What's On

Anzac Day Demonstration Kitchen

23/Apr/2012

This week we are celebrating Anzac Day at the Demonstration Kitchen with a menu inspired by the cultural diversity of Australia and New Zealand. On our Chef Hayley's menu this week:

Hangi

Traditionally cooked in a buried pot, Hayley will be cooking this Maori dish with pork, chicken and fresh root vegetables.

Key Ingredients:

• Chicken legs from Wyndham House
• Porkchops from Northfield Farm
• Sweet potato and cabbage from Only Organics

Matching Wine: Mahi Sauvignon Blanc from Borough Wines, a white wine from New Zealand with a rich taste and strong texture on the palate.

Vegetarian Bunny Chow

A dish that's as much of a treat for the eyes as it is for the tastebuds, Vegetarian Bunny Chow is made of spiced vegetables served inside a hollow loaf of bread.

Key Ingredients:

• Mixed vegetables from Elsey and Bent
• Curry powder from Spice Mountain

Matching Wine: Viré d'Or from Borough Wines, a soft French wine which compliments the heat of the curry powder.

Pavolva with Kiwi Fruit

A classic desert, pavolva really comes into its own when served with fresh, juicy fruit and good quality cream.

Key Ingredients:

• Kiwi fruit from Elsey and Bent
• Double cream from Hook Farm

Matching Wine: Gavi Di Gavi from Borough Wines, a crisp, peachy Italian wine which is sweet enough to match with the tangy flavour of the kiwi fruit.

This is just a selection of what's on Hayley's menu at the Demonstration Kitchen where she'll be cooking from 12-2pm this Thursday 26 April in the Jubilee Market. Visit us for some top tips on creating these and other great Anzac Day dishes!