tag:blogger.com,1999:blog-288566913594110322011-07-07T22:00:32.382-07:00Welcome to dine@poly our info site for the 2009 dining season at Otago Polytechnic's Molyneux training restaurant in Cromwell.C P Smithnoreply@blogger.comBlogger421100tag:blogger.com,1999:blog-28856691359411032.post-24911422607834237532009-09-13T01:26:00.000-07:002009-09-13T01:37:04.236-07:00<a href="http://3.bp.blogspot.com/_vun4IvLPnlI/SqyvHpuKc8I/AAAAAAAAAMs/4rh26ecV8rQ/s1600-h/mango.jpg"><img id="BLOGGER_PHOTO_ID_5380868200794321858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 75px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_vun4IvLPnlI/SqyvHpuKc8I/AAAAAAAAAMs/4rh26ecV8rQ/s320/mango.jpg" border="0" /></a><br /><div>Caramelized onion &amp; poppy seed bread with poverty gully olive oil</div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Tomato &amp; saffron consomme with scallop ravioli</div><br /><div>Rosemary &amp; macadamia crusted lamb cutlets with salad greens &amp; a pomegranate dressing</div><br /><div></div><br /><div>~~~*~~~</div><br /><div>Chargrilled sirloin steak with fondant potato,glazed courgettes &amp; a creamy mustard sauce</div><br /><div>Twice cooked pork belly with udon noodles, tereyaki glaze, wilted geens and a crispy asian slaw</div><br /><div>~~~*~~~</div><br /><div>White chocolate &amp; pistachio torta caprese with blueberry compote</div><br /><div></div><br /><div>Coconut mousse with mango sorbet and lime tuilles </div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2491142260783423753?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-63672788997122505132009-08-18T21:02:00.000-07:002009-08-18T21:21:02.218-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vun4IvLPnlI/Sot9p_3ezMI/AAAAAAAAAMk/w0WEZZbb8G4/s1600-h/cremecaramel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://3.bp.blogspot.com/_vun4IvLPnlI/Sot9p_3ezMI/AAAAAAAAAMk/w0WEZZbb8G4/s320/cremecaramel.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5371525141041695938" /></a><br /><div>Grilled homemade garlic loaf </div><div>~~~*~~~</div><div>Thai chicken &amp; coconut soup with kaffir lime &amp; ginger</div><div>Salt and pepper squid with a smoked tomato &amp; coriander dressing</div><div>~~~*~~~</div><div>Chargrilled lamb rumps set on dauphinoise potatoes ,pea puree with a rosemary jus and mint pesto</div><div>Roasted porkloin with a celeriac mash ,crackling , roasted apples and a sage jus</div><div>~~~*~~~</div><div>Lemon meringue pie with berry sorbet</div>Orange &amp; cardomom creme caramel with saffron shortbread<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-6367278899712250513?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-43609817359455310822009-08-06T01:59:00.000-07:002009-08-06T02:50:27.651-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vun4IvLPnlI/SnqnW-EXNXI/AAAAAAAAAMc/M56WWDtTM0Y/s1600-h/truff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 160px;" src="http://3.bp.blogspot.com/_vun4IvLPnlI/SnqnW-EXNXI/AAAAAAAAAMc/M56WWDtTM0Y/s320/truff.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5366785919025624434" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br />Freshly baked black olive and rosemary rolls <div>~~~*~~~</div><div>Roasted tomato &amp; red pepper soup with coriander pesto</div><div><br /></div><div>Tandoori marinated chicken skewers served on lentil dahl with a minted yogurt dressing</div><div><br /></div><div>~~~*~~~</div><div><br /></div><div>Chargrilled sirloin steak set on roasted garlic &amp; agria croquettes with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">caramelised</span> onion marmalade, caponata &amp; bearnaise sauce</div><div><br /></div><div>Steamed sole fillet wrapped in banana leaf with coconut scented jasmine rice glazed bok choy &amp; lemon grass</div><div><br /></div><div>~~~*~~~</div><div><br />Green apple &amp; vanilla bean creme brulee with chocolate tuille </div><div><br /></div><div>Chocolate truffle cake with a raspberry pinot compote &amp; creme anglaise</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-4360981735945531082?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-81623803857040855092009-07-29T16:23:00.000-07:002009-07-29T16:44:16.011-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vun4IvLPnlI/SnDeomYaeHI/AAAAAAAAAMM/MqmsjVjNDww/s1600-h/bread+pudding.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 168px;" src="http://3.bp.blogspot.com/_vun4IvLPnlI/SnDeomYaeHI/AAAAAAAAAMM/MqmsjVjNDww/s320/bread+pudding.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5364031945277339762" /></a><br />Turkish <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pide</span> with Hazelnut <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dukkah</span> &amp; Poverty Gully extra virgin olive oil<div><div>~~~*~~~</div><div>Cream of mussel chowder with saffron &amp; leek</div><div><br /></div><div>Thai chicken salad with lime peanut &amp; coriander </div><div>~~~*~~~</div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Fricassee</span> of chicken with bacon &amp; wild mushrooms in a cashew cream sauce with soft <span class="blsp-spelling-error" id="SPELLING_ERROR_3">polenta</span> &amp; a saute of vegetable ribbons</div><div><br /></div><div>Herb crusted salmon medallion set on an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Israeli</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cous</span> salad &amp; <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chermoula</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">beurre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">blanc</span></div><div><br /></div><div>~~~*~~~</div><div>Banana &amp; milk chocolate bread &amp; butter pudding with butterscotch sauce &amp; creme <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Chantilly</span></div><div><br /></div><div>White chocolate, praline &amp; yogurt terrine with a citrus syrup</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8162380385704085509?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-60638468008094621552009-07-19T20:01:00.000-07:002009-07-19T20:02:54.652-07:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SmPeV7bAXSI/AAAAAAAAAME/D-xihjop1vE/s1600-h/saltimbocca%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5360372449810603298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SmPeV7bAXSI/AAAAAAAAAME/D-xihjop1vE/s320/saltimbocca%5B1%5D.jpg" border="0" /></a><br /><div>A platter of crostini &amp; bruschetta to share</div><br /><div>~~~*~~~</div><br /><div>Risotto of Parma ham, porcini &amp; green pea topped with rabbit confit &amp; shaved Parmesan</div><br /><div>Traditional minestrone soup with a mozzarella pesto melt</div><br /><div>~~~*~~~</div><br /><div>Beef saltimbocca with sage &amp; bacon accompanied by white truffle scented gnocchi, broad beans &amp; a sun dried tomato jus</div><br /><div>Char grilled chicken breast set on spaghetti with spinach, ricotta, toasted pine nuts &amp; a salsa Verde</div><br /><div>~~~*~~~</div><br /><div>White chocolate &amp; citrus pannacotta with lemon sorbet &amp; raspberry coulis</div><br /><div>Zuccotto- Italian style trifle of amaretto, espresso, chocolate &amp; praline</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-6063846800809462155?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-46717517164925476072009-06-23T02:45:00.000-07:002009-06-23T03:04:32.553-07:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SkCoij0kr7I/AAAAAAAAAL8/smU7p9FhHi0/s1600-h/xmastree.jpg"><img id="BLOGGER_PHOTO_ID_5350461669000916914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SkCoij0kr7I/AAAAAAAAAL8/smU7p9FhHi0/s320/xmastree.jpg" border="0" /></a><br /><div>Selection of festive breads</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Cream of leek &amp; potato with creme fraiche</div><br /><div></div><br /><div>Cold smoked salmon with capers, horseradish, lemon &amp; mixed leaves</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Roasted baby chicken with cranberry pistachio stuffing, kumera rostis &amp; a medley of baby vegetables with rosemary balsamic jus</div><br /><div></div><br /><div>Glazed ham off the bone with dauphinoise potatoes, broad beans &amp; glazed carrots with a mustard jus</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Steamed plum pudding with brandy anglaise and blackberries</div><br /><div></div><br /><div>Trio of xmas treats with pavlova roularde, Nut tartlet &amp; pear crumble</div><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-4671751716492547607?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-71337289745332613342009-06-14T19:11:00.000-07:002009-06-14T19:35:36.777-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SjWzZCCMqFI/AAAAAAAAAL0/zizmLs7kvTo/s1600-h/chicken+liver+parfait.jpg"><img id="BLOGGER_PHOTO_ID_5347377375196522578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SjWzZCCMqFI/AAAAAAAAAL0/zizmLs7kvTo/s320/chicken+liver+parfait.jpg" border="0" /></a><br /><div>Garlic &amp; herb loaf with dips</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Cream of cauliflower soup with porcini foam</div><br /><div></div><br /><div>Chicken liver parfait with apple jelly ,Melba toast &amp; roasted pear chutney</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Whole roasted Beef sirloin with broad beans, Dauphinoise potatoes, horseradish &amp; a port wine glaze</div><br /><div></div><br /><div>Sole meuniere set on a chive mash with wilted bok choy &amp; a tomato lemon beurre blanc </div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Lemon &amp; passion fruit tart with Creme Chantilly &amp; almond wafers</div><br /><div></div><br /><div>Chocolate quark &amp; baileys slice with creme anglaise &amp; mixed berry compote</div><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-7133728974533261334?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-10022456797591845982009-06-03T19:58:00.000-07:002009-06-03T20:08:13.836-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/Sic6jOhuvzI/AAAAAAAAALk/NCxivw1pu1I/s1600-h/brulee.jpg"><img id="BLOGGER_PHOTO_ID_5343303859767787314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/Sic6jOhuvzI/AAAAAAAAALk/NCxivw1pu1I/s320/brulee.jpg" border="0" /></a><br /><div>Olive &amp; sundried tomato foccacia</div><br /><div></div><br /><div>Cream of kumera &amp; bacon soup with chive &amp; white truffle</div><br /><div></div><br /><div>Pear, walnut,blue cheese and rocket tartlet with fig dressing</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Oven roasted chicken breast with feta &amp; spinach wrapped in prosciutto on soft polenta with broad beans &amp; a kalamata olive jus</div><br /><div></div><br /><div>Slow cooked belly of pork with potato &amp; pea purees roasted apple &amp; a sage jus </div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Vanilla bean &amp; boysnberry creme brulee with hazelnut wafers</div><br /><div></div><br /><div>Flourless almond &amp; white chocolate torta caprese with creme fraiche </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-1002245679759184598?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-78051062405183144502009-05-24T19:53:00.000-07:002009-05-24T20:07:42.445-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/ShoLaEILyCI/AAAAAAAAALc/amLllT7T_kI/s1600-h/paella.jpg"><img id="BLOGGER_PHOTO_ID_5339592850613717026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 177px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/ShoLaEILyCI/AAAAAAAAALc/amLllT7T_kI/s320/paella.jpg" border="0" /></a><br /><div>Freshly baked bread rolls with pesto &amp; balsamic reduction</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Bacon &amp; corn chowder with herbed brushetta</div><br /><div></div><br /><div>Roasted chicken, pumpkin &amp; spinach lasagna with ricotta &amp; a tomato basil coulis</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Braised lamb shanks with potato puree, crispy parsnips &amp; chargrilled vegetables</div><br /><div></div><br /><div>Spanish paella with tomato saffron and scallops</div><br /><div></div><br /><div>~~~*~~~</div><br /><div></div><br /><div>Ginger bread with roasted apple &amp; cinnamon </div><br /><div></div><br /><div>Chocolate &amp; raspberry tartlet with vanilla bean ice cream </div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-7805106240518314450?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-26318073334079451942009-05-21T02:38:00.000-07:002009-05-21T03:04:45.108-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/ShUnC2ONguI/AAAAAAAAALU/nD3tOqFQgqc/s1600-h/tagine.jpg"><img id="BLOGGER_PHOTO_ID_5338215863185933026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 171px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/ShUnC2ONguI/AAAAAAAAALU/nD3tOqFQgqc/s320/tagine.jpg" border="0" /></a><br /><div>A selection of souk style breads with a roasted aubergine cumin &amp; coriander dip<br />~~~*~~~<br />Harira- Lightly spiced chickpea &amp; vegetable soup<br />Lamb keftas cooked over open flame with roasted tomato paste<br />B’stilla- Chicken &amp; almond filo pastry<br />~~~*~~~<br />Lamb tagine with honeyed prunes<br />Oven roasted groper fillet with chermoula<br />Chicken tagine with saffron &amp; pinenuts<br />Pistachio orange &amp; saffron cous cous<br />Rice salad with avocado &amp; black olive<br />~~~*~~~<br />Honey &amp; mint syrup cake<br />M’hancha- Almond &amp;fig pastry with orange blossom<br /><br />Moroccan mint tea </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2631807333407945194?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-82414203979755904432009-04-27T14:39:00.000-07:002009-04-27T15:31:19.688-07:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SfYyKOZ8y8I/AAAAAAAAALM/Q5n-LAGZSic/s1600-h/thai+fd.jpg"><img id="BLOGGER_PHOTO_ID_5329502360286579650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SfYyKOZ8y8I/AAAAAAAAALM/Q5n-LAGZSic/s320/thai+fd.jpg" border="0" /></a><br /><div align="center">THAI TABLE BUFFET</div><br /><div align="center">Each table is served the following dishes to share</div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center">Tom yum soup </div><br /><div align="center">Shrimp &amp; vegetable spring rolls </div><br /><div align="center">Chicken satay</div><br /><div align="center">Thai fish cakes with spicy dipping sauce</div><br /><div align="center">Spicy carrot salad</div><br /><div align="center">~~~*~~~</div><br /><div align="center">Green curry with beef &amp; vegetable</div><br /><div align="center">Red curry with seafood </div><br /><div align="center">Pineapple fried rice</div><br /><div align="center">Pad thai noodles</div><br /><div align="center">Stirfried vegetables with cashew nuts &amp; bamboo shoots</div><br /><div align="center">Steamed basmati rice</div><br /><div align="center">~~~*~~~</div><br /><div align="center">Black rice pudding with coconut cream</div><br /><div align="center">Sticky rice with mango</div><br /><div align="center">Crepes with chocolate &amp; banana</div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center"></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8241420397975590443?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-34868101715090032812009-04-27T14:34:00.000-07:002009-04-27T14:37:25.105-07:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SfYlg7-uQAI/AAAAAAAAALE/_UkyPc_woKE/s1600-h/tiramisu.jpg"><img id="BLOGGER_PHOTO_ID_5329488456826372098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_vun4IvLPnlI/SfYlg7-uQAI/AAAAAAAAALE/_UkyPc_woKE/s320/tiramisu.jpg" border="0" /></a><br /><div>Black olive &amp; rosemary foccacia with pesto</div><br /><div>Thai pumpkin &amp; coconut soup with lemongrass &amp; coriander</div><br /><div>~~~*~~~</div><br /><div>Caesar salad with Hot smoked chicken, parmesan &amp; crispy bacon</div><br /><div>Brown rice salad with roasted pine nuts &amp; char grilled vegetables</div><br /><div>~~~*~~~</div><br /><div>Whole roasted Beef sirloin with horse radish &amp; port wine jus</div><br /><div>Herb crusted steamed salmon with a roasted red pepper coulis</div><br /><div>Dauphinoise potatoes with roasted garlic &amp; thyme</div><br /><div>Minted green peas</div><br /><div>Roasted parsnips with fresh herbs</div><br /><div>~~~*~~~</div><br /><div>Tiramisu with marscapone &amp; milk chocolate</div><br /><div>Sticky date pudding with butterscotch sauce</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-3486810171509003281?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-6167596832846686902009-03-30T15:48:00.000-07:002009-03-30T15:53:51.001-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SdFM0_q1fCI/AAAAAAAAAK8/6wlNnnubmj4/s1600-h/prawn+cocktail.jpg"><img id="BLOGGER_PHOTO_ID_5319117108229274658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SdFM0_q1fCI/AAAAAAAAAK8/6wlNnnubmj4/s320/prawn+cocktail.jpg" border="0" /></a><br /><div>Cream of cauliflower soup with smoked ham &amp; chive</div><div> $6.50<br />Classic prawn cocktail with a lightly spiced tomato mayo &amp; crisp lettuce</div><div> $8<br />~~~<br />Salad of chargrilled Moroccan lamb with a saffron mint &amp; coriander couscous &amp; cumin yogurt dressing</div><div>$13</div><br /><div><br />Hot smoked salmon medallion set on toasted brioche with wilted spinach topped with a poached egg &amp; hollandaise sauce</div><div>$13</div><br /><div>~~~</div><br /><div>Pear &amp; pistachio frangipani tartlet with a citrus crème fraiche</div><div>$6</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-616759683284668690?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-2090948741761191022009-03-29T16:14:00.000-07:002009-03-29T16:27:11.584-07:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SdADx0xP88I/AAAAAAAAAK0/qvawfwR3tYM/s1600-h/brownie.jpg"><img id="BLOGGER_PHOTO_ID_5318755314438239170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SdADx0xP88I/AAAAAAAAAK0/qvawfwR3tYM/s320/brownie.jpg" border="0" /></a><br /><div>ENTREES<br />Thai pumpkin &amp; coconut soup with coriander $6<br />Salad Nicoise with smoked fish,green beans,kalamata olives &amp; herbed potato with a roasted garlic aioli $9.50<br />MAINS<br />Chargrilled chicken ciabatta sandwich with roasted<br />vegetable &amp; feta salad with cashew nuts &amp;<br />a pomegranate dressing $14.50</div><br /><div>Beef &amp; mushroom lasagna with a roasted redpepper &amp; tomato coulis $14.50</div><br /><div><br />DESSERT<br />Hot Chocolate &amp; hazelnut brownie with raspberries &amp;<br />a white chocolate sauce $6 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-209094874176119102?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-57558460853171726862009-03-23T12:49:00.000-07:002009-03-23T12:56:19.492-07:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/ScfoPAjwkhI/AAAAAAAAAKs/HuiuR2Kx90s/s1600-h/benedict.jpg"><img id="BLOGGER_PHOTO_ID_5316473229679825426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 161px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_vun4IvLPnlI/ScfoPAjwkhI/AAAAAAAAAKs/HuiuR2Kx90s/s320/benedict.jpg" border="0" /></a><br /><div align="center">Otago polytechnics training restaurant is now open for lunch<br />Thursday 2nd April<br />11am -2pm </div><div align="center"> </div><div align="center">French toast with bacon, maple syrup &amp; grilled banana</div><div align="center">$9<br />Eggs benedict with smoked salmon or ham with slow roasted tomato</div><div align="center">$10<br />Thai chicken salad with crispy noodles, coriander &amp; lemon grass<br />$9.50<br />Char grilled steak sandwich with béarnaise sauce french-fries &amp; salad</div><div align="center"> $12<br />Beer battered Sole fillet with tartare sauce French fries &amp; salad<br />$10<br />Dark chocolate &amp; baileys mousse with crème Chantilly &amp; almond wafers<br />$ 6<br /><br />Espresso service<br />Bookings welcome </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-5755846085317172686?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-3588603045327061762009-02-26T14:35:00.001-08:002009-02-26T16:02:25.550-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SactfTiizBI/AAAAAAAAAKk/ykMLZwUh7uw/s1600-h/duck+confit.jpg"><img id="BLOGGER_PHOTO_ID_5307260701723773970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SactfTiizBI/AAAAAAAAAKk/ykMLZwUh7uw/s320/duck+confit.jpg" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_vun4IvLPnlI/Sacgiu4FMhI/AAAAAAAAAKU/nvDfC2giFWs/s1600-h/confit.jpg"></a><br /><br /><div align="center">Lunch 11 - 2pm 26 March Various prices<br />Lunch 11 - 2pm 22 March Various prices<br />Lunch 11 - 2pm 29 March Various prices<br />Lunch 11 - 2pm 30 April Various prices</div><br /><br /><div align="center">Three Course Table d’Hote 6.30pm 7 May $35.00pp<br />Three Course Table d’Hote 6.30pm 14 May $35.00pp<br />Three Course Table d’Hote 6.30pm 28 May $35.00pp<br />Three Course Table d’Hote 6.30pm 4 June $35.00pp<br />Three Course Table d’Hote 6.30pm 11 June $35.00pp<br />Three Course Table d’Hote 6.30pm 25 June $35.00pp<br />Mid-Winter 4-course Christmas Menu 6.30pm 1 July $35.00pp<br />Mid-Winter 4-course Christmas Menu 6.30pm 2 July $35.00pp<br />Three Course Table d’Hote 6.30pm 23 July $35.00pp<br />Three Course Table d’Hote 6.30pm 30 July $35.00pp</div><div align="center">Three Course Table d’Hote 6.30pm 6 August $35.00pp<br />Three Course Table d’Hote 6.30pm 13 August $35.00pp<br />Three Course Table d’Hote 6.30pm 20 August $35.00pp<br />Three Course Table d’Hote 6.30pm 27 August $35.00pp<br />Three Course Table d’Hote 6.30pm September $35.00pp<br />Three Course Table d’Hote 6.30pm 10 September $35.00pp<br />Three Course Table d’Hote 6.30pm 17 September $35.00pp<br />Three Course Table d’Hote 6.30pm 24 October $35.00pp<br /><br />See our blog <a href="http://www.chefsjourney.blogspot.com/">http://www.chefsjourney.blogspot.com/</a><br />Bookings essential – please phone 445 9900 or 0800 765 9276<br />during office hours (8am – 5pm) to book your reservation</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-358860304532706176?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-79373129833546407182009-02-26T14:16:00.000-08:002009-02-26T14:25:41.052-08:00<a href="http://3.bp.blogspot.com/_vun4IvLPnlI/SacWsYHIVxI/AAAAAAAAAKM/gZaC9QBm3Ns/s1600-h/Picture+208.jpg"><img id="BLOGGER_PHOTO_ID_5307235637521831698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_vun4IvLPnlI/SacWsYHIVxI/AAAAAAAAAKM/gZaC9QBm3Ns/s320/Picture+208.jpg" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SacWbe2jnkI/AAAAAAAAAKE/L_SwgDXXo-g/s1600-h/Picture+028.jpg"></a><div><br /><br /></div><div align="center">As we embark on another busy year ahead, we welcome our new students to Otago Polytechnics Central Otago Campus in Cromwell. Following our very sussessful year in '08' we hope that these students go on to achieve great things.</div><div align="center">Our journey begins on 16th of Febuary and will conclude on the 20th November.</div><div align="center">GOOD LUCK!!!<br /><br /></div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-7937312983354640718?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-51589545615800583492008-09-24T18:11:00.000-07:002008-09-24T18:41:24.957-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SNrsPWwyLII/AAAAAAAAAHo/GgEN6LjqJCM/s1600-h/confit.jpg"><img id="BLOGGER_PHOTO_ID_5249768064206122114" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SNrsPWwyLII/AAAAAAAAAHo/GgEN6LjqJCM/s320/confit.jpg" border="0" /></a><br /><div>Freshly baked turkish pide with dukkah and extra virgin olive oil<br /><br />~~~*~~~<br /><br />Tomato &amp; basil consomme with tortellinni<br /><br />Pear, walnut,blue cheese and rocket tartlet with fig dressing<br /><br />~~~*~~~<br /><br />Speights beer battered sole fillet served with french fries, salad &amp; sauce remoularde<br /><br />Confit of duck with sauce ala orange crushed herbed potatos &amp; a saute of summer greens<br /><br />~~~*~~~<br /><br />Chocolate &amp; raspberry tartlet with minted creme anglaise<br /><br />Lemon &amp; nougat semmi freddo</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-5158954561580058349?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-38060588891752693702008-09-10T18:24:00.000-07:002008-09-24T18:11:04.938-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SMh6WbLIz1I/AAAAAAAAAHg/8J2PRdtLRf8/s1600-h/madelienes.jpg"><img id="BLOGGER_PHOTO_ID_5244576291743125330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SMh6WbLIz1I/AAAAAAAAAHg/8J2PRdtLRf8/s320/madelienes.jpg" border="0" /></a><br /><div>Freshly baked garlic &amp; rosemary bread<br /><br />~~~*~~~ </div><br /><div><br />Soup of the day - your waitperson will advise<br /><br />Hot smoked groper <span class="blsp-spelling-error" id="SPELLING_ERROR_0">nicoise</span> salad with cherry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">tomato's</span>, green beans &amp; potato<br /><br />~~~*~~~<br /><br />Braised lamb shanks set on a pumpkin puree with roasted baby onions, crispy parsnip shavings &amp; a red wine glaze<br /><br />Twice cooked pork belly with sage &amp; apples on a bed of spring vegetables with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Dijon</span> mash, crackling ,star anise glaze<br /><br />~~~*~~~<br /><br />Milk chocolate &amp; <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">toblerone</span> terrine with marinated berries<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Caramello</span> pot of creme with chocolate almond biscotti</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-3806058889175269370?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-3204172727267501922008-08-31T21:13:00.000-07:002008-09-10T18:42:26.577-07:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SLtyxEqoA_I/AAAAAAAAAHQ/SUlfIGJu2d0/s1600-h/chicken+breast.jpg"><img id="BLOGGER_PHOTO_ID_5240908778767385586" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_vun4IvLPnlI/SLtyxEqoA_I/AAAAAAAAAHQ/SUlfIGJu2d0/s320/chicken+breast.jpg" border="0" /></a><br />Freshly baked rosemary &amp; onion bread with dips<br /><br />~~~*~~~<br /><br />Thai chicken &amp; coconut soup with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kaffir</span> lime &amp; coriander'<br /><br /><br />Braised oxtail ragout encased by a herb crepe with a saute of wild mushrooms &amp; a port <span class="blsp-spelling-error" id="SPELLING_ERROR_1">jus</span><br /><br />~~~*~~~<br /><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Char grilled</span> lamb rump with with Moroccan spices on pickled red cabbage with fondant <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">potato's</span> &amp; a minted salsa Verde<br /><br />Oven roasted chicken breast with feta spinach &amp; sun dried tomato wrapped in prosciutto on soft <span class="blsp-spelling-error" id="SPELLING_ERROR_4">polenta</span> with spinach &amp; a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">kalamata</span> olive <span class="blsp-spelling-error" id="SPELLING_ERROR_6">jus</span><br /><br />~~~*~~~<br /><br />Gingerbread pudding with roasted apples &amp; a maple <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sabayon</span><br /><br />Lemon &amp; honey cream <span class="blsp-spelling-error" id="SPELLING_ERROR_8">brulee</span> with almond &amp; apricot <span class="blsp-spelling-error" id="SPELLING_ERROR_9">biscotti</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-320417272726750192?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-14583166178051439272008-08-28T18:32:00.000-07:002008-08-28T18:55:47.733-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SLdXHXMFICI/AAAAAAAAAHA/2xhc_tSPpo0/s1600-h/duck+confit.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SLdXHXMFICI/AAAAAAAAAHA/2xhc_tSPpo0/s320/duck+confit.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5239752475464245282" /></a><br />Freshly baked bread rolls with olive oil & balsamic glaze<br /><br />~~~*~~~<br /><br />Cream of carrot & ginger soup <br /><br />Hot smoked salmon tortelinni with a chive beurre blanc & crispy leeks<br /><br />~~~*~~~<br /><br />Crispy beer battered sole fillet with french fries, mesclun greens & remoulade sauce<br /><br />Confit of duck with star anise & spring onions set on crispy noodles,wilted bok choy & a chilli soy glaze<br /><br />~~~*~~~<br /><br />Pear & pistachio tartlet with creme anglaise & vanilla ice cream<br /><br />Triple chocolate delice with berry coulis & praline chards<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-1458316617805143927?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-31493541846880267952008-08-21T20:17:00.000-07:002008-08-21T20:37:46.626-07:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SK40gsvWE3I/AAAAAAAAAGw/JUDLo2QZWQ4/s1600-h/pate.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SK40gsvWE3I/AAAAAAAAAGw/JUDLo2QZWQ4/s320/pate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5237181153048662898" /></a><br />Cheese and herb loaf with garlic butter<br /><br />~~~*~~~<br /><br />Lighly spiced corn & seafood chowder<br /><br />Chicken liver pate with melba toast & roasted pear chutney<br /><br />~~~*~~~<br /><br />Herb & pinenut crusted rack of veal set on a kumera rostis with vegetable linguini spiced beetroot compote & a rosemary jus<br /><br />Fricassee of chicken with pancetta & porcini set on a dijon mustard mash & wilted spinach<br /><br />~~~*~~~<br /><br />Honey fig & ginger yogurt terrine with praline<br /><br />Riccota torte with berry fruit compote<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-3149354184688026795?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-73344437980399955862008-08-16T17:26:00.000-07:002008-08-21T20:49:44.858-07:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SK43U_r4dGI/AAAAAAAAAG4/v4rWp1EkgGI/s1600-h/tiramisu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SK43U_r4dGI/AAAAAAAAAG4/v4rWp1EkgGI/s320/tiramisu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5237184250510865506" /></a><br />Black olive &amp; rosemary foccacia with pesto<br /><br />~~~*~~~<br /><br />Thai pumpkin &amp; coconut soup with lemongrass &amp; coriander<br />Caesar salad with Hot smoked chicken, parmesan &amp; crispy bacon<br /><br />~~~*~~~<br /><br />Whole roasted Beef sirloin with broad beans, Dauphinoise potatoes, horseradish &amp; a port wine glaze<br />Herb crusted steamed salmon with spinach gnocchi and a roasted red pepper coulis<br /><br />~~~*~~~<br /><br />Tiramisu with marscapone &amp; milk chocolate<br />Sticky date pudding with butterscotch sauce<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-7334443798039995586?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-83454420686632150022008-07-31T02:44:00.000-07:002008-12-08T13:35:32.776-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SJGKwQRoN9I/AAAAAAAAAGY/5ZitkchAjMo/s1600-h/alaska+2.jpg"><img id="BLOGGER_PHOTO_ID_5229113203961116626" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SJGKwQRoN9I/AAAAAAAAAGY/5ZitkchAjMo/s320/alaska+2.jpg" border="0" /></a><br /><div>Turkish pide with dukkah &amp; extra virgin olive oil<br />~~~*~~~<br />French onion soup with gruyere cheese croute<br />Duo of Vietnamese rice paper rolls &amp; spicy lemongrass chicken skewers<br />~~~*~~~<br />Beef Wellington with kumara puree broad bean salsa &amp; a Kalamata olive jus<br />Char grilled marlin steaks set on shitake ginger udon noodles with spring onions &amp; a soy &amp; mirin glaze<br />~~~*~~~<br />Orange &amp; white chocolate pannacotta with crème Anglaise<br />Baked Alaska with boysenberry &amp; chocolate</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8345442068663215002?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-57039623273079185162008-07-31T01:58:00.000-07:002008-12-08T13:35:32.929-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SJF_KNUlsRI/AAAAAAAAAGQ/pFH-ACr7iGM/s1600-h/foccacia.jpg"><img id="BLOGGER_PHOTO_ID_5229100455705293074" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SJF_KNUlsRI/AAAAAAAAAGQ/pFH-ACr7iGM/s320/foccacia.jpg" border="0" /></a><br /><div>Black olive &amp; rosemary foccacia with pesto<br />Thai pumpkin &amp; coconut soup with lemongrass &amp; coriander<br />~~~*~~~<br />Caesar salad with Hot smoked chicken, parmesan &amp; crispy bacon<br />Brown rice salad with roasted pine nuts &amp; char grilled vegetables<br />~~~*~~~<br />Whole roasted Beef sirloin with horse radish &amp; port wine jus<br />Herb crusted steamed salmon with a roasted red pepper coulis<br />Dauphinoise potatoes with roasted garlic &amp; thyme<br />Minted green peas<br />Roasted Yams with fresh herbs<br />~~~*~~~<br />Tiramisu with marscapone &amp; milk chocolate<br />Sticky date pudding with butterscotch sauce</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-5703962327307918516?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-27484692733912583962008-07-31T01:25:00.000-07:002008-12-08T13:35:33.115-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SJF3hIARwbI/AAAAAAAAAGI/88xYD7hjolg/s1600-h/eclair.jpg"><img id="BLOGGER_PHOTO_ID_5229092053321892274" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SJF3hIARwbI/AAAAAAAAAGI/88xYD7hjolg/s400/eclair.jpg" border="0" /></a><br /><div>Selection of freshly baked breads with dips<br />Cream of Kumara &amp; bacon soup<br />~~~*~~~<br />Mixed leaf salad with a tomato &amp; thyme dressing<br />Waldorf salad<br />~~~*~~~<br />Braised Morrocan lamb shanks with saffron &amp; mint<br />Pan seared sole fillets with a fennel &amp; citrus beurre blanc<br />Potato, chive &amp; semi dried tomato mash<br />Orange pinenut &amp; coriander cous cous<br />Oven roasted leek &amp; cabbage parcels<br />~~~*~~~<br />Pear &amp; pistachio frangipani tartlet with crème Chantilly<br />Chocolate &amp; raspberry éclairs</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2748469273391258396?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-21602518406272786172008-06-16T04:33:00.001-07:002008-12-08T13:35:33.273-08:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SFZSndSePZI/AAAAAAAAAFc/6iKO-FF1AqY/s1600-h/beef.jpg"><img id="BLOGGER_PHOTO_ID_5212444456558411154" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SFZSndSePZI/AAAAAAAAAFc/6iKO-FF1AqY/s200/beef.jpg" border="0" /></a><br /><div>Selection of freshly baked bread &amp; dips<br />Lamb vegetable &amp; barley broth<br />Roasted winter vegetable salad<br />~~~*~~~<br />Roasted rump of beef with Horseradish, Yorkshire pudding &amp; red wine jus<br />Lemon &amp; pistachio crusted Groper fillet with citrus butter sauce<br />Potato Dauphinoise with thyme &amp; parmesan<br />Glazed carrots with honey &amp; ginger<br />Minted green peas<br />~~~*~~~<br />Chocolate raspberry &amp; hazelnut brownie<br />Lemon &amp; passion fruit tart<br />Creme chantilly<br />Tea &amp; coffee</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2160251840627278617?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-4047460495890887272008-06-08T14:18:00.001-07:002008-12-08T13:35:33.916-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SExNUbgVytI/AAAAAAAAAFU/Ks1pfEkHwSg/s1600-h/pork.jpg"><img id="BLOGGER_PHOTO_ID_5209623882336946898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SExNUbgVytI/AAAAAAAAAFU/Ks1pfEkHwSg/s200/pork.jpg" border="0" /></a><br /><div>Cream of cauliflower soup with smoked ham &amp; chive $6.50<br /><br />Mixed sushi platter with soy sauce, pickled ginger &amp; wasabi $7.50<br /><br />~~~*~~~<br /><br />Spaghetti Marinara with tomato coulis &amp; shaved parmesan $12.50<br /><br />Slow cooked belly of pork with potato &amp; pea purees roasted apple &amp; a sage jus $ 13.50<br /><br />~~~*~~~ </div><div>White chocolate &amp; orange pannacotta with crème Chantilly &amp; toffee $6.50</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-404746049589088727?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-20996767622182379212008-05-29T21:06:00.000-07:002008-12-08T13:35:34.055-08:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SD-AjWWjTzI/AAAAAAAAAFE/_32u0Ory-Ko/s1600-h/brulee.jpg"><img id="BLOGGER_PHOTO_ID_5206021039047528242" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_vun4IvLPnlI/SD-AjWWjTzI/AAAAAAAAAFE/_32u0Ory-Ko/s200/brulee.jpg" border="0" /></a><br /><div>Lightly spiced Seafood &amp; corn chowder $ 6.50<br /><br />Herb crusted lamb cutlets with vegetable canneloni &amp; salad greens $ 10.00<br /><br />~~~*~~~<br /><br />Lasagna of beef &amp; spinach with a cheese sauce &amp; fresh tomato sauce $12.50<br /><br />Tempura of blue cod with french fries &amp; daikon &amp; carrot salad $ 13.50<br /><br />~~~*~~~<br /><br />Milk chocolate &amp; boysnberry creme brulee with almond wafers $ 6.50</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2099676762218237921?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-37202543019747623242008-05-29T21:04:00.000-07:002008-12-08T13:35:34.184-08:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SD-BS2WjT0I/AAAAAAAAAFM/7COE4TCn2Wo/s1600-h/prawn.jpg"><img id="BLOGGER_PHOTO_ID_5206021855091314498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SD-BS2WjT0I/AAAAAAAAAFM/7COE4TCn2Wo/s200/prawn.jpg" border="0" /></a><br /><div>Cream of Jerusalem artichoke soup with white truffle &amp; chive $7<br /><br />Classic prawn cocktail with a lightly spiced tomato mayo &amp; crisp lettuce $8<br /><br />~~~*~~~<br />Lemon &amp; pistachio crusted groper fillet set on a warm greek salad with a dill butter sauce $14<br /><br />Beef &amp; vegetable cottage pie with minted peas &amp; a homemade garlic loaf $ 12<br /><br />~~~*~~~<br />Flourless almond &amp; white chocolate torta caprese with creme fraiche $ 7</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-3720254301974762324?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-4158427853530693372008-05-20T04:06:00.000-07:002008-05-20T14:39:03.168-07:00Today our Level 3 students undertook a floor wardens certificate at the Cromwell <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Fire station</span>.<br />We look forward to this every year as it is not only very good fun but also very important for our budding chefs to be comfortable with firefighting equipment just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">in case</span> their sauteing adventures turn nasty.<br />Many thanks to the New Zealand fire service for their time.<br />Here we have Lizzie attacking a ferious fire in a roasting pan !!<br /><object width="320" height="266" class="BLOG_video_class" id="BLOG_video-58e1393199bfa9bf" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="movie" value="http://www.youtube.com/get_player"><param name="bgcolor" value="#FFFFFF"><param name="allowfullscreen" value="true"><param name="flashvars" value="flvurl=http://v19.nonxt1.googlevideo.com/videoplayback?id%3D58e1393199bfa9bf%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1329875072%26sparams%3Did,itag,ip,ipbits,expire%26signature%3D54D5A7F01A453DD5D0B9C690233385984F737B5A.150BACF4214C783B5212D5D718BE7EB8D4EAFC32%26key%3Dck1&amp;iurl=http://video.google.com/ThumbnailServer2?app%3Dblogger%26contentid%3D58e1393199bfa9bf%26offsetms%3D5000%26itag%3Dw160%26sigh%3DqhqA1H8B3oP_36IoAoXnf2wU5uY&amp;autoplay=0&amp;ps=blogger"><embed src="http://www.youtube.com/get_player" type="application/x-shockwave-flash"width="320" height="266" bgcolor="#FFFFFF"flashvars="flvurl=http://v19.nonxt1.googlevideo.com/videoplayback?id%3D58e1393199bfa9bf%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1329875072%26sparams%3Did,itag,ip,ipbits,expire%26signature%3D54D5A7F01A453DD5D0B9C690233385984F737B5A.150BACF4214C783B5212D5D718BE7EB8D4EAFC32%26key%3Dck1&iurl=http://video.google.com/ThumbnailServer2?app%3Dblogger%26contentid%3D58e1393199bfa9bf%26offsetms%3D5000%26itag%3Dw160%26sigh%3DqhqA1H8B3oP_36IoAoXnf2wU5uY&autoplay=0&ps=blogger"allowFullScreen="true" /></object><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-415842785353069337?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-56084791336413116372008-05-20T03:52:00.000-07:002008-12-08T13:35:34.391-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SDNGmqolfUI/AAAAAAAAAEU/m4sZoH7n5Hg/s1600-h/Picture+016.jpg"><img id="BLOGGER_PHOTO_ID_5202579624636546370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SDNGmqolfUI/AAAAAAAAAEU/m4sZoH7n5Hg/s200/Picture+016.jpg" border="0" /></a><br /><div>Yesterday Otago Polytechnics Cromwell Campus hosted the Annual Salmon cookery competition sponsored by Dunedin's blue water seafood's.<br />It is a in house competition with students from all of our courses eligible to enter.<br />Students have 90 Min's to produce 2 portions of a dish they have designed themselves.This years entrants produced a stunning array of dishes &amp; the judges had a very difficult time to select a winner.<br />Owen Kamana from the Boardwalk seafood restaurant in Queenstown &amp; a current Level 4 student was declared the overall winner with his " Pan seared salmon medallion set on scallop &amp; prawn gnocchi with a citrus beurre blanc &amp; watercress salad "<br />Russell Auld from the Level 3 program had a stunning result &amp; was announced runner up.<br />We would like to thank Ross from Blue water Products very much for his generosity in continuing his support of the Cromwell campuses annual competition season.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-5608479133641311637?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-64009801346065745752008-05-20T03:29:00.000-07:002008-12-08T13:35:34.555-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SDNk-qolfVI/AAAAAAAAAEc/w8WEAwfGt2Q/s1600-h/lambgordi.jpg"><img id="BLOGGER_PHOTO_ID_5202613022302240082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SDNk-qolfVI/AAAAAAAAAEc/w8WEAwfGt2Q/s200/lambgordi.jpg" border="0" /></a><br /><div><span style="font-size:130%;">Molyneux Restaurant Dining 2008<br /></span>Lunch 11 - 2pm 22 May Various prices<br />Lunch 11 - 2pm 29 May Various prices<br />Lunch 11 - 2pm 5 June Various prices<br />Lunch 11 - 2pm 12 June Various prices<br />Evening Buffet 6.30pm 19 June $35.00pp<br />Evening Buffet 6.30pm 26 June $35.00pp<br />Mid-Winter 4-course Christmas Menu 6.30pm 3 July (Full) $35.00pp<br />Mid-Winter 4-course Christmas Menu 6.30pm another date to be set<br />Evening Buffet 6.30pm 24 July $35.00pp<br />Degustation 6-course Menu 6.30pm 31 July $50.00pp<br />Evening Buffet 6.30pm 7 August $35.00pp<br />Evening Buffet 6.30pm 14 August $35.00pp<br />Three Course Table d’Hote 6.30pm 21 August $30.00pp<br />Three Course Table d’Hote 6.30pm 28 August $30.00pp<br />Three Course Table d’Hote 6.30pm 4 September $30.00pp<br />Three Course Table d’Hote 6.30pm 11 September $30.00pp<br />Three Course Table d’Hote 6.30pm 18 September $30.00pp<br />Three Course Table d’Hote 6.30pm 25 September $30.00pp<br />Three Course Table d’Hote 6.30pm 16 October $30.00pp<br /><br /><br />Bookings essential – please phone 445 9900 or 0800 765 9276<br />during office hours (8am – 5pm) to book your reservation</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-6400980134606574575?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-80580225630656880922008-05-20T03:28:00.000-07:002008-12-08T13:35:34.652-08:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SDKs8KolfTI/AAAAAAAAAEM/bGYCrTAnMns/s1600-h/rissotto.jpg"><img id="BLOGGER_PHOTO_ID_5202410669213056306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_vun4IvLPnlI/SDKs8KolfTI/AAAAAAAAAEM/bGYCrTAnMns/s200/rissotto.jpg" border="0" /></a><br /><div>ENTREES<br />Cream of mushroom soup with bacon &amp; sage<br /><br />MAINS<br />Seafood risotto with tomato fennel and fresh parmesan<br /><br />Chargrilled sirloin steak with boulangere potatoes &amp; slow roasted tomato<br />&amp; a green peppercorn sauce<br /><br />DESSERT<br />Triple chocolate delice with praline &amp; berries<br /><br />ENTREE &amp; MAIN $19.50<br />ENTREE ,MAIN &amp; DESSERT -$24.50<br />Check us out on the web <a class="weblink" href="http://www.chefsjourney.blogspot.com/" target="browserView">http://www.chefsjourney.blogspot.com/</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8058022563065688092?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-44857358096128946172008-05-20T03:27:00.000-07:002008-12-08T13:35:34.865-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SDKrb6olfSI/AAAAAAAAAEE/jyLMgC4QYoU/s1600-h/lemonpie.jpg"><img id="BLOGGER_PHOTO_ID_5202409015650647330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SDKrb6olfSI/AAAAAAAAAEE/jyLMgC4QYoU/s200/lemonpie.jpg" border="0" /></a><br /><div>ENTREES<br />Duo of Thai spring rolls &amp; chicken satay with peanut sauce &amp; cucumber ribbons $8.50<br />Lamb &amp; barley broth with roasted pumpkin &amp; pine nut tortellini $6.50<br /><br />MAINS<br />Sole meuniere set on a chive mash with wilted bok choy &amp; a tomato lemon beurre blanc $14<br />Fettuccine carbonara with bacon button mushrooms in a garlic cream sauce fresh herbs &amp; shaved parmesan $12<br /><br />DESSERT<br />Lemon meringue pie with crème anglaise $6.50<br /><br />ENTREE &amp; MAIN $19.50<br />ENTREE ,MAIN &amp; DESSERT -$24.50<br />Check us out on the web <a class="weblink" href="http://www.chefsjourney.blogspot.com/" target="browserView">http://www.chefsjourney.blogspot.com/</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-4485735809612894617?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-44798639804660506572008-05-09T13:32:00.000-07:002008-12-08T13:35:35.049-08:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SCS5UebUFqI/AAAAAAAAADk/dYKdBagsxzU/s1600-h/choctart.jpg"><img id="BLOGGER_PHOTO_ID_5198483631308543650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SCS5UebUFqI/AAAAAAAAADk/dYKdBagsxzU/s200/choctart.jpg" border="0" /></a><br /><br /><div align="left"><span style="font-size:130%;">ENTREES</span></div><div align="left"><span style="font-size:130%;"></span><br /></div><div align="left"><span style="font-size:130%;">Thai pumpkin &amp; coconut soup with shrimp dumplings </span><span style="font-size:130%;">$6</span></div><div align="left"><span style="font-size:130%;"></span><br /></div><div align="left"><span style="font-size:130%;">Salad N<span class="blsp-spelling-error" id="SPELLING_ERROR_2">icoise</span> with smoked fish,green beans,<span class="blsp-spelling-error" id="SPELLING_ERROR_3">kalamata</span> olives &amp; <span class="blsp-spelling-error" id="SPELLING_ERROR_4">herbed</span> potato with </span><span style="font-size:130%;">a roasted garlic <span class="blsp-spelling-error" id="SPELLING_ERROR_5">aioli </span></span><span style="font-size:130%;">$9.50</span></div><div align="left"><br /></div><div align="left"><span style="font-size:130%;"></span></div><div align="left"><br /></div><div align="left"><span style="font-size:130%;"></span></div><div align="left"><span style="font-size:130%;">MAINS</span></div><div align="left"><span style="font-size:130%;"></span></div><div align="left"><span style="font-size:130%;">Steak &amp; wild mushroom ragout encased in a light puff </span></div><div align="left"><span style="font-size:130%;">pastry case </span><span style="font-size:130%;">served with french fries. $14.50</span></div><div align="left"><br /></div><div align="left"><span style="font-size:130%;"></span></div><div align="left"><br /></div><div align="left"><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chargrilled</span> chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ciabatta</span> sandwich with roasted </span></div><div align="left"><span style="font-size:130%;">vegetable</span><span style="font-size:130%;"> &amp; </span><span style="font-size:130%;">feta salad with </span><span style="font-size:130%;">cashew nuts &amp;</span></div><div align="left"><span style="font-size:130%;"> a<span class="blsp-spelling-corrected" id="SPELLING_ERROR_8"> pomegranate</span> dressing $14.50</span></div><div align="left"><br /></div><div align="left"><span style="font-size:130%;">DESSERT</span></div><div align="left"><span style="font-size:130%;"></span><br /></div><div align="left"><span style="font-size:130%;">Hot Chocolate &amp; hazelnut brownie with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">raspberries</span> &amp;</span></div><div align="left"><span style="font-size:130%;">a white</span> <span style="font-size:130%;">chocolate sauce $6</span></div><div align="left"><br /></div><p align="left"><br /><span style="font-size:130%;">ENTREE &amp; MAIN $19.50 </span></p><p align="left"><span style="font-size:130%;">ENTREE ,MAIN &amp; DESSERT -$24.50</span><br /></p><div align="left"><span style="font-size:130%;"></span></div><div align="left"><br /></div><p align="left"><span style="font-size:130%;">Check us out on the web </span><a class="weblink" href="http://www.chefsjourney.blogspot.com/" target="browserView"><span style="font-size:130%;">http://www.chefsjourney.blogspot.com/</span></a><span style="font-size:130%;"> </span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-4479863980466050657?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-24647860807523887092008-05-06T00:44:00.000-07:002008-12-08T13:35:35.239-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SCS-PubUFsI/AAAAAAAAADw/JOD4eKYl3Lc/s1600-h/shrimp+toast.jpg"><img id="BLOGGER_PHOTO_ID_5198489047262303938" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SCS-PubUFsI/AAAAAAAAADw/JOD4eKYl3Lc/s200/shrimp+toast.jpg" border="0" /></a><br /><div>1 slice of white bread stale is best<br />125g shrimp or prawn meat<br />½ clove garlic<br />½ tsp finely grated ginger<br />¼ tsp sugar<br />Pinch salt<br />¼ tsp corn flour<br />¼ egg white<br />¼ tsp sesame oil<br />½ spring onion finely chopped<br />1 egg beaten<br />¼ cup bread crumbs<br />Remove crusts from bread and cut in to triangles.<br />Place shrimp, garlic, ginger, sugar, salt, cornflour, egg white &amp; sesame oil and process until combined but still coarse.<br />Place a tablespoon of shrimp mix on to toasts and brush with beaten egg, sprinkle with breadcrumbs and mould filling into pyramid shape, shake off excess.<br />Deep fry 180c , drain and season.<br />Makes 8</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2464786080752388709?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-85204517007876102862008-04-30T16:08:00.000-07:002008-12-08T13:35:35.357-08:00<a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SBj8uomB1QI/AAAAAAAAADU/JAXHRtFjFKs/s1600-h/polywine.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vun4IvLPnlI/SBj8uomB1QI/AAAAAAAAADU/JAXHRtFjFKs/s200/polywine.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5195180048272971010" /></a><br />Outlets for this suberb wine are: <br />Otago Polytechnic office, Cromwell $30 <br />New World, Cromwell $33 <br />Golden Gate, Cromwell $33 <br />Or enjoy a glass at our restaurant matched with some of our divine dishes.<br /><br /><br /><br />Tasting Notes <br />Colour: Bright, clear and rich ruby red <br />Aroma: Cherries and sweet berry fruit <br />Palate: Well balanced with soft tannins and mild astringency. This wine is ready to drink now but will also benefit from cellaring. <br />Technical Analysis Harvest Date: April 2006 Alcohol: 14.5% Brix at Harvest: 24 Residual Sugar: <2g/l><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8520451700787610286?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-76287729254473581682008-04-14T21:40:00.000-07:002008-12-08T13:35:35.469-08:00<a href="http://3.bp.blogspot.com/_vun4IvLPnlI/SAQ0dUqnAXI/AAAAAAAAACk/TUK8D6_MOrQ/s1600-h/IMG_0097.jpg"><img id="BLOGGER_PHOTO_ID_5189330349005930866" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_vun4IvLPnlI/SAQ0dUqnAXI/AAAAAAAAACk/TUK8D6_MOrQ/s200/IMG_0097.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_vun4IvLPnlI/SAQyFEqnAWI/AAAAAAAAACc/BHwWep93kpY/s1600-h/IMG_0097.jpg"></a><br /><br /><div><span style="font-size:130%;">90 grm Butter</span></div><br /><div><span style="font-size:130%;">40 grm Flour</span></div><br /><div><span style="font-size:130%;">pinch salt</span></div><br /><div><span style="font-size:130%;">120 grm icing sugar</span></div><br /><div><span style="font-size:130%;">60g Ground almonds</span></div><br /><div><span style="font-size:130%;">3 egg whites</span></div><br /><div><span style="font-size:130%;">3 tinned plums( fresh is best if avail)</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">Melt butter in pot until it is golden in colour. Allow to cool.</span></div><br /><div><span style="font-size:130%;">Sieve flour, salt, icing sugar and then mix in almonds.</span></div><br /><div><span style="font-size:130%;">Stir in egg whites until smooth batter, add melted butter.</span></div><br /><div><span style="font-size:130%;">Divide mix into prepared friand tins, place a half plum on top of each friand.</span></div><br /><div><span style="font-size:130%;">Bake at 180c for 15 - 20 mins.</span></div><br /><div><span style="font-size:130%;">Allow to cool in tins for 5 minutes before turning out on to cooling rack.</span></div><br /><div><span style="font-size:130%;">Dust with icing sugar.</span></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-7628772925447358168?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-29431618937189536242008-04-14T16:22:00.000-07:002008-12-08T13:35:35.681-08:00<a href="http://4.bp.blogspot.com/_vun4IvLPnlI/SAPw90qnAUI/AAAAAAAAACM/YZ2Ty3sf5kI/s1600-h/pear.jpg"><img id="BLOGGER_PHOTO_ID_5189256140560990530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_vun4IvLPnlI/SAPw90qnAUI/AAAAAAAAACM/YZ2Ty3sf5kI/s200/pear.jpg" border="0" /></a><br /><div align="center"><span style="font-family:verdana;font-size:130%;"><span style="color:#666666;">11am -2pm<br /></span><span style="color:#666666;"><strong><span style="color:#000000;">To Start</span></strong><br />Italian style Tomato bacon &amp; bean soup with freshly baked bread<br />$7.50<br />Salad of chargrilled Moroccan lamb with a saffron mint &amp; coriander couscous &amp; cumin yogurt dressing<br />$10<br />~~~<br /></span><span style="color:#666666;"><strong><span style="color:#000000;">The main affair</span><br /></strong>Lasagne of roasted chicken, pumpkin, spinach, mascarpone &amp; pinenuts with a tomato basil coulis &amp; fresh parmesan<br />$12<br />Hot smoked salmon medallion set on toasted brioche with wilted spinach topped with a poached egg &amp; hollandaise sauce<br />$13<br />~~~<br /></span><span style="color:#666666;"><strong><span style="color:#000000;">To sweeten you up</span><br /></strong>Pear &amp; pistachio frangipani tartlet with a citrus crème fraiche<br />$6<br /></span><span style="color:#000000;"><strong>2 courses $18.50 - 3 courses $23.50</strong></span></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-2943161893718953624?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-85112323536783094752008-04-11T15:59:00.000-07:002008-12-08T13:35:35.833-08:00<a href="http://3.bp.blogspot.com/_vun4IvLPnlI/R__udGs5dNI/AAAAAAAAAB8/9zM-Rz1FmbI/s1600-h/229731233_d6e81bc09f_m.jpg"><img id="BLOGGER_PHOTO_ID_5188127479536645330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_vun4IvLPnlI/R__udGs5dNI/AAAAAAAAAB8/9zM-Rz1FmbI/s200/229731233_d6e81bc09f_m.jpg" border="0" /></a><br /><br /><div align="center"><span style="font-size:130%;">DUE TO POPULAR DEMAND</span></div><div align="center"><span style="font-size:130%;">WE HAVE </span><span style="font-size:130%;">EXTENDED OUR</span></div><div align="center"><span style="font-size:130%;">LUNCH SEASON </span></div><div align="center"><br /> </div><div align="center">BOOKINGS ARE ADVISABLE<br />0800 765 9276 or<br />Book on line <a href="mailto:GaynorS@tekotago.ac.nz">GaynorS@tekotago.ac.nz</a> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8511232353678309475?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0tag:blogger.com,1999:blog-28856691359411032.post-83961624866862314042008-04-11T15:10:00.002-07:002008-12-08T13:35:36.030-08:00<a href="http://1.bp.blogspot.com/_vun4IvLPnlI/SAQxn0qnAVI/AAAAAAAAACU/Yy0NbqNJCQw/s1600-h/IMG_0036.jpg"><img id="BLOGGER_PHOTO_ID_5189327230859673938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_vun4IvLPnlI/SAQxn0qnAVI/AAAAAAAAACU/Yy0NbqNJCQw/s200/IMG_0036.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_vun4IvLPnlI/R__3aWs5dOI/AAAAAAAAACE/0PIf3ojN_JM/s1600-h/gord.jpg"></a><br /><br /><div><em><span style="font-size:130%;">Throughout 2008 <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Molyneux</span></span></span> restaurant will be run by 1st year ( Level 3 )students.<br />This year we are proud to welcome Linda, Elizabeth, Dexter, Nick &amp; Russell to our campus who over 42 weeks will train to become chefs.<br />Prior to commencing the course on the 18<span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span></span></span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">February</span> many of these students had never held a knife,worked with food, set tables or poured a glass of wine.<br />Already 2 months into the course their skills have developed remarkably and with confidence soaring 2008 is set to be a very successful year for a small but very driven and talented class. </span></em></div><br /><div><em><br /><span style="font-size:130%;">Highlights this year will include : </span></em><br /></div><br /><ul><br /><li><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Cervena</span></span> venison demo with the very popular Graham Brown.</span></li><br /><br /><li><span style="font-size:130%;">The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">in house</span> "BLUE WATER <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">SEAFOOD'S</span>" cookery competition.</span></li><br /><br /><li><span style="font-size:130%;">The SOUTHERN LIGHTS REGIONAL SALON <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">CULINAIRE</span></span> in Dunedin.</span></li><br /><br /><li><span style="font-size:130%;">Their final 3 course meal prepared in 3hrs.</span></li><br /><br /><li><span style="font-size:130%;">3 weeks industry placement </span></li><br /><br /><li><span style="font-size:130%;">Graduation</span></li></ul><br /><div><span style="font-size:130%;"><br /></span></div><br /><p><em><span style="font-size:130%;">So join us as our journey continues through the year and experience our hospitality as we will tempt you with some tantalizing fare at unbeatable prices matched with our very own <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Pinot</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Noir</span></span> produced at our <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Bannockburn</span></span> Vineyard by our Viticulture students. </span></em></p></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28856691359411032-8396162486686231404?l=chefsjourney.blogspot.com' alt='' /></div>C P Smithnoreply@blogger.com0