Anzac Day Demonstration Kitchen
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:
Traditionally cooked in a buried pot, Hayley will be cooking this Maori dish with pork, chicken and fresh root vegetables.
- 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.
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.
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!