Remote Cooking for Level 3 cookery
With some rapid planning, we have managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes. The flow of our timetable has pivoted to the patisserie module as the ingredients are easier for the students to purchase at the supermarket (we are reimbursing them for this cost).
A MacBook camera does a reasonable job recording and live-streaming and the laptop does not seem to mind the heat of the oven when Chef Finn opens to door to check if the Rhubarb tart is ready.
Today is Crème caramel, Rhubarb custard tart with Raspberry Coulis.
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Poll: Are Kiwis allergic to “exuberance”? 🥝
In The Post’s opinion piece on the developments set to open across Aotearoa in 2026, John Coop suggests that, as a nation, we’re “allergic to exuberance.”
We want to know: Are we really allergic to showing our excitement?
Is it time to lean into a more optimistic view of the place we call home? As big projects take shape and new opportunities emerge, perhaps it’s worth asking whether a little more confidence (and enthusiasm!) could do us some good.
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40.4% Yes
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34.3% Maybe?
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25.3% No
Suellen's Sweet Christmas Tradition
The festive season is the perfect excuse to indulge your sweet tooth and to bring something truly special to the Christmas table. For Suellen’s family, that showstopper is Croquembouche !
An impressive tower of cream puffs bound together with delicate spun sugar, this classic dessert is a favourite at weddings across France and Italy and a much-loved Christmas tradition at home.
Click read more for the full recipe.
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