Dish Presents: Miele Chef's table with Paris Butter's Nick Honeyman
Join chef Nick Honeyman from much-loved restaurant Paris Butter, for a night of amazing and delicious cuisine.
In the intimate setting of the Miele Experience Centre, 14 guests will be treated to a cooking demonstration from chef Nick Honeyman, using the innovations and expertise of Miele appliances. You’ll be able to partake of his delicious creations at a sit-down dinner – hosted by Dish Food Editor Claire Aldous and complemented by wines from Opawa Winery and Nautilus Estate where your questions will be answered so you can recreate the magic at home.
The evening will begin with seasonal canapés followed by a delicious salmon tartare, coconut custard, wasabi and yuzu gel for the entrée. Guests will then be treated to a main course of ricotta and parmesan gnocchi with a parmesan and wild mushroom sauce and a sweet flan "bordelais" and cognac parfait to finish.
Miele Chef's Table with Paris Butter's Nick Honeyman is scheduled to take place over two consecutive evenings from 6pm on Monday, October 16 and Tuesday, October 17 2017.
Where:
Miele New Zealand Limited,
8 College Hill,
Freemans Bay,
Auckland, Auckland 1011
To learn more about this unmissable event or to secure your tickets, see here.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.