100gm diced onion
300gm diced mixed colour peppers
2 cloves crushed garlic
200gm sliced courgettes
200gm sliced eggplant
200gm chopped tomatoes
80ml olive oil
Salt and pepper
Sweat off onions and garlic. Fry all other ingredients in hot pan to colour.Add all ingredients to casserole dish with a lid. Cook slowly in oven, approx 160 for about 1 hour. Season and serve.
Cooking Classes
Taste the summer garden
· Roast beetroot with raisins and red onions
· Summer vegetable salad
· Tomato, avocado and feta
· Brined smoked chicken
· Carob carrot and date slice
Hands on class participation. 3 to 4 hours
All food created is eaten
Recipe sheets supplied
$70 per person
Sunday 23rdFebruary 3 pm
Saturday 1st march 3pm
Contact James to secure your place
Autumn harvest
The crop is nearly in. What are we going to create?
· Simple garden chutney
· Roast ratatouille
· Pumpkin with cumin coriander and yoghurt
· Bread with dips
· Peach crumble
Hands on class participation. 3 to 4 hours
All food created is eaten
Recipe sheets supplied
$70 per person
Sunday 16th March 3pm
Saturday 22nd March 3pm
Contact James to secure your place
Sensational seafood
Simple beautiful ideas with seafood
· Smoked fish with beans and mustard lemon dressing
· Marinated fish
· Cured salmon
· Prawns with yoghurt and mint
· Vanilla pannacotta with espresso syrup
Hands on class participation. 3 to 4 hours
All food created is eaten
Recipe sheets supplied
$75 per person
Sunday 13th April 3pm
Saturday 19th April 3pm
Contact James to secure your place
Classes are at a purpose built teaching kitchen at my home in Welcome Bay
Classes can also be at a venue of your choice
Labour week just passed on the weekend of October 22 and 23rd.
The Saturday of that weekend found Cuisine Concepts at the Millton Vineyard and winery in Gisborne, preparing and serving a 4-course lunch. A long table was dressed in formal white, beneath a canopy of chestnut Trees. The occasion was celebrating the new vintage of the Millton grand cru, Clos de Ste. Anne range of wines.
Four courses started with Fennel cured salmon and steamed courgette Terrine. Platters of spring vegetables, dressed simply with good olive oil and seasoning were served next. Main of Angus eye filet, mushroom risotto, béarnaise and red wine jus followed. Simply cooked and seasoned, creating a platform to taste two stunning red wines. Platters of ciabatta with olive oil and salad leaves accompanied the meal. The last course was Hohepa Gouda cheese served with pears.
A stunning day in Gisborne was matched by simple good food and stunning Millton wines. A memorable day in the company of James and Annie Millton, their staff and a long white table filled with very happy lunch guests. Fantastic day!!
Cuisine concepts has been involved with the set up of the new Knoll Ridge cafe at the top of the waterfall express chair on Mount Ruapehu. Lots of behind the seens menu planning, recipe compilation and training. All the work came to realisation on Friday 27th August, with the doors to the brand new, stunning facility being opened.
Perched on the top of Knoll Ridge, under the Pinnacles, this new 500 plus seater cafe is a stunning achievement in 18 months. It replaces the old cafe which was destroyed by fire.The specification on certain parts of the building is astounding. The building is wrapped on 3 sides with huge glass windows. The glass imported from Germany is double glazed 13ml thick, that is able to withstand 300km winds!
In the back sits an engine room, with massive horsepower, and the latest hardware to feed the masses.A huge modern kitchen that has very carefully been thought out by food and beverage manager JT. A huge project that Cuisine Concepts has been privileged to be involved with. A highlight to date in my career. Watch this space for developments on Knoll Ridge and Mount Ruapehu.
Take a look
http://www.mtruapehu.com/winter/ral-detail/index.cfm/articleId/2222/
