Manukau Institute of Technology End of Year Baking Assessments
MIT Baking Courses 2014 students
The gradutates of the inaugural Diploma in Baking
New Zealand Culinary Fare August 17-19
Photos by Cynthia Daly. To view all photos see RANZ Facebook page.
The Food Show Auckland July 31-August 3
Zeki's Woodfired Turkish Bread
The Pop-Up Eatery
Meringues by Southern Kitchen
Schoc Chocolate's chocolate salami
Everyone wanted to try Heritage Hotel Auckland's raw breakfast
Sofitel executive chef Nick Honeyman demonstrates how to use Nespresso pods for cooking
GoBake Cake Expo 2014
Bakels New Zealand Supreme Pie Awards 2014 - judging day
Bakels NZ Executive Chairman Duncan Loney couldn't wait to get his hands on a great pie
Very much a hands-on role for Chief Judge Tim Aspinal
Does it measure up?
What about the ratio of meat to veg?
Nicely filled or under filled?
Unusual combinations, this one complete with bones
Butter prawn pie
Seafood with bacon proved a popular mix
Gourmet fruit - apple with mint & Galliano, peach, passionfruit, apricot with cream cheese
Brandied fig, dark chocolate with vanilla bean & pear
Brandy laced fig, orange & apple, brown sugar thickener
Rabbit & wildboar with wholemeal pastry
Bacon & egg in all its loveliness
Fine Food New Zealand 2014
Bakery of the Year winner - Heavens Bakery (left) Sam, Jason and Leanne Heaven
Barista Smackdown winner Masako Yamamoto of Atomic
Weston Milling Trainee of the Year Rebekah Savage from Rolleston Bakery
The Fight Club winner was Leon Baylon of 1885
Barista Smackdown in action
The Gourmet Pacific Challenge
Bakery of the Year
2014 Lewisham Awards held at Shed 10 in Auckland
The 2014 Lewisham winners
Zeb from Red Bull with Veronica from Negociants
Lynn Lum (left) and Steve Barton (right) from Ellerslie Events Centre with EJ Taylor
(L to R) Sabra Moore from RANZ with Caroline Bland from Crombie Lockwood
(L to R) Jade Turner and Campbell Orr from Caluzzi Bar and Cabaret
(L to R) Lynn Lum and Paraq from Ellerslie Events Centre
(L to R) Marisa Bidois CEO RANZ with Vanessa from Urban Gourmet
From The Crown (L to R) Quaid, Maia & Chad
Parker Mackay from GPK with Shirely Xing owner of GPK Group
(L to R) Jeremy Burgess, Niki - Tuck Shop & Co, Lynda King - piccoli piatti, Jacquie Burke - Creative Concepts & Design and Jason Wilkinson - Nest Spirits
The team from Pernot Ricard NZ
taste masterclass with Che Barrington of The Blue Breeze Inn
(28/5/2014) By Cynthia Daly They say that if the memory of food lasts then it is either an amazing experience or just the opposite. A couple of weeks ago I had the priviledge of attending a masterclass held at taste in the Restaurant Association of New Zealand premises in Auckland and I haven't stopped talking about how amazing the food was or the information imparted by Che Barrington head chef of The Blue Breeze Inn, MooChowChow and Chop Chop Noodle House. From his jaw-dropping knife skills to his extensive knowledge of Asian cuisine and its cooking techniques, Che proved to be his best marketing campaign yet as I'm sure I wasn't the only one there sold on the idea of dining not only at his restaurants but also trying out his recipes (see recipes section under 'more' on the header bar). So to get you started on your Asian cooking experience, here are a few of Che's tips and loads of images from the night. The next taste masterclass is on June 18. This time we're going Mexican with A Taste of Mexico presented by Javier Carmona from Mexico restaurants. To book email: firstname.lastname@example.org and I'll see you there, Hola! Tips: Use a mortar and pestle to blend ingredients as it crushes out the oil to increase the flavour If you use coconut oil blend it with vegetable oil Scoring raw squid makes it slightly more tender and easier to eat When preparing chillies remove the membrane and seeds to take the heat out but retain the flavour Asian dishes should be a balance of sweet, sour, hot and salty - keep tasting as you go because the flavours of produce, like limes, change with the seasons Mix salads gently with your hands to prevent bruising Substitute green apple for green mango if the recipe calls for green mangoes as they are unavailable here Thai salads are a lot wetter than western salads so that they apply a coating to all the ingredients and also so that the rice can soak up the juices.
The Blue Breeze Inn pork buns served on arrival
Preparing fresh squid
Finely chopped kaffir lime leaves
Sour orange curry of smoked fish and black tiger prawns (left in pot and right plated)
Che puts the finishing touches to Squid, green apple, caramelized pork, mint and lemongrass
Squid, green apple, caramelized pork, mint and lemongrass
Bang Bang Chicken
The Coffee & Chocolate Show - almost too delicious
(7/5/2014) By Cynthia Daly
The aroma greeted me first as I entered The Cloud last weekend (May 3 & 4) for The Coffee & Chocolate Show. As an inaugural event it couldn't have wanted a better foodie theme and the proof of that was in the crowds that attended and almost caused exhibitors to run out of stock on the first day! But then who would not want to try coffee or chocolate from the best in the game? In truth, it got even better than that with other exhibitors offering instantly made ice cream using liquid nitrogen (Sweet Val's Ice Cream), cupcakes soooo moist from Petal Cupcakes, great tasting liqueurs to sample, nut brittle from The Baron, liquorice (did you know that liquorice is healthy but maybe not if you eat a whole packet as I did); and when the chocolate, coffee and other treats needed a bit of balance there was wonderful Cornish Pastries and beautiful flowers to take home. An absolutely great show and hopefully the start of an annual event!
Coffee expert David Burton explains how to brew the perfect plunger coffee
Ooh là là what's not to like at Ma Cherie!
You can make a purse out of chocolate, Mr? Devonport Chocolate sculptor Yoann Martichoen shows how it's done.
The workshops proved very popular
Edith's marshmellow treats from Swiss Bliss proved irresistable and the best marshmellow I have ever tasted! They are available through a number of stores so contact her at email@example.com for a stockist.
Schoc Chocolate did a roaring trade
Time for coffee? Altura Coffee that is.
The stage drama of freshly made Sweet Val's Ice Cream
The guys from The Baron brought their chocolate moustaches and brittle selection
Jay, from Bach Espresso, was enjoying the exposure of his brand and the good feedback
Highlights from The Festival of Food & Wine, Brookby, Auckland
Photos by Robyn Yousef
Highlights from the Auckland Lantern Festival 2014 - Year of the Horse
ASB Auckland Seafood Festival January 25-27, 2014
Rob Burns lends a hand on the Lion Club of New Zealand stand
scallops with tarragon
Paella at Cook at Home Paella
dining on bean bags
King Neptune put in an appearance
The House of Dumplings offerings
The Whitebait People with West Coast whitebait fritters
Brady Hixson helps out on the Cafe O stand
Thomas Winkler offering samples of scampi
Paua fritters on rewena bread
The slippery pole competition
Real Good Brownies were a perfect finish to lunch
Tito of Pane &Vino calls out his menu to passers-by
Prawn kebabs at Erawan Thai
Churros were selling like hotcakes!
Musssel Kitchen brought their boat for an on-board mussel fritter feast
MIT School of Baking and Patisserie end of year assessments 2013
Clooney head chef Des Harris demonstrates
Shhh don't tell anyone but Monteith's have some new 'drops' ready to release and they're brilliant!
Everybody's Izakaya executive chef Nick Honeyman enjoying the rush of patrons at his restaurant marquee