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:
Boar Terrine: Boar with Pheasant Hearts, Brandy and Thyme
Served with Toasted Sourdough, Pickles and Chutney
Roast Guinea Fowl with Broccolini and Root Veg
Whisky and Pear Steamed Pudding with Ice Cream