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.
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To 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…
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Recipe: Quick and easy slice for those that love the flavours of Chai
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A great canape for entertaining, scampi can be easily sourced from the local fish market. Yuzu is a beautiful citrus that adds freshness and pairs beautifully with seafood
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The 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.