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Ross Giblin/Stuff Amy Gillies went from furniture making to cooking and hasn t looked back. Pictured here with her dog Smudge. This summer Stuff and the Sunday Star-Times are meeting New Zealand’s favourite chefs to share their unique recipes with readers. I don’t tell Salty Pidgin chef and owner Amy Gillies that I’m a vegetarian as I bite into the chicken bastilla. The pudding-sized Moroccan pie sounds like dessert; a custard-like gravy, sugared almonds and cinnamon sugar incongruously paired with the filo-ed spicy bird. While Gillies and I talk the bastilla winks at me from the kitchen pass, its pomegranate and green leaves hinting of Christmas. I’m going to eat that pie, I think, as Gillies lists the ingredients, it’s my duty to the readers.

New zealand generalNew zealandJohn paul hendersonAmy gilliesSunday star timesSalty pidginBoulcott bistroபுதியது ஜீலாந்து ஜநரல்புதியது ஜீலாந்துஜான் பால் ஹென்டர்சன்ஆமி கில்லீஸ்ஞாயிற்றுக்கிழமை நட்சத்திரம் முறைஉப்பு பிட்‌கிந்