Jacob Brown

Jacob Brown is the chef from The Larder in Wellington and takes us through some gluten free recipes including a decent wholesome bread loaf and some delicious waffles. Audio

Wellington chef Jacob Brown tells us how the Wellington On A Plate food festival is going and shares two different recipes for eel. Audio

Jacob Brown from The Larder has recipes for Baked Olives and Red Wine Sauce with Herbs and Olives. Audio

Recipe today is an Oxtail one. Great slow cooked winter food. Audio

Jacob Brown from The Larder restaurant in Wellington has recipes for Minestrone Soup and Pollo in porchetta. Audio

Guest chef Jacob Brown has some unique serving recommendations for oysters, and seasonal fruit. Audio

With Jacob Brown from The Larder restaurant in Wellington. Audio

Noelle talks to Jacob Brown from the 'The Larder'. Audio

Noelle talks to Jacob Brown from the 'The Larder'. Audio

With Jacob Brown from 'The Larder' in Wellington. Audio

Jacob Brown gives us an update from the Rhythm and Vines festival in Gisborne. Audio

With Jacob Brown from 'The Larder' in Wellington. Audio

Jacob Brown serves up Broad Bean Salad with shaved fennel, pear and pecorino vanilla parfait. Audio

Jacob Brown takes us through a recipe for Salad of Smoked Duck Breast, Foie Gras, and Witlof and Pear. Audio

Guest chef Jacob Brown talks to us from The Larder with his recipe for Roast Snapper Fillet with Cloudy Bay Clams, Baby Peas, Fennel and Crayfish Butter. Audio

Jacob Brown has a Beef Wellington recipe and Yvonne Lorkin suggests wine. Audio

Wellington chef Jacob Brown from The Larder has been checking out a few food venues in his old home town in New South Wales. Audio

With guest chef Jacob Brown. Audio

Guest chef Jacob Brown with recipes for Oysters with Champagne Sausages and Mignonette Sauce. Audio

A start-up rival to the Bluff Oyster hits the New Zealand market again this week, and word of mouth has already earnt the Tio Point oyster, its first order from overseas. Audio