After the successful round of workshops in 2018, we are running some more this year. These 2-hour workshops focus on a theme, or some ingredients or techniques. They are hands-on and you get to take home the things you make, plus eat at the workshop.

On March the 7th in Havelock and March the 14th in Mahau Sound we will be running a workshop looking at  making authentic Mayos, Toum, Dressings and Pestos. We will play with variations on making mayonnaise with flavours like saffron mayo, wasabi mayo, miso mayo etc and how to use them. Other variations will include toum, hollandaise, Marie Rose and a traditional Caesar dressing. I will also give away the secrets of the unusual pestos that were famous at the Ground deli, including rosemary & pistachio and coriander, ginger &sesame.

In April we will be smokin! Running a smoking workshop that is.

In the class we will look at different ways to easily and quickly smoke food-in a  BBQ, in a wok with rice,in a smoker or using a smoking gun. We will look at the different foods that can be smoked- chicken, salmon, venison, tomatoes, mushrooms, brie, butter (yes butter), and different rubs etc to use when smoking- tea-smoked, coffee-smoked, spiced etc.

Contact me to book one of these, or let me know if you would like to host a workshop at your place in Marlborough.