Tag Archive: Blogger


Say Cheese

© 2012 Viviane Perenyi - Homemade Mozzarella

Two weeks ago I attended the second edition of the New Zealand Food Blogger conference held this year in Wellington.
Two excellent days filled with demonstration, tasting, presentations, workshops, good food and people who all have an interest for it.
Special thanks to Allison and Shirleen who did a fantastic job organizing this conference.

There are many detailed accounts about this event, so please go and read more about it chez Alessandra, Sue, Lydia part 2 & 3, Celia day 1 & 2, Lesley, Carmella, Jemma, Emma and Lucy

© 2012 Viviane Perenyi - Fresh Homemade Mozzarella© 2012 Viviane Perenyi - Salt Sprinkle on Fresh Mozzarella

August was the month of first time.
First time I exhibited my work and first time I was given the opportunity to lead a food photography session. The former took place in Hungary and the later in Wellington at this conference. Both experience have been exciting and challenging at the same time, yet there’s nothing like sharing what you like to do with people…

Still part of the conference, I attended Allison’s workshop on cheese making, where we were shown how to make mozzarella. Because I was offered a cheese making kit from Mad Millie at the end of the two days, there was no reason not to practice what I have learnt during the workshop.

As you can see, I still need to work on nicely shaping the ball. Though, a part of me quiet like it this way with all the irregularities.
With a drizzle of olive oil and a sprinkle of sea salt flakes or on toast with dried tomatoes, it makes a simple and tasty snack.
I bet I will do this again in summer with fresh tomatoes and basil…

© 2012 Viviane Perenyi - Fresh Mozzarella & Dried Tomato on Toast

Mozzarella Makes 3 medium size balls
Recipe from The Gourmet Gannet

2 litre full cream milk (not homogenized)
1 tsp citric acid, diluted with 1 tsp water
1/2 tsp not iodized salt
1/2 tsp rennet or 1/4 Mad Millie vegetarian tablet, diluted with tsp water

In a pan add milk, salt, acid citric and gently heat to 32˚C (90˚F). Add diluted rennet, stir well and leave for 20 minutes to allow curds to form. Cut curds into 1cm cubes with a knife. Heat gently to 41˚C (105˚F) slowly forming the curd into a ball with a slotted spoon. This should gradually come together into a ‘milk brain’ shape. Do not force or squeeze the curd together. Do not overheat. Remove from heat.
In a small pan heat some sterilized water to 70˚C (158˚F). Place a ball of curd into the hot water (inside a sieve for ease of lifting out) to cook and stretch the curd.
Roll around with a wooden spoon. It should start to become stretchy/sticky.
Take the ball out of the water and stretch (do not pull, let gravity do the work) then fold, then shape into a ball shape.
Plunge into a bowl of ice cold water. This helps cool the cheese quickly and retain its shape.
Eat immediately or it can be retained in the fridge in a sealed container for a few days. Remember, it has no preservatives.
Note: Too acidic will be too stretchy. Not enough, will snap.

The NZFB conference 2012 was generously sponsored by:

Le Cordon Bleu | Chocolate Festival | T Leaf T | Moon Over Martinborough | Harper Collins | The Kitchen Maid | My Darling Lemon Thyme | Grow from Here  | Yellow Brick Road | Archer McRae | Positively Wellington Tourism | Viviane Perényi | Alessandra Zecchini | L’Affaire au Chocolat | Six Barrel Soda | The Dumpling House | The Gourmet Gannet | People’s Coffee | Wellington on a Plate | Boulcott Street Bistro | Foxglove | Monsoon Poon | The General Practitioner | Coco | The Tasting Room | Ti Kouka Cafe | Maginnity’s | Fork & Brewer | Hummingbird | Floyds | Liquid Winks | Pop Dining | Moore Wilson | Regal Salmon | Floriditas | Little Penang | All Good Bananas | Aroha Drinks | Kokako | Little Bird Organics | R Qute | The Collective Dairy | Eco Store | Mad Millie | Holy Moly Icecream | Intercontinental | So D’lish | Sugar and Spice and All Things Nice | Peasepudding | Eat and Greet | Wellesley Hotel | Omega Seafood | Bongusto | Pork | Saint Clair | Manowar Vineyards | Neudorf | Equagold | Love Plant Life | 100 Percent Nutz | Zipleaf 

La suite en français…

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For The love of Food

© 2011 Viviane Perenyi Tasting Shed Interior
© 2011 Viviane Perenyi Bron Ingrid Mairi
© 2011 Viviane Perenyi
© 2011 Viviane Perenyi Sue shooting
© 2011 Viviane Perenyi Sasa Rowan and Alessandra
© 2011 Viviane Perenyi Mika and Sasa
© 2011 Viviane Perenyi Black Board Tasting Shed
© 2011 Viviane Perenyi Tasting Shed In and Out
It was last Saturday.
We all gathered at the Tasting Shed, in north-west Auckland, for the very first Food Blogger conference in New Zealand.
It was a great day. It was an opportunity to see again bloggers not meet for a while and be introduced to others for the first time.
Thanks to Alli who organised everything and gave us the chance to share and exchange around a common interest.
Andrea presented guidelines on web design, Jaco spoke about social media, Alessandra talked about writing -peppered with anecdotes of her own experience- Emma gave a behind-the-scene insight of her communal blog, Louise introduced us to tasty seaweeds and Bron shared the principles and her tips about food photography.

I came back home on Saturday night tired, but all happy with the day. And I’m already looking forward to the next time.

You can read and see more about the conference here, here and here

And a special thanks to Mairi for her hospitality.

This event was sponsored by:
Cook the Books | Kohu Road | Gupuds | Teza | I love Pies | Mad Millie | Pacific Harvest | Whittakers | Kokako | Gravity Coffee | Bell Tea | Annies | Photo & Video International | Coopers Creek | Loaf
| Cuisine | Hubbards | New Holland Publisher