Cookbook Journeys

Some people simply love to devour cookbooks from cover to cover. A friend who is an avid cookbook collector has bookshelves and boxes full of cookbooks but doesn't actually cook from them.  With a keen interest in tracking down out of print and classic cookbooks, she gets more pleasure from perusing the pages – from author notes and tips to glossy enticing photographs, interesting lists of ingredients or unusual cooking methodology. 

Others might spend hours reading them from cover to cover to mark which recipes to make. Then later making notes on recipes they tweaked when cooking.  But one thing that all cookbook lovers enjoy is reading the author's story, understanding their philosophy, motivation and inspiration behind the book.

For a recent assignment for my Le Cordon Bleu, Masters of Gastronomic Tourism I reviewed the first cookbooks of four contemporary New Zealand authors.  Click Cookbook Journeys to read their stories.

Hope everyone has a great week.

Michelle

Gastronomic Tourism Residential

Back in Auckland after an amazing trip to Adelaide, South Australia today’s post is a photo journal of the highlights of the first ever residential programme for Le Cordon Bleu Master of Gastronomic Tourism, a post graduate online course.

Fifteen of the one hundred students came together in Adelaide from across Australia and New Zealand for four days of immersion in food, wine and tourism:

  • Workshops and lectures
  • Excursions to farmers markets, wineries and artisan producers
  • Behind the scene tours and tastings
  • Wining and dining at leading bars and restaurants  
  • Exploring South Australia’s gastronomic tourism industry

DAY 1

Adelaide Farmers Market

Adelaide farmers market
Elena talking us through the production process

Elena talking us through the production process

Masterchef Australia's Poh and her new venture Jamface by Poh

Masterchef Australia's Poh and her new venture Jamface by Poh

DAY 2

Peel Street Kitchen for lunch

Enjoying lunch at Peel Street after a morning of lectures

Enjoying lunch at Peel Street after a morning of lectures

Udder Delights - cheese tasting at bronze winner in 2014 National Tourism Awards

Udder Delights

ChocoVino - Hahndorf Hill Winery - chocolate and wine pairings

IMG_5717.jpg

Press* food & wine - shared dinner at the end of a long day

Entree - smoked salmon and beetroot

Entree - smoked salmon and beetroot

Flaming Baked Alaska

Flaming Baked Alaska

DAY 3 - Barossa Valley Tour

Maggie Beer’s Farm Shop

The kitchen from The Chef and The Cook

The kitchen from The Chef and The Cook

Fabulous outlook from Maggie Beer's farm shop

Fabulous outlook from Maggie Beer's farm shop

Tour of Seppeltsfield Winery, Barossa Valley followed by lunch at FINO

Seppeltsfield
Seppeltsfield - The Distillery

Seppeltsfield - The Distillery

Fino @seppeltsfield
Fino At Seppeltsfield

Tour of vineyards and tasting at Jacob's Creek Wines

Jacobs Creek
Jacob's Creek wine tasting
Penfolds Magill Estate VIP Cellars

Penfolds Magill Estate VIP Cellars

Penfolds Magill Estate tasting room

Penfolds Magill Estate tasting room

Penfolds Magill Estate tasting room 2

Farewell Lunch at La Bonne Table

Networking lunch with Alumni at Le Cordon Bleu's own restaurant

Networking lunch with Alumni at Le Cordon Bleu's own restaurant

La bonne table - cerviche
La Bonne Table tomato consumme

What I enjoyed the most was getting to know the other participants – students past and present, lecturers and guest speakers – people as passionate about food and local tourism as I am. With varied backgrounds from teachers, lawyers and marketers to tourism officers, winery and event managers to chefs, caterers and even a wagyu farmer, the desire to learn, grow and promote local food tourism was at the heart of our programme.

While going back to university was a shock to the system, I’m very much looking forward to the next paper or unit as the Australians call them. If anyone would like to know more about the course or has any questions then please get in touch.

Michelle