MAY 1 - 2 2021

Nici Wickes

Chef, Food Writer & Cookbook author

Nici’s approach to cooking is simple - source the very best ingredients you can afford, focus on flavour over technique and definitely don’t stress! 

Trained as a chef, most of her knowledge of food and cooking comes from travelling the world, learning new ways of cooking and eating from the locals of whatever country she’s in. Making the TV travel-food series World Kitchen saw Nici travelling the globe over five years; “My way of travelling is not to spend time doing galleries and museums. 

Instead, I do food. It’s a delicious way to access a culture, experiencing a place through tasting the flavours, watching who and what’s cooking, and picking up ideas and tips so I can recreate and relive the experience back home. When I return from a trip I have loads of food ideas to share and there’s nothing I enjoy more than making a dish that I’ve picked up overseas but using New Zealand’s produce because you can’t beat our produce for quality, freshness and flavour!”

Get to know Nici:

Favourite restaurant/or café in the Waikato to go out to:

Raglan Artisan Bread

Most underrated vegetable, cut of meat or seafood?

Rump steak - tastiest cut in my view

The kitchen utensil you can't live without?

Knives obviously, but probably my microplane for ginger, parmesan, lemon zest and the rest!

If you didn’t become a chef what would you have been?

A doctor

What is your one ingredient that is your staple?

Lemons - they make everything taste better

Saturday night in with a movie, what is your comfort meal?

Baked chicken with peppers

 

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