Julie Le Clerc Interview
Julie Le Clerc Interview
What’s your favourite ‘night off’ meal to cook for yourself?

Julie Le Clerc

Italian Risotto is a dish I find comforting and delicious. Plus it’s very versatile, so I can make it all year round, adding any flavouring ingredients I have to hand. I use a special ‘no stir’ method, so I find it unbelievably easy to make – in fact, it literally makes itself. This way I feel like I’ve had a night off and yet I’ve still made a wonderful meal to enjoy.
Your favourite food experience in Auckland?

Julie Le Clerc

I love nipping out to Mexican Specialties (in Ellerslie) to feast on soft shell tacos, and sip tangy Lime and cucumber juice. I really shouldn’t tell you this, because I know this tiny little eatery will explode with diners once the word gets out, and I might not be able to get a table any more!
What do you think the next big thing is for New Zealand cuisine?

Julie Le Clerc

Mexican seems to be ‘hot’ right now and it’s great to see an authentic cultural cuisine being reproduced, with a modern NZ twist. I think the next big thing needs to be Middle Eastern food done well and with style. To date all we really have is the basics and Middle Eastern food is much more worthy than what we’ve seen with the likes of kebab joints and supermarket hummus. I’d really love to think that finally New Zealand might get some clever, high-end Middle Eastern food. Australian chef, Greg Malouf, has brought the incredible, exotic delights of Middle Eastern food to the Aussies, and that’s exactly what we need here. Maybe I’ll have to open my own restaurant to make it happen!
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Content updated: 19/10/2017 02:07

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