Last Night's Dinner - The Miele Chef's Table with Little & Friday

Little & Friday founder and chef Kim Evans hosted two incredible cooking demonstrations and dinners earlier this week, with 14 guests each evening being treated to a feast of Little & Friday proportions...

From her classically arty fashion sense (all black-rimmed glasses and clean cut basics) to her intuitive approach to baking which rarely involves scales, you can tell Kim Evans was once a Fine Arts student. In those days, she would exchange homemade baked goods for art supplies, a bartering system that resurfaced five years ago when Kim began selling a little selection of baked goods at the Takapuna markets on a Friday, and Little & Friday was born.

Fast forward to 2015 and Kim's business is the opposite of little, with a flagship bakery in Belmont that gets through an astonishing 200 tonnes of butter a week and 9000 free range eggs to produce hundreds of iconic Little & Friday doughnuts, slices, gooey cakes and delicate pastries. On top of that, there's a full breakfast and lunch menu headed by ex-River Café chef Sophie Beck and After Hours store which sells delicious takeaway meals to time-strapped locals. She's currently working on a special high tea salon too, that will accommodate groups of up to 14 for special afternoon teas. 

We therefore felt very priveleged that Kim took time out of her hectic schedule this Monday and Tuesday to host a cooking demonstration and dinner for 14 guests each night at the stunning Miele Centre Auckland.

The audience was captivated by Kim's handy baking and cake decorating tips, her calm and unflustered style demonstrating how she's able to take so much on. The whole evening was accompanied by three fantastic Nautlius Estate wines - a 2012 Pinot Noir, a 2014 Vintage Pinot Gris and a 2012 Vintage Rosé. Guests were sent away with a giant slice of Gin and Lemon Cake and Berry Cheesecakes, alongside a goodie bag full of baking products. 
 

The Menu

 Fig Gallete

served with Nautilus Pinot Noir 2012

*

Pea, mint and prosciutto risotto cakes

Roasted potato stacks

served with Nautilus Pinot Gris 2014

*

 Berry cheesecakes

Gin and lemon cake

served with Nautilus Vintage Rosé 2012

To find out about future Dish events, be sure to sign up to our weekly newsletter - we have a fabulous line up of intimate cooking demonstrations in the next few months!