Iconic New Zealand chef, Jo Seagar is set to share her Italian cuisine tips and tricks during a special dinner at Oamaru’s historic Pen-y-bryn Lodge.
The legendary author, teacher and television host will oversee the serving of her favourite Italian dishes and share recipes from her new book, Italia on Sunday November 13. The dishes will be cooked by the Jameses who run Pen-y-bryn.
Italia was inspired by Seagar’s time at a cooking school in Umbria, Italy and aims to make delivering classic Italian dishes ‘easy peasy’ for the New Zealand home cook.
“Authentic doesn’t have to mean difficult, this is for the home cook. I’m delighted to visit Pen-y-bryn and this stunning part of the South Island to share my ideas on a traditional Italian feast with hosts and guests who I hear are all keen ‘foodies’,” says Seagar.
Pen-y-bryn is hosting the three-course dinner at a cost of $130 per person, which includes a glass of wine paired with each course from award-winning Bannockburn winemaker, Olssens. Paperplus Oamaru representatives will also attend the event and sell copies of Seagar’s book.
The night of gourmet cuisine is the second in a series of Celebrity Chef dinners being held at boutique Pen-y-bryn Lodge. USA-born lodge owners, James Glucksman and James Boussy are passionate ‘foodies’ who are throwing open the doors of their lodge to chefs from around the country and around the world.
The lodge will donate $5 from every ticket sold to the Timaru Hospice, Seagar’s charity of choice. Seagar has been the proud patron of Hospice New Zealand since 1999, a voluntary role which takes her to many events throughout the country each year.
An exclusive accommodation package is on offer at Pen-y-bryn Lodge, which includes accommodation for two people for two nights, two tickets to view the nearby blue penguin colony, two tickets to Seagar’s dinner, and breakfast both mornings. One breakfast will include a chance to sit-down with Seagar the morning after the dinner. The package is priced at $1160 per couple.
Glucksman says that staying two nights gives guests the opportunity to experience some of the wonderful things the region has to offer, including the Oamaru Farmers Market held on Sunday mornings.
Seagar says she is looking forward to incorporating some of the exceptional produce available in and around Oamaru into her dishes for the night, as she is “hugely passionate” about the food and wines New Zealand produces. “I love to provide the tools to create great meals with minimum effort for maximum effect.
I’ll be very happy to work with James and James and answer any questions about my Italian experience throughout the night, and no doubt I’ll be asked some of the tricky Christmas cooking questions too!
Of course I’ll be delighted to sign any copies of [Italia] for those who want it as a fabulous coffee table book or a great Christmas gift.”
Reservations for the dinner and accommodation bookings are essential by calling Pen-y-bryn Lodge or visiting www.penybryn.co.nz.
About Italia
Seagar’s new book, Italia, Simple Cook School Recipes from Italy is being launched from October 2011. It is inspired by Seagar’s cook school in Umbria, and shows people how to make classic Italian dishes with simple, step-by-step instructions. The book has recipes for everything you’d expect at a typical Italian feast – antipasto; small first courses; salads and vegetables; gnocchi, risotto and polenta; pasta; breads and pizza; meat, chicken, game and fish; desserts (such as ‘Mama’s tiramisu’); baking; and drinks (like ‘Papa’s limoncello’).