Classes & Events



You have to work hard to dodge fried chicken on the menu of most restaurants at the moment, and although I never thought I’d say this – I’m sick of it! It’s problematic when a great dish becomes a food trend and is reproduced millions of times. In the case of fried chicken, I’ve eaten some that Colonel Sanders himself would baulk at, but even more than that, it’s not something I want in my weekly diet.
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To those of us that love food, Dominion Road in Auckland is synonymous with a variety of excellent Asian cuisines – in particular, Chinese cuisines. One who has never driven down the ‘Dom’ (as it is affectionately known by some) will be entranced…
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Mouth watering crusted lamb rack with almonds and panko crumbs served with sweet roasted baby carrots in a lime dressing topped with roasted seeds. This is a meal you won’t want to share and can be enjoyed in any season.
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At Ballymaloe Cookery School I was taught this simple and fail-safe formula for delicious vegetable soup – it’s called 1-1-3-5 – and it works every time.
We used this base recipe at Ballymaloe to make the most delicious potato and spring onion soup one day, and we were taught how to make this game-changing accompaniment to drizzle on top of it. Thank me later!

Mixed Berry, Chocolate and Hazelnut Flan This Mixed Berry, Chocolate, and Hazelnut Flan were dreamt up by Brigitte, UnserHaus’ own passionate foodie, and it’s a fantastic dessert to prepare for get-togethers. It’s a firm favorite at the showroom, so we can assure you it won’t last long. There’s nothing quite like making the most of […]
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This dessert is easy to make ahead and plate up, it is all about getting the wobble on the panna cotta!
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