August 23, 2008
Our first annual expedition three years ago took us to Prebbleton where we spent the day making garden sculptures.
When fine motor skills were distributed I was somewhere else so I’d approached the activity with some trepedation. However, by day’s end I was the proud owner of a pig which did indeed look like a pig and is now at home in my garden.
We headed north again last year and spent the day at Jo Seagar’s cooking school at Oxford.
Jo welcomed us and explained the day’s agenda over coffee and loaf then we spent the next few hours gathered round her huge kitchen bench as she chatted and joked her way through the cooking demonstration.
When the cooking was done we were seated at the large dining table to enjoy the food, accompanied by wine and more conversation.
Jo mentioned the first year’s income for the business had been well ahead of budget and it was easy to see why because during her demonstration she’d mentioned how good this tool or that utensil was so of course we all purchased at least some of them before we left. Remembering this over diner last night, we agreeed Jo was right and we’d all found the things we bought were welcome additions to our kitchens.
This year’s expedition has taken us to Southland. We arrived in time for lunch at Woodstock Loft yesterday – tomato soup followed by parmeson loaf topped with lettuce and smoked salmon. One of our hostesses is a director of Venture Southland and was keen to ensure we contributed to the local economy so the afternoon was devoted to retail therapy in Invercargill before dinner at El Tigre.
We enjoyed the dinner but diners at a neighbouring table didn’t enjoy our company – they told the waitress we were too noisy and walked out. We were a little discombobulated by this but the waitress reassured us that they had been difficult from the time they entered and it was them at fault not us.
Today’s itinerary includes a garden walk, floral art and no doubt we’ll have time for food, wine and conversation. We’ll do our best to keep the latter to a level which doesn’t upset any fellow diners.