bbq — Murray Lloyd Photography

Bob Marley and New Zealand have always had a close relationship and this continues with the arrival in Wellington of Jamaican catering company Three Little Birds, named after a song on Bob Marley’s album Exodus.

Jerked pork and chicken, Ackee bruschetta, Solomon Gundy Cream Cheese Dip and Bob Marley all featured in the official launch of Three Little Birds thanks to the 100% Jamaican owners Simon and Lisa Bowen.

Amongst the crowd celebrating on the night was Wellington’s entire Jamaican community (so I was told) and the Mayor of Porirua, Nick Leggett.

Jamaican products on show were brought to the venue by the team at West Indies Spice Traders.

One of my favourite tastes on the night (along with the jerked pork) was the crackers topped with the Solomon Gundy Cream Cheese dip. Although they were modest in presentation the fishy flavours of the smoked herring were beautifully balanced with the heat from hot peppers.

You can look out for their delicious food at festivals around Wellington this summer and the word is Simon and Lisa are very keen to set up a restaurant in Wellington. Jerk, Rum and Reggae - let the party begin.

David Phillips, West Indies Spice Traderss

Zibibbo’s Adam Newell was the latest chef to grace the demonstration kitchen at Wellington's city market. Having photographed A Consuming Passion, the first cookbook by Newell a few years ago, I was keen to see him in action again. Newell introduced three recipes which included two versions of en’papillote - French for “in parchment”, and a caponata.

Cooking class at Wellington's City Market

While chatting and chopping his way through the caponata, Newell reflected on changes in New Zealand’s restaurant food. He believes the fusion of the 90’s “should be illegal”, (my wife calls the same phase ‘confusion’). He went on to say the scene is now about emphasising seasonal ingredients and not about playing around with the food too much. Newell reckons we’ve even caught up with Europe – a slightly optimistic view to me.

The first of two en’ papillotes involved salmon sourced from a passionate Akaroa Fishery Newell said he would be serving this at Christmas, leaving his mother-in-law to deal to the turkey.

The BBQ class was billed by the City Market as the Thriller in Manila . While struggling to see the link with boxing I guess it could have been the vanilla which received rave reviews by Newell. It’s used in the sugar syrup poured into the en’ papillote and Newell says the dish screams “eat me, eat me, its summer” as the perfumed steam envelops the diner once the parcel is opened on a plate.

En Papillote salmon and caponata at Wellington's City Market

The dessert can be made up to one hour ahead of time and Newell says his chefs at Zibibbo know they are in for a busy night if the en’ papillote is on the specials list (not being a cold pre-prepared dish).

The guests enjoyed being served by the Michelin starred chef (one of only two in New Zealand) as Newell delivered the fragrant packages to the tables. Scents of fennel, thyme and fish were followed by fruity fragrances and hints of mulled wine as the gathering pierced the sealed parcels and munched away happily. The $25000 Gaggenau kitchen stood up to the BBQ test well, easily competing with the hooded cookers that will be seen in most kiwi backyards this summer.

Jamaican Food in Wellington | Murray Lloyd Photography

3 Xmas Recipes from Star Chef | Murray Lloyd Photography