Corey Hume has been cooking for more than 20 years and has worked around the world, including in Japan, the Middle East, the United States, Australia, Germany and Southeast Asia.
"I had the privilege to stagiaire in some of the best Michelin starred restaurants in California several years ago. It certainly left a lasting impression on me, and I try to put that influence as much as I can wherever I am based."
He is now executive chef at The Rees Hotel in Queenstown, having moved on from Blanket Bay Lodge.
How do you like to eat?
I eat and source items as ethically as possible (as I try to do at work), and we’ve switched to organics wherever we can, which has had a noticeable improvement on my general health.
What kind of food do you like to cook at home?
I don’t cook at home very much currently as I’m working most of the time. I change my cooking all the time. It depends on what my partner wants to eat, but I love to eat her Japanese cooking.
What is your go-to dish to cook when time is tight?
Miso soup with local vegetables, steamed rice and organic umeboshi from Canterbury.
What are your favourite flavours to cook with?
I like to work with local products, whether that’s fresh produce from Nevis Gardens, Tony the rocket man or the line-caught fish. My cooking is based on seasonal ingredients, rather than a particular style. I’m always learning, creating and wanting to try new things, otherwise I get bored easily. I always try to bring out the best of what’s in the produce, rather than adhere to a style of cooking, and relate it to something personal so I can share that with others.
One of my latest discoveries at the restaurant is the new Pamu deer milk from Gore, a world first product which I'm using on my dessert menu currently.
What is always in your fridge?
Butter, miso and wine.
What won't we ever find in your fridge?
Empty space and produce not in season that hasn’t already been preserved.
What is your favourite thing to cook?
I like cooking fresh fish due to its versatility and delicate flavour. It’s not something a lot of home cooks prepare at home and the availability is purely driven by seasonality and the weather, which is what I like.
If we came for dinner at your place what are you most likely serve?
A multi-course menu based on local produce, seasonal seafood and something with a twist. I like to give people something to think about when they’re eating, to invoke a new memory of time and place amongst good company and conversation.
Pistachio dukkah
This is a great recipe to have with bread and your local olive oil or as a condiment to use with various dishes.
1 cup pistachio kernels, toasted
½ cup sesame seeds
6 tsp coriander seeds
4 tsp cumin seeds
2 tsp fennel seeds
2 tsp Marlborough flakey sea salt
1 tsp freshly ground black pepper
Method
Toast sesame, coriander, cumin and fennel seeds in a dry pan over low heat, stirring constantly, until fragrant, for approximately 3 minutes.
Remove seeds from heat and let cool a little. Put the cooled seeds in a mortar and pestle and crush to a coarse mixture. Add pistachios, salt and pepper to finish and crush again to break up the nuts. Keep in an airtight container.
Nori cracker
This is a versatile cracker that is tasty by itself, or as part of a sharing meal with sushi or sashimi.
1 pkt nori sheets, blended to a fine powder
2g NZ sea salt
5 egg whites
5 sheets Vietnamese rice paper
Method
Blend the nori, salt and egg whites until light and fluffy.
Brush the paste on to the Vietnamese rice paper and leave to air dry.
Once dried, fry the sheets in a pan of clean smoking oil heated to 190degC.
Kawakawa salsa verde
This uses a native New Zealand plant called kawakawa, which I love to use. It goes well with the squid salami I make for a canape at the restaurant.
1 packet chives, finely sliced
1 packet basil, leaves only, chopped
2 packets Italian parsley, chopped
2 packets chervil, chopped
50 grams baby capers, rinsed
2 lemons, juice only
50 grams kawakawa puree (from making oil)
50 grams kawakawa oil
100 grams grapeseed oil
Method
Place all ingredients in a mortar and use the pestle to grind into a nice paste. Finishing with the lemon juice and adjust with salt, if needed.
