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.
DurationTaking 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.
Come to Vic’s Bakehouse for 4 hours of in-depth exploration into the fundamentals of Italian bread-making! Breads taught will include Focaccia, Olive Focaccia, Ciabatta and tomato bread.
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.
When Master Baker Harald Mauch opened Harald’s Bread World in Napier, he brought a 100-year long, four-generation family history in European baking to Hawke’s Bay.
The art and craft of artisan bread making and traditional boulangerie is a much-needed skill and our Boulangerie programme provides an outlet to service the ever-increasing worldwide demand.
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!
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