Dish Presents: Miele Chef's table with Kim Evans
Get up close and personal with Little and Friday's Kim Evans as she demonstrates how to prepare a delicious dinner to treat friends and loved ones.
We're not unique in being members of the Kim Evans fan club – her food is celebrated for being as delicious as it is generous. A successful business owner, author, chef and proponent of food's ability to bring people together, Kim Evans is deservedly a legend of Auckland's food scene.
We're therefore very excited to announce that our next Miele Chef's Table event will be a feast of Little and Friday proportions.
MENU
Canapes
Heirloom tomato bruschetta and bread sticks
Entree
Crumpets with mushrooms and confit garlic and oregano
Main
Beef pie with smashed celeriac topping
Dessert
Chocolate ginger mousse cake
Wines matched with each dish have been supplied by Opawa and Nautilus Wines.
Dish food editor Claire Aldous will host as Kim demonstrates a menu fit for a homely feast.
To secure your tickets, see the Eventbrite website here.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.