Notes from the kitchen.
Occasional writing from the SOYER kitchen on hospitality, flavour, and the details that shape the experience.
Before Fire, Part I
The first question is not which species to use. On fundamentals, moisture, smoke, and the principles that determine whether any fire is worth cooking over.
Native Hearth, Part II
Mānuka, kānuka, pōhutukawa, pūriri, rewarewa, and oak. On the New Zealand hearth base — its distinct character, correct use, and why these woods do not need imported validation.
Seasoning the Fire, Part III
Feijoa, plum, wine oak, and the fruitwoods of New Zealand orchards. On adding flavour with intention, building blends, and why smoke should behave like seasoning rather than domination.
Lacto Asparagus Sauce
On the brevity of white asparagus season and what lacto-fermentation allows us to do with it. A sauce built on classical French technique — aromatics, stock, cream, and mounted butter — with fermentation introducing brightness and depth that tastes developed rather than added.
Beyond Kombucha
Kombucha is only one expression of what a thoughtful non-alcoholic pairing can be. On switchel, sharbat, and the philosophy behind drinks that restore as much as they delight.
Dashi Architect
On the craft behind dashi — how kombu, katsuobushi, water chemistry, and a multi-infusion protocol combine to produce a broth of remarkable depth and restraint. A look behind the curtain at how chefs build flavor through layering rather than excess.
Pine Brine
On cold concentration without heat, and what a cryo-extracted bromelain preparation from pineapple cores achieves in forty minutes over fire. A preparation that quietly does what weeks of aging accomplish in a cold room.
Don't Make Miso Yet
Before you commit months to fermentation, here is what working with an excellent miso can teach you first. Our kinome miso — made when late-spring harvest exceeds what garnish needs.
Venison and Beeswax
On the specific problem of aging lean game. Why venison's low intramuscular fat makes conventional hanging a liability, and why beeswax is a tool for directing which biological processes happen — not a preservation trick.
Cider Croustades
On the croustade — a technique that travels centuries and adapts entirely to what surrounds it. Why dry apple cider instead of beer, and why this shell exists to hold wax-aged venison, smoked chestnut cream, and juniper oil.
Duck Feuilletage
A duck-fat laminated pastry with burnt mandarin and smoked tea. Light, savory, fragrant, and deeply layered — designed to accompany duck and absorb sauce at the table.