New Zealand High Commission Ottawa, Canada

KEA Toronto newsletter featuring New Zealand Cuisine at Humber College in Toronto

Below is a copy of the KEA Toronto newsletter featuring New Zealand Cuisine at Humber College in Toronto.

Kea Toronto Newsletter - February 2011

Waitangi Day Celebration at Hemingways
Member Profile: Nigel Brown & Greenstone Carving
New Zealand Cuisine featured at Humber College

Waitangi Day Celebration at Hemingways
Come celebrate Waitangi Day at Hemingways! Make sure to be there early for the Maori performance. This year the New Zealand High Commissioner will be attending, along with the recently-appointed NZ Honorary Consul for Toronto, Phillip Crawley.

When: Sunday, 6 February, 6pm onward.
Where: Hemingways Restaurant & Patio Bar, 142 Cumberland Street, Yorkville, Toronto.

Member Profile: Nigel Brown & Greenstone Carving
A relatively new member of Kea Toronto, Nigel Brown, has over 10 years’ experience in carving greenstone (nephrite). Originally hailing from the UK, Nigel is a geologist and was living in Wellington when he was discovered drooling over the huge touchstone of Marsden Pounamu in Te Papa Marae by the then - Public Affairs Manager for Ngai Tahu. She introduced him to a Hokitika-based Maori carver who encouraged him to try the art and develop his hand, and later another carver from Kapiti Coast helped Nigel further his knowledge of methods and styles.

Since then Nigel has moved on from the usual “long drop” pendants into more complex forms such as Koru and Matau, animal and bird carvings and silver work, and has also dallied along the way by working other minerals. Besides NZ greenstone, he’s now worked nephrite from Australia, Russia and BC – all are subtly different. “It is a hard mineral but that makes it very forgiving when a tool slips. Every cut exposes something different – it is a joy to work!”, he says.

Currently he’s trying to get a course introduced into the curriculum of one of the institutions in Toronto, and he notes that he’d “love to hand on the skills that were generously taught to me by my friends”. Anyone interested in learning more about carving or Nigel’s work is invited to contact him at

New Zealand Cuisine featured at Humber College
In April, students of Humber College's Culinary Arts program will be expanding their learning experience to include a range of New Zealand products and ingredients.

New Zealand will be the feature country for the month, and a number of special recipes and dishes will be served in the College's fine dining restaurant, The Humber Room. Master Chefs will be featuring New Zealand products in the curriculum and this will include such imports as King Salmon, scallops, lamb, oysters, venison, olive oils, fruits and a selection of wines.

The Humber Room is open for lunches (Monday-Friday) and dinners (Tuesday, Wednesday and Thursday). The same products used in the curriculum will also be available for sale in Gourmet Express, a up-market student and faculty food outlet. For further information, visit

Communicate with Kea Toronto
Communications between the Kea Toronto Board and Kea members is critical to the success of this chapter. We would love to hear what you have to say, and there are several options:

Suggestions of other local events Kea members may be interested in?
Other comments, questions? Contact Stuart Mulcahy, President of the Kea Toronto Board.
Did you know Kea Toronto has two online communities for members?
Facebook is our social networking area. Members can post photos & discussions on the 'wall'.
LinkedIn is our business networking area. Members can connect and share ideas on this site.

We look forward to hearing from you online!

Kea Toronto


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