Jacob Brown

Noelle talks to Jacob Brown from the 'The Larder'. Audio

Noelle talks to Jacob Brown from the 'The Larder'. Audio

With Jacob Brown from 'The Larder' in Wellington. Audio

Jacob Brown gives us an update from the Rhythm and Vines festival in Gisborne. Audio

With Jacob Brown from 'The Larder' in Wellington. Audio

Jacob Brown serves up Broad Bean Salad with shaved fennel, pear and pecorino vanilla parfait. Audio

Jacob Brown takes us through a recipe for Salad of Smoked Duck Breast, Foie Gras, and Witlof and Pear. Audio

Guest chef Jacob Brown talks to us from The Larder with his recipe for Roast Snapper Fillet with Cloudy Bay Clams, Baby Peas, Fennel and Crayfish Butter. Audio

Jacob Brown has a Beef Wellington recipe and Yvonne Lorkin suggests wine. Audio

Wellington chef Jacob Brown from The Larder has been checking out a few food venues in his old home town in New South Wales. Audio

With guest chef Jacob Brown. Audio

Guest chef Jacob Brown with recipes for Oysters with Champagne Sausages and Mignonette Sauce. Audio

A start-up rival to the Bluff Oyster hits the New Zealand market again this week, and word of mouth has already earnt the Tio Point oyster, its first order from overseas. Audio

Wellington chef, Jacob Brown joins us from The Larder in Seatoun. Jacob has always been not just a master of taste, but also appearance. His artistry is a reflection of his background. He trained… Audio

Wellington chef Jacob Brown (ex-'Boulcott St Bistro' in Wellington and 'Tabou' in Sydney) is back on Fresh Fast Food, and having an 'exciting, crazy and mad time' setting up and opening his first… Audio

Wellington chef Jacob Brown joins us. He's on the verge of an exciting new project, opening a new restaurant. Audio

Jerusalem Artichoke and Leek Soup with Oyster Beignets, Fried Trout stuffed with Mushrooms, Garlic and Bacon. Audio

Jacob Brown has started building a wood fired oven in the backyard so we're smoking bacon and duck. Audio

Jacob Brown is the chef at Wellington's Boulcott Street Bistro. Today the topic of discussion is preserving. Audio

Jacob Brown with thomson's turkey and pickled radishes. Audio