The Miele Chef's Table Series - Cazador
The first of a series of intimate cooking demonstrations with a three course meal began on Monday and Tuesday in Auckland, with a tutorial from Cazador's Dariush Lolaiy and Rebecca Smidt.
The first of a series of cooking demonstrations and intimate dinner with the chef began this week at the Miele Showroom in Auckland. Cazador's dynamic Rebecca Smidt and head chef Dariush Lolaiy demonstrated how to prepare three unique dishes with Miele appliances. With an intimate audience of just 14, guests were able to get hands-on and learn how to make exquisite game dishes with direct tailored adivce.
The three course dinner was matched with beautiful wine from The Kings Series by Marisco, and guests learned how to prepare and then enjoy the following dishes:
FIRST COURSE
Boar Terrine: Boar with Pheasant Hearts, Brandy and Thyme
Served with Toasted Sourdough, Pickles and Chutney
SECOND COURSE
Roast Guinea Fowl with Broccolini and Root Veg
THIRD COURSE
Whisky and Pear Steamed Pudding with Ice Cream
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!