News - The Akaroa Cooking School

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The Akaroa Cooking School launches it's very own extra virgin olive oil...

We are very excited to have launched our very own extra virgin olive oil. Using locally sourced olives from Robinsons Bay Olives, the cooking school team has developed our own unique blend of extra virgin olive oil.

The olives were planted in 1994 and make up one of the most southerly olive groves in the world. Robinsons Bay Olives grow six varieties of olives each with their own unique characteristics. From Tuscany there are the peppery and green Frantoio and Leccino varieties. From the dry hills of Israel they grow Barnea and Souri as well as Nabali from Palestine. They also have the excellent pickling olive Manzanillo from Spain, and Verdale from South Australia.

We spent a morning with Robinsons Bay Olives owners Chris and Annette Moore sampling and testing their different single variety oils to determine each of their characteristics.

Through a delicate blending process we came up with a blend that is smooth and velvety on the tongue with hints of grassiness, a little sweetness with a peppery finish. We wanted a flavour that represents the cooking school and the larger 500ml bottles are in tune with our philosophy of pouring it on rather than drizzling.

A sample was sent to Olives New Zealand in Wellington for analysis who certified and guaranteed it being extra virgin olive oil. It also went through a sensory panel to approve taste. The sensory panel is accredited by the I.O.C. (International Olive Council).

The extra virgin olive oil is currently only available at the Akaroa Cooking School. Visit us at 81 Beach Road Akaroa or call 021 166 3737 if you would like us to send you a bottle or two.

Sumner Artist Kim Robertson Takes out the 2011 Akaroa MasterCook competition with her Asian inspired menu...

In a compelling final, Sumner artist Kim Robertson took out the 2nd annual Akaroa MasterCook competition. Kim’s winning three course meal included an Asian prawn and shitake steamed custard, marinated chicken rolls stuffed with prawns and spinach with vegetable gyoza and snow peas, followed by coconut and kaffir lime steamed puddings.

Winner Kim with resident Judge Lou Bentley, guest judge Jax Hamilton and resident judge Steve Bradley from Vangionis restaurant.

Click here to read more...

Esther Blythe wins the Grand Final of Akaroa's very first MasterCook competition

After seven weeks and dozens of fantastic dishes the winner of Akaroa MasterCook has now been crowned. Esther Blythe is the champion for 2010 and was presented the prize package by New Zealand MasterChef, Brett McGregor. In an extremely close contest against local B&B owner Jane Cook, who valiantly stood in for Jules Faulls, the local digger driver who was stuck in Fiji.

Click here to read more...

Esther Blythe

Al Brown at the cooking school

Al during class

The cooking school was truly privileged to host the legendary Kiwi chef Al Brown
for three days in September. We had 70 people attend over the three days and
Al’s relaxed style and great stories certainly made for a fun few days for everyone
involved. Stories aside the food was outstanding and included locally sourced crab,
lamb and paua.

Al has certainly got some exciting projects coming up including a couple of new TV
shows. His new series ‘Coasters’ is set to view on TVNZ later this year. Al has also
launched an exciting new range of olive oils, especially a lemon and fennel oil, in
conjunction with The Village Press in the Hawkes’ Bay. To find out more check out
www.albrown.co.nz

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March 2011

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April/May 2010

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November 2009 News

On Thursday morning The Akaroa Cooking School appeared on TVNZ's Breakfast show casing Akaroa's beautiful seafood for Tamati.

Mands & Lou Live TV with Tamati - Nov 05th 2009

The menu included:

Lemon & Ricotta Pancakes with Hot Smoked Akaroa Salmon

Smoked Kahawai Kedgeree

Grilled Crayfish with Garlic and Parlsey Butter

Gurnard Carpaccio with Avocado and Pink Grapefuit Salad

Crayfish Sandwich with Rocket and Garlic Aioli

After the live weather cross all of the TVNZ crew came back to the school for a big hearty breakfast .... after a 4am start they were all starving! Provence Fine Foods had donated a load of fantastic home made breakfast sausages and bacon; which we served with scrambled local organic eggs and some more of the freshly hot smoked Akaroa salmon. To finish off we served them Coffee Macaroons from Jaime les Macarons - handmade delights made by Amanda McBeath in Christchurch which they raved about. Click on the link below to see the broadcast:

TVNZ Breakfast live in Akaroa

Tamati's blog

Click on the links below for more news:

NZ Herald - Escape into foodie's fantasy

New Zealand Seafood Industry - Cooking up some attention

Zest - Lessons by the sea

Avenues - A touch of class

Latitude magazine - Lashings of indulgence

Metropole - Real food for everyday life...