869 days ago

New Nordic Cuisine with Diploma, Level 5 chefs

New Zealand School of Food & Wine

The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark. Finn spent his formative years working in Michelin star rated restaurants including Noma.

The Level 5 Diploma of Cookery students prepared the menu also served it at the table, describing each dish to our guests - the Level 4 NZ Certificate in Cookery.

Here is the menu inspired by Chef Finn’s Nordic heritage.
• Tartare of Trevally - smoked and cured with crisp rye bread, pickled beetroot and siphon of brown butter hollandaise
• Mackerel fried on bread with compote of tomato and fennel & fennel butter sauce
• "Sylte" of pork belly with leek, 3 times onion & apple cider vinaigrette
• Tenderloin of Pigeon Bay lamb with Brussel Sprouts, kale, hazelnut & foaming buttermilk
• Apple with caramelized bread, dried blueberries, Blueberry sherbet & apple sorbet.

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1 day ago

What's your favourite recipe for courgettes?

Mei Leng Wong Reporter from NZ Gardener & Get Growing

Kia ora neighbours. If you've got a family recipe for courgettes, we'd love to see it and maybe publish it in our magazine. Send your recipe to mailbox@nzgardener.co.nz, and if we use it in the mag, you will receive a free copy of our January 2025 issue.

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Do you think you know the answer to our daily riddle? Don't spoil it for your neighbours! Simply 'Like' this post and we'll post the answer in the comments below at 2pm.

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1 hour ago

New baby?

Olivia Wannan Reporter from Stuff

Hi - I'm Olivia from Stuff (and a new mum myself).
I'm writing an article on the different challenges faced by parents around the country, from midwife availability and getting on wait lists for childcare right down to the food at birthing centres.

Are you keen to share your experience on what you found easy and what was hard? Please email olivia.wannan@stuff.co.nz or leave a message below. Thanks all :)

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