Cafe Chat: September 18
Chef Chris Fortune has packed his knives and frying pans into a mobile kitchen and is on a journey around New Zealand primary schools teaching kids to feed themselves.
He took his Kids Can Cook kitchen to Linwood North Primary School recently and showed pupils how easy it was to use food from the garden.
He made crepes with a creme fraiche and fresh-apple filling with silverbeet and dill, and marigold flowers from the school gardens.
"None of them believed you could eat flowers but they all tried it," he says. "I want to teach kids everything in the garden is edible, they just need the confidence to try."
Teacher Ann Edmonson says that since the earthquakes the school has been working with the pupils to create vegetable gardens and she has no shortage of volunteers, including parents, to help, even with the weeding.
Canterbury chefs Kane Bambery from the Mt Cook Backpacker Lodge Chamois Bar & Grill in Aoraki/Mt Cook and Ruaire Murray from The Pedal Pusher have made the finals of the Monteith's Beer & Wild Food Challenge.
The two are among seven chefs who take part in a live cook-off on Monday night in Auckland to find the winner of the challenge, which is now in its 15th year.
Bambery is hoping his What a Pig dish - a combination of braised and slow-roasted pork ribs and pork cheeks, served with crumbed white pudding, maori potato, watercress, vegetables and apple puree, and matched with a Monteith's Crushed Apple Cider - will be a winner.
Murray believes his spicy Wild Goat Curry, served with basmati rice and naan bread, matched with Monteith's Golden Lager, has what it takes to win the $15,000 cash prize.
The chefs beat 132 other eateries to earn their finals placings.
Whitebait on the menu
Well-known Christchurch chef and restaurateur Phillip Kraal has been confirmed as guest chef in the Whitebait Cooking Kitchen at the inaugural Great West Coast Whitebait Festival in Christchurch on October 20.
To accompany the whitebait, of which there will be roughly 300kg, enough for more than 9000 patties organisers say, there will be all kinds of other gourmet delicacies on offer, including wild food, fine food, seafood and game, as well as a range of beers, cider and quality wine.
Early bird tickets $27 from whitebaitfest.co.nz
This Saturday: Melton Estate is hosting a New Age Wine and Cheese tasting afternoon with leading goat's cheese producer Gruff Junction. It is promising no flagons or wine casks, just the new-release vintages from Melton Estate. From 2-5pm, tickets $15. Ph: 03 347 4968 or meltonestate. co.nz.
The first Icefest, on now until October 14, includes the Scott Base Cafe and Bar open Tues-Sun from 10am to 10pm.
Situated next to the ice rink, mixologist David Cusiel is behind the bar and serving Antarctic-inspired cocktails, including ones to keep warm, such as this mulled wine.
1 bottle of red wine
1 cinnamon stick
3 whole cloves
1/2 cup orange juice
1 orange (sliced)
1 lime (sliced)
11/2 cups water
3 slices of fresh ginger
50mls sugar syrup
Put all ingredients (except the sugar syrup) into a large pot. Set element to high until liquid starts boiling, then turn down heat and simmer for half an hour. Once simmered turn off heat and leave the lid on for another hour. Strain and add sugar syrup to taste, and orange and lime slices for garnish. Heat before serving.
WIN WIN WIN
If you're not already nuts about nuts, then the people behind Alison's Pantry are out to convert you.
Zest has three delicious Alison's Pantry gift packs to give away, worth $100 each. The packs include a jar of the new Heart Smart fruit-and- nut mix, a jar of the new Moroccan Cashews, a copy of Dame Alison Holst's A Home Grown Cook and an I Love Nuts apron.
To enter, text PANTRY to 3444 (texts cost 20c), email firstname.lastname@example.org with PANTRY in the subject line along with your contact details, or post your details on the back of an envelope to Zest Alison's Pantry Giveaway, PO Box 1005, Christchurch 8140. Competition closes Monday, September 24 at 10am. One entry per person. Winners will be notified.
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- The Press