Tag Archive: Face & Place


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

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Wellington is proud of her numerous cafes and known for good coffee.

For this second post of Face & Place series, I bring you on Wellington waterfront, in a coffee roastery inside the historic building Shed 13, to meet Lambros Gianoutsos.

It was a chilly early morning when I arrived at the headquarter of Mojo, inside the lofty shed, that houses the voluminous coffee roaster, stock, administrative offices and shop, all under one roof.

Lambros, had just switched on the machine and was waiting for it to warm up before roasting the first batch of coffee beans.
Meanwhile, we had a little chat where he explained to me the process of roasting, where their produce come from, how his son -creator of Mojo- travels around the world to source the best beans directly with growers and how they taste and elaborate together coffee blends sold under the brand.
Lambros, originally from Greece, calls New Zealand and particularly Wellington, home for 50 years. He tells me his background has always been interrelated with coffee as he worked in the catering sector from a young age. So when his son created the business, he mastered the process of coffee roasting and he’s daily in charge of it since then.

 © 2011 Viviane Perenyi Lambros The Coffee Roaster

 © 2011 Viviane Perenyi Building Shed 13 Wellington Mojo Roastery

 © 2011 Viviane Perenyi Mojo Coffe Roastery Raw Dry Beans Green beans waiting to be roasted

 © 2011 Viviane Perenyi Coffee Beans Sacks

 © 2011 Viviane Perenyi Coffee Roaster

 © 2011 Viviane Perenyi Lambros at the Coffee Roastery

 © 2011 Viviane Perenyi Coffee Beans Freshly RoastedFirst batch. Pure visual and olfactive joy: Shiny little beans drop out onto the large circular cooler and release an addictive aroma.

 © 2011 Viviane Perenyi Freshly Roasted Coffee Beans Cooling

 © 2011 Viviane Perenyi Lambros and Freshly Roasted Coffee Beans

 © 2011 Viviane Perenyi Packing and Labeling Roasted Coffee

© 2011 Viviane Perenyi Coffee Beans Buckets and PackagingsSorting and Packing

 © 2011 Viviane Perenyi Lambros Sampling Roasted Coffee Beans

 © 2011 Viviane Perenyi Pulling Coffee Beans Sack

 © 2011 Viviane Perenyi Coffee Roastery

© 2011 Viviane Perenyi Mojo Coffee Cups On DisplayDisplay on the shelves next to the shop counter

© 2011 Viviane Perenyi Coffee Booklet & Packagings on Display

Thank you Lambros, it was a pleasure to meet you and follow the process of coffee roasting.

La suite en français…

In the Kitchen With Mike

Born and raised in Wellington, Mike Eastwood is the proud resident of the capital of New Zealand.
Mike is also the generous and creative mind behind Tuesday Night Dinner, a potluck dinner with a weekly theme. Hosted for more than a decade by Mike himself, the dinner now moves from place to place around Wellington.
Entrepreneur by day and passionate cook the rest of the time, Mike agreed to be portrayed doing one of his favourite past time.

And I’m particularly happy to open this series of Face & Place with Mike.

So please follow me in his kitchen for the making of a delicious three course meal for 7 lucky guests.

* Smoked Eel Caesar salad * Fettuccine with Mushrooms & Cream Sauce * Poached Rhubarb and Strawberries with Vanilla Ice Cream *

Partly assisted by Grace, Mike shared and patiently explained to his lovely and young sous-chef about ingredients and tastes throughout the cooking process. Always casual, his approach involves all the senses.

Meanwhile guests were chatting, having a drink and appetizer with the freshly made chicken liver mousse on slice of bread…

Chopping red onions and flambeing chicken livers for the making of mousse

Cooking with the heart. Tasting and testing

© Viviane Perenyi Dry Oregano and Egg ShellStill life

The props

Polishing mushroom and coating salad leaves with mayonnaise

 Mike’s speciality: fresh pasta

Cheers !

La suite en français…