in the kitchen this winter

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Whangarei | northland | new zealand

Whangarei | northland

“You don’t need a silver fork to eat good food.” - PAUL PRUDHOMME

“You don’t need a silver fork to eat good food.”

PAUL PRUDHOMME

Begin your journey with us....

Our Food

Learn about the art and science of cooking beautiful food. Take inspiration from a wealth of different ingredients, cuisines and techniques to prepare and enjoy your food to the max. From Asia to (New) Zealand and everywhere in between, there is a dish waiting for you to cook. Our food could be every-day, high-day or holiday. It may even impress with specialist skills such as gluten-free or egg-free cooking. Whatever you choose to eat, make sure it’s you that put it on the plate.

Our school

Learning how to cook is a life-long process. A chore for some, a passion for others. We are not born chefs – we absorb the knowledge and skills over time, from books, from TV or from a loving parent or whanau. With time and effort, we can become better more confident cooks who nurture an ever-increasing repertoire of meals just waiting to leap off the grocery store shelves. Our school can help you on this journey from beginner through to advanced. There is a class for you.

our meals

A meal is a gift. Sometimes that gift is showy and extravagant but often it is a simple temporary pleasure. Meals come in all shapes and sizes. They may need to be quickly prepared, easy to cook, healthy or economical. One-size definitely does not ‘fit all’. Our meals are planned carefully to match your expectations. They are created to offer you a flexible and adaptable starting point, giving you the option to ‘pimp-up’ your menu or dress it down. Seasonality, budget, ease and time are all factors that make our meals fit your needs.

 

OUR FOOD

Learn about the art and science of cooking beautiful food. Take inspiration from a wealth of different ingredients, cuisines and techniques to prepare and enjoy your food to the max. From Asia to (New) Zealand and everywhere in between, there is a dish waiting for you to cook. Our food could be every-day, high-day or holiday. It may even impress with specialist skills such as gluten-free or egg-free cooking. Whatever you choose to eat, make sure it’s you that put it on the plate.

OUR SCHOOL

Learning how to cook is a life-long process. A chore for some, a passion for others. We are not born chefs – we absorb the knowledge and skills over time, from books, from TV or from a loving parent or whanau. With time and effort, we can become better more confident cooks who nurture an ever-increasing repertoire of meals just waiting to leap off the grocery store shelves. Our school can help you on this journey from beginner through to advanced. There is a class for you.

OUR MEALS

A meal is a gift. Sometimes that gift is showy and extravagant but often it is a simple temporary pleasure. Meals come in all shapes and sizes. They may need to be quickly prepared, easy to cook, healthy or economical. One-size definitely does not ‘fit all’. Our meals are planned carefully to match your expectations. They are created to offer you a flexible and adaptable starting point, giving you the option to ‘pimp-up’ your menu or dress it down. Seasonality, budget, ease and time are all factors that make our meals fit your needs.

our winter menu

The long, dark frosty nights herald a change of season and in the kitchen warming comfort food is definitely on the menu. Despite the weather, the cook still has an abundant supply of fresh produce at their fingertips including a vast array of citrus from the ‘winterless North’ to kiwi fruit, kumara and pumpkin. From our beautiful oceans come Blue Cod, Orange Roughy and Hoki which are all in season at the moment. Meanwhile in the butchery section, it’s a great chance to use those cheaper, tougher cuts of meat such as beef brisket or oxtail and lamb shanks for warming stews and casseroles.

In Ben’s Kitchen this winter we’ll be making the most of starchy comfort foods such as scones, homemade pasta and Italian dumplings (Gnocci). Or you could try spicing things up with a Thai curry. If you’re more of a traditionalist, why not join us for a Sunday Lunch masterclass on how to serve up that tasty roast with all the trimmings.

And after dark, why not join us outside for a slice of lemon drizzle cake or a freshly baked sausage roll – all under those Matariki stars.

LETS GET COOKING

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