NZSFW Live!
Good news.
We have managed to go remote with our NZQA fulltime courses! NZSFWLive is our new online learning platform where our tutors live-stream their classes to students at home. The cookery students have been supplied with ingredients, and in some cases, bowls, trays, sieves and pots, so that they watch the demonstration and then prepare it themselves at home. They then upload a photo of what’s cooked. We are using Google Classrooms and Hangouts to connect.
Here is Chef Finn preparing a cheese soufflé. Click here for the recipe to have a go yourself.
During the #lockdown our premises will remain closed but you can contact us on admin@foodandwine.co.nz
💡 A Little Brain Buzz for You⚡
I have two faces, but show you only one.
I once had guests, but now have none.
I’m rarely bloody and seldom blue.
I’m often promised and sometimes new
(Trev from Tamatea kindly provided this head-scratcher ... thanks, Trev!)
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Poll: Does a savoury scone require cheese on top, or folded inside?
Help settle the great kiwi debate ... cheese on top, or folded inside?
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75.5% Inside!
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24.5% On top!
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
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