Classes & Events

You have to work hard to dodge fried chicken on the menu of most restaurants at the moment, and although I never thought I’d say this – I’m sick of it! It’s problematic when a great dish becomes a food trend and is reproduced millions of times. In the case of fried chicken, I’ve eaten some that Colonel Sanders himself would baulk at, but even more than that, it’s not something I want in my weekly diet.
Read MoreTo those of us that love food, Dominion Road in Auckland is synonymous with a variety of excellent Asian cuisines – in particular, Chinese cuisines. One who has never driven down the ‘Dom’ (as it is affectionately known by some) will be entranced…
Read MoreIn the Kitchen with Des Harris: Lightly Steamed Salmon with Whey Beurre Blanc Beurre Blanc is a traditional French sauce that’s perfect with fish and seafood. Des has used yoghurt whey in his recipe to add a nice lactic quality, which cuts some of the richness of the butter and gives the sauce a bit […]
Read MoreThis is a signature dish from Sid’s restaurant, Cassia, that takes the Goan flavours of Vindaloo and marries them with the classic combination of pork and apple
Read MoreWhey Not? Des Harris’ talks about… It seems like every week there’s a new fashionable health food filling up our feeds, and sometimes it can be hard to keep up. But there’s one that consistently appears – whey. You may have first heard about it when Miss Muffet sat on her tuffet, but its benefits […]
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