2086 days ago

Philippe Meyer's Pork Rillettes & Focaccia

New Zealand School of Food & Wine

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.

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We want to hear from you: would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?

Keen for the details? Read up about the scrapped collection trial here.

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🗑️ Would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?
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    84.9% Complete
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    15.1% Complete
515 votes
J
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Elvis in the Park

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Is it ok to regift something that you have been given?
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