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Pint sized cooks overrun Michael Hill’s kitchen

Press release for immediate release:

Pint sized cooks overrun Michael Hill’s kitchen

Michael Hill Jeweller.  Michael Hill Golf Course Owner.  Michael Hill Patron of the Arts.  There are many strings to this phenomenally successful mans bow (and yes, even Concert Violinist) but now he can add Supporter of Budding Chefs to this list.  
 
The seriously sexy kitchen at the award winning underground bunker style The Hills Club House overlooks a meticulously manicured golf course.  But over the past week from Wednesday 8th - Friday 10th October, this kitchen was turned into a messy, noisy place as ‘Little Chefs at The Hills’ cooking sessions kicked off.

Michael Hill says he is excited to be able to offer something out of the ordinary to The Hills members’ children and grandchildren as well as opening it up to the local community.  “The response to the kids cooking classes has been overwhelming.  Parents are passionate about getting kids inspired to make healthy choices and learn lifestyle skills.  There is nothing else like it on offer in New Zealand. My grandkids can hardly wait for the next one!”
 
Pint sized cooks whisked, mixed, mashed, simmered and stirred to their hearts content with the very best local and organic ingredients as they learnt how to make meals to impress mum and dad.  The kids were hands-on with both the recipes and the cleaning up – all sharing in the lunch or dinner that they made.
  
Top chef Dave Miller who caters to the private, luxury market, taught and entertained the kids, aged from 4 years upwards for 2.5 hours in small sessions specifically targeted to different age groups.  
 
Miller says, “In the session for 6 & 7 year olds, they learnt to make Gnocchi Bolognese from scratch with the idea that these basics can form part of many other recipes”.  Other recipes that proved a hit included Wee Cottage Pies, Dumpling Ravioli’s and Swamp Sludge. An emphasis on teaching kids about the importance of buying organic produce in season and experimenting with herbs was also present in the sessions. Table setting, hygiene and etiquette were discussed and each child left The Hills armed with recipe cards and a pot of herbs to plant at home.  Mums and Dads meanwhile were invited to hang out in The Hills Club House with a wine or two and admire the view, although some preferred to hover about in the kitchen, dodging bits of raw corn fed Rangitikei chicken and picking up a few tips themselves!

Sam Gent, General Manager of The Hills Club House puts it simply, “Find me another private golf club that offers school holiday programs for kids?”

ends

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