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JUDITH CULLEN COOKING UP 2012 TREATS

She’s the kingpin of culinary art in Dunedin and Judith Cullen  also has
the innate ability to each year add new events and concepts to her
annual progamme that  will satisfy all those who enjoy food, wine, gardens, people, places, art  and more.

The 2012 repertoire os this former teacher and  restaurateur turned
food stylist, cooking class tutor, public speaker and motivator embraces
all these aspects as she ventures out on a range of new excursions that
include her exciting Dunedin Backyard Day Trips.

“My cooking classes over the past 16 years have concentrated on fresh,
locally-grown  seasonal foods that is available from local markets or
what I grow in my own garden, so this year I’m extending these interests.”

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DUNEDIN BACKYARD TRIPS

In doing so she is offering one-day tours from Dunedin with the emphasis
on investigating fabulous food outlets and private  gardens within
Dunedin’s own backyard as well as meeting local personalities.
“These day tours which are planned to be fun and full of discovery are
perfect for special interest groups, celebrations, or simply anyone with
a passion to learn more about what is in our backyard.”
She has carefully planned one for every season as follows.-
Summer to Oamaru (Feb 24):  This inaugural trip promises to be a unique
day. Leaving Pier 24 at 9am along with Judith and Betty Mason, an
experienced Dunedin guide with Tourism Dunedin, a comfortable coach
transports the group to Oamaru and a surprise
thermette morning tea in a unique and inspiring setting. Travel a short
distance further to the garden of Gloria and Ian Hurst, “Willow Park”
at Papakaio and enjoy a guided tour with a glass of bubbly. Lunch is at
the award-winning Riverstone Cafe where the group
will meet the chef and owner Bevan Smith and spend time looking at the
thriving vegetable gardens there. After lunch is a stopover at the
Oamaru historic precinct before heading home to Dunedin, with an aim of
arriving at 5.30pm.
(Book now so as not to be disappointed).
For those who miss out the others are.-
Autumn to Cromwell
Winter in Dunedin
Spring to Wyndham.

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OTAGO PENINSULA TOURS

With the finer details still to be put in place,  the planned new Otago
Peninsula Tour is a delightful collaboration between Judith Cullen and
notable international doll maker Jan McLean, of Harrington Point.
“This targets work groups, friends or those who want something
different in the way of a celebration,” says Judith.
Plans are that the tour will involve a supermarket challenge to
purchase of food requirements for lunch (which may take the form of a
cooking demonstration or cooking challenge), a visit to Glenfalloch
Garden and the Broad Bay China Shop to purchase crockery
for lunch. Enjoy lunch, including local wines at Jan McLean’s home that
overlooks the Otago Harbour and a visit to her “doll house”.
The return journey may include a Monarch Wildlife tour option or a visit
to the Royal Albatross Colony.

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TEAM CUISINE

Now here are various team-building concepts  with a difference that are
is being re-introduced by Judith after a number of years. The focus is
on local regional foods and the activities a centred in a kitchen
environment.
These can be in the form of a social event or a team-building exercise
for businesses.
“They can provide an occasion to learn new cooking technique, enjoy a
cooking demonstration or compete in cook-offs in a relaxed
environment,”says Judith. They are completely flexible, are adaptable
to all needs are have the flexibility to suit various time schedules.
Because we have a variety of venues available the size of the group does
not matter.

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INTERNATIONAL TOUR

For the international travellers Judith will provide an escorted tour in
May that will include Malta, Sicily, Sardinia and  Corsica before
travelling to the Italian coast and the Cinque Terre and the choice of
spending the last three days in Venice.

For further information  call Judith on 03 455-8381, email her on
judith@judith-cullen.com or check the website, judith-cullen.com

I am sure there are smiles on the faces of all of you who holidayed In
Central Otago or if you indeed decided to stay in Dunedin over the Christmas
Holidays. We had the summer weather from hell in the North Island -
experiencing 5-6 sunny days over our 3 week break. Days of rain and grey
cloud meant we did read alot, but not quite the same as reclining on a
lounger under a sun umbrella.

2012 is looking great – and for those of you into preserving this season has
a bumber crop of delicious Central Otago fruit and if anyones vegetable
garden is like mine then it is flourishing after being dealt some heat and
laterly rain.
Here are two of my favourite chutney recipes – both are delicious with
terine or fresh bread and cheese.
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WESTMORELAND CHUTNEY
1 ½ kg plums
500 grams  courgettes
500 grams onions
1 ½ cups sultanas
4 cups brown sugar
1litre white vinegar
2 t easpoons ground ginger
1teaspoons dried mustard

Wash, stone and chop the plums coarsely.Finely chop zucchini, and onions.
Place all the ingredients into a large saucepan. Simmer gently for 2 ½ hours
or until thick.
Spoon into hot dry jars and seal.
Makes 4 -5 medium jars of chutney

APRICOT CHUTNEY

 1.5 kg apricots, stoned
3 medium onions, finely chopped
1 1/2 cups raisins, chopped
2 cups brown sugar
1 teaspoon mustard seeds
1/2 teaspoon chilli powder
2 cups malt vinegar
1/2 teaspoon cinnamon
1 teaspoon turmeric
1 orange, juice and zest
1 lemon, juice and zest
1/4 cup slivered almonds

Place all the ingredients except almonds in a large heavy based saucepan.
Bring to the boil, reduce heat and simmer until soft and pulpy.
Stir occasionally to prevent sticking. Stir in almonds.
Pour into warm, sterilised jars and seal airtight.
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SUMMER MENU
February- 14^th, 23^rd, 28^th / March 7^th, 13^th, 22^nd

Summer Minestrone

Courgettes filled with  Chickpeas, Olives and Bacon, topped with a rich Tomato Sauce and Baked with Parmesan Cheese.

Spiced Chickpea flour battered Fish with Smokey Avocado Salsa alongside a green Wheat Freekah Salad with Summer Vegetables and Roasted Almonds

Spinach and Ricotta Filo Spiral Pie with Sweet and Sour Roasted Capsicums and Char-grilled Eggplant.

Apricot Clafoutis served with a Berry Sabayon Sauce

Class bookings can be made by E mailing [2]judith@judith-cullen.com
$60 | 7.30 – 10pm
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  Links:
    2. mailto:judith@judith-cullen

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OAMARU

February 24th

Join me on my First Seasonal One Day Tour – Discover a Stunning private
garden, Eat at New Zealands Aw

$65 | 7.30 – 10 | 18 Cliffs Rd. St Clair
Judith@judith-cullen.com / 0345578381

If you would like to give a special bottle of wine for a Christmas present – I will have order forms.

Keep  track of my blogs as we enjoy the Belissimma Italia tour  During September.

Thick Tuscan Bean Soup

½ cup good extra virgin olive oil

2 onions finely diced

6 cloves garlic, crushed

3 sticks celery, diced finely

2 carrots, peeled and diced finely

400g tin whole peeled tomatoes

250g cavolo nero or cabbage, sliced

400 gram tin cannellini beans

1 cup red wine

2 litres chicken stock

100 grams stale ciabatta bread

3-4 thyme stems

parsley

In a large saucepan sauté the onion and garlic in a little of the olive oil until soft and fragrant.

Add the celery and carrots. Cook for 5 minutes to soften the vegetables.

Stir in the beans, tomatoes and cabbage leaves. Cook until the cabbage starts to wilt.

 Add the wine, chicken stock and thyme. Simmer gently for about 40 minutes.

Add the bread to the pan. If it is very fresh dry it out in the oven to prevent it breaking up.

Remove the pan from the heat and leave to rest for 30-40 minutes.

Serve hot but not boiling drizzled with extra virgin olive oil and chopped parsley.

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

500g minced beef

2 tablespoon tomato paste

125ml red  wine

 salt freshly ground black pepper

handful chopped parsley

Rice

1.5 litres chicken stock

600g Arborio rice

 ½ teaspoon saffron strands, soaked in warm water(about 8 threads)

50g butter

100g grated parmesan cheese

2 eggs, beaten

50g mozzarella cheese, cube

Coating

flour 

4 eggs

Dried breadcrumbs

oil

Filling

Saute onion in a little oil until clear. Add the carrot and celery and fry for a further 2-3 minutes.

Add the mince and cook until it is browned all over. Add the tomato paste, white wine.

Season with salt and freshly ground black pepper. Simmer for 30- 40 minutes.

Stir in the chopped parsley. Leave the mixture to cool.

Rice Mixture

Bring the stock to the boil. Add the rice and saffron, plus salt to taste. Simmer for 15 – 20 minutes. Stirring occasionally until the rice is tender and the stock is absorbed.

Stir in the butter and parmesan cheese and leave the rice to cool.

Once cool stir in the eggs.

Fill 3 dishes with flour, eggs and breadcrumbs. – Have a bowl of water, mince mixture and cubed mozzarella handy.

Moisten one hand and scoop up a handful of rice. Flatten it slightly across your palm. Spoon in a little of the filling and press it into the middle of the rice lastly adding a cube of the cheese.

Dip the other hand in the water and take some more rice fold it over the filling.

Then mold the rice to form a ball.

Roll the balls in flour, egg then crumbs. Chill for 15 – 30 minutes. Shallow fry in batches until golden.

Well here we are again – another start to the year – unsettled weather in Dunedin again and basically great all over New Zealand with the odd hiccup. I don’t know why but I do feel cheated. To be here last Saturday on a magnificent day – the beach was crowded with surfers for the NZ Champs, the restaurants were full, people were walking and picnicking and we all thought this is it… then Sunday was hideous. It is so unfair.

Trip to Perth

We have just returned from 8 days in Perth to attend a wedding. It gave us a chance to explore a little of Western Australia, which was a new experience for us. I can recommend this attractive city built on the Swan River, which spreads out down to the river mouth at Freemantle and up to the Swan valley and its vineyards, plus along the coast North and South for hundreds of kilometres.

Hot Weather

The weather was hot and sunny everyday at around 30-35 deg, but windy with the constant “Freemantle Doctor” each day. The city has an abundance of parks and green areas where the Perthites meet, picnic and play well into the warm nights. Two lane cycle ways are have been built all over the city and up and down the coast beside the Indian Ocean. They are a terrific asset. Philip and hired bikes one morning and did a loop along the river.

. Indian Ocean Sunset

Great Food/Bad Food

Good restaurants were hard to find over the New Year period and the café culture was sadly missing. We did source some excellent restaurants and had some nice meals – including a lovely seafood meal at Cottesloe beach while the sun set over the ocean, which was gorgeous.

The most disappointing experience was our lunch at ‘Cullens’ restaurant and winery down in the Margaret River. We booked expecting a great lunch but, sadly it was very disappointing to the point of miserable.

. Our Sorry Socca Pancakes

This was the ‘blurb’ in a travel magazine: “Herbivores should head straight for the chickpea goodness of fluffy socca pancakes served with earthy beetroot, creamy goat’s cheese, rocket and treacly balsamic.” So NOT true! The reality was four cubes each of beetroot and feta, a dry chickpea pancake and dry rocket – don’t know what happened to the “treacly balsamic”!!

We made up for it the next day by our most enjoyable winery visit to ’Lamont’s’. Nice wine, hilarious owner and beautiful restaurant.

Back Home

Back in Dunedin our vegetable garden is producing heaps, including amazing red onions – this is the first time we have planted them and they are a great success. I have been planting coriander in old plant pots then cutting them with the scissors a couple of times, then just letting it grow. They don’t seem to bolt so much then.

The Central Otago fruit seems well ahead this year. If you want to get into jam making or preserving now is the time and the market is full of fabulous fruit and vegetables.

Use Those Herbs!

Don’t forget to make your excess herbs into pesto and use it with pasta, sandwiches and as an accompaniment to all types of meat and fish.

Basil Pesto Recipe

• 2 cups fresh basil leaves | or coriander, parsley, mint |or a combination
• 2 cloves garlic
• ½ cup pine nuts
• 1/3 cup parmesan cheese, grated
• ½ – ¾ cup olive oil
• salt and pepper

Chop basil, garlic, pine nuts in a food processor. Slowly pour in the olive oil. Add the Parmesan, salt and pepper.

Spoon into a jar. Cover and refrigerate.

Summer Cooking Classes

Theme: It’s All About Vegetables!

Time 7:30 to 10:00pm.
Dates: February 15, 16, 23 and 24. March 23 and 24
Venue: 18 Cliffs Rd, St Clair, Dunedin
Fee: $60.00 per person per night

Menu

• Flatbread topped with avocado and gurnard aioli
• Zucchini, roasted onion and feta tart with caramelised  beetroot
• Potato and kumara vindaloo with spicy lentils and rice
• Quinoa** and spicy carrot salad topped with rare tuna slices
• Ricotta cake with caramelised fruits

**Although technically a seed, quinoa (pronounced keen-wah) is commonly referred to and used most often as a grain. It is one of the most nutritious foods one can eat.

New Web Site

Make sure you check out my new web site at:

www.judith-cullen.com

It’s not finished yet but is starting to look very good and it will be easy to find information about my Cooking Classes, Travel in Italy and New Zealand and about all my coming events.

Plus, I am going to have ‘blog’ – hope your impressed!

It’s been a long process and something new for me to get my head around.

First New Zealand Tour

Just  reminder that my first  New Zealand Tour will be from March from the 4th to the 9th.  Find out more about my New Zealand Nelson and Abel Tasman Adventure.

Italy 2011

I am taking two tours to Italy in 2011.

• A Slow Journey through Tuscany and Umbria
• Bellissima Italia

Booking for both tours are going very well.  Let me know if as soon as possible you are interested and want full itinerary information by dropping me an email.

Departure Date: 4th March 2011
Duration: 5 Days

This tour includes lots of beautiful food and wine, exceptional visits and two full days using the Wilson Family to guide us through the stunning and gorgeous Abel Tasman and stay in their lodges as a group.

I visited the park in 2009 with my daughter Hannah, on her year 12 Phys Ed trip. I was blown away by this fantastic area of New Zealand. Many of us don’t have the opportunity to visit an isolated area like the Abel Tasman Park. Here is your chance to enjoy some magic that NZ has to offer and spend some time with some new friends.

This lovely tour includes:

• Shopping at the Nelson market for a lunch at Neudorf Winery with wine tasting
• Dinners at Hopgoods and the Boatshed
• A fabulous visit to Christine Boswick… and her garden – one of New Zealand’s famous Ceramic artists
• A visit to the WOW Museum
• Lunch at Woollaston Estate – followed by a tour through the gallery
• A chance to wander around the eclectic Mapua area

A full, detailed itinerary will be available soon.

Philip and I are going to Perth to a wedding and we are in fact the wedding surprise.

The bride is the daughter of our neighbours in Bristol when we lived there in 1995, and she hasn’t told her parents we are coming. This is our first trip to Perth, so it’s a new adventure for us.

Christmas dinner of a hot baked ‘Havoc’ ham will be at home with Hannah and Richard after Richard has worked the Christmas lunch at Pier 24. Matthew is in Scotland and will be cooking for his flat mates – there is snow everywhere in Edinburgh at the moment, and he is hoping for a white Christmas.

I have had an enormous year – starting with my knee operation in February which has taken me a good 10 months to stop limping. Two amazing trips to Italy with awesome tour groups, and this year for the first time we included the Cinque Terre on both tours. I have found the best seafood restaurant called Ciak (pronounced ‘Chuck’) where they serve huge platters of ravioli, risotto and seafood stews.

Plus – I have spoken, demonstrated and shown my tour Powerpoint presentation to many groups all over New Zealand.

One of the special and fun events I was involved in this year was modelling Lynn Kelly’s jewellery for the Castelburg Trust’s fundraiser earlier in November. Lynn made a large, gorgeous metal hydrangea that I wore around my neck. The petals were cut out of aluminium that had a blue printed map of the ocean on it. The piece of jewellery was planned and designed in collaboration with poet, Sue Wootton.

The poem she wrote was so beautiful that relevant I have included it below…

Off Florida a stem of crude winds up through blue
And blossoms, petal by petal, blob by blob: black hydrangea.

Follow the stem, down through the hole in the pipe, trace
its roots to the molten core. Tell me we don’t share the same seed

that this hydrangea blooming alkaline-blue and lush today
is not an oily bruise; that right whales cresting in Waikouati bay

will breach unslicked, that no feather, no fin, no gill
be tarred on our watch. Let the Bounty Trough be bountiful

of it’s whole world unto the Bounty Trough. Pink, blue
or choke-black petals: what we cultivate becomes our acid test

www.suewootton.co.nz

Lyn has since made some smaller hydrangea broaches and I would like to encourage you to go and see them and her other pieces– above Lure in Stuart St, Dunedin.

To see more of her amazing jewellery Google ‘Lynn Kelly’

In fact… I think Christmas shopping should be treated like our food producers: Buy local and support local.

In Dunedin we have so many exciting innovative galleries and jewellers. Take some time to look at their creative work and choose some of their stunning pieces for Christmas presents – or even better, encourage some one to buy for you!

I am now looking forward to 2011 – I have my first New Zealand tour planned for the Nelson Region in March and will be returning to Italy in May and September.

I am also planning some shorter trips from Dunedin into Central Otago and Southland, so look out for the details on this my new website – I will be e-mail these to all on my mailing list.

If you like the idea of the Nelson trip please contact me as soon as you can and I will send you a full itinerary.

Christmas Cookery Classes

The classes are all but full – but I have included a few extra nights for late bookings – basically there are some spaces left on …

December – 13 and 20

Christmas 2010 Class Menu

Cherry Schiacciata / Sweet cherry bread

From 1996 – Marinated Turkey slices in a Coriander Salsa

Picnic Turkey and Ham Meatloaf

With a sweet Cranberry sauce

Asparagus and Rocket salad with crispy Bacon and Parmesan

Baked Feta with Tomatoes and Oregano

Potatoes with Sautéed Radish and Florence Fennel

Christmas Bombe filled with Christmas pudding semifreddo

Served with marinated Strawberries

Summer 2011 Class Menu

No idea what the menu will be as yet…

Dates of classes: February-15,16, 23, 24. March-23, 24, 30, 31