I cooked for Annabelle White last week and she profiled me and the dish in Sunday magazine.
I made pan fried gurnard on bok choy with a cannellini bean puree and roast pepper sauce.
The brief was simple fresh and something anyone could whip up.
annabelle is one of my favorite kiwi cooks and is a pleasure to be around because she is so much fun. Hopefully I can do more with her in the future.
Here is the shot they published.
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