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Outstanding Students, Faculty and Staff Honored at Vanguard Awards
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Students, faculty and staff honored at Vanguard awards
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Ross Giblin/Stuff
Amy Gillies went from furniture making to cooking and hasn t looked back. Pictured here with her dog Smudge.
This summer
Stuff and the
Sunday Star-Times are meeting New Zealand’s favourite chefs to share their unique recipes with readers. I don’t tell Salty Pidgin chef and owner Amy Gillies that I’m a vegetarian as I bite into the chicken bastilla. The pudding-sized Moroccan pie sounds like dessert; a custard-like gravy, sugared almonds and cinnamon sugar incongruously paired with the filo-ed spicy bird. While Gillies and I talk the bastilla winks at me from the kitchen pass, its pomegranate and green leaves hinting of Christmas. I’m going to eat that pie, I think, as Gillies lists the ingredients, it’s my duty to the readers.
The Wellington neighbourhood restaurant you d wish was your own
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