In the kitchen with Emma and Nick, Bar Céleste

Bar Céleste

146b Karangahape Road, Auckland

Since its opening late last year, Bar Céleste has quickly cemented itself as one of Auckland’s most popular hot spots. We chatted with the powerhouse duo behind the restaurant, Emma Ogilvie and Nick Landsman, about everything from kitchen disasters to the handy utensil many home cooks don’t have, but should.

Your favourite recipe you cook for yourself?

N: Tartiflette. I've been making it since I was a kid.

The one thing you always have in your fridge?

E: A large amount of butter.

If you could share one piece of cooking knowledge with everyone, what would it be?

To not get caught up in following a recipe exactly, because good cooking is subjective! The best way to learn to cook a specific dish or style of cuisine is to read many recipes, and to compare techniques, processes and ingredients in order to pick and choose what fits your cooking style and taste best. Above all else, put more energy into sourcing

Estás leyendo una vista previa, regístrate para leer más.

Más de Dish

Dish5 min. leídos
Black Pineapple
They say the best way to learn about a business is from the bottom up, and Frankie Walker would no doubt say cheers to that. Twenty-five years ago he was collecting glasses in bars; today he’s a mover and shaker in the biz, heading up thriving bevera
Dish1 min. leídos
What We Are Listening To
Do You Wanna Do Nothing With Me? Back Pocket; Wait for the Moment; 1612 Pretty Dirty (In the Fading Light); Downward Holocene; Hey, Ma; re: Stacks Lost in Paris; South of the River Nakamarra (feat. Q-Tip) ■
Dish2 min. leídos
And To Drink…
A soft, fruity red wine is just the ticket to sip with these peppery little morsels. I love the Putangi Central Otago Pinot Noir 2019 ($31) because it manages to pack a tonne of rosehip, raspberry, cherry and redcurrant into every mouthful. With powd