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Class Descriptions

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.

 

Sauteed Prawns in fresh tomato sauce with rosemary & roasted garlic linguini

Pork scotch steak, roasted with white peppercorn, coriander & garlic w/ sweet potato, ginger & cardamon puree

Individual bread and butter pudding w/ caramel sauce. 

Beer and BBQing

Get savvy with a pair of tongs and celebrate our much envied Queensland lifestyle in this exciting class.Working on 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. Recipes and course notes included.

Beyond the Plate: Fish

As seafood becomes increasingly expensive, conversely, we are more aware than ever how important regular fish in our diet can have a huge effect on our long-term health.

We all love it and we all know it’s fabulously healthy for us, but we don’t always know what’s what in terms of selection, and tend to buy based on what the recipe says rather than what’s the freshest available on the day. 

The easiest solution is to become more proficient in selecting, storing and cooking fish.

 

Covered in this class will be more so on pelagic, oiler/cold water fish species

Methods covered:

Panfrying, BBQing, poaching as well as selection tips & storage.

 

Class is Demonstration style, runs for 2 hours and includes 3 tastings with paired beverage.

Cost $95.00 per person

Menu is based on what’s freshly available on the day.

Beyond the Plate: Hot, Salty, Sour & Sweet

Do you love South East Asian food, but just can’t quite master it? Well then, this class is for you.

You will learn with a more technique based demonstration covering South East Asian basics.

This class will cover:

Banquet compositions / menu combinations i.e. what works together.

South East Asian food History

Mortar & pestle vs food processor

Seasoning elements, hot, salty, sour, sweet

Curry pastes, brands, textures

Coconut milk / cream, what’s the difference, brands, cracking cream

 

A great opportunity to ask all of your Asian food questions.

Class is Demonstration style, runs for 2 hours and includes 3 tastings with paired beverage.

Cost $85.00 per person

Menu is based on what’s freshly available on the day.

Beyond the Plate: Rump

As quality beef increases in price, this class is for those who are devoured carnivores but are feeling the pinch in terms of cost.

Learning how to utilise that lump of cryovaced meat you see at the farmers markets and you are always afraid to even ask what it is.

Covered in this session is breaking down a whole D Rump, understanding the different muscle groups within the rump, and how they can be utilised in your day to day cooking.

Pasture vs grain, what’s the difference.

Beef breed types & crosses for the Aussie market/s

Rumps versatility, in terms of the range of uses.

 

Cooking techniques covered:

Roasting, Stir-fry and Bbqing.

Suggested Menu and may change on the day:

Rump cap roast

Thai style pad see ew stir fry

Centre cut char grilled rump medallions

This is a great class for people who want to know more about their meat, beyond the plate

Class is Demonstration style, runs for 2 hours and includes 3 tastings with paired beverage.

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.

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

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 fried 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.

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.

Indian

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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