Celebrating a Summer of Supper Clubs

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It seems that everyone is wide awake again and going out, having fun and reconnecting. At home in Auckland you may wish to come and connect on my floating sky terrace at my Supper Club on Wednesday evenings and Saturday lunchtimes. Places are all booked up for October and November but I have some spaces in December. I will be hosting Supper Club on into the New Year until I leave for Europe at the end of April. I'm in love with the Supper Club because every class is different and every group is different – it could be generations of one family, could be a work do, could be a group of friends, could be all different people who end up making new friends. Students not only learn something inspiring in terms of recipes but they use the club for just letting go and being waited on, networking and making connections. The food I cook is very Southern French with strong, sun-drenched, sexy flavours – think saffron infused fishballs, mint, anchovy & almond pesto, sunshine tart, lamb slow roasted in paprika & coriander and salads bursting with roasted feta and cinnamon. Book or find out more HERE.

Tours in 2023

If you wish to fly to European climes CALL YOUR AGENT NOW and I don't mean to get on the stage, I mean to get to one of my gastronomic tours (which have exploded next year). There are a few places left on a few tours in 2023 so here's the deal. My current favourite is my new tour to Portugal – full details HERE.

Marrakech is one of my first ever tours and still the most party tour. Moroccans just love dancing and singing and as it turns out, so do we. In the medina we stay at my friend Adriano's beautiful, eccentric hotel where we shop, cook and drink cocktails on the roof and in the countryside we stay at my friend Florence's hand made organic lodge resplendent with trees, flowers, wheat, olive trees, in-house cooking lessons on how to make couscous from scratch and a visit to the wild local souk. Full details HERE.

Uzès, where I live in the South of France, was my first ever tour in 2004. This is the only tour where we party and dance in my home, enjoy a market to kitchen cooking class chez moi and find out first hand how to make the famous local pottery. Don't even start me on the gorgeous hotel, the cheese, the olive oil and the wine. Full details HERE.

I am available until the end of April for cooking classes, speaking and MC engagements in NZ. I talk about life's opportunities and how you have to keep contributing, learning, moving and laughing. I like letting the sunshine in and am more than likely to burst into song. My principle topics are food, travel, fashion and motivation. It could be a fundraiser, a Christmas function, a guest class at your cooking school, a conference ... contact me via my website.

Lamb & Vegetable Tagine (serves 6)

Here's a recipe to get you salivating for Morocco...

  • 1 boned out lamb shoulder

  • 2 tsp paprika, 2 tsp cumin

  • 1 tsp black pepper, 1 tsp salt

  • tbsp harissa

  • 1 tsp ground ginger

  • 1 medium onion thinly sliced

  • 4 cloves garlic, chopped

  • 2 tbsp olive oil

  • 1 tbsp honey

  • one small preserved lemon, sliced

  • medium sized tagine dish

  • 300g waxy baby potatoes

  • 300g carrots

  • 300g courgettes

  • 100g back olives

To garnish:

  • 100g grilled chopped almonds

  • handful fresh mint & coriander, chopped and pomegranate seeds.

  1. Cut lamb into large 5x5cm chunks. Mix in with all the spices, onion, garlic, honey and oil. Place in tagine dish.Peel potatoes, peel carrots and cut into thick batons, wash courgettes and cut into thick batons.

  2. Arrange the vegetables and olives around the outer edge of the tagine in an artful fashion.

  3. Bring the tagine to the boil on the stovetop, lower the heat to a simmer, cover with the tagine lid and cook for for at least 2 hours. Every so often you may have to slightly tilt the lid to let off a bit of steam as the vegetables will create a lot of liquid. The end result should be very tender meat and quite a thick sauce. Don’t stir it as the artful shape has to stay intact.

  4. Serve in the tagine dish on the table and garnish with the almonds, herbs & pomegranate seeds.

That's it for this month. Don't forget to keep up appearances and remember a smile is the most fashionable and flattering thing you can wear and nature is your enemy – be fearless but not reckless.