EVENT DESCRIPTION

 

Foodies’ Day 2019

Saturday 9th November

Nose to tail eating is simply real food with less waste, just as our great grandparents and generations of humans before them ate.

Experienced chef and nutritionist, Mandy Harris from Conscious Nutrition and Health believes that cooking this way is the ultimate form of respect for the animal, our health and the environment.

Food production has a huge impact on the environment and eating “nose to tail” is one way we can reduce waste at the same time as getting all the nutritional benefits that these traditional but unfashionable cuts offer. Drawing on her experience from 10+ years in hospitality and a childhood raised on a farm in the top of the South Island where home killed meat was a way of life, Mandy will demonstrate a variety of “nose to tail” dishes including:

• Creamy Chicken Liver Mousse
• Sesame and Orange Pork Trotter Meatballs
• Warm Beef Heart Salad and
• Rich Chocolate Gelatin Slice

Mandy will walk us through these dishes from butcher to table, discussing the ins and outs of preparing them, as well as all the great reasons why these foods can benefit us nutritionally and why we should include them in our diet.

The event are:

When: Saturday, 9th November 2019, 1:30pm – 4:30pm

Where: Taste Venue, 45 Normanby Road, Mt Eden, Auckland

Cost: All Members of the CNA $20, Students and Gold Card Holders $25, General Admission $30

Parking: Limited parking at Taste Venue, and nearby street parking

Register here to attend, spaces are limited 

Foodies’ Day 2019

Saturday 9th November

Nose to tail eating is simply real food with less waste, just as our great grandparents and generations of humans before them ate.

Experienced chef and nutritionist, Mandy Harris from Conscious Nutrition and Health believes that cooking this way is the ultimate form of respect for the animal, our health and the environment.

Food production has a huge impact on the environment and eating “nose to tail” is one way we can reduce waste at the same time as getting all the nutritional benefits that these traditional but unfashionable cuts offer. Drawing on her experience from 10+ years in hospitality and a childhood raised on a farm in the top of the South Island where home killed meat was a way of life, Mandy will demonstrate a variety of “nose to tail” dishes including:

• Creamy Chicken Liver Mousse
• Sesame and Orange Pork Trotter Meatballs
• Warm Beef Heart Salad and
• Rich Chocolate Gelatin Slice

Mandy will walk us through these dishes from butcher to table, discussing the ins and outs of preparing them, as well as all the great reasons why these foods can benefit us nutritionally and why we should include them in our diet.

The event are:

When: Saturday, 9th November 2019, 1:30pm – 4:30pm

Where: Taste Venue, 45 Normanby Road, Mt Eden, Auckland

Cost: All Members of the CNA $20, Students and Gold Card Holders $25, General Admission $30

Parking: Limited parking at Taste Venue, and nearby street parking

Register here to attend, spaces are limited