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IN THIS EDITION:
Experience: Wine & Cheese with Juliet Harbutt Taste: Cheese of the month Free: Mother's Day Promo (free gift!) Recreate: Recipe To do: Upcoming Workshops Experience: Wine and cheese with Juliet Harbutt. On the 3rd of April, I was fortunate enough to attend a wine and cheese Masterclass with one of the worlds leading authorities on anything 'cheese', Juliet Harbutt. It was held at the Batch Winery on Waiheke Island and boy did I have fun! We had just sat down at a beautifully presented outdoor table waiting for the class to begin when the skies opened up! That certainly didn't phase Juliet - we were moved under cover and she started the class while the tables were re-set for the tasting. Over the course of two hours we tasted our way through eight delectable New Zealand artisan cheeses and four 'Batch Winery' wines. The most interesting discovery for me was having a wee myth dispelled - white wine does not always pair nicely with fresh/white cheese and red wine is not always the best option when eating harder cheeses. Some notable cheeses sampled on the day were: Whangapiro's 'Mt Tamahunga', a delicious soft white buffalo milk cheese, Origin Earth's 'Sleeping Giant', an organic sheep's milk hard cheese and Cranky Goat's 'Mt Court' made from, you guessed it, goat's milk! Taste: Cheese of the month: This was another of the cheeses I sampled during Juliet's class and I thought it was so good that I promptly came back home and ordered a kilo of it! Gluttony I know, but it is that good. This blue cheese comes from Wangapeka and is called 'Blue Rock'. It's a soft and silky textured blue-cheese with veins of blue running throughout and is extremely creamy and yet has intense bursts of blue that are like no other I have tried in New Zealand. I'm hooked. Free: Mother's Day Promotions I offer you two promotions this edition...! 1) Buy a Mad Millie Italian Cheese kit for $38 + delivery, and I will throw in a stylish Mad Millie Apron free. (Available until the 6th of May only.) 2) Enrol into any of my hands-on workshops that I have scheduled May, June or July - and as long as the workshop proceeds, I will give you a butter making kit on the day, worth $24 free! Just enter the coupon code 'Autumn' during checkout when registering online via Curious Cook. Recreate: Gazpacho My favourite soup - and it is not just a summer treat either. My friend Tracey served this up for me earlier this year and it has become a regular in our household ever since. I upped the anti by using some tarragon infused olive oil made by Peta Mathias rather than plain olive oil which makes this even more irresistible. Don't let the amount of ingredients put you off - it is worth it!! Ingredients: 4 cups cold tomato juice, 1 small minced onion, 2 cups freshly diced tomatoes, 1 cup green minced pepper, 1 tsp honey, 1 clove crushed garlic, 1 diced cucumber, 2 scallions, juice of 1/2 lemon, juice of 1/2 lime, 2 Tbsp wine vinegar, 1 tsp tarragon, 1 tsp basil, dash ground cumin, 1/4 cup freshly chopped parsley, dash of tabasco sauce, 2 Tbsp olive oil, salt & pepper to taste. Method: Combine all ingredients and chill for at least 2 hours. Serve with crusty fresh bread. To do: Autumn Workshops For those of you wanting to up-skill or simply for those who are curious about how milk can be turned into one of your favourite cheeses, why not join me on your next food making adventure? Remember that everyone who enrols online and attends one of my May, June or July workshops, will receive a free butter kit on the day. You must enrol online via the Curious Cook website and use the coupon code 'Autumn' when checking out. (The workshop must have enough enrolments to proceed.) Wellington Workshops: Farmhouse Cheddar Brie with Halloumi Demonstration Masterclass - Camembert & more Palmerston North Workshops: Halloumi and Ricotta Masterclass - Camembert & more 4 cheeses in one day (feta) As always, I look forward to seeing you soon! Best wishes, Alexis Curious Cook
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