No time to Hibernate!
This month has seen temperatures drop, the rain come down and very little sunshine. I’m sure we’re all tempted to hunker down until warmer weather, but there’s plenty to get on with. We’ve been keeping warm and busy in the office this month with the introduction of Paul Sullivan our new Academic Head. We’re planning and preparing for our Pink Ribbon breakfast fundraiser and spreading the news about our #thankthechef initiative. It’s a perfect opportunity to try out our winter warmer recipe and we take a look at the Studylink loan process.
Introducing Paul Sullivan – Academic Head
A big welcome to Paul Sullivan who has recently moved up from Dunedin to join us at International Culinary Studio as our Academic Head Chef. Paul is a qualified butcher, qualified chef and has a degree in teaching. Having worked in and out of all three over the last 35 years, Paul brings a wealth of skills and knowledge to our team.
The Academic Head Chef’s role is to manage, update and develop the programme applications as well as support and improve the education side of the International Culinary Studio. Paul will also assist and collate with the chef tutor where possible, to moderate, support and facilitate students.
Paul was born in Balclutha and has lived and worked in many parts of New Zealand. He is an avid motorcycle fan but in-between bikes at the moment – he is on the lookout for an Indian Scout.
Q&A with Paul
Where is your favourite place to go for dinner?
The Grand Harbour Viaduct Auckland – Yum Cha style food
What is your least favourite food to cook with?
Anything convenience – I like to cook from scratch
What is your signature dish?
A Chinese BBQ Pork belly or braised lamb shank
What is your go to takeaway?
Pizza Margarita, fresh basil, buffalo mozzarella with a crispy base
What age did you start cooking?
I used to help mum in the kitchen from about the age of 7.
School Holiday Crazy Food Photo Competition
The winning photo – whether of food, with food or even looking like food, will be posted in our August newsletter and will win a Junior Chef Culinary Baking Programme.
Pink Ribbon Breakfast
Everyone knows someone that is, or has been affected by breast cancer. We’ve decided as a team to host a fundraising breakfast on 5th August and have set up a fundraising page. If enough of us donate just a bit, then maybe it will help keep our mums, sisters, grandmas, daughters and friends around that much longer.
I’m sure we all appreciate a night off cooking, whether it’s heading up the road to the local bistro or a fine dining night out with friends. We want to acknowledge the great work and dedication chefs have to the hospitality industry, doing what must at times feel like a thankless job. Being a local Canterbury business, we want to uplift and promote our New Zealand cafes and restaurants. We have launched a new Facebook group and we’d love you to help grow this group and spread the word. Tell us about your latest dining experience, where do you recommend and why, and always remember to #thankthechef.
P.S We have an exciting new competition coming up to benefit both you and your favorite restaurant.
June Trivia Competition Winner
Congratulations to Alexaandra Turner who has won our Cake Baking Short Course with her answers to our June Trivia Quiz. We will be in touch with you soon!
Here are the answers for those who are wondering.
- Country of origin
Rooibos tea: South Africa
Sundried Tomatoes: Italy
Peppadews: South Africa
- The Difference between a kebab and a sosatie
A Sosatie is a traditional South African dish made of marinated cubes of meat, usually lamb or mutton, cooked on skewers. Kebabs are a Middle Eastern Dish of ground or cut up meat cooked on a skewer or spit.
- Jamie Oliver’s Mentor
- What is Gazpacho?
Gazpacho is a cold soup made of raw blended vegetables in Spanish and Portuguese cuisines.
- Could a nectarine tree also have one branch producing peaches on?
It is possible for a multigrafted tree to produce both peaches and nectarines.
- Origin of the expression “Cool as a Cucumber”
It is thought that the phrase cool as a cucumber is used because even in hot weather the inside temperature of a cucumber is approximately 20 degrees cooler than the outside air.
Studylink – all you need to know.
Studylink is designed to allow students to borrow what they need, in order to successfully complete their course and transition into the workforce.
Studylink is our most popular payment option after Fees Free government funding. The reason it is so popular, is it allows students to borrow funds to pay for course fees, and where needed course related costs and even day to day living costs. In most cases no payment is required until you have completed your course and are in employment. The loan is interest free if you are staying in New Zealand and there flexible and realistic payment options.
How much you can get depends on your age, income and course type.
When you are ready to study and want to apply to Studylink you will need to do the following:
- Set up a RealMe login
- Complete your application online. https://www.studylink.govt.nz/
- Send in any documents they’ve requested using Connect.
Once Studylink have everything they need, they will confirm your enrolment details with us.
We recommend applying for Studylink at the same time as completing the enrolment application for your NZQA course. This can reduce the chance of having your course start delayed due to the Studylink approval process during busy intake times.
Winter Warmer – Beef Bourguignon
Here’s a lovely tasty dish, one of our NZQA Level 4 practical assignments, to treat the family with.
Ingredients: (makes 4 portions)
Beef Shin 600g pre-soaked in red wine for 12 hours (inexpensive Bordeaux wine)
Olive Oil 50ml
Celery Sticks 75g
2 cloves garlic
Sprig of fresh thyme
2 tablespoons butter
Veal/brown stock to cover
Button onions cooked 150g
Cooked bacon lardons 150g (slab bacon sliced into matchsticks)
Button mushrooms, cooked 150g
Mashed potato 300g
Washed, picked spinach 300g
Cooked green beans 250g
- Preheat the oven to 180oC
- Remove the meat from the wine. Trim the beef shin of all fat and sinew, and cut into 2.5cm thick rondelles.
- Heat a little oil in a thick-bottomed pan and seal/brown the skin. Place in a large ovenproof dish.
- Meanwhile, reduce the wine by half.
- Peel and trim the vegetables as appropriate, then add them to the pan that the beef has just come out of, and gently brown the edges. Then place this, along with the garlic and herbs, in the ovenproof dish with the meat.
- Add the reduced red wine to the casserole, then pour in enough to cover the meat and vegetables. Bring to the boil, then cook in the oven preheated to 180oC for 40 minutes; after that, turn the oven down to 90-95oC and cook for a further 4 hours until tender.
- Remove from the oven and allow the meat to cool in the liquor. When cold, remove any fat. Reheat gently at the same temperature to serve.
- Heat the garnish elements separately and sprinkle over each portion. Serve with a mound of mashed potato, wilted spinach and buttered green beans. Finish the whole dish with chopped parsley.
Shallow fry the beef in hot oil to brown it all over, but do not let it boil in the oil. Then allow it to stew gently in the red wine.