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.
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New Year, New Questions You Won’t Solve!
I get smaller every time I take a bath.
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Principles of the Treaty Bill - deadline extended
The deadline for submissions on the Principles of the Treaty Bill has been extended one week.
Let's support the Bill, honour the original Treaty, help our Maori fellow citizens who want to move forward as one nation with one people and prevent extremists from plunging New Zealand into separatism, marxism and apartheid by misleading people for personal gain.
Let's defend our democracy!
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