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Finally, I've found the perfect place for cooking classes, the New Zealand School of Food & Wine, situated in Auckland's Viaduct, in the building besides the Tepid Baths, and I will be doing a series of spring and summer classes there starting in mid-October.
Click here for the schedule.
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Pan-fried Blue Cod Fillets with Lime Butter
If you're going to eat fish - let it be good! Lime, cherry tomatoes and basil with sizzling butter make sure of that (the cushion of potato mash imbued with the buttery juices is a mere bonus!). Alternatively, serve it on a white bean mash and with asparagus. |
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Pan-fried Chicken salad
This is gorgeous, simply gorgeous (and here am I a hitherto raspberry vinegar hater). In this salad, the intensely sweet, fruity perfume ties everything together in delicious mouthfuls. Close your eyes when you eat it and be transported to summer. |
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"Highly respected New Zealand food writer Julie Biuso has taken out some of the top names in the international culinary scene to win one of the most hotly contested categories at the Gourmand World Cookbook Awards"…
Read the full press release for more information! |
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