07/09/2026
A couple times a year I open my kitchen up 👩🍳👩🍳and over the weekend was one of those times.
You all know I love food, you know I love sharing my love of food and I have done several bigger demonstrations before but there’s something alittle different about doing it to a smaller audience that make it just the more special.
The group this time were celebrating in a very cool way a birthday and they all came together from various parts of New Zealand to do it alittle differently, in a fun learning kind of way.
Our Chef Table experience is very personal, tailored to the guest and this group were up for anything which I loved. They were experienced cooking school attendees which was some added pressure 😬 but when I suggested pasta work they were up for it.
Over the course of 4 hours they learnt several pasta doughs, my personal go to salmon dish and some delicious dessert. Of course I didn’t get any photos of the actual class because I was enjoying myself just as much as them but at the end of the day that’s what it all about-enjoying the love of food and the people that surround it.
They finished with a 3 course lunch and on the menu was
🐟Beet cured Salmon w green goddess, sorrel oil and foraged greens from the garden
🌱Spinach, ricotta Tortellini w beuree noisette
🍅Gnocchi Sardi w roasted tomato sugo and confit cherry tomatoes
🥬Cos, Fennel Wedge salad w ranch
🍞Fresh Focaccia
🍦Dessert was Olive Oil Ice cream w Burnt Honey Madelines
As I’d been told they didn’t do dessert but you know me-they had to be dessert, right?
It was a fantastic day and if you think this sounds amazing why not get in touch and we can tailor something for you too
https://www.thekitchengardencentralotago.com/chef-services-central-otago/chefs-table-session
