It’s the season of gathering after the harvest and has an abundance of produce like – pumpkins, apples and pears – all sorts of nuts – like walnuts and hazelnuts and exceptional crops like saffron.

The grapes have been picked and the last of the apples were hanging onto their freshness still on the tree. All the preserving enthusiasts have made quince jelly and paste, jars of jams, chutneys and preserves hopefully line the shelves for the remainder of the year.

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My Dunedin backyard Day trip to Cromwell was a big day. I am lucky to have very dear friends in Millers Flat who own the property ‘Quince Cottage’ with the most enchanting B&B and clever garden. They ensured we had fresh scones – A cup of tea or coffee in our hands to walk around their property and admire the prolific vegetables in their potager garden and extensive planting.

Cromwell is a further 1 ½ hours away and instead of tea and coffee we had a glass of prosecco –   a perfect accompaniment to wander Karen Rhind’s garden of national significance – Briardell. Each garden room was filled with Autumn colour and fabulous leaves. She specialises in lavender – selling lovely soaps, creams and I bought rather nice lavender furniture polish.

Lunch wouldn’t have been right without a platter filled with Central Otago produce and a tasting of great CentralOtago wine. Northburn Station came up with the perfect selection in the most ideal surroundings. It was easy to sit back and enjoy the long lazy lunch but we had one more visit and time was getting on.

Heart of the Desert is based in Bannockburn – Saffron to die for and nurtured by enthusiast Maurice Watson and Megan Huffadine.

Maurice had picked a gorgeous table full of crocus flowers and made tiny heart shaped saffron shortbread plus poached pears in a saffron syrup. This labour intensive spice originating in the Middle East– worth $32,000 a kilo was precious and had the most amazing aroma – certainly not found in the stuff I have seen in Dubai. We all bought up large ready for the ultimate risotto and were thrilled and captivated to hear about its history, growing techniques, harvesting and marketing from Maurice.

A few tips:

Always grind – this increases the surface area and allows a stronger more complex extraction

Always infuse – infuse for a minimum of 20 mins and 2 hours is good.

Never use powdered saffron – adulteration and falsification is a major issue for overseas grown saffron. You have no idea what is in powdered saffron.

Infuse in milk, yoghurt, citrus juice, wine or stock from the pot is best. Safranal which is the key flavouring ingredient is poorly soluble in water. Infusing in boiling water will still work just not as well as the others.

Never toast – safranal is volatile and you will generally drive some of it off – making the room smell good but diminishing the flavour in the dish.

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What’s the worst aspect of an Autumn Day Trip?

It gets dark too soon and you still have 3 hours to drive back to Dunedin. The plan of stopping at road side stalls didn’t quite happen.

What’s the best aspect of an Autumn day Trip ?

The company – A mini van full of fun  women – All out for a great day – getting to know people they had never met – exploring what’s in Dunedin’s backyard.

Winter class bookings can be made on line – many of the classes have good bookings already.

I have now had two Seasonal back yard tours – Oamaru in summer and on the 27^th April we travelled into Cromwell – A long trip in a day but the gardens of my friends Cally and Wendy at Quince Cottage in Millers Flat and Karen Rhind’ s garden of national significance – Briardell  in Cromwell were  both stunning in Autumn.
Seasonal fare and wine at Northburn station and a visit to a local Saffron grower – producing world class quality saffron completed a day with stunning Autumn scenery and colours.

Read my blog on my website - E mail
judith@judith-cullen.com

The Winter backyard trip is slightly different – See below the details and be in for a hilarious Dunedin excursion.

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Winter menu 

July – 3^rd 19^th25^th / August 9^th 15^th 23^rd

Olive Gnocchi with Mushrooms

Prawn, Clam, tomato and Feta Bake

Potato and Silverbeet Pie
Mushy Peas
Slow Roasted Beef Ribs with Cavolo Nero Dumplings

Citrus Free Form Flan

E mail judith@judith-cullen.com

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Dunedin Backyard Day Tours 

 Be inspired and join a small group of   day trippers.
This is a great day out. Perfect for special interest groups, celebrations or anyone with a passion for discovering what is in our own wonderful local back yard.

  Summer – Oamaru | Autumn – Cromwell | Winter – Dunedin’s backyard| Spring – Wyndham

Winter – Dunedin 

Cooking and Collecting on the Otago Peninsula
Saturday 14^thJuly
$250
Cost inclusive of days events
This exclusive tour is a day of fun and discovery. Get to know the Otago Peninsula on a Food Challenge where you will be enthused and inspired by what’s seasonal, meet local personalities and have the opportunity to participate in a hands on lunch.
This great day out is perfect for special interest groups, celebrations, or anyone with a passion for discovering what is in our own wonderful local backyard.

Farmer’s Market or Supermarket Challenge
Start the day with a list and your instructions.
Purchase items for lunch- either Cooking Demonstration or Cooking Challenge.

Harrowset Hall Emporium
                   Time to start collecting your essentials.

Broad BayChinaShop
Wander around the Garden with a coffee.

Visit the China Shop. Choose and buy your crockery for lunch

Lunch at Harrington Point – Home of Jan Mc Lean
Enjoy lunch with local wines.
Either a Cooking challenge or a food demonstration
Visit the internationally famous “doll house”.

For tour details, cost and booking E Mail judith@judith-cullen.com

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Plan your perfect Social Event in a Kitchen Environment
Numbers, dates, times and venues are flexible
For more details and a brochure

E mail  – judith@judith-cullen.com

I have had several of these very funny hands on cooking sessions. A perfect Business social event to really get to know your friends.

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 Touring 2013

I am looking at making some changes to tours for 2013 and have been talking with tour guides and operators.

I have lots of ideas and suggestions and I would be keen to know if you plan to travel next year and if any of these options would interest you.
 
I would be focusing on : Gardens, Food and Culture

Nelson – Abel Tasman National park- in early March

Dunedin – Fashion ID events – explore my city  Dunedin and Discover the delights of Central Otago – 20^th – 25^th March

  Fly into Milan – Explore the Western Alps of France, Switzerland and Italy – Fly out of Geneva – May

Turkey-  A truly unique experience with a lovely New Zealand / Turkish partnership – September

 E mail me  – judith@judith-cullen with your suggestions and comments

 www.judith-cullen.com

]]> http://judith-cullen.com/newsletter/winter-newsletter-2012/feed/ 0 http://judith-cullen.com/newsfromhome/team-event-with-chinese-travel-agents/ http://judith-cullen.com/newsfromhome/team-event-with-chinese-travel-agents/#comments Tue, 17 Apr 2012 04:35:01 +0000 Judith http://judith-cullen.com/?p=1448

Our sunday night changed from having the usual family dinner to cooking for a group of Chinese Travel Agents, who wanted to experience a meal in a New Zealand family home.

I showed the 12 travel agents around the garden before sitting down to a demonstration.

I prepared a butterflied leg of lamb- marinated with orange and fennel seeds, a thinly sliced kumara pancake and a platter of seasonal vegetables.

Many had not spent very much time in a kitchen, especially the charming George… who stated very early on he had never cooked!

He was the perfect one of the group to come up and help roll the strawberry filled meringue roulade.

Click here to download the podcast. 

We have no difficulty talking for an hour about seasonal foods, where to buy the best and what
to do with them.

Summer has a bounty of stone fruit from Central Otago, with the Pip fruit coming in now.
Courgettes, Corn, and beetroot featured as plentiful and cheap.

Chanel is easy to talk to and has a real interest in food and cooking along with her partner
Jeff who is the programmes producer.

Click here to have a look at the Otago Access Radio website 

Quince Jelly

1 kg quinces

4 cups water

Caster sugar

2 teaspoons lemon juice

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Remove the fuzz, peel, and core and slice quinces into a large saucepan.

Add water. Bring to the boil and simmer for an hour and the flesh is very tender.

Using a fine sieve or a colander lined with muslin or old clean tea towel. Sit over a deep bowl.

Pour the liquid and quinces into the cloth and leave to drip for up to 24 hours.

Measure the juice into a clean saucepan and for each cup of juice add

2 ½ cups sugar.

Stir till dissolved. Add lemon juice and boil rapidly for about 30 minutes.

Test by placing a tablespoonful on a saucer. Cool and should wrinkle when pushed with the spoon.

Pour into clean hot sterilised jars. Seal.

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Quince Paste

Quince pulp from making Jelly

Sugar

———————-

Puree the Quince pulp in a food processor

Measure into a large heavy saucepan.

Add 1 cup of sugar and ¼ cup water to each cup of pulp.

Bring to the boil, stirring to dissolve the sugar

Simmer steadily for 40 -45 minutes. Stirring occasionally to prevent sticking.

Paste should come away from the sides of the saucepan and be dark red in colour.

Spread onto an oiled oblong baking dish. Cover lightly with a tea towel and leave at room temperature for 2-3 days to dry out.

Cut into shapes and store in a sealed container.

We were dealt a pretty bad deal of unstable weather conditions in the past 6 weeks.
It would be lovely to have those sunny warm days I know Autumn can deliver.
My first Dunedin backyard tour was a huge success and eveyone that  joined the inaugeral trip had a wonderful day
- delighting in the Stunning garden of Ian and Gloria Hursts property, Willowbank and the exceptional lunch at Riverstone Kitchen.
 Sitting along side my Autumn menu the Autumn trip  is traveling West  into Central Otago and has the same qualities as the Summer backyard day to Oamaru - incorportaing the best of gardens, food and produce of  the SEASON. 

Autumn menu
 
April 3^rd, 13^th, 26^th | May 2^nd, 8^th
 
Roasted Pears, Blue Cheese, Baked Walnuts and Prosciutto
 
Pumpkin and Amaretti Cannelloni with Artichoke Béchamel
 
Sausage stuffed Pork Belly – Roasted with Apples
Served with a Leek Sauce
 
Coleslaw with fennel, Red Onion and Parmesan Cheese
 
Quince and Hazelnut Tart

 Class bookings can be made by E mailing judith@judith-cullen.com

$60 | 7.30 – 10pm
  

 QUINCE FOR SALE

 After Saturday 17th March I will be selling 5kg bags of quince for $15.

Collect from my garage anytime and put the money in the jar

See recipes for Quince paste and jelly on the website under ‘New Zealand Recipes’

Cromwell

Autumn Dunedin Backyard Day Trip
 
Friday 27^th April | $250
 
 
 
Autumn is the time to gather… for many it is harvest time and the bounty of fruits and vegetables are ready to be stored for Winter.
This backyard tour will provide you with a bag to fill with the best of Autumn – Walnuts, Saffron, Quince, Pumpkins, Apples and Pears.
How lucky are we to have one the best and the most stunning colourful Autumn landscapes in New Zealand.
This tour has been timed to enjoy what Dunedin’s backyard can offer in one day.
 
You will be accompanied by me and Betty Mason. Betty is an experienced Dunedin guide with Tourism Dunedin.
This is a little further than the Summer trip to Oamaru. So a slightly earlier start.
 
Departure – Meet outside Pier 24 for an 8.30am departure.  Arrive early and have a  coffee if you wish.
 
In a bus suitable for our small group we will travel directly to Millers Flat. This is the property of some very dear friends of mine.
‘Quince Cottage’ is the clever inspiration of Callie Johnstone and Wendy Gunn. With a coffee and a muffin in your hand walk around this amazing Potager Garden.
It’s stimulating, smart and beautiful and  you will love it.
 
Back on the Bus…. Now through to Cromwell to a Garden of National Significance and one where many people don’t stop at.
Briar dell – the garden of karen Rhind is the perfect place to enjoy a glass of bubby in a stunning Autumn setting.
 
I have booked a lovely sunny day !!!!!  Lunch cant get a better site than the terrace at Mt Difficulty.
 A platter of Seasonal Autumn treats while sipping Mt Diffculty wines is how we will enjoy our long lunch.
 
After lunch we have a unique and special visit to a local saffron grower who is picking at this time and will keep some
rows unpicked for you to look at.
 
 Directly back to Dunedin – We aim to be back in by 6pm 

For tour details, cost and booking –  E Mail judith@judith-cullen.com

“I really liked the idea of exploring locally and, having travelled with Judith before and attended many of her classes
I knew it would be well organised and researched and lots of fun. This trip was all of that”.

“Judith and Bettys Adventures are a fantastic way to explore our own region and the backyards of others.
It was wonderful to be able to try so many different and delicious seasonal foods and wines at Riverstone Cafe.
A fantastic day with great company, great food and wine and lots of laughs. Thankyou both”.

A fantastic day with great company, great food and wine and lots of laughs. Thankyou both”. 

Plan your perfect Social Event in a Kitchen Environment
Numbers, dates, times and venues are flexible
For more details and a brochure

E mail  – judith@judith-cullen.com
 

So what is a Team Event and how do you get the new team at Tourism Dunedin to come along for a famil?                                                                                                                                                                 
This was a great chance for me to show the people in the business how you can enjoy 2 hours of fun after work,
and they proved to be eager participants.

Starting with a glass of bubbly and a walk around my garden – we moved into the kitchen for a couple of short demonstrations.

Then each person had to fold into triangles six small fillo pastry parcels and decorate a gingerbread person,
by designing a new colourful bikini using paper folded icing bags and mixing their own icing colours.

I would hardly say that it was competitive. Which was lucky for those who had less than competent
skills using an icing bag and infact may have been colour blind!

The most important thing is that it was very fun, and I think everyone learned something.
I feel confident the team could now produce hundreds of fillo triangles for a finger food platter!!!

It’s not too late to join the May Tour to Italy!

 
  
You can join the trip iof a life time and have memories for ever…..

*2012 Judith Cullen In Italy*

Malta, Sicily, Sardinia, Cinque Terre, Venice

Explore the Islands of the Mediterranean
18 Night tour 
Tuesday 15 May  - Saturday 02 June

  Travel, flights and Dubai stopover details available
 
Contact Judith
Judith@judith-cullen.com

Tickets available from me | St Clair Foursquare | Leckies Butchery

E mail  judith@judith-cullen.com and Pick your tickets up at the Door

Love your support – It’s always hard to get 40 kids up to Gisbourne and I have to cook for them for 5 days!!!!

Thanks,

Judith

So what is a Team Event and how do you get the new team at Tourism Dunedin to come along for a famil?

This was a great chance for me to show the people in the business how you can enjoy 2 hours of fun after work, and they proved to be eager participants.

Starting with a glass of bubbly and a walk around my garden – we moved into the kitchen for a couple of short demonstrations.

Then each person had to fold into triangles six small fillo pastry parcels and decorate a gingerbread person, by designing a new colourful bikini using paper folded icing bags and mixing their own icing colours.

I would hardly say that it was competitive. Which was lucky for those who had less than competent skills using an icing bag and infact may have been colour blind!

The most important thing is that it was very fun, and I think everyone learned something. I feel confident the team could now produce hundreds of fillo triangles for a finger food platter!!!

Dunedin has the pleasure of not only sitting on the coast of a magnificent harbour, but is also within an easy drive north, south and west to the unique countryside and climate of Central Otago.

Each season, to stand along side my seasonal cooking classes, I am taking a day trip from Dunedin to explore what is in our backyard. On these trips we get to meet the locals, explore the gardens and community sites, and taste the local food and wine.

Friday 24^th February was the inaugural ‘Summer Trip’ to Oamaru. Departing St Clair by 9am, we arrived at the Community Garden in time for a boiling thermet of hot water to make herbal tea, which was accompanied by date and orange muffins. This is a creative enterprise run by the Waitaki Community gardens trust and co-ordinated by the effervescent hard working Annie Beattie. Along with volunteers and community groups, Annie has produced a truly wonderful site where troubled youths have the opportunity to discover that gardening may not so bad after all, and can harvest the fruits of their labours.

One particular aspect I loved about these gardens were the stunning structures. They were woven from green willow which then sprout to form fountains of foliage. While we were there we indeed bought vegetables, garlic, honey and plants.

This garden would not be so successful without the input of the fantastic Gloria Hurst. Her energy and encouragement helped make this day so successful. When I telephoned her and asked if I could take a group around her stunning private garden at Papakio, she was full of enthusiasm – passionate about the importance of keeping our batteries recharged and taking time to have fun.

Ian and Gloria Hurst have a grand old house surrounded by park-like gardens. It has an all-welcoming feel to it, and they always make their visitors feel comfortable and relaxed. With a glass of bubbly in our hands we spent an hour chatting to them about the history of their property, walking the grounds and peeking into the original cottage – which has been beautifully restored.

By 1pm we were seated in the now famous Riverstone Kitchen. Bevan Smith is the epitome of “buy local + think seasonal = eat well”. When I asked him to provide a seasonal menu for my group matched with local wines he came out trumps! We enjoyed a dramatic selection of dishes using the produce from his extensive and spectacular vegetable gardens and orchards. (See below for menu)

The service, atmosphere, company and beautiful food and wine made our long lunch one that we will remember for ever.

Arrival time back in Dunedin was 5.30 – consequently we had a short wet walk through the Colonial Precinct in Oamaru. Travelling home it felt like we were all with old friends and that we had been travelling together for a few days rather than just one.

Travelling north in the summer to Oamaru is a perfect one day trip – it has lots to offer and the best part is that it is in our very own back yard. Just goes to show that you don’t need to travel far for a memorable experience!

Look out for Autumn – I am going west to Central Otago.

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“Jude and Bettys Adventures are a fantastic way to explore our own region and the backyards of others. It was wonderful to be able to try so many different and delicious seasonal foods and wines at Riverstone Cafe. A fantastic day with great company, great food and wine and lots of laughs. Thankyou both.”  - Oamaru Day Trip Participant

“It has been six years since I traveled to Italy with Judith, and the backyard trip reminded me of that.It is always fun to meet new people with like minds, and of course catch up with someone you haven’t seen in years as happened to me.” - Oamaru Day Trip Participant

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Chefs Tasting Menu

Friday 24th February 2012

——

Main

Fresh Marlborough Figs with Prosciutto, Goats Curd, Roast Hazelnuts + Vincotto

with Kurow Winery Penny Pink Rosé ’11 – Waitaki Valley

——

Fennel + Karitane Paddle Crab Risotto

Deep-Dried Zucchini Flowers with Four Cheeses + Rocket

Shaved Cabbage Salad with Balsamic + Parmesan

with Ostler Blue House Vines Riesling ’09 – Waitaki Valley

Or

with Ostler Caroline’s Pinot Noir ’08 – Waitaki Valley

 ——

Dessert

Roast Plum Tart with Ice Cream

Vanilla Panna Cotta with Rasberry Jelly + Pistachio Tullies

 ——

Tea + Coffee

Chocolate + Contreau Truffles

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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