Getting help making and cooking the dumplings

Mixing the Cauliflower fritters

Pop corn Chicken

Having a go at making dumplings

Gill

Stephen- thank you for a lovely night on Wednesday   We all really enjoyed it.   The food was amazingly good – Bruce said he couldn’t have picked a better menu anywhere.   Duncan has already passed your name on to a couple of work colleagues and I definitely intend to organize you for another dinner with our team soon-

 Thanks again 

 Bruce & Jillian Waldock

Join  Free Range Chef Stephen in our kitchen, to watch as he shows and prepares 3-4 tapas dishes, you can do at home, he’ll be discussing the basic and professional techniques of the dishes. Try and taste each one of the tapas he makes and take home all the recipes from the evening.
In addition, we will have testing platter for you with all  products from Two Feijoas Handmade Gourmet Foods range!


                   Class date Friday 17 May 2013, starting at 18.00 and finishing about 21.00.
                                                                            $70.00 per person
                                            Please contact us for tickets and  booking information.

                                                      http://www.twofeijoas.co.nz/?page_id=13

Hi Stephen,  Everyone was most impressed and thoroughly enjoyed the food.  The servings were generous and no-one went home hungry.  The platter went down well at 2.00 am!  Our next door neighbours who were there on the night, are having an outdoor (marquee wedding) for approx 120 guests on 8 February and I have given them your contact details.  Thanks again for a great night

 Regards,

Heather Bradbury

 A Free Range Chef menu and evening is being auctioned of for a Charity night put on for a NZ charity called So They Can.

Winners of the auction will get a 4 course menu for 12 guests cooked in there home with wines and waitress to serve.
Current ambassadors are Conrad Smith, Neil Finn and wife Sharon, Kimbra and Miranda Harcourt. Will attend a function in Auckland, with 200 guests attending their annual fundraising event to help educate and support the poorest children in Nakuru, Kenya and Tanzania.
 So they can was established in 2009 and has to date:
• built a primary school educating 440 students (by 2017 we will have completed a full primary school with 1080 students and will be opening a secondary school);
• constructed an orphanage for 3-5 year old orphans who were living alone in the local dump-site;
• built a medical clinic for the 100,000 strong community;
• established an adult education and micro finance business school to generate employment; and
• developed a sustainable farming project to alleviate food shortages.

So They Can was established after Cassandra Treadwell visited an IDP (Internally Displaced Persons) refugee camp in April 2009. There are 6,700 people living on 16 acres in tents. They asked for a school for their children. We believe education is the key to breaking the poverty cy-cle so we agreed to build them one.

There are three reasons why our projects seem to work:
1. 100% of donations go directly to the projects;
2. We have a unique partnership with the Kenyan and Tanzanian Governments that provides us with financial support and unfettered progress;
3. Our projects are tangible with working bees to the projects at least twice a year and regular correspondence.

For all up to date photos and information please visit:
Facebook: www.facebook.com/pages/So-They-Can/#!/pages/So-They-Can/257097317688331
You tube general overview: http://gallery.me.com/orrmelanie#100459
The visual story of how we came to take children from the local dumpsite into our orphan-age: www.youtube.com/watch?v=bHIks4R-R-Q




For more info http://www.sotheycan.org
Watch this space for updates

Comments from the Auction winner after the dinner-

Hi Stephen,

It was really great to meet you and thank you so much for such a delicious feast. The food was so good and everyone was very complimentary about it. The skirt steak in particular got rave reviews, so thanks for sending that recipe through - I will forward it on to the Scissor crew.

The service was wonderful too - I hope our kitchen wasn't too compact and difficult to navigate.

We would love to have you cook for us again in the future and will certainly be recommending Free Range Chef to anyone after a caterer.

Thanks heaps,
Olivia

                                       Y for YOUTH – OBJECTIVES
1. To create ongoing revenue that is not dependent on large one off donations, campaigns and events to provide sustained funding for youth development programs.
2. To provide a philanthropic system that results in a measurable increase in sales, public perception and profitability for all participating Y for YOUTH companies and brands.
3. To provide a system that empowers consumers to make a positive difference and support youth programs through the products and services they purchase.
4. To create a well-known and publicized organization and brand supported by the entire community that fosters long-term relationships that benefit all stakeholders.
5. To provide a documented template of systems and methodology with the intention of being duplicated and scaled internationally.

                  Free Range chef is proud to help and be a small part of the movement
                                                             The Menu

Menu

Before dinner presentation

Founding angel Amanda Billing hanging out with Tania Greig

Hilary Crombie, Alex Greig, Laura Dekker and Lara Jane at Y for YOUTH

Butterfly Lamb steaks with Mustard, Oregano and Preserved Lemon

• 2 pounds of butterfly leg of lamb, in one piece
• Coarse salt and freshly ground black pepper
• ¼ cup Dijon mustard
• ½ cup packed fresh oregano leaves, finely chopped
• 1 tablespoon roughly chopped Lemon Confit ( remove the flesh just use peel)
• 1 tablespoon extra virgin olive oil

1. Mix the lemon and oregano together.
2. Cut the lamb across the grain into 1-inch-thik slices
3. Place lamb slices between sheets of plastic wrap and pounds to an even thickness of 1/2inch
4. Season with salt , and brush with half the mustard
5. Turn, season and coat with remaining mustard
6. Finally scatter the chopped oregano and lemon confit evenly over the top
7. Place lemon side down on very hot Flat BBQ  plate and leave for 3 minutes without moving.
8. Use a wide thin spatula to careful release the steaks, flip them to the other side and cook for 2 minutes until done
9. Remove and rest for 2 minutes
10. Serve.