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Let's flex our culinary skills

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    The idea for these events is to create an opportunity for each Food Fiend to flex their culinary skills in each cuisine. This is done by participating in building a menu of complementary dishes around the nominated theme.  It would help to begin with the main dish so if you have a great main that you would like to share let us know as soon as possible so that other Food Fiends can then choose their complementary dish. 

    By the time everyone has chosen their dishes the menu should describe a well-balanced meal of dishes that work well together.

    Each participant is to bring their recipe along with them to share with the other Food Fiends and expect to discuss their experiences with preparing their dish. This way we all learn something new, and it focuses the entire event.

    We'd like to try demonstrating the preparing or construction of one dish for each event. You can opt to demo your dish: prepare from scratch or just prepare a discussion and demo the construction of the final product. You can engage the rest of the participants in the preparation of the dish or simply show them how it's done. That way the event becomes a bit more informative and experiential as well. 

    In summary:

    1. Someone nominate early to prepare a main.
    2. Other participants prepare a dish that complements the main dish.
    3. Bring copy of recipe for each participant.
    4. Plan to discuss your dish so we can all learn something new.
    5. One person to self-nominate to demo either preparation or construction or both, of their dish.

    To date we've had between 6 and 8 people to a monthly dinner. Numbers will depend on the capacity of the venue. We would love to have more than one event running at the same time so if one event fills up do put your name on the waitlist, then we an post another similar event on the same evening for those on the waitlist.

    Please bring along your tipple of choice. 


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  • Amy A.

    Sorry guys, am unable to make this anymore - am waiting for all my cooking equipment etc to arrive from UK and was hoping it would be here by now but it isn't!! :( Amy x

    April 30, 2013

  • Raymond M.

    I'll do either a main or entrée of paua ravioli and a buere blanc sauce

    April 6, 2013


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