What's in Your Kitchen, Sam Harris?
Q: Kitchen style: country farmhouse, modern or traditional?
A: Traditional—we live in a small old house.
Q: What’s your favourite kitchen gadget?
A: My Ooni Pizza Oven, because we love pizza in our house—although that technically lives in the backyard since it gets very hot (up to 900°F) to create that Neopolitan, blistered-style crust in minutes.
Q: What do you love most about your kitchen?
A: It opens right into the yard so the garden, patio, barbecue and pizza oven are easy to access.
Q: What is your absolute must-have pantry item?
A: Sourdough starter. Once you're hooked, there's no turning back.
Q : What’s a favourite trendy tool?
A: A digital scale. Precision is important, especially with fermentation.
Q: Which is your favourite blade?
A: I have too many. But I have some knives I bought in Japan that hold a lot of sentimental value.
Q: Most used spice other than salt and pepper?
A: We ferment our own hot sauces, sauerkrauts, kombucha, pickles and other weird preserves at home. Most meals have some homemade lacto-fermented funk involved.
Q: Tell us something about your kitchen that would surprise most people.
A: We make shepherd's pie almost every week.
Q: What ingredients live on your counter?
A: Bread and butter. Usually a bottle of wine. We don't have a lot of counter space, so the pantry is where there's always a variety of flours, grains, vegetables, preserves, oatmeal, nuts, seeds and fruit. And in the shed is where the ferments do their smelly thing.
Q: Favourite sous chef?
A: Tied between my partner Merryn and our daughter Rosie.
