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SAM LOW - Food & Beverage

@_sam_low_

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🍚 | Author of ‘Modern Chinese’
🏆 | MasterChef NZ 2022 Winner
☕️ | NZ Barista Champion
🎙️ | @ate.ate.ate.pod
Agent | @johnson_laird
👇🏼 Book Me |📍NZ
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Ep 122 | White Pepper HOW TO SHOP AT YOUR LOCAL ASIAN GROCER White and black pepper both come from Piper nigrum, a tropical vine native to South Asia. Pepper reached China through ancient trade networks and became an important spice in Chinese cooking and traditional medicine. Black pepper is harvested before fully ripe and dried with its outer layer intact. White pepper is made from riper berries that are soaked and processed to remove the outer fruit, leaving the pale seed behind. In Chinese cooking, white pepper brings an earthy, warming heat to soups, congee, stir-fries, marinades and dishes like hot and sour soup. In traditional Chinese medicine, pepper is traditionally associated with warming the interior, dispersing “cold” and supporting digestion. You’ll find it whole or ground at your local Asian grocer. Whole peppercorns hold their aroma longer, while ground white pepper is convenient and potent. A little goes a long way. 🎥 Filmed at Jadan, Auckland, New Zealand. #WhitePepper #ChineseCooking #AsianGrocer #ChineseFood #SpiceGuide
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Banana & White Chocolate Protein Cookies 🍌🍪 I’ve been seeing a lot of banana flavoured snacks being promoted recently, and I regularly consume banana flavoured protein powders with my smoothie so when I was thinking about a cookie flavour to make next it was this, a textural delight and a banana white chocolate combo that never fails. Ingredients 120g unsalted butter, softened 100g (1/2 cup) white granulated sugar 40g (3 Tbsp) light brown sugar 100g banana flavoured protein powder (or 100g vanilla protein powder w/ 1 tsp banana essence) 1 large egg 1/2 tsp vanilla extract 100g (3/4 cup) plain/all-purpose flour 1/2 tsp salt 1/2 tsp baking soda 1/2 cup vanilla wine biscuits/wafers (roughly broken) 1/2 cup white chocolate chips or chopped up white chocolate of choice Cream the butter and sugars until light and fluffy. Add egg, vanilla and mix until combined. Add dry ingredients and the banana whey protein, mix until just combined. Fold in white chocolate and broken vanilla biscuits. Scoop into balls and place on a lined baking tray. Bake at 180°C until golden around the edges but still soft in the centre, about 10–12 minutes. Cool on the tray for 5–10 minutes before moving them. Share and save this recipe if you love banana flavoured foods too! #banana #cookie #foodrecipe #easybaking #baking
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A little life update… I’m officially adding Sydney to the mix. From November, I’ll be splitting my time between Auckland and Sydney, working across both New Zealand and Australia. Auckland is still very much home, just expanding my world, my work and hopefully my community across the Tasman. Excited for the new people, projects, opportunities and experiences this next chapter brings. Also! Sydney friends… if you know of a nice sublease, rental, real estate agent or friend-of-a-friend with something available, please send them my way…. Will need a place from mid-November. And to any Australian brands, agencies n creatives who’d love to work together… Hiiiii my DMs are very open ❤️ Sydney, see you very soon
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A little montage of the preparation that went into a banquet I cooked over the weekend for some of my closest friends. I spent the days leading up to it gathering produce from all my favourite places: the local farmers market, my Asian grocer and fishmonger, with a few special things foraged from my parents garden. The menu: Sweet soy-marinated, lightly pickled cucumbers Kimchi tossed with pineapple & moon pear, Okinawa spinach and chrysanthemum leaves Raw kingfish & John Dory over sweet baby daikon, dressed with yuzu, perilla oil & aged soy Fried tofu fritters, my take on Cantonese pei pa tofu, with blended tofu, prawn, shiitake & lapsang souchong tea leaves, served with black vinegar caramel Rice wine & ginger-marinated fried chicken wings, tossed in crab fat & salted egg yolk sauce Roasted cabbage with shrimp butter, lime and honey Steamed king prawns & Hokkaido scallops over vermicelli, with garlic, chilli & spring onion-ginger relish Three-hour slow-cooked pork belly with cane vinegar, garlic, chilli & lime leaf, garnished with a medley of fresh herbs Rice cooked in homemade fish stock, topped with crab & chrysanthemum flower gravy My ultimate mango sticky rice platter with three different flavours of rice and ripe R2E2 mango (I’ve posted the recipe for this!) Let me know if you want any recipes of the dishes that I’ve created from this feast 👇🏼 #FeastForFriends #CookingForFriends #AsianInspiredFood #WeekendFeast #homecooking
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For the last 52 weeks, every Friday night after a late service at @forest.akl I’ve jumped on @substack to post a fresh new story from some of Aotearoa’s most compelling food voices, to ensure they landed in the inboxes of subscribers every Saturday morning. 💌 This week @appetite.for.words turns one.🎈What started as a seed of an idea back in 2025 has become a fully fledged platform - a shared food journal of rich, engaging NZ stories that didn’t have a home, so we built one. With attention spans at an all time low, the bombardment of short form content and our food system facing so many challenges, to me, there’s never been a more important time to hold space for long form food stories told from a range of perspectives. These are the stories that help us further connect to what food is all about, from the personal anecdotes, triumphs and challenges, to the global experiences, deep-dives, behind the scenes realities and the humorous tales. All generously shared from the people who live and breathe the industry - and whose work I deeply admire. A pleasure to work closely with NZ @food_communicators_scholarship Trust Founder @kathy.a.paterson (who has put her eagle eye over every single story!) and alongside @thekitchenmaid, @catherinebellnz and @julieleclerc.food. Together we’ve created something we are super proud of: a growing library of work that celebrates the past, present and future of food in New Zealand (and beyond). 🍽️ It costs less than $5/month to subscribe. Take a look: @appetite.for.words ✨
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12 recipes I’ve uploaded recently that you should make at home When developing recipes, often they are inspired by what’s happening around me, food I’ve been eating lately, produce that’s in season, something I tried at a restaurant recently, or a dish I’ve been curious to try and make… the main thing I focus on is it’s approachability, food you can actually recreate at home so they can be in your meal rotations. All 12 recipes listed are up on my Reels. Have a scroll through and find something you want to cook. Follow for new recipes every week and share my account to people who might benefit from it. Lotsa Love. Sam ❤️
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Snow Fungus and Asian Pear Broth Recipe I’ve been making this soothing Chinese sweet broth after a cold, especially when my throat feels irritated and I’m dealing with lingering phlegm. Made with snow fungus, Job’s tears and Asian pear, these ingredients have a long history in TCM for nourishing yin, moistening dryness and clearing “dampness.” (Serves 6-8) 2 Asian pears - cut into quarters and cored 80g Job’s tears (aka coix seeds or Chinese pearl barley) - soaked for 10 min 50-80g yellow rock sugar 15-20g dried snow fungus - soaked for 10min and dense cores cut off 2g chrysanthemum or Jasmine flowers 1.5 litres water In a pot with all the ingredients except the flowers, simmer on low for 20-30 minutes. Turn off the heat and add flowers. Serve warm or cool. Good for up to 3 days in the fridge. Save/share this recipe with someone who would love it! ✨✨✨ #TCM #traditionalchinesemedicine #recipes #chinesefood #broth
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BEST THINGS I ATE IN SYDNEY Recently spent a few days in Sydney, and naturally I ATE… these were some of the best things I ate and drank on this trip. In no particular order, from bougieee banquets of crayfish to cheap and cheerful juicy beef dumplings, beautifully crafted cocktails, specialty coffee and natural wines. Just really good food and drinks, at various price points. What did I miss? Where should I go next? Drop your recommendations below so EVERYONE (including me!) can add them to their lists. #sydney #sydneyeats #foodreccomendations #sydneyspots #bestsydney
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Spend 36 hours in Sydney with our Founder and Director & Junior Account Manager ✈️ We took four New Zealand foodie friends of Le Creuset to celebrate the launch of their dreamy new colourway, Bleu Riviera 💙 Beautiful tables, plenty of Le Creuset, food, food and more food. Our ideal way to spend 36 hours! @lecreusetnz @lecreusetanz
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J&L’s Sam Low has officially shared 120 episodes of How To Shop at Your Local Asian Grocer. 🥢 Sam created the series to uncover the ingredients, delicacies and hidden gems found on the shelves of Asian supermarkets, turning them into delicious and approachable meals. We’re so proud to see Sam’s knowledge, creativity and personality connect with such huge audiences online with videos reaching almost 2 million views, and love watching the series continue to grow. @_sam_low_ Want to work with Sam? Get in touch: info@johnsonlaird.co.nz
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My Ultimate Curry Udon Recipe👇🏼 I’ve always been a fan of Japanese style curry, it’s comforting, lightly spiced and mildly sweet, the gravy pairs perfectly with rice or noodles. This recipe keeps the curry savoury, meaty and when mixed in with the creamy silken tofu whipped with sesame and miso, it takes this dish to a whole new level. (Serves 4-6) Curry: 500g beef mince (or chicken, pork, lamb) 1 tbsp oil 2 small or 1 medium potato (diced) 1 small onion (diced) 12 cloves garlic (minced) 120g curry roux blocks (or use amount for 6 servings based on packaging/brand) 1/2 tsp salt 1/8 tsp white pepper 1 litre water 2 tsp dark soy sauce Brown the mince with oil on high heat for 5 minutes with salt and pepper, fry until almost cooked through, add onion and garlic, fry for another 2min. Add potato, water, dark soy sauce, curry blocks and simmer covered on low for 20min. Tofu cream: 300g silken tofu (cubed) 2 tsp salt 1 litre boiling water 3 tbsp roasted sesame paste (not tahini, you may substitute with peanut/cashew/almond butter) 1 tbsp white miso 2 tbsp runny honey 1/4 tsp salt to season In a bowl with the diced tofu, add 2 tsp salt and boiling water, soak for 2 min and strain. Transfer tofu to a food processor/blender, add the rest of the ingredients and blitz until smooth, if too thick add a splash of hot water and blitz again. Serve the curry over cooked from frozen udon noodles (follow packet instructions) or cooked short grain white rice, spoon over tofu cream and garnish. Garnish options: toasted sesame seeds, finely sliced spring onion, furikake, shichimi chilli powder, chilli oil Save/share this recipe with someone who would love it! ✨✨✨ #japanesecurry #udon #curry #easyrecipes #homecooking
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Cringe presents… ASK AN EXPERT #21: Brian Campbell @briancampbell80, pastry chef and owner of Miann @miann_patisserie Miann is known for its chocolate, gelato and patisserie and has been around in Auckland for over ten years, its longevity testament to just how good all of the above are. Whomst amongst us has not ummed and ahhed in front of the Miann cabinet, wondering which dessert to pluck out from behind the glass: a golden apple with feijoa compote inside, or a little storybook mushroom hiding dark chocolate mousse? This week, Sam @_sam_low_ asks Brian where he’d take someone from out of town, his favourite bakeries, his favourite places to grab a coffee and more. Brian recommends: Restaurants: @firstmates.lastlaugh.akl, @parro_akl Affordable eats: @flavourhouse_nz Desserts: @giapokitchen Cafes: @handpickedcoffeenz, @richmond.akl, @jankenjapanese Bakeries: @beabeas.bakery, @lavoiefrancaise 💙💙💙 If you want to be up-to-date with everything happening in Auckland, including food news of course, sign up to our free weekly newsletter at cringe.nz
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