Bracu - I haven’t been here in while, but it won’t be so long until the next visit. Bracu is nestled among the olive groves at Simunovich Olive Estate & Mikey Newlands is now the head chef, serving up some wonderful seasonal food. The occasion was the Boizel Winemaker’s Dinner. 5 courses matched with champagne. It was a quite wonderful evening. The stand out dish for me Xiao Long Bao of Pigs Trotter & Crayfish, yes pigs trotter. The perfect balance of delicate & rich. A crayfish dumpling topped with the pigs trotter, not so scary as all slow cooked down to to deliver deep & rich against the delicate crayfish. And this all sat in a pool of savoury broth.
Sabato Cuisine Artisan Awards Cooking Class with Fiona Smith. This was my treat post 6 weeks of healthy living & what a treat it was. We ate wonderful food, drank quite beautiful Marisco wines & I left with a bag of delicious loot!
To start chorizos Garcia tart with piquillos & olives on homemade puff pastry. Fiona made it look so easy I will have to give it a try. Next up a flavourful & satisfying salad with farro, smoked yoghurt* & preserved lemons alongside oregano & J.Friend & Co wild thyme honey seared Akaroa salmon. And of course there was dessert; a gin & Quina Fina Tonic cake.
*Zany Zeus smoked yoghurt....utterly utterly wonderful. I don’t think I can really express how good this stuff is. Cool & delicately smoked with manuka. LOVE!
For all the Cuisine Artisan Winner head over here.
The Hamptons - pop up dining in the city. The fresh, brightest ceviche & Salash chorizo & salami on the meat platter. Traditional Serbian & wonderfully spicy as it should be. I recommend having a little in one's fridge at all times to spice things up.
Ortolana, Britomart - a little sunlit oasis in the heart of the city. Ortolana’s philosophy is garden to table with all food locally sourced.
Little Bird Organics Unbakery - all raw, all beautiful, all taste.
Milse, Britomart - Can’t wait to try here. Milse will be a dessert restuarant...what is not to love?? 3, 5 & 7 course dessert degustations will be on offer alongside all sorts of other sweet treats. The chef is Brian Campbell & I had this delectable concoction of his at Art Dego....so bring it on!
Cook the Books ...Making cheese. Another night at Cook the Books & ricotta, queso fresco & paneer were all rustled up, in really no time at all. If you want to learn how easy it is to whip a batch of fresh cheese for a fraction of the cost of the bought stuff check it out.
I want to make this salad over at Cookie & Kate. The perfect dish to balance Easter & an excess of chocolate & hot cross buns.
Seeing: Royal New Zealand Ballet - Made to Move. 3 original works to celebrate the 60th anniversary of the Royal New Zealand Ballet. The Anatomy of a Passing Cloud, inspired by the Pacific, a fusion of classical, contemporary & Polynesian dance. The second work Of Days more classical & simple & just beautiful. To finish the crazy Bier Halle. Laughter, lederhosen, a nerd, a flirtatious golden Cuckoo , studs, flirts among the cast of this funny & quite riotous show. If you do get the chance check it out.
Watching: Django Unchained....I finally watched it. Flamboyant, over the top Tarantino. I loved it.
Watching: Banshee on Soho... a little like Tarantino & over the top from the Alan Ball, the Six Feet Under & True Blood creator so you get the picture. If you like a little dark & weird then you will love Banshee.
Got this for Easter instead of egg from Mum & Dad.
And I found these beauties...one of the pleasures of Autumn.