Paul Jobin - Cook Book

We spend half our lives working, trying to establish a career that in later years sets us up to enjoy retirement and the fruits of our hard work. Anyone who knows me well will tell you that I am a very focused, motivated and passionate individual who sets out to do the best I can in the lifetime I have. I have always believed that my achievements will be best shared with my future grandchildren, teaching them to apply themselves, to be focused and to strive to be the best they can. Some people believe that because they are talented, opportunities will come knocking at their door. To me they live only in hope; the reality is that you have to make the effort and chase your goals. Completing this cookbook has always been a priority in my career. I am proud to share my culinary journey, which at times has been both tough and inspiring. I share our antipodean way of cooking, in fantastic recipes that have been used time and time again, recipes which are flavour-driven and embrace freshly grown produce. I share professional cooking secrets, glimpses into the life of a chef and challenges I have faced.

My intention is to excite you into trying new dishes. My belief is that we should all have an open mind about food. No single cuisine is ‘the best’. If you are in the restaurant scene, you don’t need to have a Michelin star to be considered a great chef. When I get the chance, I love to travel, and I am always stimulated by the variety of different ingredients and techniques I discover. When cooking, I look first for seasonal produce, locally grown, and allow that to inspire the dish I create. Ingredients should have a purpose on a plate, and not be there just because they sound good or trendy. Flavours must sing out and be noticed, textures discovered and healthy eating embraced.

‘a pinch of salt’ is the way we bring the flavour out in food. If we season food correctly, we don’t even need to put salt on the table. How many people do you know who salt their food at the dining table before they have even tried their meal? I consider pepper a spice, only to be added when the dish actually needs it. Pepper is great freshly milled over pasta or risotto but how many restaurants bring out a pepper grinder - sometimes as long as a softball bat - to mill over your red Thai prawn curry?

To purchase an autographed and personal message placed inside a pinch of salt for special online price of $20NZ + postage & packaging

E-mail: bookorder@pauljobin.co.nz stating how many copies you require; the message(s) to be written; address(es) where to be shipped to. We will return your e-mail and advise you of how to make payment, once payment is received, the books will be dispatched