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INTRO

As you read this intro, you will find me casting aside my day to day grind of the restaurant life

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What definitely hasn't changed is my passion for food and THE creativity of a unique experience. I embrace the opportunity to growing the food as a gardener, and to continue to assist hospitality businesses with any brief they throw at me, contribute as a food writer and energised as a television cook.

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Since 2005 I have enjoyed the relationship with Barkers Fruit Processors in both Food Service and Consumer Market

ONGOING HOSPITALITY ADVICE AND MENU DEVELOPMENT AND NOW OUTSIDE IN RESIDENTIAL GARDENS MEETING THE BRIEF.

 

COMMUNICATE TO me DIRECTLY HERE, follow MY TRAVELS on Instagram and facebook @pjobinchef

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Chef Garden.jpg

My Credentials HOSPO

Started my culinary journey over 30 years ago, the early days manoeuvring  long chopsticks over a smoking hot skillet in a tiny Japanese kitchen in Wellington, NZ

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Chefs by culture are transient people, we move (often) to find kitchens that will develop our skills, increase our passion and allow us to travel. I have definitely done my fair share that's for sure with the likes of live culinary competitions, live stage cooking shows at festivals and cooking classes, My own cookbook 'a pinch of salt', TV productions, as a National Newspaper food columnist, Culinary judging, Product development, Operating my own restaurant and outcatering, Overseeing existing and new openings in a F&B Casino Brand Restaurant portfolio, Personal chef at World Awarded Luxury Properties and as Sir Richard Bransons chef at Makepeace Island, Queensland, Australia and until end 2017 at Tantalus Estate on Waiheke Island

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It is important to remain current, to observe the ever changing food styles with contributing factors as allergens, weight loss  diets, and food trends.

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My recipe development work has covered a wide spectrum of ice creams, sorbets, sauces, dressings, chutneys, relishes and fermented foods.

My restaurant business tuning has been back of house processes, compliance, recipe costing, recipe development, technical skills, promotional activation and its collateral, front of house service and the customer experience, succession planning and talent mapping.

My Credentials GARDEN

Mahoenui Vege Garden Installation.jpg

BLOG RECIPES

FREQUENT POSTINGS ON
Facebook and Instagram
 
RICOTTA HOTCAKES

4 each Eggs, beaten

500gm Firm ricotta cheese

120ml Milk

250gm Greek yoghurt

4 Tbsp Caster sugar

360gm Self raising flour

2 tsp Baking powder

1tsp Table salt

 

  1. Whisk the beaten egg with the ricotta till smooth

  2. Add the milk, yoghurt, oil and sugar

  3. Add the sifted flour, baking powder and salt, stir until just combined

  4. Fry the hotcakes by spooning the batter into a greased warm solid top grill on the BBQ or heavy bottomed frypan.  Using a 80mm oil sprayed cookie cutter to get even shapes is recommended

  5. Once golden on one side, flip over and continue to cook until firm inside

 

FLOURLESS BOILED ORANGE CAKE
 

480gm Washed oranges

6 large Eggs

220gm Caster sugar

1tsp Baking powder

250gm Almond meal

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  1. In a saucepan, place the whole oranges and cover with cold water

  2. Bring to the boil with a lid on and simmer for 30 minutes

  3. Drain the water and fill again, this time cooking for a further hour

  4. Drain and remove the ends of the orange then chop, blitz in the thermomix or liquidiser to a pulp

  5. Allow to cool

  6. Line a 22cm springform pan with baking paper, spray the sides with oil

  7. Preheat oven to 155oC

  8. In a heated metal bowl , add the eggs and sugar, beat until light and fluffy but it hasn't yet got to the ribbon stage

  9. Beat in the baking powder

  10. Fold in the almond meal and orange pulp

  11. Spatula in into three quarters of the way up the springform pan, bake initially for 45 minutes then check with a skewer may need an extra 10 minutes. Or half the recipe for a loaf pan size and 45 minutes cooking time

  12. Allow to cool before turning out

 

 

 

 

 

 

 

WHO IS HE?
MENUS
WHATS HE DOING?

This recently has been a growth area in my offering. My learnings here have been purely 'organic', joining the gardening teams when the kitchen was quiet whilst working at the luxury properties, and now ironically I am the gardener for the Mowbray Family property in Coatesville, Auckland.

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Projects in this area has been building and scheduling the rotation of the sprayfree vegetable garden, creating the asparagus patch, pruning sub tropicals, cutting in and maintaining bush tracks, greater property spraying, irrigation, hedge trimming, rose care and fertilisation program 

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In 2021 I have been hired to build camellia retaining bed and railway sleeper path in Northcote and transplanting a bush lined backyard in Bayview. 

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So if its the garden you want my attention on, I am all ears - get in touch

REVIEWS

the only disappointing part of Paul's whole meal

was when it came to the end

Harriet Johnstone

Denizen Magazine

I'm all yours!

NZL Mobile: 021505938  |  Email: foodbypauljobin@gmail.com

 

Let me know how I can help you

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CONTACT
PHOTOS
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