Tuesday, June 21, 2016

As Good As It Gets - Waiheke comes alive in winter


As Good As It Gets
Waiheke comes alive in winter

It's too boring to hibernate in winter – it's time to get out and about eating, drinking and making merry! YEAH!!!
Waiheke is a buzz of activity during winter: I've got a great round of
cooking classes going through to the end of August, covering slow cooking, warming soups, winter pasta and rustic cooking, all designed to stand you in good stead through the chilly months.

And I'm thrilled to announce an event I'll be hosting with Master of Wine Bob Campbell at the quirky inimitable Casita Miro  
As Good As It Gets. Bob's been a great friend for over 30 years and we've done lots of wine and food things together in the past, but this is our first collaboration in several years. Bob, as many of you will know, is more than a Master of Wine, he's the master of wine tastings, taking you through the paces, giving you plenty of tips and titillation, and filling the air with great repartee and bonhomie. I will be assigned the tasting matches and at our side will be Waiheke's doyenne of the hospitality scene, the award-winning Cat Vosper. Cat will make you feel like you are in her personal dining room as we move from wine tasting – oh, and not just any old wines by the way, but Waiheke winemakers' choices from the fabulous 2008 and 2013 vintages – to dining around shared tables. Chef Cristian Hossack (Cristian was Peter Gordon's Head Chef at Providore's in London for many years) and I will devise a menu fitting the occasion.
An event not to be missed –
Bob Campbell, Cat Vosper, Cristian Hossack and myself, AND a tasting of black hoof jamon – so don't dilly-dally as tickets move fast on these events and places are limited.

Recipes below are fab, too (I would say that, wouldn't I!):
Mushrooms au gratin makes a great starter for a winter lunch or dinner, and Rhubarb, Apple & Ginger Crumble is simply delicious. Find out what else rhubarb goes with, and how to prepare, store and cook it here.

Finally, it's a long one this week, I have reposted an article I wrote in 2008 on prawns. It makes interesting reading.
Have a great week.

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