Wherever Ray McVinnie travels, he explores the pleasures of the local cuisine and ingredients. European, Asian and North and South American cuisines have given him new food ideas, ingredients and techniques to bring home and make work for New Zealand cooks. A professional chef, and now Consulting Food Director at Bite magazine, Ray was Cuisine food editor and Sunday Star Times food columnist for many years. And the author of five cookbooks full of delicious recipes.
So he knows all about sharing his passion for good cooking with New Zealanders, and what works for keen home cooks. He shares all this knowledge easily, instilling confidence in a relaxed style, with his own dry humour. No wonder he’s always so welcome at Springfield.
Saturday 25 June 2016