In the intimate setting of the Miele's Experience Centre, 14 guests watched on as Kate Fay created a selection of beautiful dishes, using the innovations and expertise of Miele appliances.
Guests were greeted with an entree of scallops with radish, peanut and lime and a glass of Nautilus' sparkling wine, before taking their seats at the bench surrounding the Miele kitchen. First up Kate prepared an entree of Duck liver parfait, brined duck breast, burnt apple purée, walnut crunch helping guests with their questions as she worked.
Guests tucked into this dish as she began began work on her show-stopping main: Ash-crusted Raukumara Venison Loin, Beetroot Textures, Black Pudding Cherry Granola and Potato Espuma.
Then it was back to the main dinner table to enjoy this masterpiece before heading back to the kitchen to enjoy a dessert of "Toblerone", a combination of chocolate terrine, nougat, chocolate mayo and caramelia rocks.
After asking any final questions, guests headed home with Kate's recipes, any notes they'd taken and all they'd learnt from the class.