September 13, 2025 • 16 mins
Kiwi chef Al Brown is well-regarded as one of New Zealand's top foodies, and he's back with a new book for novice fishermen.
Fans of Al’s work will have seen his love of all things fish in his many cookbooks, restaurants and TV shows, and his book Hooked: Learning to Fish aims to teach Kiwis a thing or two.
He says he has a massive love of fishing and lots of positive memories around fishing - and he used that insight to help craft the book.
"I started writing it for 12-year-olds, but it kept morphing into more...not just a how-to, but so much more in there for everyone else to use as well."
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Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks edb key.
Speaker 2 (00:13):
We chef Al Brown is best known as one of
our country's top foodies and restaurant owners, but I reckon
he might also be one of our keenest fishermen and
seafood lover. Fans of Al's work will have seen his
love of all things fish in as many cookbooks, restaurants,
and television shows, and now El's teaching us not as fisherman,
a thing or two. His new book is called Hooked
(00:33):
Learning to Fish. Al Brown, thank you very much for
coming and good morning.
Speaker 3 (00:37):
Absolutely pleasure to be here, Thanks for having me on.
Speaker 2 (00:40):
So loving this book it is It is beautiful, It
is delightful. And I sort of picked it up and
I thought to myself at first, oh, kids are going
to love this. And I started reading it and I went, actually,
everyone's gonna love this. This is really useful. It's like
the best introduction to fishing i've seen.
Speaker 3 (00:58):
Thank you well it's been. It was an interesting one
because my who my publisher, who I've always in the
cookbox with, asked me for, like, you know, can I
have a meeting with you and just want to talk
to you about a possible idea, and you know you'd
be interested in writing a book about learning to fish.
And it came quite a shock because normally I'm writing
(01:19):
recipes and doing all that sort of carry on with books.
But I have a massive love of fishing, and I
certainly have lots of memories of being a child around fishing,
and so I said, yes, I will have a crack
at that, and then I started writing it, you know,
four sort of twelve year olds, but I just kept
kept morphing into more of a not just a how to,
(01:43):
but sort of you know, so much more in there
for everyone else to use as well, because you can't
kind of teach people to fish unless you teach them
what a hook is, what a reel is, what you know,
and there's a whole lot of different reels, and there's
a whole lot of different hooks, and so it's become
kind of a reference as well.
Speaker 2 (02:00):
What I loved about it was that if I gave
this to a kid, the adult can actually use it
to you know what I mean, Like it's a great
guy to the pearent to have a quick read and
then go, oh yeah, okay, well, well let's do that,
but also have an understanding of.
Speaker 3 (02:14):
What it's going because there's that that's and I write
about it in the book, and there's a saying out
there that you know, ten percent catch ninety percent of
the fish, and the ten percent who catched on you know,
they're absolutely fanatical. But most most people just love fishing
for being outdoors a piece of squid, you know, on
a hook, on a sinker, on a heavy rod, and
(02:35):
go out and catch fish. And every so often they
catch a big fish and they'll have that on their phone,
but they don't, you know, that's all it is to them.
So when if Johnny or Sally starts falling in love
with fishing and they go, hey, Dad, what's a running rig?
Dad can go lot? You know, it's a hook, have
a look, you know. So it is that sort of
(02:55):
it's for everybody, and it's certainly it's not for the
ten percent who are really fantastic fishermen, but it is
really for the ninety percent.
Speaker 2 (03:03):
You mentioned your earliest memories of fishing, and I know
that you grow up up on a farm and white
it upper. So where were you fishing?
Speaker 3 (03:09):
Well? I started eating that was that was my first thing,
and I still have, you know, so many memories. You know,
we just had a We used to call it the river,
but it was more like a muddy creek that ran
through the property. And you know, I'd get back from
off the school bus and throw them my bag down
and throw them my rags and head out eating all
(03:30):
the time. I just really enjoyed. I think part of
it was being out of nature but exploring. And you know,
I talk about the word anticipation, and anticipation is a
huge part of fishing. It's you're anticipating you're going out tomorrow.
You're anticipating what you're hoping to catch. You anticipate what's
around the corner. You anticipate if I change my lure,
(03:52):
anticipate if the tie. You know, so there's that. That's
what I really love about fishing, is that there's this
sense of you don't know what's going to come, but
it's filling you with, you know, joy of what the
possibilities could be.
Speaker 2 (04:08):
Did you enjoy your school years or was this just
a wonderful distraction for you this evening.
Speaker 3 (04:14):
Oh that's a good question. I was terrible at school.
I didn't you know, I was. I ended up being
sick in year fifth. I was never diagnosed. But I'm dyslexic,
so it's my daughter, and so the traditional classroom was
no good for me. So so maybe that, you know,
I just absolutely you know, I loved the outdoors and
I loved the idea of fishing. I also, you know,
(04:37):
I used to hunt quite a bit as a kid
as well, So just love being out there doing it.
Speaker 2 (04:42):
Because this book actually took me back to some of
your origins, I started thinking about Hunger for the Wild,
the TV show. I was like, yes, of course you've
always been that hunt together on our screens.
Speaker 3 (04:51):
Yeah, you know, I absolutely love that, And yeah, Hunger
for the While was long time ago, but it was
It was absolutely honored to make a to make a
show like that, for sure.
Speaker 2 (05:01):
So do you fish for the fish or do you
fish just for the time to sit and be still
and kind of focus on something else in life.
Speaker 3 (05:10):
I think it's I just get so much pleasure out
of it, you know. Of course I love to cook,
and I love to bring a fish home and and
to eat. You know, do a lot of fly fishing,
and but but trout I just always put back. I
don't find them, particularly.
Speaker 2 (05:28):
The mudt I know.
Speaker 3 (05:30):
But but the you know, one thing I have learned
over the you know, when we grew up, you know,
we used to keep everything really and would never release anything.
But now you know, there's a term out there, you know,
catch and release and and that's a really wonderful thing
to do. And and until you do it, and you know,
it's it's such an enjoyable thing to have a battle
battle of fish. And with fly fishing, especially the trout
(05:53):
win quite often. But there's something lovely about watching them
swim away and it's a kind of a it's good
joo jo. It's sustainable sustainability all wrapped up and won
and and it makes you feel a great watching it,
watching a fish swim away after you've battled it and
caught it.
Speaker 2 (06:12):
Because fishing, I think gives us something that may be
lost or maybe people haven't experienced, especially young people, and
that is just time to sit in nature without distraction.
Speaker 3 (06:21):
Yeah, and I think, yeah, like you can't sit in
nature and swipe nature, if that makes sense. That the
idea of being you know, and the thing about fishing
is that you're constantly looking at what's happening around you
and the awareness of you know, whether it's the weather changing,
the tide coming in, walking around, walking up a river,
(06:44):
there's you know, and it gives you time. It gives
you time to actually give your brain a rest and
give you know. I think it is you know, we
all talk about the benefits of mental health these days.
Will certainly fishing is one of those things, and I
love going out with mates, but I'm I'm just as
happy to go out by myself and just be out
(07:05):
there in nature. However, there is a you know, there
is a saying out there that people say, oh, you know,
it's not about catching the fish, it's just being out there.
I think that's rubbish. We all love to catch a fish.
Speaker 2 (07:17):
Are you part of that ten percent? Have you nailed fishing?
Speaker 1 (07:21):
Are you?
Speaker 3 (07:23):
I like to think I was knocking on the knocking
on the door, you know. I adore it and you know,
but my brother Jeremy was mentioned in the book a lot.
He's definitely in the ten percent. He's absolutely fanatical about it.
And there's no question. The more we like anything in life,
I think the more effort you put in, the better
you become at it. And the learning curve with fishing
(07:46):
never ends, and the ten percent will tell you that
as well. But yeah, it's just a fantastic pastime. Where
is your.
Speaker 2 (07:55):
Favorite place to fish? Or is it fly fishing or
is it of a war.
Speaker 3 (08:00):
For It's interesting. I get pleasure out of any form
of fishing, be it off a wharf, teaching kids how
to catch sprats or piper or anything like that, or
or you know, I really enjoy walking up a river.
There's something about that anticipation again, of of of walking
(08:20):
from Paul to Paul to fish and spotting firshion and
tying a fly and catching something that you've you know
that you've fooled with your with your own pattern of fly,
but you know, out out in a dinghy, you know,
I think the thing about it is it's a really
simple form of pleasure. You know, you don't have to
be out in a half a million dollar boat fishing
(08:42):
for for marlin. You know, the pleasure that comes, you know,
there's a feeling of of when the weight comes on
the hook that every fisherman will tell you that is
this absolutely split second moment of ecstasy. And of course
that can be the opposite of that. It's agony when
you feel the weight come off the hook as well.
(09:03):
But that's all part about it. And if we always
caught fish when we went out, I don't think we'd
like it as much as we do. It's that anticipation
and you have good days and bad days.
Speaker 2 (09:14):
Favorite seafood.
Speaker 3 (09:16):
Has to be an oyster for me. Yeah, yeah, I
really love well, look, I love you know, to be honest,
that's a little bit. You know, who's your favorite daughter,
which is Connie at the moment, joking Alice if you're
listening to this, But no, I just love all seafood.
And you know, there's something wonderful memories of you know,
(09:38):
and I remember we when we grew up, the fathers
especially used to go out a bit deeper and dive
for dive for craze and as kids would get the
power this is on the wide Upper Coast, and and
and contributing to dinner even when I was, you know,
seven or eight years old. There's something wonderful about that memory.
(09:59):
And the pride of bringing a fish home that you
that you cook and that you share with your family
and friends is something that I'll never tire off.
Speaker 2 (10:08):
When I was flicking through the book so much, valuable
information here, but I kind of got near the end
and I thought, all I need now is to know
how to cook this vision. Of course there is a
chapter on cooking your catch, But tell us what is
the secret to cooking a perfect fill litle fish.
Speaker 3 (10:24):
Oh well, the thing is, of course, you know, fresh
fish is wonderful raw. Most fish is wonderful raw. So
I think the only tip I can really give you
is that just don't overcook it. It's fine if it's
a little bit, you know, we like to call it
in the restaurant game opaque in the center. But if
(10:45):
it's an oily fish, that is going to be less
forgiving if you overcook it. But if it's a fish
like a you can't rarely overcook a flounder or a
turbot or a soul or anything like that. They've got
incredible amount of or they're very very tender filets, and
they feast off crust so they're sweet and you know.
(11:08):
So so those are sorts of things. But just error
on under cooking. You can always cook it some more
if it's not quite to your liking, but you can't
if you've overcooked it, do anything with it except put
more sauce on it.
Speaker 2 (11:21):
I've read your favorite daughter Connie has said that your
sashimi recipe is one of her favorites. And actually that
I noticed was in the book.
Speaker 3 (11:28):
Yeah, and the depot sliders, which is kind of like
one of our signature that dishes from the restaurant that's
always been in there. And you know, recipes for me,
two words that shouldn't be in the same sentence as
secret and recipe. You know, I really love you know,
there's something wonderful about sharing recipes. I think, you know,
if Auntie Dot dies with her fruitcake recipe, she was
(11:50):
a miserable old Auntie, then you know, like I think
recipes and food and sharing and it's all, you know.
I love people saying that that they've used a recipe
out of the book and they've they've added some coriander
or something to the recipe. Well then it becomes their recipe,
you know, and then they pass it on. So they're
kind of like culinary love letters. I reckon.
Speaker 2 (12:10):
Now, congratulations, you recently turned sixty, I believe, and celebrated
in the best way possible with a trip around Europe. Yes,
was this anything to do with your wine?
Speaker 3 (12:26):
I hadn't done. I hadn't traveled for a long time
really except with work, so that this was and we
decided to do a week for every decade I've been
roaming the earth. So it was six weeks, which was
which was amazing. But I have to tell you that
when I was, you know, I couldn't wait to get home.
(12:47):
To be honest, I think six weeks was a little
bit too long. And I realized that there's too many
people over there, and I guess it reinforces you know,
how wonderful you know this country that we live in
right now.
Speaker 2 (13:00):
As are you enjoying though, these little different ventures that
you have on the go? I enjoyed a beautiful bottle
of your prosecco.
Speaker 3 (13:06):
Recent Yeah, well I have. I'm very very lucky. I
was approached by Constellation Brands, which is a massive, massive
company that has interests all around the world and and
lots of lots of there are lots of vineyards, and
I've got the opportunity to make wine here in New Zealand.
And when I say make wine, you know, like I
(13:27):
hold the hand of the wine maker. Basically I can
bring my palette. That's all. Well, that's what I can
bring to the to the equation. But with with you know,
Constellation brands, they have they have wineries in Italy, so
I've got to make prosecco up there that that you
said you enjoyed and been to the Barosa to make
a lovely charaz there. So yeah, I just adore wine.
(13:48):
And you know, the tipping point brand is I'm constantly
waiving the informality brand. And you know, that's what I
think we're the best at in the world is informality
and that should be celebrated. And so the wine is
kind of in a different shaped bottle. There's an environmental
chair connected to each variety. So there, you know, giving back,
(14:11):
et cetera, to all those charities. And it's been really
really well received. And you know, it's not the best
wine in the world, it's just really good quality wine.
And our sort of thing is because of the environmental charities.
That's protect and serve, oh sorry, serve and protect.
Speaker 2 (14:30):
Servant, protects urbon, protect prosecco.
Speaker 3 (14:35):
You are helping the albatross.
Speaker 2 (14:39):
Just finally, we hear so much about the state of hospitality.
Is there lot at the end of the tunnel? How
are things going?
Speaker 3 (14:45):
Yeah, I think so gee, it's really been long and hard,
to be honest, and and that's that's everybody. And it's
not just hospital, it's it's retail and so many other
jobs as well, or industries. You know, I think we
have to celebrate anyone that's doing well. And the farmers
are doing well. And if the farmers buy you to
the you guy might buy a fridge, and the fridge
(15:06):
guy might come out for dinner. So I think we'll
get there. The change for us is a little bit,
as you know, so many people working from home, so
it's going to it's readjusting and and we'll get there.
But as I mentioned, we live in the best country
in the world and normally we're moaning with a glass
of shard and had.
Speaker 2 (15:26):
Well, thank you so much for your time today. The
book is absolutely fantastic, and we should just mention illustrations
by Hope McConnell are fabulous.
Speaker 3 (15:35):
She is extraordinary design and everything and these you know books,
well you know, I wrote the words and things. There's
so many people behind these and Gary Stuart, who's the
designer of the book, and and we're actually all getting
together next week because that's when it launches. And I
actually haven't even met Hope, so but I just think
(15:56):
she's done an extraordinary job. She's so talented and yeah,
just there's something feel good about Hooked, that's for sure,
and she's a massive.
Speaker 1 (16:05):
Part of that.
Speaker 3 (16:06):
Al Brown, thank you so much, Wicked, thanks for having
me on.
Speaker 2 (16:09):
It was chef, seafood lover and keen fisherman. Al Brown
has fantastic book. Hooked is installs this week.
Speaker 1 (16:17):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks edb key.
Speaker 2 (00:13):
We chef Al Brown is best known as one of
our country's top foodies and restaurant owners, but I reckon
he might also be one of our keenest fishermen and
seafood lover. Fans of Al's work will have seen his
love of all things fish in as many cookbooks, restaurants,
and television shows, and now El's teaching us not as fisherman,
a thing or two. His new book is called Hooked
(00:33):
Learning to Fish. Al Brown, thank you very much for
coming and good morning.
Speaker 3 (00:37):
Absolutely pleasure to be here, Thanks for having me on.
Speaker 2 (00:40):
So loving this book it is It is beautiful, It
is delightful. And I sort of picked it up and
I thought to myself at first, oh, kids are going
to love this. And I started reading it and I went, actually,
everyone's gonna love this. This is really useful. It's like
the best introduction to fishing i've seen.
Speaker 3 (00:58):
Thank you well it's been. It was an interesting one
because my who my publisher, who I've always in the
cookbox with, asked me for, like, you know, can I
have a meeting with you and just want to talk
to you about a possible idea, and you know you'd
be interested in writing a book about learning to fish.
And it came quite a shock because normally I'm writing
(01:19):
recipes and doing all that sort of carry on with books.
But I have a massive love of fishing, and I
certainly have lots of memories of being a child around fishing,
and so I said, yes, I will have a crack
at that, and then I started writing it, you know,
four sort of twelve year olds, but I just kept
kept morphing into more of a not just a how to,
(01:43):
but sort of you know, so much more in there
for everyone else to use as well, because you can't
kind of teach people to fish unless you teach them
what a hook is, what a reel is, what you know,
and there's a whole lot of different reels, and there's
a whole lot of different hooks, and so it's become
kind of a reference as well.
Speaker 2 (02:00):
What I loved about it was that if I gave
this to a kid, the adult can actually use it
to you know what I mean, Like it's a great
guy to the pearent to have a quick read and
then go, oh yeah, okay, well, well let's do that,
but also have an understanding of.
Speaker 3 (02:14):
What it's going because there's that that's and I write
about it in the book, and there's a saying out
there that you know, ten percent catch ninety percent of
the fish, and the ten percent who catched on you know,
they're absolutely fanatical. But most most people just love fishing
for being outdoors a piece of squid, you know, on
a hook, on a sinker, on a heavy rod, and
(02:35):
go out and catch fish. And every so often they
catch a big fish and they'll have that on their phone,
but they don't, you know, that's all it is to them.
So when if Johnny or Sally starts falling in love
with fishing and they go, hey, Dad, what's a running rig?
Dad can go lot? You know, it's a hook, have
a look, you know. So it is that sort of
(02:55):
it's for everybody, and it's certainly it's not for the
ten percent who are really fantastic fishermen, but it is
really for the ninety percent.
Speaker 2 (03:03):
You mentioned your earliest memories of fishing, and I know
that you grow up up on a farm and white
it upper. So where were you fishing?
Speaker 3 (03:09):
Well? I started eating that was that was my first thing,
and I still have, you know, so many memories. You know,
we just had a We used to call it the river,
but it was more like a muddy creek that ran
through the property. And you know, I'd get back from
off the school bus and throw them my bag down
and throw them my rags and head out eating all
(03:30):
the time. I just really enjoyed. I think part of
it was being out of nature but exploring. And you know,
I talk about the word anticipation, and anticipation is a
huge part of fishing. It's you're anticipating you're going out tomorrow.
You're anticipating what you're hoping to catch. You anticipate what's
around the corner. You anticipate if I change my lure,
(03:52):
anticipate if the tie. You know, so there's that. That's
what I really love about fishing, is that there's this
sense of you don't know what's going to come, but
it's filling you with, you know, joy of what the
possibilities could be.
Speaker 2 (04:08):
Did you enjoy your school years or was this just
a wonderful distraction for you this evening.
Speaker 3 (04:14):
Oh that's a good question. I was terrible at school.
I didn't you know, I was. I ended up being
sick in year fifth. I was never diagnosed. But I'm dyslexic,
so it's my daughter, and so the traditional classroom was
no good for me. So so maybe that, you know,
I just absolutely you know, I loved the outdoors and
I loved the idea of fishing. I also, you know,
(04:37):
I used to hunt quite a bit as a kid
as well, So just love being out there doing it.
Speaker 2 (04:42):
Because this book actually took me back to some of
your origins, I started thinking about Hunger for the Wild,
the TV show. I was like, yes, of course you've
always been that hunt together on our screens.
Speaker 3 (04:51):
Yeah, you know, I absolutely love that, And yeah, Hunger
for the While was long time ago, but it was
It was absolutely honored to make a to make a
show like that, for sure.
Speaker 2 (05:01):
So do you fish for the fish or do you
fish just for the time to sit and be still
and kind of focus on something else in life.
Speaker 3 (05:10):
I think it's I just get so much pleasure out
of it, you know. Of course I love to cook,
and I love to bring a fish home and and
to eat. You know, do a lot of fly fishing,
and but but trout I just always put back. I
don't find them, particularly.
Speaker 2 (05:28):
The mudt I know.
Speaker 3 (05:30):
But but the you know, one thing I have learned
over the you know, when we grew up, you know,
we used to keep everything really and would never release anything.
But now you know, there's a term out there, you know,
catch and release and and that's a really wonderful thing
to do. And and until you do it, and you know,
it's it's such an enjoyable thing to have a battle
battle of fish. And with fly fishing, especially the trout
(05:53):
win quite often. But there's something lovely about watching them
swim away and it's a kind of a it's good
joo jo. It's sustainable sustainability all wrapped up and won
and and it makes you feel a great watching it,
watching a fish swim away after you've battled it and
caught it.
Speaker 2 (06:12):
Because fishing, I think gives us something that may be
lost or maybe people haven't experienced, especially young people, and
that is just time to sit in nature without distraction.
Speaker 3 (06:21):
Yeah, and I think, yeah, like you can't sit in
nature and swipe nature, if that makes sense. That the
idea of being you know, and the thing about fishing
is that you're constantly looking at what's happening around you
and the awareness of you know, whether it's the weather changing,
the tide coming in, walking around, walking up a river,
(06:44):
there's you know, and it gives you time. It gives
you time to actually give your brain a rest and
give you know. I think it is you know, we
all talk about the benefits of mental health these days.
Will certainly fishing is one of those things, and I
love going out with mates, but I'm I'm just as
happy to go out by myself and just be out
(07:05):
there in nature. However, there is a you know, there
is a saying out there that people say, oh, you know,
it's not about catching the fish, it's just being out there.
I think that's rubbish. We all love to catch a fish.
Speaker 2 (07:17):
Are you part of that ten percent? Have you nailed fishing?
Speaker 1 (07:21):
Are you?
Speaker 3 (07:23):
I like to think I was knocking on the knocking
on the door, you know. I adore it and you know,
but my brother Jeremy was mentioned in the book a lot.
He's definitely in the ten percent. He's absolutely fanatical about it.
And there's no question. The more we like anything in life,
I think the more effort you put in, the better
you become at it. And the learning curve with fishing
(07:46):
never ends, and the ten percent will tell you that
as well. But yeah, it's just a fantastic pastime. Where
is your.
Speaker 2 (07:55):
Favorite place to fish? Or is it fly fishing or
is it of a war.
Speaker 3 (08:00):
For It's interesting. I get pleasure out of any form
of fishing, be it off a wharf, teaching kids how
to catch sprats or piper or anything like that, or
or you know, I really enjoy walking up a river.
There's something about that anticipation again, of of of walking
(08:20):
from Paul to Paul to fish and spotting firshion and
tying a fly and catching something that you've you know
that you've fooled with your with your own pattern of fly,
but you know, out out in a dinghy, you know,
I think the thing about it is it's a really
simple form of pleasure. You know, you don't have to
be out in a half a million dollar boat fishing
(08:42):
for for marlin. You know, the pleasure that comes, you know,
there's a feeling of of when the weight comes on
the hook that every fisherman will tell you that is
this absolutely split second moment of ecstasy. And of course
that can be the opposite of that. It's agony when
you feel the weight come off the hook as well.
(09:03):
But that's all part about it. And if we always
caught fish when we went out, I don't think we'd
like it as much as we do. It's that anticipation
and you have good days and bad days.
Speaker 2 (09:14):
Favorite seafood.
Speaker 3 (09:16):
Has to be an oyster for me. Yeah, yeah, I
really love well, look, I love you know, to be honest,
that's a little bit. You know, who's your favorite daughter,
which is Connie at the moment, joking Alice if you're
listening to this, But no, I just love all seafood.
And you know, there's something wonderful memories of you know,
(09:38):
and I remember we when we grew up, the fathers
especially used to go out a bit deeper and dive
for dive for craze and as kids would get the
power this is on the wide Upper Coast, and and
and contributing to dinner even when I was, you know,
seven or eight years old. There's something wonderful about that memory.
(09:59):
And the pride of bringing a fish home that you
that you cook and that you share with your family
and friends is something that I'll never tire off.
Speaker 2 (10:08):
When I was flicking through the book so much, valuable
information here, but I kind of got near the end
and I thought, all I need now is to know
how to cook this vision. Of course there is a
chapter on cooking your catch, But tell us what is
the secret to cooking a perfect fill litle fish.
Speaker 3 (10:24):
Oh well, the thing is, of course, you know, fresh
fish is wonderful raw. Most fish is wonderful raw. So
I think the only tip I can really give you
is that just don't overcook it. It's fine if it's
a little bit, you know, we like to call it
in the restaurant game opaque in the center. But if
(10:45):
it's an oily fish, that is going to be less
forgiving if you overcook it. But if it's a fish
like a you can't rarely overcook a flounder or a
turbot or a soul or anything like that. They've got
incredible amount of or they're very very tender filets, and
they feast off crust so they're sweet and you know.
(11:08):
So so those are sorts of things. But just error
on under cooking. You can always cook it some more
if it's not quite to your liking, but you can't
if you've overcooked it, do anything with it except put
more sauce on it.
Speaker 2 (11:21):
I've read your favorite daughter Connie has said that your
sashimi recipe is one of her favorites. And actually that
I noticed was in the book.
Speaker 3 (11:28):
Yeah, and the depot sliders, which is kind of like
one of our signature that dishes from the restaurant that's
always been in there. And you know, recipes for me,
two words that shouldn't be in the same sentence as
secret and recipe. You know, I really love you know,
there's something wonderful about sharing recipes. I think, you know,
if Auntie Dot dies with her fruitcake recipe, she was
(11:50):
a miserable old Auntie, then you know, like I think
recipes and food and sharing and it's all, you know.
I love people saying that that they've used a recipe
out of the book and they've they've added some coriander
or something to the recipe. Well then it becomes their recipe,
you know, and then they pass it on. So they're
kind of like culinary love letters. I reckon.
Speaker 2 (12:10):
Now, congratulations, you recently turned sixty, I believe, and celebrated
in the best way possible with a trip around Europe. Yes,
was this anything to do with your wine?
Speaker 3 (12:26):
I hadn't done. I hadn't traveled for a long time
really except with work, so that this was and we
decided to do a week for every decade I've been
roaming the earth. So it was six weeks, which was
which was amazing. But I have to tell you that
when I was, you know, I couldn't wait to get home.
(12:47):
To be honest, I think six weeks was a little
bit too long. And I realized that there's too many
people over there, and I guess it reinforces you know,
how wonderful you know this country that we live in
right now.
Speaker 2 (13:00):
As are you enjoying though, these little different ventures that
you have on the go? I enjoyed a beautiful bottle
of your prosecco.
Speaker 3 (13:06):
Recent Yeah, well I have. I'm very very lucky. I
was approached by Constellation Brands, which is a massive, massive
company that has interests all around the world and and
lots of lots of there are lots of vineyards, and
I've got the opportunity to make wine here in New Zealand.
And when I say make wine, you know, like I
(13:27):
hold the hand of the wine maker. Basically I can
bring my palette. That's all. Well, that's what I can
bring to the to the equation. But with with you know,
Constellation brands, they have they have wineries in Italy, so
I've got to make prosecco up there that that you
said you enjoyed and been to the Barosa to make
a lovely charaz there. So yeah, I just adore wine.
(13:48):
And you know, the tipping point brand is I'm constantly
waiving the informality brand. And you know, that's what I
think we're the best at in the world is informality
and that should be celebrated. And so the wine is
kind of in a different shaped bottle. There's an environmental
chair connected to each variety. So there, you know, giving back,
(14:11):
et cetera, to all those charities. And it's been really
really well received. And you know, it's not the best
wine in the world, it's just really good quality wine.
And our sort of thing is because of the environmental charities.
That's protect and serve, oh sorry, serve and protect.
Speaker 2 (14:30):
Servant, protects urbon, protect prosecco.
Speaker 3 (14:35):
You are helping the albatross.
Speaker 2 (14:39):
Just finally, we hear so much about the state of hospitality.
Is there lot at the end of the tunnel? How
are things going?
Speaker 3 (14:45):
Yeah, I think so gee, it's really been long and hard,
to be honest, and and that's that's everybody. And it's
not just hospital, it's it's retail and so many other
jobs as well, or industries. You know, I think we
have to celebrate anyone that's doing well. And the farmers
are doing well. And if the farmers buy you to
the you guy might buy a fridge, and the fridge
(15:06):
guy might come out for dinner. So I think we'll
get there. The change for us is a little bit,
as you know, so many people working from home, so
it's going to it's readjusting and and we'll get there.
But as I mentioned, we live in the best country
in the world and normally we're moaning with a glass
of shard and had.
Speaker 2 (15:26):
Well, thank you so much for your time today. The
book is absolutely fantastic, and we should just mention illustrations
by Hope McConnell are fabulous.
Speaker 3 (15:35):
She is extraordinary design and everything and these you know books,
well you know, I wrote the words and things. There's
so many people behind these and Gary Stuart, who's the
designer of the book, and and we're actually all getting
together next week because that's when it launches. And I
actually haven't even met Hope, so but I just think
(15:56):
she's done an extraordinary job. She's so talented and yeah,
just there's something feel good about Hooked, that's for sure,
and she's a massive.
Speaker 1 (16:05):
Part of that.
Speaker 3 (16:06):
Al Brown, thank you so much, Wicked, thanks for having
me on.
Speaker 2 (16:09):
It was chef, seafood lover and keen fisherman. Al Brown
has fantastic book. Hooked is installs this week.
Speaker 1 (16:17):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
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