IN HOME DINING
Des offers a range of culinary experiences through interactive hands on cooking classes.
IN HOME COOKING CLASSES
What do you want to learn how to cook?
Get together with a group of friends and have an interactive cooking experience with Des. Have fun whilst learning how to create delicious dishes, learn chef tricks and techniques. Finally sit & enjoy what you’ve made.
Des can teach you a range of dishes such as gnocchi and fresh pasta, through to more technical modern style dishes.
SHARING STYLE MENU / UP TO 18 GUESTS
Sharing style menu / up to 18 guests
Let Des take care of the food and deliver a sharing style culinary experience for your gathering. Take away the formality but certainly not the quality. The seasonal sharing style menu will showcase the very best produce this country has to offer. Des will tailor a menu for you to suit your taste.
The sharing style menu consists of:
Freshly made bread and churned butter
Two main courses
Three side dishes
Kawakawa ciabatta, beurre noisette emulsion
Smoked duck ham, macerated stone fruit, smashed fig
Heirloom tomatoes, Massimo’s stracciatella, fennel pollen
Citrus cured salmon, salt baked golden beetroot, vinegar
Coal finished pork loin, pickled cherries & Doris plums
Sticky glazed lamb oyster shoulder, Helensville macadamia mole
Baby gem lettuce, green goddess dressing
Charred greens with smoked tomatillo sauce
Basque cheesecake with roasted stone fruit & cultured creme
4 COURSE SIGNATURE MENU / UP TO 12 GUESTS
4 Course signature menu / up to 12 guests
Des will work with you to curate a menu to your taste, from his repertoire of signature dishes.
The 4 course menu includes freshly made bread served with churned butter and two snack style canapes to start your evening. All dietary requirements can be catered for with prior arrangement.
Des can help you with your wine selections, tailor dishes to special wines you may have in the cellar or bring with him pre matched wines by partner Joe Wang Sommelier.
éclair of Duck liver parfait, preserved cherries
Flame grilled Tua Tua, pickled garlic butter
Kawakawa ciabatta, beurre noisette émulsion
Plancha scampi tails with carotene, chilli & buttermilk
Caramelised duck breast with morcilla, beetroot, red cabbage & miso
Aged gouda, black garlic
Yogurt marshmallow bomb, yuzu vinegar sherbet