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New Nordic Cuisine
New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.
This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.
Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck
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Tui’s in your garden- I have heaps of this Aloe to give away if anyone would like to attract Tui’s to their garden
If you would like Tui’s in your garden - I have heaps of this Aloe to give away. Easy to grow and the Tui’s love it
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Q&A: Animal Welfare with SPCA's Dr Corey Regnerus-Kell
We're back with a Neighbourly Q&A session. This time with Dr Corey Regnerus-Kell who is a qualified veterinarian and SPCA’s General Manager Animal Services.
A little bit about Corey:
Corey has an interest in veterinary medicine, animal welfare, and biosecurity. He shares his home with ostriches, guinea pigs, bees, a rescue tortoiseshell named Lynk, a ragdoll named Oscar, two mini foxies called Chester and Maya and a black Labrador named Bonnie.
Dr Corey Regnerus-Kell is excited to answer your questions on all things animal welfare, whether it's how to best look after your new pet, how to combat separation anxiety or how to report neglect.
↓ Share your questions now ↓
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