Derek the Chef

Derek the Chef

As well as publishing six cook books, for Home, BBQ, Camping Caravan & Motorhome, Derek also writes recipes for Magazines such as Pacific Powerboat & others.

Derek the Chef (The Backyard Gourmet) has appeared on popular television series Gone Fishin’ for 7 years and Prime TVs Food Culture. Derek is also a regular at shows and exhibitions such as the Hutchwilco
New Zealand Boat Show and Covi Motor-home, Caravan and Outdoor Super-show, where he can be seen giving cooking demonstrations to a live audience. Derek also taught Professional Cookery to Level

Photos from Derek the Chef's post 21/01/2024

Pinoy Fiesta North Shore Events Centre. Food glorious food. Filipino Street styles .

Cellar hand Job in Motueka, Tasman 19/01/2024

Cellar hand Job in Motueka, Tasman Cellar hand, Hands-on role. Experience required. Bottling, Winery operations and Lab work. General winery duties.

Photos from Derek the Chef's post 19/01/2024

How to spoil that lady in your life, on Valentines Day and add a little Breakfast fun for a Hot Summers Day. Its worth it.

Panko Scallop with Bacon gravel over smashed chipotle avocado

12 x scallops roe on (or off depending on choice)
2-3 rashers streaky smoked bacon
1x Tsp coriander seeds toasted
2x Med Avocado
1x Tbsp Smoked Chipotle
¼ Red onion
1x Tomato seeds removed
½ bunch Coriander leaves chopped
1x Tbsp lime juice, plus cheeks to garnish
1x Tbsp Cocavo Coconut, Avocado Turmeric & lemon Zest
4x slices sour dough or ciabatta bread toasted.
1x Cup Panko Bread Crumbs
1x cup Milk
1x Egg
Seasalt and freshly ground black pepper to taste.

1. Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely)
2. Place the Chipotle seasoning along with the avocado, onion, tomato, coriander leaves and lime juice into a blender and pulse to combine or otherwise mash with a fork into a coarse paste.
3. Combine together and lightly whisk the egg into the milk, then dip scallops into this. Remove allow to drain a little then dust with seasoned Panko Crumb.
4. Heat Cocavo Coconut, Avocado Turmeric and Lemon Zest in a heavy based frypan over high heat. Season scallops, then cook for 30 seconds to 1 Minute on each side or until crumb is golden brown .
5. Spread avocado mixture on toast.
6. Top each with 3 scallops, then scatter with the bacon gravel mixture,

Serve with lime cheeks & coriander garnish

Chefs tip: - Chipotle May be replaced with fresh red chilli, seeds removed thinly sliced and diced. Alternatively, if you like hot try using Cocavo Coconut, Avocado & Chilli oil . To add extra Smoke flavour to the bacon brush with Cocovo Smokey Oil. its simply gorgeous.
Serve with Anchorage Family Estate Champion Award Winning Sauvignon Blanc

Photos from Derek the Chef's post 18/01/2024

Unbelievable lunch at Chiko’s Restaurant Lincoln Rd Henderson with son Carlos . What amazing Staff Roberto and Chiko have .
The dishes were not on the menu but devised by Exec Head Chef / Owner Roberto (Filipino) a World renouned Chef and His Wife Chiko (Japanese) . Marinated raw KingFish with accompaning Sauces and Salad was 1x Dish the other was Ox Tongue lightly smoked with Robertos take on the most flavour full sauce and garnish. Thanks team Simpley the Best. Carlos was amazed we both loved it.


Becoming a Father is easy, becoming a caring husband and Dad is a much more fulfilling proposition


Happy New year to all our Friends Customers and colleagues .

Photos from Derek the Chef's post 31/12/2023

Smokin hot, wow our Bradley Smoker does it again. Kahawai the peoples fish.


Slip, slop, slap, wrap and pack this summer:

☀️ Slip on a top to keep the skin covered
☀️ Slop on that sunscreen
☀️ Slap on a hat
☀️ Wrap on a pair of sunnies
☀️ Pack your favourite vino


What's under the tree with your name on it this Christmas?


No palm oil please


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Available at leading liquor outlets by name. Award winning Wines or on line Anchorage Family Estate

Our Florals Collection, like our other collections, capture the land & sea in every bottle. The flavours reflect everything we love about summer, from the rose tint of the Pinot Rose, to the delicious stone fruit and white flower aromas of the Viognier - it is summer in a bottle!


Ideal Christmas gift for staff, friends or family.



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Available One day only - Friday 24th November - use code 𝗕𝗹𝗮𝗰𝗸𝗙𝗿𝗶𝗱𝗮𝘆𝟮𝟱 at checkout, get stocked for those hot summer days! ☀️☀️

Videos (show all)

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Cooking Class #1 Carlos Robertson makes Italiano Minestrone Soup, school holiday activities continue.
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