Cooking Over Fire

Growing up in New Zealand, you are surrounded by nature. Cooking over fire is one aspect of that. My first memory of fire cooking is when I was 6 years old, kayaking to a beach in Raglan with an older cousin who had just returned from adventuring in Canada. We harvested some pipis at sunset and cooked them in a pot of salt water over a driftwood fire.

Watching the clams open in the simmering water, fishing them out with a spoon, blowing on them to cool slightly, and eating with nothing but our hands and the residue saltwater was a wonderful experience. We tasted the ocean that day.

This memory is the first of many driving my life’s work with food and the concept behind our new open-flame restaurant, Sugarloaf.

With an intent to keep the integrity of ingredients, we will catch, forage, grow, and harvest the best produce New Zealand has to offer. Then, using fire to cook and impart flavour, and serving simply but perhaps, with more flavour than just sea water.