As Nicola said "Thanks very much for the pork - it was delicious" and looking at her photographs we have to agree.
Get the BBQ out - apparently Waiheke had the best weather
Here's what Nicola did to the pork "We oiled it slightly, salted, peppered and popped on the bbq - using the meat thermometer it came out perfectly particularly when teamed with my home made apple sauce!
Ok I'm wondering now why we didn't invite ourselves
"Whilst it was wet in Auckland it was fairly nice when we got to Waiheke, 10 of us for the weekend and dinner in all, lots of catching up, laughs and conversations around a great meal and a few wines before heading off to the late supper club jazz that night. Fabulous night!
Thanks
Nicola"
Keen eaters ready to go
Nicola you are most wlecome and we're glad to hear the night was a success. The pork looked fantastic and I bet it tasted so too.
Kind regards
The team at Ruby's List
Posted 27/04/2011 10:03:13 a.m. (0 comments)
By: Leanne Kitchen and Antony Suvalko
Pop-up restaurants are all the rage these days and a recent dinner at an old, converted boathouse in Auckland’s' Orakei wasn't QUITE that...but it was 'pop-up' at least. A fundraiser for the Christchurch Earthquake Relief, the dinner was the brainchild of Antony Suvalko of www.foodie.co.nz and www.rubyslist.co.nz. Hearing that Australian based Kiwi author Leanne Kitchen was to be in town to promote her new cookbook, Turkey, Recipes And Tales From The Road, Antony approached her to help him cook the dinner. Both are former chefs who have chosen career paths outside professional kitchens so, for the pair, it was a great opportunity to come out of cheffing mothballs and cook for 30 members of the public. There were a few logistical hurdles to jump through- the venues' kitchen, although great, wasn’t quite perfect for the necessary, heavy-duty food prep so in the great spirit of assistance and co-operation which has marked the Christchurch earthquake recovery, “Nosh Food Market” in Mt Eden stepped in and offered their facilities as an alternative.
Setting up for the evening!
Not a bad view!
The culinary theme for the night was, unsurprisingly, "Turkish", highlighting some of the easy, earthy recipes from Leanne’s' book. Sourcing ingredients was, largely, a simple matter with “NOSH” generously providing pantry and dairy items and fresh produce, with Ruby's List coming to the party with their stunning Hawkes Bay lamb in the delicious form of boned legs. This is fabulously juicy meat and the perfect cut for either roasting or barbecuing whole. It also proved an efficient way to feed a large (and terribly discerning!) crowd. Pernod Ricard and Glengarry kindly sponsored all the wine requirements and our favourite brewers, Epic, provided beers, including the unique Portamarillo (made using tamarillos smoked over Pohutukawa wood). "Thanks be to Allah we're not drinking Efes (the Turkish national brew)" Kitchen was heard to mutter, having survived on the stuff for endless months during her research trips to Turkey. "It's bleedin' horrible" she explained. With none other than the peerless Antipodes donating still and sparkling water, the evenings' libations were a comprehensive assortment indeed.
Turkish-specific ingredients proved a little harder to find. Leanne bought Turkish Delight, pekmez (a dark, syrupy fruit molasses not unlike the Italian Mosto Cotto) and hard tulum cheese studded with nigella seeds, over from Sydney’s' Turkish enclave, Auburn. Ontrays in Wellington, a specialty food business with a huge, global inventory, kindly donated Turkish pepper paste, one of the absolute mainstays of the cuisine, and basturma, a fantastically flavoured, spiced air-dried beef product also unique to Turkey. Sue Fleischl of The Great Catering Company heavily discounted hireage for the evening and the venue came to life with her black-draped tables set up with Ghost chairs; fairy lights, a Turkish soundtrack and specially printed menus courtesy of Marie from “The Branch” completed the scene.
Leanne loves a stage!
Plenty to eat!
For Antony and Leanne it proved to support their culinary mantra that good ingredients, cooked well and presented simply, win out over complicated cooking anyday. They did their raw materials, which represented the absolute best of NZ produce, proud!
Posted 14/04/2011 8:26:01 a.m. (0 comments)