The Cook’s Grocer is the latest foodie hot spot to open in Rozelle. Here we chat to founders Liz Master and Tim Ryder about the concept behind the store…
Tell us a bit about The Cook’s Grocer concept?
We are a new retail and online dinner service with a difference; our customers shop by recipe for ready-to-cook 30-minute meals. We source the finest possible ingredients and pre-portion them into the exact quantities needed. This both saves time and ensures there is no waste. Our aim is to inspire people to cook great food at home more often by taking care of the shopping, meal planning and ingredients for them. Each month we work with chefs, foodies and our suppliers to develop seasonally inspired recipes that are simple, healthy and delicious.
What inspired you to start the business?
I’ve always been into food and it’s always been something I have wanted to do. After working late nights for the last 14 years I saw there was a need to help busy/time poor people to cook at home. There are a million fast food and pre-made dinner options but nothing for people who still wanted to cook.
What are you trying to achieve by saving people time in the kitchen?
We want to make it easier to cook and get people excited about their ingredients. Our focus is on quality ingredients and a convenient product that gives people a fun and inspiring experience that teaches them a few new tips and tricks along the way. Since we portion everything, we can give people the best possible ingredients because they are only paying for what they need.
What’s the food philosophy behind your menus?
Seasonal, healthy and delicious. We don’t have a cuisine style. In fact, we want to be quite the opposite and get people to cook cuisine from all around the world. We want to work with chefs and home cooks to tell the story of their food and make it convenient for people to cook themselves. That’s our philosophy. If anyone who reads this has such a story then please email me: firstname.lastname@example.org.
If you could invite anyone over for dinner at your place, who would you invite?
I’ll be good and start by saying my parents, but being from New Zealand I’d also have to invite Richie McCaw (All Black captain) too just to hear some stories and talk about the World Cup next year. From a food point of view I’d have to be a bit obvious and say Jamie Oliver. Considering what we do and his experience, it would be like talking to Steve Jobs about computers.
For more information visit: www.thecooksgrocer.com.au
Pancetta, zucchini and ricotta rigatoni
Pancetta, zucchini, garlic, ricotta (we use Paesanella), rigatoni, mint, lemon zest, grated parmesan, salt and pepper.
1. Put your pasta on to boil with a pinch of salt.
2. Sauté pancetta until crispy then remove from pan.
3. Sauté zucchini and garlic until soft, then set aside with your pancetta.
4. Once cooked to al dente, drain your pasta and put in serving bowl. Stir through the pancetta and zucchini mix.
5. Crumble ricotta over the dish and sprinkle with mint, lemon zest, parmesan and pepper to taste.