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Do the Hokey Pokey
I had a wonderful 'back to the future' moment recently. I was given the Be Bold with Bananas book, a relic of my primary school home science classroom at Karori West.
It made me realise how important those classes were to me, supplementing the interest in food generated by my parents: as a non-sporty child, cooking gave me self-esteem. It expanded my reading, made sense of maths and science, helped me to solve problems, opened new cultures and gave me a career I love.
Supported by TV, food and cooking is enjoying a resurgence with kids these days. Jamie Oliver is a hero, and more schools are teaching cooking again. |
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Many chefs are re-training for school roles, which is good because with home economics off the curriculum for so long there is a real shortage of trained teachers. There are now more pathways available for a career in hospitality.
Bring it on, I say. So that’s why I encourage you to make these little biscuits with your family – doing the Hokey Pokey is what it’s all about!
And speaking of family please join us on Mother's Day. See Special Events.
Cheers
Ruth Pretty |
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Cooking School - Autumn 2011 |
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FAVOURITES FROM FLIPP TO TODAY
Award-winning chef Martin Bosley takes a retrospective look at his food over many years, including the much-loved Brassiere Flipp, family dishes at home and some of the culinary influences that shape his "pure and simple belief" in seasonal, local and fresh products.
Click to book online |
ADD FRIENDS AND CHILL
When chill is not a temperature instruction, Ruth reckons there's nothing better than kicking back with your friends and casual food. Maybe rent a movie or watch the rugby; dress code very casual indeed. Tap in to Ruth's experience to create do-ahead dishes, simple yet flavoursome and leaving your guests replete and happy.
Click to book online |
LOVE MY TABLE
Her table is currently central to Tina Duncan’s life in Christchurch: recently as earthquake shelter and then as the family focal point for recovery and relaxation. As always, she creates fresh, delicious and heart-warming food; the kind you want to share at your own table with people you love.
Click to book online |
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Weddings |
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Casual yet special,
with Pugs
When Katie and Brad planned their wedding, there was little stress as all the big decisions were remarkably simple.
"We wanted a relaxed family style wedding, casual yet special. A simple kiwi decorating theme from family friend Diane Cheyne. Ruth and Paul Pretty to do the food and my parents to choose the wines. A Wellington icon venue at Massey, the former museum."
"Most importantly, our pet pugs had to be part of the wedding. Nuku stood with the other boys, and Kiki walked daintily up the aisle with a bridesmaid. With pugs of their own, Ruth and Paul understand 'pug love' and even found two bone china pugs for the cake – it was great," Katie smiled.
Click for more details |
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The Melbourne Master Classes, part of the fabulous Melbourne Food & Wine Festival, are a long-time favourite of mine and I have been lucky enough to see some superstar chefs in action over the years. So many personalities, such talent and such willingness to share their passion and ideas – it rejuvenates me every time. Click for more information |
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Hokey Pokey
Melting Moments
(makes 15)
Two kiwi childhood classics in one moreish biscuit! These little treats are ideal for young helpers during the school holidays – just be careful when the hokey pokey bubbles up, although that’s part of the fun and the science of baking.
Click for full recipe |
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Cooking up a storm
for colleagues
When half the Daikin dealer conference participants returned from a golf game, they discovered cocktails and finger food were catered by the other half.
The wood-fired pizza oven and outside barbecues were in full swing with tasty delights from flatbreads and bratwurst to salmon ribbons on skewers and baby filet mignons, and "a hill of prawns" was demolished.
"Everyone enjoyed the fact that the food had been cooked by their partners and colleagues, guided by Ruth and her chefs," commented Exclusive Events organiser Melissa White.
Click for more information |
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Daikin wanted to do something a bit different and inclusive for their dealers, and Melissa said the combination of golf at Paraparaumu and cooking with Ruth at Te Horo was ideal to conclude the Wellington-based three day gathering.
As one participant put it, "The cook school and cocktail function was a great event: most enjoyable and definitely not what I expected." Click for more information. |
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Countdown to WOW® |
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The Brancott Estate WOW® Awards Show season is very special time for Wellington and for Ruth's team in Te Horo, and the countdown is well under way for the 2011 season.
On the culinary side, Ruth and her team are creating menus for the WOW® VIP Table dinners and WOW® Star Package supper bags. Gabrielle Hervey, WOW® CEO, and Tanya Beswick, VIP Hosting Coordinator, joined Ruth and Jo in the test kitchen for an intensive day of tasting to finalise the menus and matches with Brancott Estate wines.
Click for more information |
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"It is a highlight of the year's calendar for us, someone has to do it! Ruth and her team have come up with a fantastic menu that helps us to celebrate our Kiwi Icons theme, said Gabrielle. "We are sure they will surprise and delight our audience".
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Kitchen Shop |
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Say goodbye to the perils of matches: light your gas hob or barbecue in perfect safety with a reliable Italian flint lighter. With a long handle to protect your hands, these attractive lighters have the advantage of not needing to be re-filled or a battery changed. They can even colour co-ordinate with your kitchen in dark red, light blue, dark blue, soft yellow or white. $19.
Click here to buy |
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Candles help eliminate kitchen odours, so here are two options to cleanse the air you breathe while cooking. With Odourfoyl technology, the candles include extracts of patchouli, basil and geranium.
The Price's Cooks Candle is a scented candle lantern, and burns for 30 hours to leave the kitchen clean and fresh. $15.
The Price's Cooks Candles Tea Lights can be used outside, say near the barbecue, and each candle burns for up to 5 hours. Pack of 6 $9.
Click here to buy |
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Classic cow creamer |
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Just add colour |
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Classic yet cute, this cow creamer is a long-standing favourite and will grace your breakfast or afternoon tea table. Made by English specialists Rockingham in vitrified china, this delightful variation on a milk jug is safe in dishwashers, microwaves and ovens. If you like milk in your tea or coffee, how can you resist? Over to you if you add the milk first or last, the cow won’t tell. $14.
Click here to buy |
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These German ceramic bowls add pizzazz and vibrant colour to your life or table simply by being there. For more than 175 years the Waechtersbach Company has set the standard for brilliant glazes. Obviously they are perfect for presenting food with flair, but the larger size is also good as a mixing bowl. Brilliant red, bright yellow and kiwifruit green, available in three sizes.
9cm $15; 15cm $19; 23cm $39.
Click here to buy |
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Ruth Pretty Catering
PO Box 16041,
Te Horo 5544 |
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Springfield,
41 School Road,
Te Horo, Kapiti Coast |
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Tel (06) 364-3161
Fax (06) 364-3262
ruth@ruthpretty.co.nz |
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