It’s hard to believe that the entire month of January has passed without a post on this blog. Apologies!! It’s not at all because there’s nothing to report, but rather to do with just how much has been going on and being rather too busy to write about it.
Oamaru’s culinary excellence has again been recognised, with Pablo Tacchini, the chef at the Northstar and executive chef at the Brydone Hotel, having won the NZ Beef and Lamb award for the third year in a row. You can cook like Pablo yourself now, too, since he has just started a new blog, where he’ll post weekly recipes. Check it out, and subscribe, here.
Pen-y-bryn Lodge, meanwhile, has expanded its culinary team, bringing on a new young chef to support chef-owner James Glucksman in the kitchen. Ashley Baty previously worked at Moeraki’s famed Fleur’s Place restaurant, and before that she worked with award-winning NZ chef Ken O’Connell at Mt Cook’s Hermitage Hotel and the Vidal Winery in her home district of Hawke’s Bay.
And since Pen-y-bryn is marking its 125th birthday in 2014, they are marking the occasion with the release of a free eBook that you can download from the iTunes Store. The book includes the history of the house, complete with dozens of photos, along with information about the Oamaru area’s attractions and some of North Otago’s gourmet delights. Later in the year, a book about Oamaru will be released by Penguin Press that will include more photos of Pen-y-bryn (and other historic buildings in town), together with recipes from the lodge and some of Oamaru’s other gustatory centres.
That is it for our short catch-up today; we’ll do our best to be more regular in our postings!