Often clients, friends, neighbours offer me extra produce they have in their gardens or tell me about something they have spotted at the markets. This is when I turn on the oven or get out my stainless steel preserving pan (generously on long term loan from Wendy & Kevin M.) and sterilise my jars.
I was VERY excited this year to find baby crab apples, which I have bottled with my take of Aunt Daisy’s recipe. They look and taste superb on a variety of dishes and finger food. Another friend gave me some larger Crab apples which have been turned in to toffee apples and cakes.
Over the years I have ended up with signature items which I serve to my guests or I can make them for clients to purchase and take away such as Brazil nut biscotti; my delicious dark chocolate cake with sour cream ganache, available from petite to rather large; candied orange peel; Granny Harris’ quince paste; filo pastry baskets which I fill with a variety of savoury and sweet items depending on the occasion.
They wanted to be hands on, to have the class in my commercial kitchen and they wanted to eat and talk lots too. The next session morphed in to a little bit of hands on with a LOT of sitting, chatting and eating – much like going out for lunch and getting cooking instruction at the same time. This group decided I should rename from Cooking Class to Cook and Chat sessions.
I enjoy hosting these occasions on a bespoke basis as this links with my philosophy of creating unique occasions for each client, rather than me telling people what they can or can’t have.
“What a great way to spend an afternoon. Cook'n'chat with Jennie Harris of Crème Cuisine.
Fabulous food, awesome recipes and tips and good company. Will be doing it again for sure!“
Liz Koh, Paraparaumu