Hands-on Cooking Classes
Beer and BBQing
Get savvy with a pair of tongs and celebrate our much envied Queensland lifestyle in this exciting new class. Working on actual outdoor BBQs, you will learn the joy of BBQing seafood, meat and poultry, as well create some great new recipes to try at home. Recipes include: Moroccan spiced fish w/ avocado & lime salsa, Mediterranean marinated centre cut rump & Duck & bethonga gold pineapple kebabs. Enjoy a BBQ banquet at the end of class, matched with a selection of beers from James Squires. Recipes and course notes included.
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Christmas BBQ
Simplify Xmas catering by turning to your trusty BBQ, coupled with some simple, light but tasty menu ideas it can take some of the stress out of the festive season. With recipes including Honey and Cinnamon Basted Ham Steaks with a Pineapple and Sage Salsa, Thai Rare Beef, char grilled and served on a green mango, Thai herb and glass noodle salad, Qld reef fish fillets in banana leaf with lime and lemongrass, served with a vanilla and lime Buerre Blanc, you’ll definitely impress your guests! The chefs will also demonstrate a dessert using seasonal fruit. Enjoy a BBQ banquet at the end of the class, matched with wine or beer. Course notes and recipes included.
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Fast and Furious Seafood
By popular demand we are running this class again and again and again. The focus is quick and easy seafood ideas, including pan fired fish in bush spice, Asian squid salad, Prawn cutlets poached in coconut milk & Thai flavours, & Fish w/ prawns, penne pasta, tomato kasaundi & lemon. Learn how to create these simple dishes and enjoy them at the end of the class with a couple of glasses of perfectly match wine or beer. Course notes and recipes included.
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Fundamentals of Cooking Seafood
In this hands-on cooking experience, our chefs will help you identify, buy and select fresh seafood, teach you how to clean and prepare it for cooking, as well as how to cook it. Chefs will demonstrate and discuss several techniques with the class and then participants will prepare and create delicious, seasonally driven dishes such as Thai green curry of mussels, Whole fish w/ basil, garlic, olives, lemon & olive oil. Korean Bbq squid & Chermoula tiger prawns on black sesame & lime cous cous, to be enjoyed at the end of class with a couple of classes of matched wine. Recipes and course notes included.
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Gourmet Chicken
Quick and easy chicken ideas with plenty of flavour and amazingly simple to prepare. Past dishes have included: roasted Moroccan chicken breast stuffed with feta, preserved lemon and cous cous; chicken leg braised with forest mushrooms served with rosemary roasted potatoes; and lime and lemongrass chicken. Enjoy a banquet style meal with 2 glasses of matched wine or beer at the end of class. Also includes knife skills demonstration and course notes.
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Indian (V)
Step out of your comfort zone and discover hands-on the variety of different spices, ingredients and techniques used in this popular cuisine. You will learn to prepare a fragrant Indian banquet, to be enjoyed at the end of cooking with a couple of glasses of wine or beer to match. Past dishes include a classic lamb Rogan Josh, cauliflower and cashew curry and other Indian favourites such as naan bread, pakoras, raita and spiced basmati rice.
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Italian
In this hands-on course you will create an Italian banquet to be enjoyed at the end of cooking with a couple of glasses of wine. Sample menu: Prosciutto, pear, blue cheese & rocket salad: Braised duck leg & vegetable penne pasta: Foccacia bread: Sea salt focaccia bread: White bean dip w/ fresh herbs: Seasonal fruits w/ warm rum zabaglione.
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Lao-Thai
Explore the similarities and differences between Laos and Thai cuisine. After travelling through North Eastern Thailand and Laos, John has brought back some different traditional recipes for you to enjoy. Recipes include: Stuffed bamboo shoots, Steamed fish w/ young ginger, Spicy minced chicken salad & Green papaya salad w/ sweet crispy pork. You will enjoy a banquet style meal at the end of cooking with 2 glasses of matched wines. Recipes included.
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Mediterranean Feast (V)
Just as the Mediterranean Sea touches the shores of Europe, Africa and Asia, Mediterranean cuisine draws on as many regions and cultures to create dishes rich in history and flavour. In this hands-on class you will discover a unique melding of flavours, and using a variety of regional staples such as fresh cheeses, herbs, legumes, grains, lemon, garlic, sunkist vegetables and of course olives and olive oil, you will create a beautiful Mediterranean feast to be enjoyed at the end of the class with a couple of glasses of matched wine. Sample Menu: Nicoise salad w/ herb & lemon marinated chicken; Pesto crusted Mahi-Mahi w/ ratatouille and cannelini beans; Poached pear in kataifi pastry w/ almond and Zabaglione
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Mediterranean Feast Two (V)
For those of you who have attended the popular Mediterranean Feast class and are looking to expand your Mediterranean culinary skills. Recipes include: Veal Involtini with Asparagus and Gruyere Cheese, Pear, Parmesan and Pine-nut Salad, Creamy Baked Scalloped Potato with Garlic and Thyme and Grilled Stonefruit with Champagne and Vanilla Sabayon. Enjoy your Mediterranean Feast along with matched wine at the conclusion of the class. Please note: You can attend this class without having attended Mediterranean Feast.
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Middle Eastern Cooking
Come & discover a whole new world of flavours & textures with some fabulous Middle Eastern fare. Participants will prepare exotic and aromatic dishes including prawns wrapped in almond Kataifi pastry, Baba Ghanoush, lamb grilled in Zhoug paste. Recipes & course notes included & a Middle Eastern feast will be served at the conclusion of the class with matched Australian wines.
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Modern Australian
Our Australian menus have become wide and varied with the combinations and influences from all round the world. Using the extensive range of ingredients available to us we have created a unique cuisine all of our own. Come along and create a beautiful menu using fresh Australian produce matched with 2 glasses of matched wine or beer. Sample Menu: Char grilled eye fillet with roasted shallots and cabernet jus, truffled green beans with flaked almonds; garlic and pinenut creamy mash; & White chocolate and orange mousse on a nest of katafi pastry with orange syrup. Recipes included.
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Modern French Experience
Come and enjoy a simply divine evening in this truly French experience, creating some modern delicacies to be devoured at the end of class with some beautiful matched wine. Recipes included. Sample Menu: Wonton Lasagne of Prawn and Saffron; Slow cooked Duck with Cabbage Fondue, Crisp Prosciutto and Roasted Hazelnut; Cardamon & Calvados Caramelised Apple.
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Northern Thai
Northern Thailand has a reputation for spicier cuisine being removed from the plains and coastal regions. The raw ingredients reflect this and the style of food takes on flavours and methods from bordering countries Laos and Burma. Explore this style of food with our chefs with recipes including Banana Flower Salad, Chang-Mai Curry of Pork and Northern Style Spicy Curry. A Northern Thai Banquet will be enjoyed at the end of the class with matched wine. Recipes included.
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Quails, Ducks and Chickens
Learn how to prepare and cook poultry, using different cooking techniques and ingredients. Boned B.B.Q. Quail, Confit Duck Leg and Mediterranean Maryland mini roast, served with matching condiments. This class includes basic knife skills and butchery demonstration, hands-on cooking and a banquet style dinner at the end of class where you enjoy the fruits of your labour with a couple of glasses of matched wines or beer. Course notes and recipes included.
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Queensland Christmas Menu
Gone are the days when we spend all day in a hot kitchen cooking a hot lunch for Christmas. Spend an innovative lunch with the James St Cooking School Chefs, preparing and presenting a tropical feast with flavour and flair. This year you can spend more time enjoying your Christmas instead of cooking it! Last year's menu included , roasted turkey breast fillet stuffed with brie, cranberries and pistachios; Thai whole fish; salad of char grilled prawns & Thai herbs w/ a chilli & tamarind dressing; and warmed caramelised mango cheek served w/ pineapple & mint salsa and chocolate sauce.
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Queensland Christmas Menu 2
Let loose these holidays and cook up a feast to fuel your palate with flavour. In this class you will learn some great seasonal recipes that will bring something different to the table this Xmas. Enjoy a sit-down dinner at the end of class with a couple of classes of matched beer and wine. Last year's menu included great recipes such as, White peppercorn and coriander spiced turkey mince wontons. Zhoug paste marinated prawns on preserved lemon and extra virgin olive oil spiced cous cous and Cinnamon and cracked black pepper parfait for dessert.
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Seafood BBQing
Working on actual outdoor BBQs with tongs in hand, this class demystifies the BBQ & how it relates to seafood. You will learn the “ins and outs” of BBQing seafood, as well create your own BBQ banquet to be enjoyed at the end of class, with a couple of glasses of matched wine or beer. Recipes and course notes included. Recipes include: Korean bbq squid, Mediterranean Bbq prawns, Moroccan spiced fish & Bbq scallops on a green mango salad.
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Sweet, Sour, Salty & Spicy
This class will cover some great recipes as well as techniques, ingredients, and the balance of flavours required for Asian cooking. Sample menu: Salmon ceviche w/ chilli prawn spring roll & sweet chilli dipping sauce, san choy bou, yellow curry of bbq chicken w/ baby corn & snake beans, white sticky rice w/ fresh coconut cream & fresh mango or banana
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Sushi Basics (V)
An excellent class for the beginner. This is a very hands-on class so you will leave confident in the art of making basic sushi. We will look at the different elements of sushi, such as rice, fillings, flavours, tools, and most importantly the different styles of rolling. You will learn to create Su-Meshi (vinegared rice), the 2 types of Nori Maki (Nori-rolled Sushi), which are Hoso-Maki (thin-rolled sushi) and Futo-maki (Thick-rolled), as well as hand-moulded sushi (Nigiri-zushi) and Su-Meshi in tofu bags. Includes Sushi feast with 2 glasses of matched wine or beer. Recipes and course notes included.
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Thai for Chilli Lovers
For people who love it hot, we have created a class for those who are unafraid to have their food at a traditional Thai temperature. Lots of heat in this class, definitely not for the timid! In this hands-on class you will participate in cooking a Thai banquet to be enjoyed at the end of the session with 2 glasses of matched wine. Course notes and recipes included.
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Thai Thai
A regional cooking adventure of Thailand, which will cover flavours from the North and South. After travelling through Thailand, John has come home with traditional methods and recipes to share with you.. Recipes include: Roast duck curry, Green mango & swuid salad, & Grilled chicken w/ homemade sweet chilli sauce. A Thai banquet will be enjoyed at the conclusion of the class with 2 glasses of matched wine. Recipes included.
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Winter Seafood Warmers
A few seafood dishes to keep you warm throughout the cooler months. Bouillabaisse, Pistachio crusted mahi-mahi w/ olive oil & winter vegetables, and Garlic Prawns. Enjoy a seafood banquet with a matched wine and beer. Recipes included.
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Specialised Hands-on Classes
Chocolate Desserts
If you enjoy your chocolate then you will simply love what this class has to offer. Desserts classes are an indulgent affair and when the focus is on chocolate, the calorie counter is out the window and the result is pure pleasure. With past recipes including coverture white chocolate mousse with kataifi and raspberries coulis, Amaretto bitter sweet dark tart with double vanilla sauce, and passionfruit truffles in Dutch cocoa, you will enjoy every moment of this 3 hour experience. As well as hands-on dessert making, this class includes a light meal prepared by our chefs, non-alcoholic beverages and all recipes.
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Croquembouche
Come and learn how to put together a Croquembouche in the Queensland style. This will be assembled with chocolate, not the traditional toffee which does not work well in the hot, humid Queensland climate. Our chefs will demonstrate the spun sugar. Learn how to make traditional crème patisserie with some different flavours. Take your creation home with you to impress all of your friends and family! This class includes a light lunch prepared by our chefs, non-alcoholic beverages and recipes.
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Curries of the world - One
This is a class for serious curry lovers. In this hands-on class you will learn three curries from around the world including their rice and traditional accompaniments. Due to the intensity of this class, it does not include a sit down dinner, however you will create some terrific curries that you will take away with you at the end of class to delight your friends and family. You will also enjoy a noodle box style standing supper of curry prepared by our chefs, with matched beers. Sample Menu: Thai Jungle Green Curry of chicken, Punjabi Lamb Curry and BBQ'ed fish in Chu Chee sauce. Course notes and recipes included.
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Curries of the world - Two
Another menu for you curry lovers out there. In this hands-on class you will learn three more curries to add to your repertoire, including rice and traditional accompaniments. Due to the intensity of this class, it does not include a sit down dinner, however you will create some terrific curries that you will take away with you at the end of class to delight your friends and family. You will also enjoy a noodle box style standing supper of curry prepared by our chefs, with matched beers. Sample Menu: Burmese dry pork curry, Indonesian Beef Rendang curry with pineapple, Penang curry of seafood. Course notes and recipes included
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Gingerbread Houses
An edible ornament for the table at Christmas. In the class you will bake, make and decorate your own gingerbread house, along with some Christmas inspired decorations to hang on your tree. Take your creations home with you, they make wonderful gifts. Also includes a light meal prepared by our chefs, non-alcoholic beverages and recipes.
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Knives and Presentation
Introduction to Knives; the most wanted skill in any kitchen is how to use a chef’s knife. You will learn hands-on how to sharpen, use and maintain a good sharp chef’s knife. Covered in this class are precision cutting, garnishes and Platter presentation. Includes supper made by our chefs and course notes.
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Winter Pastry
Spend a day at James St making Winter Pastries. This class is great for beginners who want to get their hands dirty, with some old favourites and new ideas using homemade and store bought pastry. Recipes include: Savoury Sweet Potato Buttered Filo Parcels with Sweet Chunky Tomato Chutney, Sweet Crust Fruit Pies with Vanilla Bean Ice Cream, Pear Gallattes (Restaurant Tart Tartin), Honey Baked Kataifi Pastry with Vanilla Custard, Poached Pear and Caramelised Walnuts. This class includes a light meal prepared by our Chefs, non-alcoholic beverages and all recipes.
Demonstration Classes (D)
Methods of Cookery (Demo)
COST: $105 per class OR $262.50 for the series
A three part demonstration series on basic principles of cookery and whether you come to one class or complete the series, methods are a must for those starting out in the kitchen or for those looking to take their cooking to the next level.
Methods 1 - poaching braising and steaming
In this demonstration class you will spend a couple of hours learning correct cooking methods and techniques, demonstrated with some fabulous recipes such as Duck Confit (braising), scallops poached in Thai flavours, and steamed chicken & water chestnut wontons. You will receive tastings of all recipes as they are demonstrated, matched with a couple of glasses of wine or beer. You will receive course notes and a copy of all recipes, so you can make them at home.
Methods 2 - BBQing, grilling & pan frying
In this class demonstration you will spend a couple of hours acquiring some great cooking hints, such as the difference between sauté, sweat, & stew, correct heat levels for different food types, pan requirements, & oil types, as well as quantities & usage. All methods are demonstrated with delicious recipes such as BBQ lime & lemongrass chicken; Grilled Haloumi w/ rocket & walnut salad; and Pan fried fillets of fish w/ lemon-butter sauce. You will receive tastings of all recipes as they are demonstrated, matched with a couple of glasses of wine or beer. Course notes and a copy of each recipe also included.
Methods 3 - baking & roasting
In this class demonstration you will spend a couple of hours acquiring some great skills, such as how to get success & consistency out of your oven, methods for steaming in your oven as well as beautiful roast veggies, succulent roast meats & crisp pastry every time. Learn about the different functions your oven may have & how they relate to different food types, plus some good alternative methods to prepare some healthy & not so healthy dishes. You will receive tastings of all recipes as they are demonstrated, such as steamed chocolate puddings. Tastings will be matched up with a couple of glasses of wine or beer. Course notes and a copy of each recipe also included.
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Lunchtime Demonstration Series
Are you tired of making the same old boring meals? Looking for something different and exciting to wow your friends with?
Introducing our new lunchtime demonstration series, featuring a range of topics / recipes from around the world & brought to you in the comfort of a demonstration format.
Menu 1 – spring salads
Main
Confit Salmon & shaved fennel salad and preserved lemon dressing
Dessert
Callebaut Chocolate tart served with an orange and mint salad with orange sherbert
Menu 2 – Modern Classics
Main
Pan fried Reef fish on salt & vinegar potatoes with champagne cream and tomato salsa
Dessert
Peach and raspberry Trifle, a light and easy modern take on a classic dessert
Menu 3 – Pure Indulgence
Main
Seared wagyu on black pepper colcannon with red wine jus
Dessert
Callebaut chocolate cookies with vanilla ice-cream and raspberry coulis
Menu 4 – Modern European
Main
Confit duck leg on beetroot risotto orange and shaved fennel salad
Dessert
Bailey’s crème Brulee with almond biscotti
Menu 5 – Gourmet Mushroom
Entrée
Creamed Wild mushroom tart with cress salad and chive oil
Main
Porcini risotto with truffle cream
Menu 6 – Chocolate Overload
1
Hot chocolate fondant with orange granita and pure cream
2
Chocolate orange tart with Chantilly cream
3
Chocolate brulee with chocolate glass and almond biscotti
Menu 7 – Champagne & Canapes
1
Asian style Scallop ceviche with micro herbs
2
Prawns wrapped in almonds & kataifi pastry with lemon mayonnaise
3
Confit pork rillettes on croute with red onion jam |
