Curious about experimenting?
Yesterday, two of my girlfriends just happened to be at my house when I decided to serve up a round of Camembert that I had made well over a month ago. I have made batches of Brie regularly in the past but this was my first attempt with Camembert so I waited with baited breath for feedback. Thankfully, it was extremely positive, (thanks Chloe and Jutta!) and I found it so delicious that after they had left, I polished the rest off myself - naughty, I know!
It is great to experiment with new recipes, especially when it works out well. For me, it is even more rewarding to watch people enjoy food that I have created. I hope that the Farmhouse Cheddar I currently have maturing will prove just as rewarding in two weeks time when that can be sampled...
Curiosity killed the cat (so the saying goes)...
I only have three more cheesemaking classes scheduled between now and the end of this year so book your place now and satisfy your cheesemaking curiosity! Mozzarella, mascarpone (think tiramisu) and yoghurt will be held at Wellington High School on the 9th of November.
For those of you who are further north, I'll also be teaching a hands-on mozzarella and yoghurt at the beautiful Trinity Farm in Otaki on the 10th of November.
If you are like me, you enjoy giving friends and family gifts, made by you at Christmas time. This year, I will be running a one-off, festive themed hands-on Feta workshop . During this, I'll also be showing you how to marinate (your own!) feta in order to create the perfect Christmas gift. This workshop will also include a Mozzarella demonstration and will be held in Wellington on the 23rd of November, my last for 2013.
New Cheesemaking Workshops
Exciting news for those of you who would like to expand/upskill on your cheesemaking skills, I have new workshops scheduled for 2014. These include Cheddar, Brie, Camembert and Blue cheese. I will be holding these intensive 4 - 4.5 hour workshops both in Wellington and Palmerston North so click here to see what I have on offer in both locations.
Ever wondered how to create the perfect cheese platter?
This is a new interactive demonstration workshop which highlights award winning New Zealand cheeses which you'll get to sample. I'll show you how to create a cheese platter that you will be proud to serve while you enjoy a glass of wine. Many cheese related topics will be covered during this session including how to cut cheese the correct way, what order to eat cheese in as well as talking about wine and beer matches that NZ cheesemakers themselves have suggested. Click here for more information and to book your place.
This class is also suitable for team building events and end of year functions too!
Perfect Pasta anyone?
Just imagine serving your own fresh homemade pasta topped with cheese - which has previously been made by you of course! During my hands-on pasta workshop, you make the dough, roll it out into lasagne sheets and then turn it into tagliatelle. Oh yes, and then you get to take it home to enjoy! There are a few more spaces left in the final pasta making workshop for 2013 which will be held at Wellington High School on November the 9th. Click here for more details.
Mad Millie product updates
Mad Millie have just released a new 'Top-Up' cheese ingredients kit. This includes all those items that often require replacing such as rennet, cheese salt, calcium chloride, mesophilic culture, citric acid and sanitiser. These replacement items are all packaged in one box for convenience at. It is $30 so click here for content details and to place your order if you are interested.
On another note, did you know that some cheesemaking items do expire? It may also be a good time to check expiry dates on your rennet, calcium chloride and cultures to make sure they are still good to use when the time comes to make your next batch of cheese.
Mad Millie have re-branded and it looks great. Their D.I.Y cheese, cider, sausage and yoghurt kits are no longer in purple packaging but now have a more summery look and feel. Have a look at the 'Top up' cheese ingredients kit as an example. Don't forget, you can order any Mad Millie equipment and kits online with me at Curious Cook.
I look forward to seeing you soon!
Best wishes,
Alexis
Curious Cook
June 2013
Sheep's milk is on my mind at the moment. Those who know me well, know that for some time, I have been talking about adopting a ewe who will provide me with milk eventually. Those who also know me well, know that a 26 hour day would need to be created so that I could fit milking the ewe in to my daily schedule!! So I may just think and dream about that idea for a little longer. In the meantime, I have found a source of sheep's milk and I am going to experiment tomorrow with 13 litres of it. That is very exciting to someone like me who just adores the flavour of any sheep's milk cheese. Feta and Halloumi anyone?
I am also thinking about creating a workshop around using sheep's milk so keep an eye out for further updates on this subject.
Where I've been
Late April, I was part of Kath Irvine's Autumn festival which helps to bring together people who would like to learn more about how to grow their home garden as well as how to live life a little more self sustainably. I was there to provide inspiration in the form of cheese and pasta making. It was a fantastically well run event with many interesting people running mini-workshops and talks on their subject of expertise. Despite the rain, there was a great turn out of enthusiastic people who hopefully walked away feeling more empowered to give things a go themselves.
Just down the road actually. Peka Peka is where our family spent a bit of time during the Queen's Birthday picking olives. According to the owner of the 400 or so olive trees, they are the most organic there are as they have never been pruned nor have they had anything else added to the soil. In order to collect approximately 1 litre of oil from this grove, one needs to pick roughly 15 kilos of olives - a task that takes time I can assure you! Two years ago when we did this, we were in oil supply for months. This year however, due to the need to entertain children who got bored very quickly, I suspect our pickings will yield much less!!
What I love
MyMag! It is a six month new online magazine which is dedicated to writing about people and what makes them tick and it is a beautiful publication. Sacha Kenny, photographer and writer for two sections of the magazine, photographed me this week for the MyPlace section which is out on the 20th of this month. This follows up from last week when two friends of mine came around to learn how to make feta and halloumi cheeses - and they brought Sacha with them. The entire process has been documented from the beginning - milking Mandy the cow, through to the end product. I am sure it will be a great article!!
What is on
I still have a few spaces left on my Feta and Mozzarella workshop this Sunday the 16th in Wellington City. I also have both hands-on classes and demonstrations available throughout the Kapiti Coast and an upcoming demonstration in Palmerston North so look out for that too. Give me a call or send me an email for more details on these workshops as I am always happy to chat. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
May 2012
Okay, my sister has moved into a house 25 minutes south-east out of Martinborough, yes, very rural, and it seems that they have a very different climate to us here in Otaki. Their feijoa trees are still so abundant wih fruit that every branch of these giant trees are almost touching the ground. With feijoas given to me by generous friends and family, I have already made three HUGE batches of chutney to last me, my extended family and friends through until next year. I have made cakes, loaves, pikelets, pastry pies, frozen pulp and of course, they have been on the menu now for so long that my children are starting to run the other way when I mention the green skinned pulpy fruit. So the fact that my beloved sister's property is laden with feijoas should not be an issue, especially to me as I feel I have done my bit BUT, I can't stand to see waste. So I tried something new and delicous.... Let me share with you a nice wee recipe, 'Sweet Grilled Feijoa' with creamy brie. It's very simple to make and served with homemade brie as I did, it is wonderful. I think the slices would go very nicely with halloumi but am yet to try that... maybe that can be tonight's delight? Any other ideas as to how I can use up my latest haul of feijoas then please let me know!!
Sweet Grilled Feijoa
Heat up a skillet/griddle pan and add a good dollop of butter. Once pan is hot, add 1/2 centimetre slices of large feijoas and fry first side until nicely browned. Once browned, drizzle over a strong flavoured honey then over flip over and brown other side. Once second side browned, drizzle honey and then remove from the heat.
Serve on homemade crackers (see below) with cheese and your favourite glass of wine.
I'm also loving crackers at the moment and think that my homemade ones are up there with many of the store bought varieties we are offered. Keep an eye out next month for a very quick and easy and tasty recipe for you to make.
Where we've been
My friend Kate's husband Sean, a pastry chef, found out in 2009 that the reason he had been sick for years was due to the fact that he was gluten intolorent. Thereafter he was rather disappointed when it came time to looking over the menu when eating out. So based on his industry knowledge, Sean decided to perfect some gluten free recipes so that noone has to miss out on yummy food and I can tell you - his chocolate brownie, sold under the brand name of Frilly's is to die for! Sean and Kate have subsequently opened a totally gluten-free cafe which I visited a couple of weeks ago, called The Goodness of Food in Carterton where everything on the menu is, you guessed it, gluten-free! I'm excited to say that that Sean is allowing me to use his cafe to hold two Home Dairy Halloumi and Ricotta workshops in July and August. For all those of you in the Wairarapa who want to learn how to make these cheeses, enrol now for a totally 'hands-in' experience and you'll walk away knowing how to replicate these cheeses at home.
What we love
Mozzarella! That lovely stretchy cheese oh so good on pizza or a Salada Caprese and it's not as difficult as you may think. I have just added a date for a new Mozzarella workshop after much demand so book your place quickly! This workshop will be held on the Kapiti Coast but if you feel there could be demand in a different location (or would like to organise a private workshop with friends or a team building event perhaps), then let me know.
Home Dairy Halloumi and Ricotta workshop spaces are available for the first time at the Goodness of Food, in Carterton, Wairarapa. There are also still a few places left on the Halloumi and Ricotta workshop, Te Horo Community Hall, June 23rd.
To all those people out there who own a Mad Millie kit and don't quite know what to do with it - I'm here to help! I am available to demonstrate Mad Millie DIY cheese kits and how to make cheese with them throughout the Kapiti Coast and the Wairarapa. If you would like any Mad Millie cheesemaking kits or if you need to restock any Mad Millie products you can, through me!! Give me a call to discuss demonstration options orclick here to view products for sale via my online store.
Remember to check out workshops and events regularly as I often add new workshops as the calendar allows. Check out the Workshop Diary from Curious Cook and register now to satisfy your own culinary curiosity.
Best wishes,
Alexis
Curious Cook
Janaury 2012
What we're curious about
Homemade preserves - 'tis the season! I recently had my first foray into pickling beetroot - it's not really my thing, but the man of the house likes his burgers kiwi-style, so I felt obliged to provide seeing as my preserving noises were disturbing his 'summer of cricket'. For my efforts, I rewarded myself by inventing a crisp and tangy beetroot relish - great with my new homemade Havarti! If you find yourself in need to a little bottling action, then try this out ;
Beetroot Relish
Peel and grate 1 kg beetroot and 1 apple in your food processor. Place in a large saucepan with the following; 2 finely chopped red onions, 2 cloves crushed garlic, 1 cup packed brown sugar, zest and juice of 1 orange, half cup each of balsamic and red wine vinegar, quarter cup water, 1 teaspoon mixed spice and 2 teaspoons ground black pepper. Bring to the boil, stirring to dissolve the sugar. Reduce the heat and cook, uncovered, over a low heat, until the mixture is glossy and thick with little moisture remaining (about 90-120 minutes). Spoon into hot, sterilised jars and seal tightly.
Where we've been
La Casa Romana in Otaki is a little piece of self-sustained paradise. In the words of the owners, the Mihaila family, "It's an evolution of passion and a desire to maintain the heritage of food, and to live sustainably off the land". A nice addition to the restaurant and deli is the Saturday morning growers market, a veritable feast of La Casa's bounty with a few other local treasures added for sparkle. I was SO excited to find Matatoki Cheese represented in the line-up. Having recently to moved Raumati Beach, oh so far away from my regular cheesemongers in Petone and Wellington central, I've been a little bereft of artisan cheese (of course, with the exception of my own homemade beauties and those gifted by Alexis and a few past students). While this wide range of tangy sheep's cheese hails from Thames, one of the fervent Matatoki leadership team lives over my back fence (literally!). That makes the passion local at least!
What we love
The New Zealand Cheese School has just updated it's schedule of home cheesemaking and advanced cheesemaking classes. As an associate of the Cheese School, I teach the Home Cheesemaking classes in Wellington, Wairarapa, Palmerston North, Hawkes Bay, Wanganui and New Plymouth. This year, we'll be adding a few new workshops including how to make semi-hard or Havarti cheese. If you are a returning student, you get a 10% discount on any subsequent enrollments (by entering turophile as a coupon code), so come along to a course near you and add a new cheese to your repertoire.
So, go out and enjoy the summer bounty. Check out what's on offer in 2012 from Curious Cook and register now to satisfy your own culinary curiosity.
Mindi Clews
December 2011
I'm curious about...
Where this fresh debate about the availability of raw milk is going to lead. Check out the conversation happening in New Zealand by linking to (Facebook) the New Zealand Alliance for Raw Milk. There's no limitations on us buying raw chicken although we all know how careful we need to be with handling and cooking that. Surely we can be trusted with raw milk!
Where I've been
This last weekend I taught my last cheesemaking classes for the year in Palmerston North. On Sunday I was lucky enough to spend the morning with a wonderful bunch of staff and friends of the Arohanui Hospice. Funds were raised, halloumi was made and the lovely Hester Guy made a beautiful lunch to share. It was a privlege to be invited to teach this group. Fundraising for the hospice is close to my heart, so if you, or someone you know, has a hospice connection and might want to host a cheesemaking fundraiser in their area, then please pass on the invitation to contact me and make a plan.
What I love
Christmas gluttony - it's an excuse for many of us to (over) indulge. From fruity mince pies to chocolate elves filled with popping candy, I've begun to explore all the little Christmas tasties arriving at the deli counter. Make the most of it, I say!
November 2011
I'm curious about...
How many people have learnt to make cheese, then never ever made cheese again. If you are anything like me, then probably 80% of the workshops you go to, you go to only for fun. You might have good intentions of putting your new skills into practice, but in reality, that really only happens 20% of the time. It's the feedback I never get, about my courses, that I really wish I was party to. Those of you who do go home and make cheese, why not consider some home-made cheeses as a gift for others for Christmas. Better yet, pass on what you learnt, either my teaching someone yourself, or encouraging someone to attend a course in the New Year.
Where I've been
It's nuts where I've been and where I'm going in the next few weeks. I've been house-hunting and have settled on Raumati Beach. I can't wait to be a part of a small community, in a lush green belt with a beachy trim. I'm in Stratford right now, via Palmerston North and Wanganui. The growers and artisan foodies are apparently nearly every 10 kms of the trip. You just need to know where to look. So, I'll be blogging about looking for my new foodie fixes up on the Kapiti coast. Perhaps you'll let me know what foodie delights you've found and love in your neck of the woods. I'm bound to be travelling through there soon.
Origin Earth Fresh Milk
With the minimum of processing, this full cream unhomogenised milk is beautiful to work with when making cheese at home. Bottled in the Hawkes Bay, it's easily available there. You'll find a small supply in Moore Wilsons in Wellington. Check out the website and enquire about a stockist near you.
September 2011
I'm curious about...
Where foodies travel. I've recently met a woman completing her thesis on how the travel plans of members of the Slow Food movement are impacted by the Slow Food philosophy. She's here for Cheese at Bra to complete a portion of her research. My travel decisions have been completely influnced by food cultures for some time; Vietnam, Tuscany, Turin, Margaret River, Wairarapa. We don't do food tourism all that well in New Zealand. Perhaps I'll do something about that; we have such an amazing culinary story to tell. Does your culinary curiousity influence your travel?
Where I've been
Torre del Tartufo for an 8 day Tuscan cooking course. It was so much more than I imagined. You can read all about my time there on Curious Cook blog. If you have ever thought seriously about travelling to Italy to cook and eat, then I can't recommend Tuscookery highly enough; it's an investment in your foodie fascination you won't regret. If you make it to Italy, consider travelling through the Piedmont district too. Turin was amazing for it's Slow Food focus, and the Langhe Roero for it's wine and cheese. Happy to provide details if you need them.
The Slow Food Philosophy
"We believe that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our association believes in the concept of neo-gastronomy - recognition of the strong connections between plate, planet, people and culture."
Join a Slow Food convivium near you.
August 2011
I'm curious about...
What you're curious about. From early 2012, I'll be offering at least one new Cheesemaker for a Day workshop in DIY semi-hard cheeses. It's what you've been asking for, so register now to secure your spot for 2012. In addition, I'm keen to add in a few more workshops focussed on eating and cooking. After my upcoming adventure (see below), I'll have plenty more to share. So, tell me what you and your community want to learn next and go in the draw to win a place on the Curious Cook workshop of your choice (valued up to $199, can be gifted to a curious friend too!). If I've heard from you by 30 September, you'll be in to win. Send me through your thoughts now to enter the draw.
Where I've been
Actually, it's more a case of where I'm going. On August 30 I'm off to Italy. Who wouldn't be excited about an 8 day Tuscan cooking coursefollowed by Slow Food 2011 Cheese at Bra. I'll be there planning how I can share what I learn to inspire you to get cooking. Of course, I also will be having a thoroughly glorious time eating, drinking and learning.
What I love
Alexis Murti, a new addition to the Curious Cook teaching team. Some of you may have met Alexis when she supports me as I teach the Cheesemaker for a Day workshops. Alexis will be teachingHome Dairy workshopsin Te Horo from late September. If you, your friends, family or workmates want to learn how to make halloumi and ricotta at home, and how to create beautiful dishes to showcase these cheeses, then check out what Alexis is up to and register now. Spaces are limited to 10 people per workshop, so get a group together and go learn from Alexis at Cafe Te Horo. If you know people up that way who would be interested, please pass this info on.
July 2011
I'm curious about...
Fermentation. Turns out that I'm fascinated by how yeasts and bacteria convert carbs to alcohol and acid. The end result of this microbiological magic is cheese, wine, bread, beer and pickled onions. We owe many fine meals to this snippet of microbiology. Want to know more? I'm reading WiseGEEK.
Where I've been
Since last Friday, I've been in the ravishing Hawkes Bay. Our Wellington Wine Club relocated to Havelock North for the weekend. We stayed at Highcliffs Retreats; luxurious I know, but really cost effective for our glamourous group of 8. We went wine trailing with Black Rose Limos; a grown-ups party bus with Glen as our fabulous host. We visited Craggy Range, Black Barn, Askerne and Clearview (Craggy Range was the winner on the day, but Black Barn is getting a second visit tomorrow for a long, leisurely, luxurious, languid and liquid lunch). Ultimately, the trip here was to complete block courses for EIT's Diploma of Winemaking. It's a hard life!
Camembert from Origin Earth. It's awesome. Get your hands on some somewhere soon. Enough said.
June 2011
I'm curious about...
Coffee...well, actually, I'm addicted to coffee; can't leave the house without one and four before midday. Anyway, the World Barista Champs are on in Bogota, Columbia right now. There's a coffee geek I know there and he's got a bit to say about his adventure. Most interestingly for me is the fact that he 'geeks' about coffee the way I 'geek' about cheese. Check out Coffeelocoto get your daily fix! I bet you'll learn something you didn't know you wanted to know.
Where I've been
In the kitchen, today, making a killer mac'n'cheese. I'm at the base of Mt Taranaki, somewhere near Kaponga, visiting a friend. It's wet and wild outside and the perfect day for cooking. Into the mac'n'cheese went some home-cured bacon and some Kingsmeade Wairarapa Jack. This cheese has a mustardy tang with a hint of parmeasan's tang; a perfect match for my cheese sauce blend. I also used the cheese disaster that had been hanging about in my fridge - a cheddar experiment that didn't turn out quite right. I've said it before and I'll say it now - you'll also get cheese, it might not be what you planned. But, my goodness, the mac'n'cheese gets 'two thumbs up'!
Heart of the Artichoke and Other Kitchen Jouneys by David Tanis. I love cookbooks that tell a seasonal story. This one goes as step further; not only do I get a seasonal shopping list, I get a full menu of 3 or 5 courses. And, with David Tanis, chef at the famed Chez Panisse in California, I get a great story too. Check it out of your local library.
May 2011
I'm curious about...
The range of cheeses being produced by New Zealand's artisan cheesemakers. In this country, 'artisan' is defined (for the purposes of the annual Cuisine New Zealand Champions of Cheese Awards) as any cheesemaker producing 25,000 tonnes of cheese a year, or less. I've started a catalogue of our artisan cheese heroes and their cheeses, adding tasting notes as I go. What I've become curious about is why our cheesemakers make the styles of cheese they do, what cheeses are truly seasonal and what could possibly be considered worthy of a protected designation of origin. In other words, is New Zealand producing truly locally inspired cheeses worthy of the status of, say, Brie from Brie and Camembert from Normandy. Remains to be seen yet - I'm still thinking, but watch this space!
Where I've been
The Wellington City Market, Sundays, Chaffers Dock Building. It's been a while since I got myself to town on a Sunday, but the call of Yum Cha at Grand Century (after a month of eating local I needed a hit!) was great. So, delightful discovery of the day was Waddington Ice-creams. The Elderflower and Gooseberry was delicious, but it was the Chilli-Chocolate combo that knocked me out. Glorious! Made by the Head Chef from Blair Streets' Fratelli restaurant, I'll be off there to get another hit. Another reason to hit Fratelli would be that it's mozarella is regularly hand-made by a real Italian grandmother!
The Cheese Trolley. I've heard through the grapevine that Ortega Fish Shack, Wellington has adopted a traditional approach to the cheese course - roll me out a trolley and let me choose from what your cheesemonger or affineur has chosen as worthy to conclude my decadent feast. And when your cheeses are coming to you daily from the care and attention lavished on them at Le Marche Francais, it could only be made better with a few New Zealand artisan cheeses in the mix. Be warned, at $21 per 100gms, this could get pricey but WOW! what a way for a cheese lover to go overboard.
April 2011
I'm curious about...
The 100 Mile Diet. April is the month in which myself and Sarah, my housemate, focus on eating one what's produced within 100 miles from home. We're nearly half way and already, this feels good. While there are some exceptions (coffee, flour, oats, sugar & cocoa), it's proved curiously simple and unbelievably satisfying to meet so many local foodies producing fresh veg, meat, honey and milk. I've got some news favourites which I'll be writing about at our site, 100 Miles from Home. I admit, I've not written much in the last week; sourcing local food, tending the veggie garden and the sourdough have pushed my time management (alongside work) to the limit. My resolution to write daily starts now!
Where I've been
Moore Wilsons. Yes again! Thursdays at 10am, Moore Wilsons are hosting regular one hour workshops. Most recently, I spent an hour learning from about the raw milk cheeses of France from Ludovic (ala Le Marche Francais in Thorndon). The delightful stories of St Nectaire and Reblochon got me salivating. And we got to eat eat eat! At just $10, including tastings and a coffee, this was a bargain.
Ossau-Iraty, a French sheep milk cheese. I know it's not local, but I needed to treat some folks to something glorious and this was it. The toothiness of the first bite, the complex woody flavours of the rind and the residual sweetness of the milk, all come together in just my way. Try some! Available at my local shop, Ontrays in Petone
March 2011
I'm curious about...
The 100 Mile Diet. In 2005 a Canadian couple began a one year experiment in local eating. In 2011, this Curious Cook and her intrepid housemate may be about to enter into one month of 100 miles from Wellington. Quick to figure out that we'd have no coffee, cocoa, sugar or rice, some more research uncovered that we could get some grains and flour from the Manawatu. But, I still haven't figured out where we get fresh yeast from and it would seem there are no spices to be had. Hmmm....I'll keep thinking. What would you be lacking if you only ate what was produced within 100 miles of your place?
Where I've been
Cultured in Petone. Actually, I do go here all the time; it's my favourite little cheese shop. This weekend Wendy and Conrad had lovely little Buffalo Volcano from Over the Moon and Darfield pyramids from Gruff Junction. The Volcano's have long been a favourite of mine; crottin style wrinkly rinded (yes, it's that Geotrichum) with the delectable sweetness from