NEWS

Visa Wellington on a Plate-Liquid Nitrogen Cooking is Back!


Loved our experiments with liquid nitrogen cooking, keen for more?

We’re back with Visa Wellington on a Plate to create more culinary delights at sub 190. Click here to see us live in action: dompost.co.nz. 

For more info on past events and links to further photos check us out on facebook, don’t forget to like us 🙂

http://www.facebook.com/CaitlinLeHarivel

Comments from attendees on past events: http://www.meetup.com/Wellington-Foodies-Group/events/114345872/


Graduation from the Le Cordon Bleu Cuisine Diplome, June 2013


It ends in a flurry of chefs hats…

After 9 months of butter, cream and sumptuous food I graduated from the Cuisine Diplome in June 2013. It was a fantastic 9 months filled with learning, top quality ingredients and fantastic french food.

One of the key highlights included developing my own dish for the the student restaurant at Le Cordon Bleu New Zealand: Potato scaled groper with crayfish cream, crab tuille, pea mousse, clams and prawn oil (photo above).

It was a privilege to  work with so many fantastic chefs from around the world and be awarded top student of the course.

For more info and links to further photos check us out on facebook, don’t forget to like us 🙂

http://www.facebook.com/CaitlinLeHarivel


Sub 190


Love a bit of science in the kitchen, this ones for you!

With the help of resident mad scientist Darrell Smith we explored the culinary possibilities of cooking at sub 190. Here are some of the delights we cooked up…

Dragon’s breath marshmallows – Espresso snowballs – Nitro nutshells, blue cheese and honey string – Nitro Lime mousse-Chocolate Antarctic melts with Maple popcorn – Salted caramel ice cream

For more info and links to further photos check us out on facebook, don’t forget to like us 🙂

http://www.facebook.com/CaitlinLeHarivel

https://www.facebook.com/pages/Wellington-Foodies/380640408617982

Actual event with comments from attendees: http://www.meetup.com/Wellington-Foodies-Group/events/114345872/