Philippe Meyer's Pork Rillettes & Focaccia
It was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left. For our 25th Anniversary Cooking demonstration he presented his special Pork Rillettes and crunchy Focaccia bread recipe.
Read the full story and recipe's below.
Take a little moment out of your day to solve this mystery minute!
I have no life, but I can die. What am I?
Do you think you know the answer to our daily riddle? Don't spoil it for your neighbours! Simply 'Like' this post and we'll post the answer in the comments below at 2pm.
Want to stop seeing riddles in your newsfeed?
Head here and hover on the Following button on the top right of the page (and it will show Unfollow) and then click it. If it is giving you the option to Follow, then you've successfully unfollowed the Riddles page.
Support Pots for Tots with Resene!
Get painting and help Kiwi kids. Buy any Resene 60 mL testpot colour starting with the letter P, O or T and Resene will donate $1 to Plunket NZ.
Visit your local Resene ColorShop to find all the colour you need to bring out the best in your home.
Long sunsets are back!
Daylight Saving starts Sunday at 2 AM.
Spring forward for golden hour, warm nights, and extra time with loved ones. Don’t forget to adjust your clocks!
Loading…
