Home' Waiheke Weekender : 4 January 2013 Contents 4 January 2013
6 Waiheke Weekender
Carl Phiskie arrived at his high school seventh form year with
absolutely no idea of a career path. Reluctantly, he attended the
career nights and signed up for a week’s work experience at the
Southern Cross Hotel in Dunedin, mainly because he had “quite
enjoyed home economics”. He discovered he liked creating food
and went on to train at Otago Polytech on the Cromwell campus.
He met Delwyn, his wife to be, in Christchurch in 1998,
soon after he returned from Surfer’s Paradise as a qualified chef.
Delwyn was just finishing her studies at Christchurch Polytech.
The couple began saving and went travelling together. After
spending 14 months in Sydney and two years in London and
Scotland, they returned to New Zealand with thoughts of settling
Delwyn’s mother had just bought a house on Waiheke and the
couple decided to do the same, Delwyn working at the prestigious
Te Whau restaurant and Carl joining Christine and Jason Schwarz
at what was then Nourish café in Ostend.
When Carl later replaced the head chef at Te Whau, they were
given the run of the kitchen. Their menu proved to be a collabora-
tion of the tastes and ideas they had explored during their travels.
Chef ’s hours don’t lend themselves well to family life howev-
er, and the arrival of their daughter Aliya was motivation to
re-evaluate their career path. When the small retail
frontage in Surfdale became available, he took
the lease and, in June 2006, delicatessen Island
Thyme opened its doors, followed by Thymes
Tables, their award-winning restaurant upstairs.
The metamorphosis continues in Surfdale, but
the intention is always to offer what customers
would love their meals at home to be like – if only
they had the time and skill. “Us on a plate,” as
Carl describes it, means great ingredients treated
with the respect they deserve.
Food is a way of life for this family and they
only have one rule for the children when it comes
to food. They have to try everything. Carl says he
remains fascinated by the differing palates of both
From his huge repertoire of recipes, Carl shares
a simple favourite.
Buttercup risotto with chilli and gorgonzola
2 cups of risotto rice
2 cloves of garlic (crushed)
1 leek (or onion)
1 tablespoon of olive oil
50g unsalted butter
1 teaspoon dried chilli flakes
6 cups chicken stock (or vegetable stock if you prefer)
50g grated parmesan
Cut the buttercup into small dice, about one and
a half cm cubes. Place in a roasting dish and
sprinkle with a little oil, the chilli flakes, salt
and pepper and roast at 180 degrees C for 10
minutes or until soft.
Heat olive oil and 25grams of butter in a large
saucepan, add the leek with a pinch of salt and
cook until translucent.
Add the garlic and rice and cook for 2 to 3
minutes until each grain of rice is well coated.
Add half a cup of stock and bring to the boil.
Simmer until the stock has reduced, stirring all
the time. Repeat this with all of the stock (half
a cup at a time).
When you add the final ladle of stock, also add
the buttercup – this will break up a bit but that
Don’t let the risotto get too dry at this stage.
To finish, stir in the parmesan, remaining
butter, salt and pepper and leave to sit for 2 to 3
minutes with a lid on.
Serve with a fresh salad and a swirl of local olive oil.
Earliest cooking memory: Breakfast on my grandparents’ farm,
bacon and eggs with nana’s tomato relish and fresh milk with the
cream on the top.
Favourite food memory: Fresh baguette,
chorizo, brie and tomato from a market in
I wouldn’t be without: My knife. It’s sharp and
the perfect size.
Favourite ingredient: Fresh, quality produce.
So many I can’t pick just one.
Best local ingredient: Mike Dunleavy’s micro
cress and heirloom tomatoes. Just awesome.
Most influenced by: Genevieve Copland, my
head chef in Sydney. Gen is a loud, passionate
and very talented chef. I loved being part of her
team, she drove us all to make great food.
I love to eat at: Anywhere with my family but
Favourite fast food: At the moment, it is fresh
tomatoes from the garden with mozzarella.
Best ever foodie tip: Try everything; you might
just surprise yourself.
Food is a way of life for chefs Carl and Delwyn Phiskie
and they only have one rule for their children when it
comes to food . . . they have to try everything.
As a result, says Carl, he is fascinated by the differing
palates of both his children.
Carl’s buttercup risotto with chilli and
gorgonzola. Top with a hunk of gorgonzola,
micro greens and a swirl of olive oil.
www.greg holland jewellery.co.nz | Studio 10 - Daytone House, 53 Davis Crescent, Newmarket, Auckland | Telephone 09 524 8440
We’ve compiled some of our favourite recipes from our island foodies
over the past year to create a summer feast for the holiday season.
Adding a special touch
with a thin slice of
Carl with wife Delwyn and son, Cruz.“Our children have
to try everything.”
Links Archive 28 December 2012 10 January 2013 Navigation Previous Page Next Page