Cooking School Program

Download the 2014 February to May Cooking School Brochure

We offer corporate or private classes, entertaining up to 10 – 24 in hands-on classes, or demonstration classes for up to 50, including banquet dinner and accompanying wines.

For further information contact Brenda on 3844 1132 or email

 

Beginners    |    Book Online                                                         
$110 February 12 6.30–9 pm
Needing a little inspiration and confidence in the kitchen? 
Join Chef Paul Horne for advice on knife skills, kitchen equipment and pantry essentials. Learn basic techniques; recipes for stocks, soups and simple mayonnaise; tips on frying and on grilling meat; and a fast & fool-proof impressive dessert.
 

Super Foods    |    Book Online 
$120 February 15 10 am–1 pm
                            
Naturopath Tanya Quod shares why some foods are more beneficial to us than others. Learn how to incorporate these healing foods into your diet. Explore pearl barley, tofu, kale, beetroot, turmeric, tahini, organic chicken, cacao, cinnamon, natural sugars and more.


Pasta Making    |    Book Online
$130 February 19 6.30–9 pm 
                           
Chef Paul Horne teaches us about different pasta-making recipes—basic, saffron and hard—and we learn how to make tortellini, fettucine and the lightest potato gnocchi. We add a summer salad to balance the meal and a simple, quick dessert.


Vegetarian or Not    |    Book Online                            
$120 February 22 10 am–1 pm

Naturopath Tanya Quod joins us to discuss why we need more veggies in our lives. Roasted beetroot dip, eggplant tapa, tomato chilli jam, vegetable and date tagine, pine nut and spiced ovenbaked pilaf and pumpkin, and walnut and treacle tart.


Turkish Feast    |    Book Online
$120 February 26 6.30–9 pm

Learn the secrets from Chef Paul Horne of preparing the perfect pilaf, Turkish spiced lamb, pomegranate and yoghurt pizza, baharat spice mix, fried chicken in pistachio crumb, Shephards’ salad and warm sticky date and fig pudding.


Wholefoods    |    Book Online               
$120 March 1 10 am–1 pm
                            
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join us to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class we celebrate good health and food prepared with healing ingredients.


Moroccan    |    Book Online                                                            
$130 March 5 6.30–9 pm

Chef Paul Horne shows us how to prepare chermoula; ras el hanout; preserved lemons; delicious traditional chicken, olive and lemon tagine; sweet lamb tagine; and coconut and poppy seed cakes with citrus honey syrup.
 

Gluten- and Dairy-free    |    Book Online
$120 March 8 10 am–1 pm

Chef Brenda Fawdon and Naturopath Tanya Quod share practical solutions and recommend natural alternatives, beyond the supermarket shelves. Discover new flavours, ingredients and food combinations that will inspire you to whip up a gourmet feast—you can actually eat!


Modern Italian Seafood    |    Book Online               
$130 March 12 6.30–9 pm
                            
Chef Paul Horne teaches marinated squid salad, whole baked fish, stuffed mussels, zucchini fritters, and quick and simple lemoncello zabaglione—delicious!


French Provincial    |    Book Online                 
$130 March 19 6.30–9 pm
                            
Chef Paul Horne loves to cook French food. Bouillabaisse, dauphinois potatoes, duck ragout, traditional salad nicoise and easy tarte tartin. These are perfect recipes to impress your dinner party guests.


Eat Yourself to Good Health    |    Book Online                
$120 March 22 
10 am–1 pm                           
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.


Modern Spanish Tapas    |    Book Online                 
$130 March 26 
6.30–9 pm                           
Chef Paul Horne allows ingredients to speak for themselves. Paul shares modern recipes for sophisticated tapas using duck proscuitto, manchego, salted blue-eye cod, saffron, chorizo and black pudding, and finishes with a delicious and elegant polenta and orange cake with sticky sherry sauce.


What's for Dinner, Darling?    |    Book Online 
$110 March 29 
10 am–1 pm
Do you need healthy delicious recipes that you are able to throw together in under 10 minutes, without the stress? Do you need a more organised pantry, fridge and freezer? If you need help with fast and clever cooking tips, this is the class for you.


Northern Italian    |    Book Online                                                       
$130 April 2 
6.30–9 pm                         
In this class we discover the subtle flavours of Liguria. Light and fragrant seafood bisque; traditional focaccia; local favourite, Farinata (crispy chick pea flour bread); simple and delicious Genovese pasta; and lemon cake with Ligurian honey.


Holly Davis Fermentation and Sourdough    |    Book Online
2 Day Workshop   $450

Saturday April 5 10 am–3 pm

Capturing cultures, eating and drinking your way to good digestion!
Holly will demonstrate how to, safely, make irresistible cultured cream and butter, dry salted vegetable ferment, brined vegetables and whey cultured fruits. Try dairy and non-dairy kefir. Learn why including these foods is such a boon to good health, and get your lacto fermentation questions answered, with a smile.

You will have the opportunity to try all the items demonstrated, ask questions and eat a delicious seasonal lunch including a variety of naturally fermented foods. For those who wish, there will be dairy and non dairy SCOBY's to take home.

Sunday April 6   11 am–4 pm
Home-baked sourdough bread and cakes to suit everyday life. What is more delicious than home-baked bread and cakes? But when life is busy, how do we fit that in?

Slow fermentation is the answer and the reason these baked good are so delicious. They taste divine, and have the bonus of being nutrient dense and easier to digest. This class shows you how to make a leaven (sourdough starter), how to bake a basic spelt sourdough, foccacia, no-knead rye fruit loaf, crumpets and delectable chocolate cake. Sample the goods and eat a fabulous afternoon tea.


Classic French Desserts    |    Book Online                            
$110 April 9 
6.30–9 pm
Chef Paul Horne teaches the basic skills you will need to impress your guests with French classics like crème brulee, chocolate soufflé, tarte tatin, lemon tart, and quick and easy chocolate truffles. 


Wholefoods    |    Book Online                                      
$120 April 12 
10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join us to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class we celebrate good health and food prepared with healing ingredients.


Italian Vegetarian    |    Book Online                              
$120 April 16 
6.30–9 pm
Chef Paul Horne presents this delicious class using local organic veggies. Baked mushrooms with honey, thyme and pecorino cheese; roasted root vegetable salad with caramelised garlic, chilli and gremolata; roasted beetroot and goats’ chevre risotto; rosemary potato, caper and blue cheese pizza; and the best baked Italian cheesecake.


Pasta Making    |    Book Online                 
$130 April 23 6.30–9 pm   
                         
Chef Paul Horne teaches us about different pasta-making recipes— basic, saffron and hard—and we learn how to make tortellini, fettucine and the lightest potato gnocchi. We add an autumn salad to balance the meal and a simple, quick dessert.


Wholefoods Breakfast    |    Book Online                 
$100 April 26 10 am–1 pm
                            
Need some new nourishing breakfast ideas? Chef Brenda Fawdon teaches us what the best juicer is and why. Delicious ginger and pecan toasted muesli and an easy bircher muesli. Light and fluffy buckwheat pancakes, honey labna, and frittata with zucchini, lemon and kefalograviera.


Turkish Feast    |    Book Online
$120 April 30 6.30–9 pm

Learn the secrets from Chef Paul Horne of preparing the perfect pilaf, Turkish spiced lamb, pomegranate and yoghurt pizza, baharat spice mix, fried chicken in pistachio crumb, Shephards’ salad and warm sticky date and fig pudding.

Eat Yourself to Good Health   |   Book Online
$120   May 3   10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.


Modern Italian Seafood    |    Book Online                              
$130 May 7 
6.30–9 pm
Chef Paul Horne teaches marinated squid salad, whole baked fish, stuffed mussels, zucchini fritters, and quick and simple lemoncello zabaglione—delicious!


Wholefoods    |    Book Online                 
$110 May 10 
10 am–1 pm                            
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join us to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class we celebrate good health and food prepared with healing ingredients.


Moroccan    |    Book Online
$130 May 14 
6.30–9 pm
Chef Paul Horne shows us how to prepare chermoula; ras el hanout; preserved lemons; delicious traditional chicken, olive and lemon tagine; sweet lamb tagine; and coconut and poppy seed cakes with citrus honey syrup.


Quick, Nourishing and Easy   |    Book Online                 
$110 May 17 
10 am–1 pm                            
Join us to learn quick and healthy cooking ideas for the time poor. Nourishing soups, one-pot wonders and how to add loads of tasty autumn veggies to your everyday diet with ease.  


French Provincial   |    Book Online                                            
$130 May 21 
6.30–9 pm
Chef Paul Horne loves to cook French cuisine. Bouillabaisse, dauphinois potatoes, duck ragout, traditional salad nicoise and easy tarte tatin. These are perfect recipes to impress your dinner party guests. 


Eat Yourself to Good Health    |    Book Online
$120 May 24 
10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.


Pasta Making    |    Book Online                 
$130 May 28 6.30–9 pm

Chef Paul Horne teaches us about different pasta-making recipes—basic, saffron and hard—and we learn how to make tortellini, fettucine and the lightest potato gnocchi. We add an autumn salad to balance the meal and a simple, quick dessert.


Northern Italian    |    Book Online                                                            
$130 May 31 
10 am–1 pm
In this class we discover the subtle flavours of Liguria. Light and fragrant seafood bisque; traditional focaccia; local favourite, Farinata (crispy chick pea flour bread); simple and delicious Genovese pasta; and lemon cake with Ligurian honey.


Holly Davis Fermentation and Sourdough    |    Book Online
2 Day Workshop   $450

Saturday August 2 10 am–3 pm

Capturing cultures, eating and drinking your way to good digestion!
Holly will demonstrate how to, safely, make irresistible cultured cream and butter, dry salted vegetable ferment, brined vegetables and whey cultured fruits. Try dairy and non-dairy kefir. Learn why including these foods is such a boon to good health, and get your lacto fermentation questions answered, with a smile.

You will have the opportunity to try all the items demonstrated, ask questions and eat a delicious seasonal lunch including a variety of naturally fermented foods. For those who wish, there will be dairy and non dairy SCOBY's to take home.

Sunday August 3   10 am–3 pm
Home-baked sourdough bread and cakes to suit everyday life. What is more delicious than home-baked bread and cakes? But when life is busy, how do we fit that in?

Slow fermentation is the answer and the reason these baked good are so delicious. They taste divine, and have the bonus of being nutrient dense and easier to digest. This class shows you how to make a leaven (sourdough starter), how to bake a basic spelt sourdough, foccacia, no-knead rye fruit loaf, crumpets and delectable chocolate cake. Sample the goods and eat a fabulous afternoon tea.