The team here at Our Kitchen are on a collective high. High on a heady mix of the taste of impossibly good food, of ice cold ciders sipped in the early summer sunshine and most certainly high on adrenalin, the by-product of cooking and serving thousands of bite-sized morsels to an audience of foodies who attended the second Taste of Auckland event over the weekend.
We prepped for two days, cooking and assembling at least six hundred pieces of each of the six recipes we selected to serve over the course of the four day event. We served corn fritters with salsa, chocolate dipped panforte, pannacotta on mini macaroons, pork and prawn dumplings, a selection of ice-creams on sugared cookies and balsamic onion tarts. Queues stretched out the doors, crowds formed around sizzling pans of dumplings and food disappeared off serving platters almost faster than we could get it onto them.
We savoured wild boar, baby gnocchi with goat’s cheese and beetroot, king crab, seared snapper with courgette puree and countless cheese, yoghurt, ice-cream and wine samples. We loved being able to share the story of the blog with world, talking with like-minded foodies, and most of all we loved meeting those of you out there that read and love our blog!