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2017 started with a bit of a rush!
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WHAT'S BEEN HAPPENING....

Hello everyone, here’s what’s been going on lately...

I was very spoilt in January as I took on the “guest chef’ position onboard an amazing cruise liner, the Crystal Symphony.  I was tasked with serving up delicious New Zealand produce in a specially designed ‘modern-Kiwi’ menu for 920 guests…..all in one night!  This amazing opportunity allowed me to do something I really love - a cooking demo onboard; a separate hands-on cooking class; and a seven-course tasting menu in the Vintage Private Room.  Even better, my lucky family got to come along for the ride and what a treat that was....s
o 2017 started with a bit of a rush! 



I’m also enjoying writing for BITE magazine again and in case you missed this week’s special feature on preserving see http://www.bite.co.nz.  Right now is the best time to buy plums or peaches and make them into jam, or bottle them up for the winter months - honestly, it’s really easy and super fun too!  In my opinion preserving is one of the most rewarding ways to spend time in the kitchen (I’m sure your Nan will agree with me)!

WHAT'S COMING UP....

FOOD ADVENTURE
Following on from the success of last year’s wild food forage for lunch, followed by refreshing chilled chardonnay amongst the vines, the next ‘complete surprise’ adventure is now set for Thursday May 25th from 9am - 5pm.  If you love food and don’t mind a surprise or two - then this is a day out you will long remember! Bring your camera, a parker or coat, a pair of walking shoes and your hunting nose to sniff out something tasty - and leave the cooking to me!
 
Places are strictly limited so be sure to book early.
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MILLY'S MASTERCLASS
Classes start again on Wednesday April 5th - this time I’ll be sharing my seafood secrets in a class dedicated to kai moana!  Stick around and no doubt I’ll let slip a few stories of life on the cruise ship and funny stories of when I was working on private motor yachts.  Don’t worry, there’ll also be recipes and the tricks on how to fillet a fresh snapper and more…
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THE LONG LUNCH
You can bring your friends to dine chez moi on Wednesday May 10th from 11 - 2pm.  This mid-week treat starts with with champagne and moves onto a cooking lesson and luxurious lunch - with a difference of course!  So come on your own or get together a few of your friends and join me in a relaxed environment.  I will share my chef tips and tricks on how to produce delicious, beautifully presented, restaurant quality food which you can cook simply and without fuss later in your own home.  This is the distilled version of learning the small things that make all the difference when it comes to achieving great flavours, yet done simply.  We’ll have an hour of recipes and techniques followed by a sumptuous three course lunch with matching wines.  I’ve been told it’s the ultimate birthday treat!
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HONEY HARVEST
I’m harvesting my honey soon - it’s been a tough season nationally but here's hoping my honey harvest is a good one,. Watch this space for honey spinning and a review on the new crop.  Most likely to be next week weather dependant!  Fingers crossed.
 
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Copyright © 2017 Geoff Scott, All rights reserved.


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