Family Luncheon
Our Advanced Cookery chef students prepared a three course menu for their families.
The menu was an entrée - Scallop, asparagus with brown butter vinaigrette, for the main course - Chicken Saltimbocca served with risotto, fennel and anise oil. The dessert of Mille-feuille with white chocolate mousse, rhubarb and coconut sorbet.
Pacific carving workshop with Artist Jim Stretton
Join Artist Jim Stretton in a Pacific carving workshop.
Saturday 18 January
10am – 1pm
To book:
www.eventbrite.co.nz...
Join us for a carving workshop where you’ll reconnect with Pacific history and culture through the sacred art of carving. More than just a creative activity, carving is a form of storytelling and connection—rooted in the traditions of our ancestors.
This workshop offers a unique opportunity to engage your senses and collaborate with others as you create something truly meaningful. You’ll explore the foundations of Pacific carving: how to draw patterns rich in meaning and carve with purpose, weaving stories into every detail.
Led by master carver Jim, who brings over 15 years of experience passed down from his father, this session is a journey into the heart of Pacific artistry. While you won’t become a master carver in one session, you’ll gain a deeper connection to this sacred practice and its cultural significance.
As a special thank you, you’ll leave with your own carving kit, empowering you to continue this meaningful practice at your own pace and in your own time.
Poll: Would you rather: Christmas in summer forever or winter forever?
Just a bit of a fun poll to get you thinking.
If you had to live out your Christmas days, would you prefer it was a summer Christmas or a winter Christmas?
-
62.3% Summer
-
36.3% Winter
-
1.4% Other - I'll share below
Best way to use leftovers?
I'm sure you've got some excess ham at home or cold roast potatoes.
What are some of your favourite ways to use leftover food from Christmas day? Share below.
Loading…
