Cooking Essentials 2020

In each class you will develop your skills in cooking techniques, learn the principles of cooking a variety of styes of food, learn vital information about the produce that you are using, and cook wonderful dishes from around the world and at home.

In the process you will chop, sautée, roast, blanche, whisk, deglaze, knead, and do just about everything else you need to become a confident cook.

The classes include antipasto and drinks on arrival, dinner (the dishes you have cooked), and take-home lesson instructions and recipes. 

Essentials 1—Knife skills and knife maintenance, sofrittos, pan-frying, deglazing, stocks (Tuesday 3 March)

Essentials 2—Portioning and filleting meat and fish, sautéing, braising and grilling (Tuesday 10 March)

Essentials 3—Pastry and batters, deepfrying and baking (Tuesday 17 March)

Essentials 4—Eggs and emulsions, French butter sauces (Tuesday 31 March)

Classes are $109.

In this class you will learn about meat and poultry cuts and fish categories. You'll get hands'-on experience portioning and filletting, and then learn about the cooking techniques that best suit each cut or fillet.

Cook the best steak, pan fry fish a la menuiere, fry up a delicious tex-mex style chicken, and enjoy these all for dinner. 

Event Date 10-03-2020 6:30 pm
Event End Date 10-03-2020 9:00 pm
Registration Start Date 12-12-2019
Available place 6
Cut off date 08-03-2020
Individual Price $109.00
$109.00 6

We are no longer accepting registration for this event

In this class you learn the foundations of batters and simple pastry making, and how to cook these perfectly using deep-frying and baking techniques. 

Make gorgeous tempura vegetables , savoury crepes, mini beef wellingtons and savoury tarts. Enjoy these for dinner with a glass of wine or two!

Event Date 17-03-2020 6:30 pm
Event End Date 17-03-2020 9:00 pm
Registration Start Date 12-12-2019
Available place 6
Cut off date 15-03-2020
Individual Price $109.00
$109.00 6

We are no longer accepting registration for this event

We do some seriously fancy cooking in this final class in our Cooking Essentials series.

Learn to make a roux and forge this into a light and delectable cheese souffle.

Learn the techniques and tricks of French butter emulsion sauces such as bearnaise & hollandaise. Marry these with  perfect accompaniments in your Eggs Benedict and a funky French Croque madame.

A great class for vegetarians and an exciting conclusion to a series where you have learnt the essentials of modern cooking!

Event Date 31-03-2020 6:30 pm
Event End Date 31-03-2020 9:00 pm
Registration Start Date 12-12-2019
Cut off date 29-03-2020
Individual Price $109.00
$109.00

We are no longer accepting registration for this event