New Nordic Cuisine
New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.
This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.
Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck
Foundation Dog Agility Course
AKARANA DTC FOUNDATION AGILITY COURSES.
Are you looking to learn new skills within a dog sport? Agility training can strengthen the bond between you and your furry friend while keeping both of you active and engaged.
We are taking registrations for the next 8 week Foundation Agility course starting 2 May 2024.
This is a great time to begin your journey in agility before our winter break.
Please contact: bookingsakaranadtc@gmail.com to enrol now, spaces are limited.
Tips for better sleep from Beds4U!
Hi Neighbours,
Tired of counting sheep? We've got a better way! Check out our latest tips for a sleep experience that'll have you waking up refreshed and ready to conquer the day. #sleeptip #sleep
Potted colour
Express yourself with this artistic dip-dye paint effect using Resene paints. Find out how to create your own with these easy step by step instructions.
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