New Nordic Cuisine
New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.
This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.
Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck
Crack the Code: Today’s Riddle Awaits!
A bucket of water weighed 10 kg.
Someone put something in it, and now it weighs 4 kg.
What did the person add?
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What workplace change would you like to see most?
This coming Monday is Labour Day in New Zealand. This public holiday marks when the eight-hour workday and 48-hour workweek became law in 1899. The idea started with Samuel Parnell, a carpenter in Wellington, who in 1840 refused to work more than eight hours a day. Since skilled workers were in short supply, his employer had to agree.
As more skilled workers arrived, employers tried to change working conditions, but Parnell and others kept pushing for better rights. In 1890, Parnell led a Labour Day parade of 1,500 people to promote the eight-hour day. He passed away shortly after, and nine years later, Labour Day became an official public holiday.
Do you feel that we have reached the ideal in working environments yet? What rights are you passionate about relating to employment? Share your thoughts!
What's your favourite recipe for gooseberry?
Love gooseberries? Share your favourite way to enjoy them. We're looking for our readers' favourite family recipes for this delicious crop. Send yours to mailbox@nzgardener.co.nz, and if we use it in the magazine, you will receive a free copy of our December 2024 issue.
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