We took our problem-solving skills to the kitchen for an evening of social cooking
Abletech teams shared creativity, culinary skills and innovation in a 50 minute competition to make the best dinner. The four teams were given access to a plentiful pantry and kitchen facilities so there were no excuses. The hardest part was deciding what to create.
Taking a creative approach, Sam and Cam made a feast for the eyes and the palate. They cooked pasta with cauliflower, brocolli, lemon, parmesan, and garlic, chilli and almonds. Their smashed potato was good too with butter, garlic, parsley and feta. It was judged as “one of the best dishes I’ve ever tasted”.
Nigel, Kalo and Santosh dashed straight for the chicken and turned it into a hearty satay meal, accompanied by a spicy moussaka.
Pam, Andrew and Matt Lee’s team plated up cous cous and fried haloumi for their entree with a rice and chickpea curry main. The rice received negative feedback (and an unfortunate comparison to a hockey puck, with demonstration) but their meal was actually quite impressive.
Matt Ramsay, Alex and Jo made a ratatouille but it was the well fried halloumi entree that caught the judge’s eye. “Odd and strange but innovative,” said judge Graham Bloxham. “I’ve never seen haloumi like that in my life, that thing would sustain you for days, but as a man of the beach I quite liked it,” said Graham. The kebab also had bacon and caramelised pear.
In addition to cooking there were challenges including a love letter and potato throwing. The best part was sitting down to share a meal and, if we were lucky, trying each other’s dishes.
Thanks to Graham and the Wellington Social Cooking team for hosting a fun evening.
What else have we been up to?
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We’ve moo-ved to milk direct from the farm
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Throwing axes was fun
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We’ve been going down to electric avenue
