Yep, we are smack bang in the middle of World Vegetarian Week, so we may as well dish up a few vegetables. And what better time for us here, than in spring. Yes, buds are blooming, leaves are unfurling and those little green spears are sticking their heads out of the soil. Hallelujah! We are going for it at Shared Kitchen.
Yes, we’ve got asparagus, with toasted hazelnuts no less. Curious combo? Not when the spears are first rolled in garlic, rosemary and lemon zest infused oil, then topped with smoked paprika flakes. Nutty, smoky, fresh and clean, pungent, crunchy … a bit of it all. Asparagus & Toasted Hazelnuts
Artichokes. I love them. Or should I make that ‘lurve them’ to get a bit more emphasis going. Whatever. So many of you do, too, but can’t be bothered with the prep. I don’t think it‘s difficult, it’s just a process, and we do way more difficult things in cooking than un-choking artichokes. I’ll show you the easy way, and you’ll be off. If you have a spare spot in the garden you need filling, they make magnificent plants and pop up every year for a few years. Nice.
Then cooking classes – I am doing the first one at Te Matuku Oyster Shop in Ostend on Waiheke. This is one of the best fish shops in the land (I’m biased, I know) run by the lovely Duana Upchurch. You may have seen Te Matuku Oysters featured on TV1’s Country Calendar a few weeks back, showing off the pristine waters where the renowned oysters are raised. We’ll start the class with an oyster shooter and glass of bubbles, then rock into a 3-course seafood cooking class.
At Shared Kitchen, our next class is 4th November. You are in for some spring treats here, with a fanfare of wickedly fresh vegetables, summer berries and cherries, light seafood and luscious herbs. It’s a class that will set you up for summer entertaining with inspiring delicious dishes. I’ll also be making a light as air Angel Cake to celebrate! So, yep, start, singing, ‘Strawberries, Cherries & An Angel’s Kiss In Spring’. Shared Kitchen Spring Cooking Class
October is not just the time to celebrate vegetables, it’s cheese month, too. There are heaps of free tastings, competitions, cheese and beverage matches and special events happening around the country, not quite Kaitaia to Bluff, but near enough. Get on board. Gobble up. Go for extra walks in the lighter spring evenings. Oh glory be, a month of feasting is upon us.