Stirring up memories


Arrowtown’s still a sizzler with TV foodie.

Celebrity chef Richard Till will revisit his childhood holiday stamp­­ing ground when he cooks up a storm in Arrowtown tonight.

The star of TV One series Kiwi Kitchen will share some down-to-earth barbeque recipes and stories about food at the Arrowtown Hall from 7.30pm.

The $15 event is part of the Autumn Festival, which runs till Sunday.

Till, who turns 50 this year, spent his teenage years in Dunedin and “did a lot of holidaying” in Central Otago with his family when he was growing up.

“I have a real fondness for that part of the world,” says the no-nonsense foodie, who has made a career from “the food that 99.9 per cent of people eat 99.9 per cent of the time”.

“I’m sure there are some people who like going to new places all the time but I’m not one of them – I like going to places that are familiar.”

The Till clan didn’t fancy “flashy” Queenstown but visited “beautiful and picturesque” Arrowtown several times, the Christchurch-based chef says.

More recently, Till was filmed making Scotch broth at local couple Ian and Susie Todd’s home in Hogans Gully Road for the second and final series of Kiwi Kitchen.

This time his busy schedule – alongside his food interests, he’s also technical director and designer of theatre at the University of Canter­bury – means he’ll get to spend just two days in Arrowtown.

But he plans to revisit the Todds (Susie has offered some home-grown pumpkins to decorate the stage tonight) and there’s always time for a feed.

He’s also “quite keen” to visit local restaurants, including Peter Gawron’s Saffron, Till says.


Barbeque Sauce with Richard Till

Combine the ingredients. Use to brush on anything that you BBQ, such as pumpkin, mushrooms, chicken, onion, steak or fish.

Anything on a barbeque that is brushed with this sauce is better than it would have been without it.

Richard Till is host of TV One series Kiwi Kitchen