If you haven't heard about Marrow butchery in Auckland I highly recommend you give Nick and his team a visit. I've been following Marrow's journey closely from opening his initial store in Ōrewa to now expanded into Devonport and most recently Hobsonville.
Nick's philosophy with Marrow is around thoughtfully sourcing the highest quality produce. His new cookbook Marrow: Whole Animal Eating centers around a friend's Nose to Tail philosophy and guiding readers through recipes around every part of the animal.
We were grateful to have Nick visit our store to sign copies of his new book for our customers and also answer a few questions for us to give you an insight into himself, the story behind Marrow and a hint on his next book!
Quickfire Questions with Nick
Tea or coffee? Tea
Morning person or night owl? Morning person
One book you always recommend? Marrow: Whole Animal Eating
What are you watching currently? House of the Dragon on HBO max
What are you currently listening to? Matt Corby’s new album ‘Tragic Magic’
What’s one thing you can’t live without? Phone reminders
Favourite or signature dish to cook for friends and family? Short rib pasta w/ a nice bottle of red
Favourite spot to spend a day off? on the water out front. Sitting off the point in my dinghy with a line out. Phone at home
Breakfast, lunch or dinner? Dinner
What’s your dream dinner guest? Someone who loves to do dishes
What are you currently reading? The Slab Boys, a play by John Byrne
Q&A with Nick
Can you tell us a bit about whether food was important for you and your whānau as a child?
My nan was the foodie. To her, feeding was her love language. I’ve picked up that trait.
Tell us about your journey into becoming a butcher and opening Marrow?
Marrow has been 10 years in the making. Bringing a concept of my travels back to Auckland. I completed my apprenticeship in the same town Marrow’s first store opened (Orewa). The journey, upon reflection led me to this point. I dreamt of this many years ago.
What was the inspiration behind writing your cookbook?
To bring back, or go back to the way they use to eat. We live in a fast paced, disposable world. Real food. Real ingredients I view as medicine.
What’s the best piece of advice you’ve ever received, and who gave it to you?
‘Stay true to what you believe in. You wont impress everyone. You may even piss people off. But remember why you’re doing it’ Steve Ritchie, My London boss
What has surprised you about the process so far about opening Marrow and writing your book?
Timeframes. I've realized I hold a very unrealistic timeframe in my head as to when thigs happen, and when I think they should happen.
What next cookbook would you love to write?
The next cookbook is going to be on Poultry. Chicken, duck, quail & pheasant. The versatility aspect has me excited. (I've already started)
What one thing do you hope people take away from reading Marrow?
I hope they see that food is food. We eat animals for food. Have done for a long time. Seems selfish to only take the parts we want. Especially when there has been a life involved. It’s a polite approach.
