Outdoors: Simple delicious food for barbecues, spits and open fires
Jeremy started his career as an apprentice kitchen-hand in"1989 at the Hyatt Auckland, and developed a passion for charcuterie while studying at the prestigious Culinary Institute of America in Napa Valley. He went on to work at some of the world's leading restaurants. Jeremy had a starring role in the New Zealand version of Hell's Kitchen, has judged and been judged in international and local cooking competitions. In 2004 he won the New Zealand sausages competition with his 'Little Boys' sausage range. In 2012 his book 'Bangers to Bacon' came third in the world for a single subject cookbook in the Paris Gourmand Cookbook awards.