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 MoreThe cook in all of us would agree that sage in an underrated yet essential ingredient; a forgotten herb that has been somewhat overshadowed by its leafy counterparts.
The distinctively savoury flavour of sage makes many dishes come alive. Whether it is used in roasting chicken, flavouring beetroot or partnered with walnuts and cauliflower, sage offers earthy notes and taste dimensions.
Brigitte Kriehn Demonstrator and Showroom Consultant Resident Foodie Favourite technology to cook with: Sous Vide Favourite food to eat: A classic baked fish with steamed vegetables.
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