New Nordic Cuisine with Diploma, Level 5 chefs
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.
Room Available in Henderson
Have a furnished room available with king single bed and heat pump. In newer home, $200/week utilities and internet included. Prefer young lady as bathroom shared with lady in mid twenties. We are a friendly group. Message me if interested.
Poll: As a customer, what do you think about automation?
The Press investigates the growing reliance on your unpaid labour.
Automation (or the “unpaid shift”) is often described as efficient ... but it tends to benefit employers more than consumers.
We want to know: What do you think about automation?
Are you for, or against?
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9.5% For. Self-service is less frustrating and convenient.
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43.3% I want to be able to choose.
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47.2% Against. I want to deal with people.
Time to Tickle Your Thinker 🧠
If a zookeeper had 100 pairs of animals in her zoo, and two pairs of babies are born for each one of the original animals, then (sadly) 23 animals don’t survive, how many animals do you have left in total?
Do you think you know the answer? Simply 'Like' this post and we'll post the answer in the comments below at 2pm on the day!
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