88 days ago

Wine Tasting: New Zealand and International Wines

New Zealand School of Food & Wine

1 Day to go for an exciting line up of outstanding wines at the New Zealand and International Wine Tasting event!
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Sunday 28 July | 12:00 PM - 6:30 PM

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More messages from your neighbours
11 hours ago

Speed limit reductions decided today

The team from Neighbourly.co.nz

Speed reductions on around 700 Auckland roads will be decided this afternoon.

Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.

People are divided on whether reductions should be enforced. What are your thoughts?

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13 minutes ago

Le Roy's Picnic Photo at Birkenhead Library

John Gillon from John Gillon - Kaipatiki Local Board

Danielle Grant, Melanie Jane Kenrick and I were privileged to attend the unveiling of the Le Roy's Picnic Photo at Birkenhead Library, followed by a talk on the history of the Le Roy family in Birkenhead, and the origins of Le Roy's Bush Reserve.
Make sure you stop to have a look at the photo at the Birkenhead Library foyer the next time you are nearby. An information sign will be added in the future.
A huge thankyou to Birkenhead Library Manager Ania Biazik and library staff, Keith Salmon and Friends of Le Roys Bush, Margaret Peacocke and other family and friends of the Le Roy family.

6 hours ago

Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)

New Zealand School of Food & Wine

Serves 4

Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest

Hollandaise
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Peas
Pea feathers

Foam
2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.

Process
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.

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