Back to school
Do you get the feeling that the plethora of cooking shows on television and the numbers of extravagant cookbooks being published are destroying your culinary confidence? That your everyday meals are as nought when measured against those who know their tamagoyaki from their bacalhoada. Time to go to cooking school perhaps?
Cooking Lessons at Otahuna Lodge, with chef Jimmy McIntyre in charge of the demonstrations, offers classes wrapped in the complete Otahuna experience.
Lessons are held in the large kitchen, with its gentle mix of antique furniture and new fittings, the long lunch that follows includes wines matched to the courses, and there are tours of the homestead and its gardens.
The schedule kicks off this month with Seafood Feast. The fish selection is weather dependent but could include brill, turbot, skate, squid, and scampi and McIntyre promises soups, entrees and main courses ‘‘cooked simply yet with sophistication’’.
Otahuna Lodge then closes its doors from June 17 to July 28 for ‘‘time to refresh and repair’’, says Miles Refo, the Lodge’s managing director.
Classes resume during August and September with flavours of northern Italy, home region of Otahuna’s sous chef Filippo Moriggi. Then follows the Tastes of Asia, with produce from Otahuna’s Asian garden: galangal, wasabi, myoga ginger, Vietnamese mint and kaffir limes.
Calendar: Seafood Feast, Tuesday, May 28: 10am-3pm
■La Scuola Italiana, Friday, August 23: 10am-3pm and Sunday, August 25: 10am-3pm A Taste of Asia, Friday, September 13: 10am-3pm, and Sunday, September 15: 10am-3pm Cost: $195 per person with reduced rates for previous attendees. Package includes: A welcome coffee and tour of the house, 90-minute cooking demonstration/lesson, meal with wine, recipes from all dishes prepared during the lesson, and (weather permitting) tour of the productive garden. To reserve space, phone the Lodge on 03 329 6333 or email: firstname.lastname@example.org.
Newskills: Jimmy McIntyre teaches a class at Otahuna Lodge.