Dancing on My Table

The really excellent Taste of Auckland festival kicks off next week. It’s a civilised way to experience food from dozens of top eating establishments with some top drops from around the country. I’ll be appearing in the Fisher & Paykel chef’s demonstration kitchen on Friday evening at 7.15pm. My challenge is to do a 30-minute menu in 45 minutes including a short knife tutorial on the right knives to use for each job in the kitchen, along with a fail-safe, easy-to-remember and effective way to sharpen a knife. I’ll be busy! But, fortunately, I’ll have my lovely daughter Ilaria assisting me and keeping me on time. Love to see you there.

Come along and enjoy free-range eggs from Henrietta, Chlotilde and Hortense

Cooking Classes

There are still a few places left in my upcoming classes. A Little French Affair Saturday 24^th November is full, but there are one or two places on each of the remaining classes. I am also taking corporate bookings for December.

Hope to see you along sometime soon.

Cheers

Julie

A Little French Affair

Oh-la-la-la – there will be plenty to show off after my trip to Paris. Scrumptious food, travel stories and tips. French food is back!

Wednesday October 31^st OR

Saturday 24^th November

$125.00

1.00-4.00pm approximately

Festive Feasting

Great dishes and all the tips to make Xmas entertaining easy, enjoyable, and of course delicious. Don’t miss it. You’ll be able to trot out these recipes for years to come.

Saturday 1^st December OR

Saturday 8^th December

1.00-4.00pm approximately

$125.00

Who said you can’t get outstanding food when flying? I just had the singularly most amazing dish I’ve been served on a plane on Singapore Air on the Singapore-Paris leg. As well as the gracious service, there was lots to love: big fat porcini mushrooms, generous amounts of Iberico ham and handfuls of shaved parmesan. The dressing of portobello mushrooms was almost superfluous. And the breakfast egg? Perfectly poached, the whites tender, the yolk flowing. And granola with yoghurt-berry compote? It delivered much more than the name suggested: To die-for thick but not cloying yoghurt with fresh and stewed tangy-sweet blueberries with a gorgeous roasted nut caramel topping. Impressive.

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Porcini mushroom plate designed by Suzanne Goin, Lucques restaurant, LA

I don’t believe it. I’ve just been back for another peek under the cloches, and the food has all changed! Now there are baskets of steaming roasted pork buns, and little cutie dumplings, and veal blanquette and potato and artichoke tart and, and, and…I think I’m dreaming. It’s 3.25am so I should be.