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Monday 16 April 2012

postheadericon Travellers World Article

                           Here is the German magazine article which show cased New Zealand.
              The writers I cooked for  stayed at Hurakia Lodge and apparently it was the highlight of
                                                                      there stay.
                                 It's always nice to see your name in something like this !!
                          Now I just need to get it translated.!..................Can anyone help?



This is the section about the lodge




postheadericon Red Kitchen Dining Event Friday 11th May

              New Date for the Free Range Chef and Avantgarde        
Red Kitchen Dining event

Our last event on the 14th April was fully booked and it was a fun and very tasty evening, all guests had a chance to ask questions and see what I was cooking.Every plate was left clean with shouts of more !!!!!!

                                                    The Menu for the next event is

                                          
                                          Amuse Bouche On Arrival

·                                                                  Fresh oyster spoon  
                                   with  a Spanish Sotaroni 12 year old   
                               reserve sweet Muscat and shallot vinaigrette

Entree
            Horopito Pepper Rubbed  South Island Wild Venison
           Slow roasted vine ripened tomato, crumbly feta on a     
         caramelised onion tart served with garlic aioli , an aged 
                    balsamic reduction and fresh herb oil

                                                               Vegetarian alternative

·                                  Homemade  Italian Ricotta  and spinach Ravioli 
                    with caramelised  Poppy Seed Butter and crisp Asparagus  
                                                 and micro salad.

Main
                      Line Caught Crispy Skin Ginger Snapper,
      Fragrant Sesame Asian greens and Kaffir lime and lemon  
    grass infused sticky coconut rice topped with green onion and  
                                   ginger nut oil confit

Dessert
                                  Saffron and honey gold poached pear
    With a light lemon crĆØme fraiche mousse and caramelized      
                          vanilla bean, fresh orange syrup.

                                                      SEATS ARE LIMITED


                                          ONLY 
                              Price: $79.00 per person or $149.00 per couple 
including 1 glass bubbles, 1 glass complimenting wine per course and 1 espresso to finish off

For more details and bookings
 Please ring us on 09 522 9275 or email to

  info@avantgardedesign.co.nz

Limited attendance only. For this event RSVP by   Tuesday May 7th, 2012


postheadericon Sarah and Gerrys wedding BBQ function and photos


In February Free Range Chef celebrated Sarah and Gerry's wedding at there home with a good Kiwi BBQ.

These are some of the photos featuring Free Range Chef and colleges
Getting organised with chef Mariano
Getting organised with chef Mariano

                                    Sarah and Jerry’s Menu

                                                                             Rump Steaks 
Marinated with sea salt, cracked pepper, garlic and parsley 
       
Chicken Thighs
Thai marinated (lemon grass, coconut, ginger, chili, soy)

Kebabs 
Mixed vegetable kebabs with pesto

 Sausages 
 Pork     

                                 Pasta alla Formiana: Penne pasta in a rich Neapolitan and basil sauce   

              Spiced Brown Rice Salad with Nuts & Seeds 

                  Rocket, pear and Parmesan salad        

               Roasted sweet potato and pumpkin with thyme and garlic 

                 Salt-crusted Mini Baked Potatoes with Cold Chive Hollendaise       

Corn on the cob pieces     

Coleslaw        

Breads and Butter   

       Gateaux - chocolate fudge   

          Cheesecake – Strawberry            

Carrot cake 

                                                 Bowls of strawberries and cream 

Sarah checking out the BBQ


 
Lola

Maria



Wedding Cake







                                                 


                                      


postheadericon Serving and showing the main at Red Kitchen Dining events

postheadericon Birthday party 2 course dinner with Birthday cake

Hi Stephen, Thank you so much for a fantastic night! You really contributed to making Mums birthday a great celebration! She was clearly surprised and loved it. All the guests have commented on what beautiful food you created for us - thank you again! I truly hope that we can use you again! We think your wonderful. Sincerely Chantalle McLeish
Thursday 5 April 2012

postheadericon Red Kitchen Dining Events

                                                        
                                                       has started a culinary collaboration with                                                                                           Avantgarde's Red Kitchen Dining 
                                                                           events

The evenings are set in the most unique and private high-quality setting , custom built for just the occasion. 
 Avantgarde Kitchen & Bathroom Studio, 44 Broadway, Newmarket specialize in kitchen and bathroom renovations with the retail showroom in the heart of Newmarket, Auckland's most fashionable suburb. It comprises of a unique array of kitchens, bathroom furnishings, dining room furniture, tableware and accessories.


 The evenings 4-course gourmet menu designed and cooked by Free Range Chef are all complimented by a glass of wine with each course.
You get a chance to watch the chef at work, ask questions and see how the dish is put together with a cooking demonstration of the dishes.
  
 This is a very different dining experience and seats are limited !



                                 Menu for the 14th April                                        
Amuse Bouche On Arrival

·         Filo Crab Tartlet
with herb oil and lemon vincotto

Entree

·         Carpaccio of  marinated beetroot 
           with blue cheese panacotta, mizuna leaves, dressed with 
an orange and citrus vinaigrette
 Main

·         Fillet Mignon 
 wrapped in  smoked bacon with a quenelle of duck liver pate, dauphinoise potatoes and a red currant and port sauce. Served with seasonal vegetables

Vegetarian alternative

·           Spiced pumpkin tart,  
                    broad bean and basil pureĆ© and caraway cabbage   
on a fondant potato 

 Dessert

 Fresh Lemon Tart
W/ quenelle of honeyed Buffalo hung yogurt





ONLY 
Price: $79.00 per person or $149.00 per couple
 including 1 glass bubbles, 1 glass complimenting wine per course and 1 espresso to finish off

For more details and bookings
 Please ring us on 09 522 9275 or email to info@avantgardedesign.co.nz

Limited attendance only. For this event RSVP by   Tuesday April 10th, 2012


postheadericon Birthday Party Buffet for 16

We were both delighted with Saturday - everyone was very complimentary about the food as it fitted the occasion perfectly.  Mum said that she couldn't have imagined a better birthday party.

We'll be in touch for the next such occasion - or maybe the next time we do a decent celebratory dinner party!?

Regards

John and Cat Moore

postheadericon Birthday party 3 course meal for 12

Hi Stephen and Lola,

Thank you so much for making my 40th birthday such a wonderful, memorable night for Mark and I and our close friends.
The service we received from the both of you, was warm and friendly while being very efficient and professional.
The entree and main were absolutely outstanding both in presentation and taste and 2 weeks later everyone is still raving about how delicious and stunning everything was. It definitely felt like we were in a top restaurant within the comfort of our home. The birthday cake was decorated beautifully.
The fact that everyone's glasses were regularly topped up with subtle efficiency, the dishes done and kitchen left spotlessly clean was amazing.
An outstanding evening thanks to you both. We will definitely be using your services again and would highly recommend you!

Kind regards

Andrea Campbell