My next round of classes include some beauties – slow cooking, winter pasta and rustic dishes – all just the ticket for this time of year. As on all classes, you will get a full taste of all the dishes, be served some fabulous wines, and come away with a great set of recipes having picked up numerous tips and techniques.
Get in early to ensure your booking, as places are limited.
Saturday 23rd July 1.00-3.00pm approx.
A really useful class covering tips and techniques for using a slow cooker (or cooking dishes gently in the oven/on the stovetop), that showcases exotic spices and flavour combinations. Think sticky ribs; braised beef with balsamic vinegar; lamb shanks stuffed with figs, mint and Middle Eastern spices; white bean & chorizo stew with orange & olives and saffron pilau.
$99 per person
Saturday 6th August 1.00-3.00pm approx.
Pasta is warming, filling and satisfying, the ultimate comfort food. It can feed a crowd inexpensively, but it can also be elegant and sublime.
On this class I will cover great winter pasta dishes for family nights, and classy ones for entertaining. There will be heaps of tips and ideas, too. Come hungry!
$99.00 per person
Friday 19th August 1.00-3.00pm approx.
Saturday 20th August 1.00-3.00pm approx.
There are so many things I want to cook on this class, that it is hard to narrow it down! We’ll start with a warming glass of glogg, then I’ll be straight into a potato and mortadella pie that is as good piping hot while the cheese is melted, as it is cold to take to a picnic. Then, a main course dish of layered spinach galettes which is spot on for those nights when you want an all-vegetable meal. I’ll also do a barley pilaf with pumpkin & feta and a Russian fish and potato pie which is unbelievably tasty, and there’ll be something sweet to finish.
$99.00 per person
Please email early to avoid disappointment
*Not all the classes are advertised, as some fill up so quickly. If you would like to have a private class (groups of up to 8), or if any advertised dates don’t suit you, please email for more information.