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Welcome to the first issue of my new e-newsletter
Ruth Pretty Quarterly.
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I loved your feedback from our printed newsletter, and we havetaken care to keep our move to the digital era as familiar andeasy as possible for readers. Just hit the print link (above) for yourown copy to keep, especially the recipe. Our stories will show ashort introduction on your screen, with the full story only a clickaway. With four issues a year we will share some of our specialevents and announce the next quarter’s cooking school classes.
Ruth Pretty Momento will come to your inbox monthly, andkeep you quickly informed about hot new items and activities. 
Cheers,
Ruth |
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August is going to be a great month for food-lovers enjoyingthe Wellington on a Plate festivities.
Check out the Special Events page on ruthpretty.co.nz
for the events in both Te Horo and Wellington that I am involved with and browse through all the other great events at WellingtonOnaPlate.com |
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Modern Parisienne Food
Transport your taste buds to Paris as foodwriter Julie Le Clerc shares her passion for this foodie heaven. Enjoy seasonal dishes and classic techniques with a modern approach, delicate treats and delicious stories inspired by her recent culinary research visit.
Saturday 11 and Sunday 12 September
Click here to book online |
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The Mediterranean Kitchen at Home
For all his world-wide culinary experiences, chef, foodwriter and Masterchef judge Ray McVinnie loves to cook at home. He will share his favourite Italian / Mediterranean food, along with ideas and favourites new and old, plus plenty of foodie tips.
Saturday 18 and Sunday 19 September 2010
Click here to book online |
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Christmas class
Always in high demand, Ruth's Christmas class blends tradition with new ideas from around the culinary world as she celebrates the way Christmas brings together families, friends, food and fellowship. Book early and bring your friends to enjoy this pre-Christmas treat together.
Saturday 9 and Sunday 10 October, Saturday 16 and Sunday 17 October, Saturday 30 andSunday 31 October, Saturday 6 and Sunday 7 November, Saturday 13 and Sunday 14November, Saturday 4 and Sunday 5 December 2010
Click here to book online
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Having your cake
Wedding cakes clearly express a couple's personality and style – and many couples have a lot of fun withtheirs. Often the inspiration comes from a magazine photo and individual touches are added to personaliseboth cake and decoration.
From Ruth’s perspective, it must also taste superb as only a cake made with entirely natural ingredients can.Even guests who don’t normally eat cake will always accept a slice as part of the celebration. Gone are thedays of fruitcake only – now the choices are endless. Red Velvet Cake, anyone?
Click here to read more
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To create dishes to showcase New Zealand product with authentic Chinese flavours, Ruth did some indepthChinese palate training leading up to the Shanghai Expo. She found exploring flavour profiles andunderstanding cultural influences on food fascinating and rewarding.
"A week's immersion absorbing the culture and cuisine one-to-one withchef Tony Tan gave me a fascinating head-start in understanding arguablythe world’s greatest cuisine," Ruth reports. VIP guests at New Zealand’sShanghai Expo pavilion are enjoying the results.
Click here to read the full story |
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"Incredibly proud to be New Zealanders"
It's highly gratifying when discerningclients take the trouble to give us theirpositive feedback. We were delightedwhen our "charming, superbyoung kiwi" front of house teamwas acknowledged and loved thiswonderfully evocative description ofour seafood: "the tastes are dancingin my mouth".
Read more here |
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Full of Beans
Good coffee is essential for theVIP Hospitality at the Pavilion, andWellington's iconic Caffe L'affaresupplies its beans. Manager PaulCockburn came to Shanghai to setup the espresso machine L'affareprovided and to train staff in the artand science of great coffee-making.Dan, Julia, Anneliese and Janeobviously enjoyed the experience.
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Classic black
A timeless piece of kitchen kit, the black cast-iron Aga frypan will serveyou faithfully for decades. Literally.
Usual price $280.
Special offer$252 until 31 August 2010 for online orders or from our shop - Click here to buy
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Basket with French flair
These very stylish French market baskets are very now, and ideal for Farmers Market expeditions.
Ruth is including a gift jar of her absolutely gorgeous Black Doris Plum Jam(recently recommended by chef Al Brown in Cuisine magazine). $40 - Click here to buy |
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Cazuela and Rice
That’s the traditional terracotta Spanish Cazuela vessel, not an irritating Vuvuzelahorn! Pronounced Kazz-ewe-whale-ah, Ruth fell in love with these attractivedishes in Spain and finds them extremely versatile.
Ruth’s Oven Baked Paella, and Baked Rice withChickpeas, are perfect for this dish – click here for the recipe.
17cm $12.50, 23cm $22.00, 28cm $42.00 - Click here to buy
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More heat please
By special request, we have made small quantitiesof our trademark Tomato Chilli Jam in an Extra Hotversion.
 Available only at our kitchenshop at Springfield or onlinehere, this is a limited line at aspecial price of only $8
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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