I've been working on 400 portions of super rich RED WINE JUS (to go along side my parmesan & thyme crusted lamb) which has been made with the very best veal bones, lamb bones and garlic and lots of fresh thyme. This is all in aid of helping to raise money for research and raising awareness of GUT Cancer here in NZ. It's not too late to sign up for this fantastic dinner - that you could host at home, the gourmet food box being delivered to you - check out the clip below! Huge thanks to AUT and also Carve Meats for making the JUS come alive (and our many other super generous sponsors). Sat October 3 here we come!
Here's my favourite foccacia recipe - it's a no fail winner from a book full of recipes that actually all really work! Alan Brown's The Kiwi Pizza Oven. Salt, water, flour and yeast...a sneaky focaccia for lunch - kinda nice way to celebrate when I've been teaching bread making all week to my AUT students!!
Author - Geoff Scott
Acclaimed Chef, Consultant and Food Writer