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.
In this class you’ll learn to make one of the original Sugar Flour pastries, the Yayoi Kusama. This pastry was created for the first Mother’s Day at Sugar Flour, inspired by the artist Yayoi Kusama, and her incredible work.
This hands-on class will give you an opportunity to cook authentic dishes you would find in food outlets in Hong Kong.
Indian Cooking these two words are just too broad a term for a vast range of Indian cooking styles, techniques and recipes.
One of the most well known curries in India and also in the Western world is Murgh Makhani – known as “Butter Chicken” There are many varieties of recipes but we will teach you a traditional home recipe descended from Deepika’s family in India.
This course covers an introduction to various spices used in Indian Cooking as well as basic recipes.
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