• Getting Started in the Kitchen – we will teach you basic knife skills, how to prepare fresh stocks and then to prepare a simple three course meal using fast and healthy cooking methods.
  • Spanish Tapas and Sangria In this class we will prepare a range of tasty dishes including Salmon Roesti, Mini Beef Yorkshires, Arancini, Crispy Pork Belly and Mussels
  • Mastering Seafood and Fresh Fish – we will teach you how to shop and identify for freshness and quality. We will prepare and cook Smoked and Cured Salmon, Boston Clam Chowder, Red Thai Curry Kingfish and Seafood Sausages
  • Winter Cooking – featuring Braising and Stewing with tastes of Morocco. We will prepare and cook a range of dishes including Mezze and a classic Lamb Tagine
  • Cooking with Lamb – we will discuss the buying and ageing of lamb before preparing a Cured and Smoked Rack, a Deconstructed Roast Leg, Moroccan Braised Shanks and some Sausages flavoured with Lemon and Rosemary
  • Winter Soups – there is no time like winter for a bowl of hearty soup with crusty bread. We will prepare a classic Minestrone, Thai Pumpkin, Moroccan Chickpea and saffron as well as fresh lavosh.
  • Curing and Smoking Meat and Fish – we will cure and smoke some Tasmanian Salmon, make a Duck and Pork Terrine, prepare some duck prosciutto, cured and smoked Lamb Rack and tea smoked Breast of Duck.
  • Super Salads – there is more to a salad than lettuce. We will prepare an Ancient Grain salad, Roasted Beetroot with Goats Cheese, a Thai Chicken Salad and more.
  • Home Made Pasta and Gnocchi and Sauces – we will prepare the pasta dough and from this make ravioli, fettuccini and spaghetti before making some Potato Gnocchi. We will then make the accompanying sauces with authentic Italian recipes then sit down to eat the fruits of our labour – washed down with a complimentary glass of wine
  • Cooking with Rice – No More Gluggy Rice – in this class we will prepare a Classic Spanish Paella with chicken, chorizo and seafood, a creamy Italian Risotto with assorted mushrooms and truffle and some Japanese Sushi washed down with a glass of complimentary wine.
  • BBQ Bootcamp – we will prepare our dishes in the school kitchen before going to our balcony to cook on the BBQ. The menu will include a seafood entrĂ©e, three meats with barbecued vegetables, some salads and for dessert a Chocolate SoufflĂ© baked in the BBQ
  • Exotic Moroccan Flavours – we will take you on a sensory journey through Northern Africa and the Middle East and appreciate the subtle scents of spices of that region. We will prepare Chickpea Soup, a Chicken Tagine, Moroccan Meatballs, Tabbouleh and a Moroccan Orange & Cardamom Cake