Martin Bosley
Bookmarks: Chef Martin Bosley
In 2014, top chef Martin Bosley called the liquidators in on his fine dining seafood restaurant at Port Nicholson Yacht Club on the Wellington waterfront and set about reinventing himself. Audio
Martin Bosley: cooking coach and risotto fan
For the annual Gate to Plate event, chef Martin Bosley mentors Rimutaka Prison inmates to prepare and serve a gourmet meal to the public. He tells Jesse about the programme and shares a recipe for… Audio
Accommodation costs during Lions tour
Chef Martin Bosley has a story to tell about tourists flying back and forth from Australia for the Lions games in New Zealand because the accomodation is cheaper. Audio
Food with Martin Bosley
Wellington Chef Martin Bosley debates the merits of bully beef, as provided to our servicemen during wartime. And shares his recipe for Corned Beef and Black Pudding Hash. Audio
Wellington chef Martin Bosley
Wellington chef Martin Bosley, who has a restaurant at Oriental Bay, has been watching the wild weather lash the city. Audio
Cooking in prison
Wellington chef Martin Bosley has been working with 6 long term prisoners at Rimutaka prison, teaching them cooking skills as part of a 10 month project that will end with them creating a dinner as… Audio
Summer food
Caitlin talks to Wellington chef Martin Bosley as he cooks his favourite summer dinner. Audio
Food and Wine with Martin Bosley and John Hawkesby
Hot Smoked Fish with Rosemary Creamed Zucchinis, Chocolate and Walnut Tart. Audio
Food with Martin Bosley
Martin has recipes for Stir-Fried Fish with Soy-Braised Tofu, and Stir-Fried Fish with Beans and Mushrooms. Audio
Martin Bosley cooks Summer Brunch
Martin Bosley wanted to be a chef from the age of nine and his food philosophy is to eat what's in season and what's local. Audio
Chef Martin Bosley and wine commentator Stephen Morris
Martin Bosley has recipes for Plum-cured Salmon, Mandarin-fennel slaw, Green Olive Paste and Green Olive Vinaigrette. Audio
Guest chef Martin Bosley with Stephen Morris choosing the wine
Minted asparagus salad with broad beans and salami are on today's menu. Audio
Fresh Fast Food - Martin Bosley
Grilled Pork Chop with White Beans, Fennel and Spicy Sausage; Parmesan Crusted Pilchards on toast. Audio
Best Fish Guide
We go to the launch of Forest and Bird's guide to sustainable seafood. Audio
