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Over the weekend,a different Valentine’s Day celebration. Instead of the usually Dinner date for two.

We spend time making Banana Muffin and Bread using local products from New World Market and from family little garden.

Banana Muffin Recipe

3 or 4 Large bananas, mashed

1/2 cup white sugar

1 slightly beaten egg

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups flours

Directions:

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda. baking powder, salt and flour.

Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.

Bread Recipe 

2 packages( 1/4 ounce each) active dry yeast

1/4 cup sugar

4 tablespoons butter, melted, plus more for pan and brushing

2 large eggs, lightly beaten

1 1/2 teaspoon salt

6 cups all-purpose flour, plus more for shaping dough.

Directions:

Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough form.

Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has double in bulk, about 1 hour.

Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log.

Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).

Brush a 9-by-13 inch baking pan with butter. One at a time, flatten each piece of dough. then fold edges toward the center, pressing to secure, until a smooth ball forms.

Place dough balls in prepared plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes ( Alternatively, refrigerate, at least 4 hours and up to 1 day).

Preheat oven to 400 degrees. Remove plastic wrap; bush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (ten with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

Yummy!! taste good!!

This was the reactions of some guests who just joined the Zest food tour as part of the Wellington on Show yesterday.

I was lucky enough to be included and experience the different kind of Wellington and taste the best food in places the locals know and love in small exclusive groups.

Thanks to Ms. Catherine Cordwell of Zest Food and Wine Tours.

She said the tour will give the participants to taste different flavours from cheese,olive oil,chocolate and coffee.

Ms. Cordwell said the aim of the tour to give the visitors a unique gourmet travel experience.

I went first to Ciocco for a school chocolate challenge which a taste four chocolate and the challenge is to identify the key added ingredients or flavours in each of the chocolates presented to me.

Ciocco is a chocolaterie and espresso bar in Tory Street,owned by Ed Simpson,the son of one of the co-owners of the Greytown-based company schoc chocolates.

After that , the Mojo Coffee cupping challenge which I have to  best describes the aroma and flavours of each coffee they gave to me.

Mojo Cofee was started in Wellington by Steve Gianoutsos. Mojo’s most well known blend is called Doctor Mojo’s medicine and is made up of six or seven beans from around the Globe.

The next was Zest Cheese tasting challenge you have to identify which is a goat’s milk cheese,a ewe’s milk cheese and a cow’s milk cheese.

Last challenge  is olive oil challenge and I have to identify which ingredient each of olivo oils tasting is infused with.

Olivo Olive oil is a family owned groved based in Martinborough owners Helen and John Meehan host olive grove tours at the Grove where their full range of oils can be tasted.

On the other hand, Mr. Martin Boland of Positively Wellington Tourism, said the Wellington On Show was the biggest event they done for conference convention with 72 industry partners are showcasing their venues, products and services at various locations throughout the Wellington City for regional conference, meeting, and incentive buyers.

For more photos about the Zest Tour.

Thanks to Mr. Martin Boland and  Catherine Cordwell for a wonderful experience.

On February 11, The Wellington Convention Bureau will showcase Wellington to the World .

Wellington Convention Bureau Sales Manager Martin Boland says the event is designed to give locals who plan meetings and events of all kinds the opportunity to inspect venues and meet service providers on-site.

A total of 72 businesses will be represented at 42 venues during the day.

Wellington On Show is a natural progression from the successful Wellington Conference and Events Expo run by the Wellington Convention Centre each October, Mr Boland says.

“The expo gives event planners the opportunity to find out what’s available and now Wellington On Show will allow them to see and experience it, without having to schedule meetings or arrange transport.”

Free transport between key venues, including up the Wellington Cable Car, will be provided for registered participants. Over 100 people signed up within 24 hours of event details being released to industry contacts, Mr Boland says.

Wellington On Show participants can be in to win one of 36 prizes, and events throughout the day will include cooking demonstrations by Martin Bosley and Ruth Pretty, and a South American carnival at the Opera House.

Wellington On Show is being held on Thursday February 11, 10am-3pm.

Throughout the day partners will also have their own promotions and entertainment. From a Zest Food Tour to a brunch with Martin Bosley at Chaffers Dock Function Centre, there will be plenty of options on offer. Here is a list of the exhibitors showcasing themselves as well a list of special promotions running through the day.

There will be a hop on, hop off shuttle service between the key venues for those that don’t wish to walk – and it's free! Here is a map of where exhibitors are showcasing and the shuttle service operating on the day.

We know your time is valuable so with Wellington on Show you choose who you want to see and when.

Registration – it’s free and easy, so register now.

To find out more or register visit WellingtonNZ.com/OnShow.

With more than  30 events ,the Wellington on a Plate is the must -see Culinary festival here in Wellington.

Positively Wellington Tourism and Grow Wellington have joined forces to establish Wellington On a Plate, an annual festival of food to run from August 17-30 this year.

Positively Wellington Tourism General Manager of Marketing Sarah Meikle says the festival will start small and local, but the long-term vision is for Wellington On a Plate to be an annual gourmet showcase that will draw residents into the downtown area and attract visitors from around the country and Australia.

This year the central event will be Dine Wellington, a fortnight where the city’s finest restaurants offer lunchtime set menus for $15, $25 and $35 – including two courses, a cup of coffee or tea, and a glass of Wairarapa wine for the $25 or $35 options. At dinnertime the restaurants’ offers will be based around a value-add, discount, or set menu.

“This gives everyone the chance to dine at the likes of Martin Bosley’s Yacht Club Restaurant and Logan Brown, it also encourages people to try somewhere different. Dine Wellington will be that chance to go and discover all that Wellington’s food scene has to offer.”

According to Grow Wellington Chief Executive Nigel Kirkpatrick, a critical part of the capital’s economic development hinges upon the food and beverage sector.

“To be able to showcase local products in this way is a positive step towards realising the full potential of our exciting food and beverage sector,” Mr Kirkpatrick says.

“This festival combines local economic activity and ongoing development of a food sector that has the potential to generate significant export revenue.”

Wellington’s cuisine scene is second-to-none in New Zealand and Wellington On a Plate will help the city maximise on the culinary tourism trend, Ms Meikle says. The aim is to get as many restaurants as possible involved. To make the most of what is produced in the Wellington region restaurateurs will be encouraged to use local produce and suppliers where possible and to match those fantastic flavours with the best of our regional wines.

“Wellington sets the bar for coffee and cocktails, is neighboured by one of the country’s top wine regions, and the quality of cuisine and service in our restaurants are regularly hailed as world class by the international media we host here.”

The latest issue of Vogue Entertainment & Travel raves about Wellington’s hospitality, declaring it is “defined by a refreshing lack of pretension that often belies the finesse of what’s presented on the plate”.

Wellington On a Plate will be a celebration of the capital’s flavour in terms of both taste and culture, Ms Meikle says.

“Food isn’t just about flavour – it’s about service, people and passion.”

Various new and existing events are currently being looked at for inclusion in the Wellington On a Plate menu. The Brewers Guild of New Zealand’s Brew NZ and Beervana events have come under the banner, with other events also being looked at. Initial forecasts show economic impact potential of up to $3.4 million total output by year three, Ms Meikle says.

“With the City Market opening at Chaffers Dock this month, the timing is perfect for launching Wellington On a Plate and cementing Wellington as one of New Zealand’s culinary destinations.”

The other day I’m craving for Filipino food particular the barbeque. I’ve been away from my home country for almost three years now.

I missed the food , the caldereta, adobo among others.

Yesterday ,my friend from Lower Hutt invited me and my family for a get together lunch with our friends in Wellington.

I was excited because some of my favorites Filipino foods are there, and the Barbeque …Yummy!! Yummy!!

Today, I just finished cooking a filipino dish called “Tinolang Manok” for my daughter and then I realized that i don’t have any cereal to eat for my breaksfast.

So, I check some ingredients and I gonna try to cooked a rice with salt fish and chicken. Here goes:

Ingredients

200g jasmine rice,washed

750ml water

1 chicken breast

2 chinese sausages

150g salth fish fillet

3 tbsp oi

3 tbsp grated ginger

3 cloves garlic ,sliced

2 tbsp sesame oil

2 tbsp oyster sauce

2 tbsp dark soy sauce

1 tsp black pepper

2 tbsp chopped spring onion

Method

1. Cook the rice in the water in the rice cooker for 12 minutes. Meanwhile, cut the chicken into 2 cm cubes,slice the sausages diagonally into pieces 0.5cm thick and finely dice the salt fish.
2. Heat the oil in a wok and fry the giner and garlic until light brown. Add the chicken,sausage,fish,sesame oil , oyster sauce,dark soy sauce and pepper and toss well for 4 minutes.
3. Combine the contents of the wok with the cooked rice and transferred to a bowl. Garnish with the chopped spring onions and serve.