Chef, fisherman, tv presenter & food writer
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Al Brown’s approach to cooking is all about simplicity and generosity. His dishes deliver uncomplicated excellence and showcase the culinary landscape of New Zealand. People and place are key to his philosophy; wonderful friends and unique locations will always enhance an eating experience. In Al’s opinion, food is the vehicle for conversation, fun and memorable occasions.
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Al has teamed up with the iconic Whitestone Cheese to launch three terrific tasting butters; Salted, Unsalted and Manuka Smoked, freshly churned from premium North Otago cream.
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Al Brown starts his first column, written in luxury at high altitude, with a favourite dish from Depot, his Auckland restaurant. Give…
Never tire of a bit if out of season bait. Thank you Jacob River, 5 months ago! http://t.co/RM0MJZUhcX
Al will be at the Port Chalmers Seafood Festival in Dunedin, on the 21st of September. He will...
Carrying a fish
Never let a fish bend. This tends to split the fillets. Support the middle when placing down on a flat surface.See all the tips