We’re always looking for suggestions and tips about great NZ produce, so get in touch here. And if you have a question for our Executive Chef Cristiano, you can ask it here, too – or have a browse through our previous Q&A for some great tips.

Hi Cristiano.Your seafood risotto is a favorite of mine and knowing you are italian I wanted to ask you the secret of a such good risotto, can you tell?

Hi Justine,

The secret to a traditional risotto are 2, the quality of the rice, we use Ferron Carnaroli rice from Italy and the rice must be toasted in the braising pan for few minutes to release its starch content before adding any liquid, this is what makes the risotto of creamy consistency. Once the rice is cooked and off the heat mix in some cold butter before serving.

Hi Cristiano.I've dined in White recently and had the lamb which was delicious, could you tell me what is in the crust and how you make the gratin that came with it? Mark

Hi Mark,

We make the crust with butter, dukkah spices, bread crumb, macadamia and seasoning all combined together in to a mix and then shaped in to a strip that is applied to the lamb after cooking. the turnip gratin is made by thinly slicing the peeled turnip and arranging them in orderly layers in a baking dish and half filled with a reduction of cream, garlic & herbs. baked covered at 180C for 35 minutes

Hi Cristiano. What’s the best way to make sure fresh oysters are edible? Sarah
Hi Sarah,
Like any other fish or shellfish, their look and smell will give away non-fresh oysters. It's important the oyster looks plump, juicy and shiny – all signs of freshness. When possible, buy them closed and shuck them yourself or buy them shucked from a reputable supplier. We prefer Clevedon, in Auckland, here at the restaurant but there are many varieties with different characteristics.

Cristiano, I’ve heard that karengo is very nutritious – is there an easy way to use it? Rachel
Hi Rachel,
Karengo can be purchased in powder or fronds and just by adding it to a boiling stock it will be ready for consumption. We use it in our Green Lip mussels broth to give the dish a true NZ taste, along with lemon and chilli kelp.

Hi Chef Cristiano.What is your favorite ingredient? Thanks Angela

Hi Angela,

I think that something I can't really do without is extra virgin olive oil, here at White we use a local single estate blend form kareniki, leccino and frantoio olives made by Te Arai Olives.

Hi Cristiano. What fish do you prefer to use when steaming with herbs? Thanks, Geoff
Hi Geoff,
White flat fish like turbot or sole if the herbs are of European origin, or kingfish when the herbs are Oriental and some spices are used, for example chilli or ginger.