Dish Presents: Miele Chef's table with Paris Butter's Nick Honeyman

Join chef Nick Honeyman from much-loved restaurant Paris Butter, for a night of amazing and delicious cuisine.
In the intimate setting of the Miele Experience Centre, 14 guests will be treated to a cooking demonstration from chef Nick Honeyman, using the innovations and expertise of Miele appliances. You’ll be able to partake of his delicious creations at a sit-down dinner – hosted by Dish Food Editor Claire Aldous and complemented by wines from Opawa Winery and Nautilus Estate where your questions will be answered so you can recreate the magic at home.
The evening will begin with seasonal canapés followed by a delicious salmon tartare, coconut custard, wasabi and yuzu gel for the entrée. Guests will then be treated to a main course of ricotta and parmesan gnocchi with a parmesan and wild mushroom sauce and a sweet flan "bordelais" and cognac parfait to finish.
Miele Chef's Table with Paris Butter's Nick Honeyman is scheduled to take place over two consecutive evenings from 6pm on Monday, October 16 and Tuesday, October 17 2017.
Where:
Miele New Zealand Limited,
8 College Hill,
Freemans Bay,
Auckland, Auckland 1011
To learn more about this unmissable event or to secure your tickets, see here.
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!