Hello

Long winter nights are the perfect time to reignite your passion for cooking and acquire some new cooking skills! We have some great classes that will grow your culinary skills, over the coming months, from cookery demonstrations to practical workshops and wine appreciation.

	Part time programme May – August 2009 Practical Workshops   Inspired Italian Philippe Meyer   Monday 15/Tuesday 16 June 5.30-9.00pm $130   Master Italian cookery with Philippe! The class will run over two nights and you will learn how to make bruschetta, pasta, risottos and a classic Italian dessert. For more details click here.   Essentials of Cooking Fine Food At Home Victoria Biddick   8 Tuesday evenings. Starts Tuesday 23 June – Tuesday 11 August 6-9.30pm $550   This course has become a classic at the NZSFW and is a real must for the home cook wanting to elevate their culinary skills to the next level. Over eight sessions you will acquire the skills and knowledge that form the backbone of classic cuisine. For more details click here.

	Demonstration Classes May – July 2009   Spice Express   Thursday 28 May 12.10-1.00 pm $30   Spicy curries are perfect winter fare. In this demonstration we will feature a stunning vegetarian curry as well as a fragrant fish curry.   Everyday Gluten Free Victoria Biddick and Tory Crowder   Tuesday 9 June 6.30-9.30pm $70   Are you, a friend or family member a coeliac or suffer gluten intolerance? In this session Victoria will partner with dietitian Tory Crowder to cover the ins and outs of a gluten free diet from diagnosis of gluten intolerance to where to buy supplies and recipe adaptation. We will show you some great gluten free basics including breads, pastry, sauces, cereals and cakes.   Herbs for Health Valmai Becker   Thursday 9 July 6.30-9.00pm $65   Explore the world of medicinal plants with Valmai, naturopath and owner of Phytofarm a medicinal herb farm located in Little River. In this demonstration Valmai will educate you on the health giving benefits of plants and create dishes that will inspire you to take a new look at edible weeds, flowers and culinary herbs. Dishes prepared by Valmai will include a garden herb and almond hors'doeuvre, warming winter greens with tarragon infused dressing and an elderberry parfait.   Glamorous Gluten Free for Entertaining Victoria Biddick and Tory Crowder   Thursday 23 July 6.30-9.30pm $80   Learn how to prepare a special four-course gluten free menu, which will be enjoyed by everyone. We will begin with a crispy prosciutto frittata hors'deouvre followed by delicious spiced pumpkin soup with caramelised onion rolls. The main event will feature herb and hazelnut crusted fish on risotto cake. The finale will be a chocolate torte accompanied by poached winter fruit.

	Part time wine course May or September 2009     New Zealand School of Food and Wine Certificate in Wine   Part time over 9 weeks Thursday 28 May – Thursday 23 July 10.30 am-2.30 pm $525   This comprehensive wine course focuses on the main wine varietals grown in New Zealand and the styles of wine that have built their reputations. You will learn how to taste and evaluate wines and the principles that underscore food and wine matching. For more details click here.

Congratulations to Ann Rudolph winner of a case of delicious Canterbury wines.

Hay's open for lunch Tuesday – Friday 12 – 3 pm.

Tuesday – Saturday for dinner from 5 pm.

View Hay's video here.

See you all soon,

Celia Hay
Director

New Zealand School of Food and Wine

PO Box 25217, 63 Victoria Street, Christchurch 8144
T: 03 379 7501    F: 03 366 2302
E: nzsfw@foodandwine.co.nz   W: www.foodandwine.co.nz

Recipe of the Month

Cider Braised Pork (sourced from Stephanie Alexander, Cooks Companion)

Serves 8

Winter is a perfect time to create slow cooked dishes such as this delicious Cider Braised Pork. This recipe features in our Essentials of Cooking Fine Food at Home programme.

• 6 cloves of garlic
• Salt and freshly ground pepper
• 1 x 1.8 Kg boned pork shoulder or neck (Order in advance from any good butcher)
• 2 tablespoons olive oil
• 100 ml brandy
• 1 cup of alcoholic cider
• 1 large onion, diced
• 2 carrots, diced
• 1 sprig rosemary
• 1 cup Veal Stock
• 20 g butter
• 1 tablespoon flour
• 1 tablespoon Dijon mustard

1. Preheat oven to 150 °C.
2. Chop four garlic cloves and set aside. Cut remaining garlic clove into slivers, then roll in salt and pepper. Make incisions in pork and insert garlic slivers. Pat meat dry with kitchen paper then season well and tie into a neat shape with string
3. Heat oil in an enamelled cast-iron casserole with a tight fitting lid that will hold the meat and vegetables snugly. Brown meat well on all sides, do not rush this stage, but don't let meat burn either. Pour off excess fat and return casserole to high heat. Pour in brandy and cider, turning meat to coat all sides. Add onion, carrot, rosemary, stock and reserved garlic. Bring to a boil, then cover with baking paper and put lid on firmly. Transfer to oven and cook for 1 ½ hours, turning every 30 minutes, until a fine skewer slips through meat without resistance
4. Remove meat to a warm plate and cover loosely with foil. Strain juices into a jug and wipe out casserole. Quickly melt butter and when it sizzles stir in flour and mustard. Stir and scrape for 2-3 minutes, then gradually add strained juices. Taste & season
5. To serve, carve pork into thickish slices and spoon over sauce. Braised red cabbage and roast potatoes are the perfect accompaniment to this dish for these recipes.

Cooks Tip: To keep casseroles and stews moist cut a piece of baking paper slightly larger than casserole or saucepan lid and press down on top of cooking meat and vegetables. The baking paper forms a seal and prevents moisture evaporating.

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