Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

It's that time of the year again; the phone has been busy with people ringing and booking their end of year functions.

The two questions I get asked as a chef are linked. The first is from your partner. What time will you be home? The next is from a potential customer usually on the phone – do we need to book?

Both questions drive me nuts as we can't provide staff, order food, prepare food and deliver top class cuisine if we don't know you're coming. And I can't tell what time I will be home at night as I have no idea if or when people are coming in – so it's another reason not to take up such a profession.

It may look all fantastic on master chef, but on my gravestone epitaph will be the words 'I didn't book”. So let's assume that because I am in the hospitality industry I'm there to provide a service at short or no notice, fresh, fast, tasty and delivered with a smile and that's just the way it is.

So have a thought after you have organised with your friends about meeting up for meal, don't even ask yourself do we need to book, show the same respect you would show your doctor or other professional and let them know your intention of coming in for a meal. That way you will earn respect from the staff and of course the chef after all your meal is in his hands. If you are lucky enough to have a function booking at No 1 The Strand, you might encounter these rolled smoked salmon crespelles as part of our famous rolling abundance.

Smoked Salmon Crespelle

Makes 4 crespelle

Ingredients

1/2 cup of flour
2 eggs, beaten
1 to 1 1/2 cups of milk
250g packet of sliced smoked salmon
100g sour cream
Salt and pepper
Chives or chopped dill (optional)

Method

Place the flour in a bowl and make a batter by forming a well in the middle and adding the beaten eggs and milk – add enough milk to form a thin batter, whisk well and allow to stand. Cook the pancakes as thin as you can by swirling the mix around the pan, make as many as you can with the mix. After allowing the pancakes to cool, lay out on a clean bench and spread with a layer of sour cream then lay smoked salmon over the sour cream. Sprinkle a little chopped dill or chives over if desired. Roll up the pancakes as firmly as you can, then wrap the whole roll in tin foil and twist the ends to form a tight roll.

Chill well for about 4 hours before serving then unroll and slice – like you would sushi. A summery starter or great party food that looks good and is quickly devoured.