Taking bread to the next level, we’ll look at more elaborate or subtle recipes, like combining yeast dough with layers of butter to make stunning pastries, and different sorts of yeast starters. Nothing we can’t handle, of course.
Taking bread to the next level, we’ll look at more elaborate or subtle recipes, like combining yeast dough with layers of butter to make stunning pastries, and different sorts of yeast starters. Nothing we can’t handle, of course.
Once we’ve finished cooking, so some time about 2, depending on the class, we move on to wine, a tasting session with Palliser wine people. A leisurely lunch with Palliser wines follows, either in the garden courtyard or the conference room.
The day finishes around 4, and you will go home with a host of techniques, stories, recipes and ideas which will really make a difference to your kitchen.
We start off our day at the winery at 10 with morning tea and something sustaining, then move into the kitchen, get our aprons on, and get going. Groups are small – maximum of 12 – and everyone is welcome to taste, touch, and help as they feel comfortable.
As part of every class, I explain a really basic skill or technique I think a lot of people don’t normally do, or cheat on. Like the proper use and handling of knives, or making real mayonnaise or short pastry.
Easy things which make a real difference to your cooking. Plus of course we make loads of food, the menus vary with the class – see here for upcoming classes. All the recipes are included in your folder to take home.
Once we’ve finished cooking, so some time about 2, depending on the class, we move on to wine, a tasting session with Palliser wine people. A leisurely lunch with Palliser wines follows, either in the garden courtyard or the conference room.
The day finishes around 4, and you will go home with a host of techniques, stories, recipes and ideas which will really make a difference to your kitchen.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
Traditional New Zealand and European Style food, prepared with beauty and simplicity. Learn how to master, savour and enjoy remarkable meals.
Work with Chef Tim Tracey to learn how to make your own sourdough and brioche in Dough Bakery’s HQ Kitchen. You’ll learn how to make your own sourdough starter, a loaf of seeded sourdough and an apple crumble brioche, all for you to take home afterwards.
During this four-hour class you will be taught to master the iconic croissant, the pain au chocolat, the snail-shaped pain au raisin and much more!
Farmhouse Kitchen cooking school is a family-run venture, and we all look forward to welcoming you to experience hands-on cooking classes in our new custom-built kitchen.
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