods for supply to restaurants and cafes, but Schmid has such a passion he offers an extensive range of his own tasty treats on his menu. It’s worth a visit to try his house-made charcuterie: a platter of air-dried beef, smoked pork, chorizo and sausage. Chewy, well-flavoured and prepared with the best ingredients, this food sets his restaurant apart. Many of his dishes incorporate these meats, as in these two recipes, which are served at the restaurant and feature in his new book. They won’t be quite the same without Schmid’s fine meats, but use the best sausages or dried, cured pork you can. This is a quick and easy winter soup. For a heartier soup, add a cup of diced vegetables when cooking the sausages. You may need to add a little more liquid, too.
Full piece including recipes at The NZ Listener
Chef Jeremy Schmid reveals his expertise in Bangers to Bacon (New Holland, $45), which is filled with tips for curing, brining, smoking and air-drying meat. He includes comprehensive instructions for creating your own sausages, with step-bystep photographs showing how to achieve that professional look. He also has easily achievable recipes from his restaurant menu that are bound to be family favourites. This exciting book is beautifully illustrated with photography by Devin Hart.
For more on this book and further recipes link here.