Tuesday, March 29, 2016

Julie Biuso says - Would you look at that snitzel ...

Would you look at that snitzel ...There is an art to making good snitzel, though it's not difficult. The result should be tender meat, not boot leather, with a gorgeous appetising crunchy crust. Here's how to do it with all the bizzo on crusts and crumbs, and a mighty fine super-easy caper and tomato salsa to go with it.

If you've been thinking about coming to a cooking class, the April classes may suit you: The recipes are all vegetarian – I just love showing off great ways to use vegetables – and they will pretty much suit vegans and those going gluten-free. And I've got a couple of great prizes for all April attendees. More here.

Last weekend on Waiheke was an absolute pleasure with so many amazing Jazz musicians performing at venues around the island. I absolutely fell in love with the very talented Hopetoun Brown guys, and I couldn't take my eyes off Sex On Toast (true name!) and enjoyed the smooth groove of Tahuna Breaks to name a few of the great acts. Roll on Easter 2017!

This weekend there's another big event on Waiheke, the Waiheke Wine & Food Festival. It's being held in one location, Te Motu vineyard, and offers the chance to taste some exceptional wines and artisan foods while enjoying the likes of Nathan Haines and other talented musicians. I'll be there on the Rangihoua Olive Estate serving up platters of tasty tie-bits, so come on over and say hi. There are heaps of other events running from March 31st to 3rd April including: a farmer's market, the chance to learn how to make mozzarella as well as an opera dinner with the 3 Tennors, all at Poderi Crisci; a wine maker dinner with Luc Desbonnets at the Oyster Inn; a cheese tasting class with Julia Harbutt at Batch Winery; dinners and lunches and tango at Casita Miro; and the chance to get down and dirty foot stomping grapes at Passage Rock Winery. http://festival.waihekewine.co.nz/events/

Have a great week!
And, if you're looking for a little light reading, check out the feature about yours truly in the local Waiheke newspaper The Weekender

Pork Snitzels with Parmesan Crust

Golden, crunchy, crusty snitzels do it for me every time

Here’s the lowdown on making golden crunchy snitzel

Getting a golden crunchy crust on snitzels is easy when you know how              

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