Breaking a few rules (!!), we’ll explore taking classic Indian flavours and using them in a modern context, to give a fresher, lighter, approach. The focus is on finding bold, lively tastes – as always.
DurationBreaking a few rules (!!), we’ll explore taking classic Indian flavours and using them in a modern context, to give a fresher, lighter, approach. The focus is on finding bold, lively tastes – as always.
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.
We will cook and taste around 10 dishes then sit down and have a shared lunch, and finish off with something sweet from her brand new cookbook SAFFRON SWIRLS & CARDAMOM DUST.
This course covers an introduction to various spices used in Indian Cooking as well as basic recipes.
Traditional New Zealand and European Style food, prepared with beauty and simplicity. Learn how to master, savour and enjoy remarkable meals.
Chana Masala is one of the most popular Punjabi curry dishes in the Indian cuisine and mainly uses Chana (means Chickpea), Tomato, Coriander and a myriad of local spices.
This course is the next step from the introduction to Indian Cooking with further recipes to increase your skills.
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