How did you get the idea for finnzkitchen©?
The idea came about in two ways really; with the first being purely practical. I was sending out approximately 10 mails a month to people here in Finland and in NZ who wanted to know what New Zealanders/Finns eat at Christmas, Easter etc and they wanted the recipes so they could make that particular dish. Or someone would ask me ‘what are you making for dinner tonight?’ and then want the recipe. I thought it would be a good idea to put them all in one place, then everyone could access them. At about the same time I was accepted to do a Doctor of Philosophy degree at Turku University – I’ve been known to have existential moments when peeling a banana 🙂 …so the mix of these two ingredients, a sprinkle of patience and ‘finnzkitchen©’ went into the slow cooker… for about 4 years!
How about the name?
It was just before Christmas, snowing heavily outside and I was prepping food as my nephew was coming to visit for the holiday season. Crowded House were playing on the radio; I am from New Zealand, living in Finland, in my kitchen… it seemed like a fitting tribute to the countries, food and people that have shaped me and my cooking. So I started using it to sign the food containers I would put in the freezer… ‘made with love in finnzkitchen ♥’… and it stuck.
Who has inspired you in the kitchen over the years?
I guess my first influences were my Mum & Dad as they were both great – but very different – cooks. Mum made delicious home-cooked fare e.g. lamb & beef Sunday roasts, strawberry and raspberry jams, preserved peaches, the best tomato relish, meat pies, and my father was the master of the ‘Sunday night throw together’. My mother and I would be like baby birds waiting to be fed – never knowing what he’d found in the fridge, but it always tasted great. Later on I was fortunate enough to get a part time job at my cousin Alice’s café: her culinary skills are famous in our family and she was a skilled and patient mentor in the kitchen when teaching me how to make her signature dishes, such as chilli con carne, carrot cake, and lemon meringue pie. I always found though that I lacked patience – until I moved to Australia and my sister took me under her wing and guided me to start small, simple and build the flavour – and skills (& emotional intelligence!) developed from there. It was then that I started to have some success in my cooking and the serious recipe collecting and cookbook buying sprees began!
What are the staples in your kitchen?
I know most people quote food items when asked this question, but for me, it is, without a doubt, a working freezer. I keep it well stocked with just about everything e.g summer berries, mushrooms, fish caught at our summerhouse, my homemade organic ice-cream, bread, chopped vegetables, leftovers etc. It really helps with menu planning and I find that I don’t waste food this way. Of course there’s always fresh, seasonal fruit & vegetables in the fridge, a jar of anchovies, tahini, and I have a dedicated cupboard for canned & dry goods such as lentils, chickpeas , tinned tomatoes etc. My husband calls it ‘the nuclear cupboard’ 😊 I think it must be a kiwi thing…
What are your favourite kitchen tools?
I’ve still got a Wiltshire knife that I bought when I was 18 so it’s nearly 35 years old and also my father’s carving set – both still in excellent condition! I couldn’t live without my Moccamaster coffee maker, slow cooker, ice-cream maker and industrial strength Kenwood chef mixer.
Do you miss any particular food from New Zealand?
Pretty much everything is available online to order.. but I do miss fresh whitebait, large, luscious slippery Bluff oysters, and hokey pokey icecream – my next icecream challenge maybe 😉. And when I’m in New Zealand it’s definitely Finnish warm-smoked salmon, and rye bread.