For three days in early December 7, 8, 9 Cornell hosted a group of 12 teachers and students from Cheong-Ju City in Korea, who are studying in the World Baking Institution.
They came to experience modern New Zealand cooking using local ingredients.
Each day they were taught to make a dish and then sat down to lunch.
Wednesday’s dish was Roasted Hapuka on pasta with clams, Thursday’s dish was Pan-fried Mint crusted NZ spring lamb backstrap with kumara mash, Friday’s dish was Roasted Nectarine and Pistachio Tart, Cranberry and Raspberry Compote, mint and Vanilla sauce and an Elderflower Sorbet
Our teachers and the group all had a very enjoyable time.