what's cooking this autumn

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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 autumn collection

As the nights draw in and the evenings turn cooler, we focus our attention on the seasonal produce of autumn and those warming comfort foods that are quick to cook and delicious to eat! The New Zealand autumn brings a whole host of seasonal treats such as pumpkins & squash, mushrooms, apples, feijoas, sweetcorn and the iconic bluff oyster.

In our kitchen, we’ll be turning our hand to fresh egg pasta and those tasty little Italian potato dumplings (gnocchi). These will be paired with delicious pumpkin and mushrooms either as a filling or a sauce. There will also be time to celebrate the humble potato and introduce a few little-known recipes that offer an alternative to boiled or mash! We finish autumn with a couple of amazing pastry delights – the sausage roll (using handmade puff pastry) and the raised pork pie (using hot water crust pastry). We’ll even grind and mix our own pork mince fillings!

All these recipes are available in our 4-week ‘Let’s Get Cooking’ course.

LETS GET COOKING

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