Many of the classical French dishes are winter specialities. On a cold winter's night there is little more appealing that a hearty bœuf bourguignon or a flavoursome coq au vin.
You learn to make both dishes in this class, accompanied by a creamy gratin dauphinoise. In the process you will learn key techniques in chopping, braising, deglazing and seasoning.
|Event Date||24-06-2019 6:30 pm|
|Event End Date||24-06-2019 8:30 pm|
|Registration Start Date||19-02-2019 12:00 pm|
|Cut off date||23-06-2019 11:00 pm|
|Location||Foodish Kitchen, Belconnen Fresh Food Markets|