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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.