I was tempted to call this Things Mother Should Have Told You, because it’s how to make things everyone loves to eat – but you might have thought you “couldn’t do”.
DurationI was tempted to call this Things Mother Should Have Told You, because it’s how to make things everyone loves to eat – but you might have thought you “couldn’t do”.
Like make really good cheese scones, or a ‘proper’ cake (and no it won’t sink in the middle). There are a couple of techniques you need, so if you weren’t paying attention in Home Ec, now’s the time for Remedial Pastry.
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.
In this class you will learn to make these luxurious hazelnut chocolate bars. A layer of crispy graham chocolate crunch, milk chocolate gianduja (hazelnut and chocolate) , hazelnut ganache, caramelised hazelnuts and milk chocolate coating.
In this class you’ll learn to make a devancent and delicious gianduja (chocolate hazelnut) choux pastry.
Build your culinary expertise with a Global Diploma in Patisserie from International Culinary Studio.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
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.
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