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New Zealand Dinner

Wellington, October 3, 2013

Bailliage of Wellington

For the latest Bailliage dinner, in the presence of Bailli Délégué Peter Besseling, the chefs at The Wellington Club created a tasting menu using recipes from Margot Thomas’ (written as Margot de Cotesworth) recently-published cookbook “Take 5 and Cook: The Dinner Book”.

Each recipe uses only five fresh, seasonal and good-quality ingredients. From the wide range in the book we enjoyed seven delicious dishes matched with appropriate wines.

At the end of the evening, Bailli Beverley Eriksen warmly thanked The Wellington Club’s Secretary/Manager Jürgen Sparrer and Executive Chef Alfonso Basile for such a convivial and pleasurable evening.

In the photos, the author, Dame de la Chaîne Margot de Cotesworth, can be seen presenting her 'Take 5 and Cook: The Dinner Book'.

Margot has a history in the hospitality industry. Her background in food began in London at Le Cordon Bleu and she has cooked in Europe, Central America and Australasia for both grand events and domestic purposes. She has owned and operated an American café and a deli/gourmet food store, jointly established a fine dining restaurant and worked in interior design. On top of all that she has cooked in a luxury lodge and been a food demonstrator. Writing a cookbook has continued her evident passion for food and its preparation.

Beverley Eriksen, Bailli