Philippe Meyer's Pork Rillettes & Focaccia
It was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left. For our 25th Anniversary Cooking demonstration he presented his special Pork Rillettes and crunchy Focaccia bread recipe.
Read the full story and recipe's below.
Ready to make the most of retirement?
From hobbies to adventures, there’s so much to enjoy!
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Read the full article and take our fun quiz to find out which activities suit your personality best below!
Poll: As a customer, what do you think about automation?
The Press investigates the growing reliance on your unpaid labour.
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9.6% For. Self-service is less frustrating and convenient.
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A Neighbourly Riddle! Don’t Overthink It… Or Do?😜
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
If you multiply this number by any other number, the answer will always be the same. What number is this?
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