Like your romantic idea of how a mythical French grandma would cook, well she would have cooked it maybe 30 years ago, she’s resting up in the retirement home now, regaling the other old ladies about the lunches she used to cook when all the family came round
DurationLike your romantic idea of how a mythical French grandma would cook, well she would have cooked it maybe 30 years ago, she’s resting up in the retirement home now, regaling the other old ladies about the lunches she used to cook when all the family came round, and she made her special [menu censored, to be revealed when you arrive] which her family still go on about.
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.
The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme.
The French connection to Akaroa is coming to the cooking school with a day of delicious traditional French cooking. The menu will be inspired by our travels to France over the years and include lots of the French classics with a modern twist.
More French classics, and adaptations of some of the things which I’ve enjoyed in France recently; here we look at some old traditional recipes and newer versions of real French cuisine.
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).
With short days and long cold nights approaching its time to think about heart warming food that will nourish the soul. Our Winter Bistro class will cover a five course menu including hearty ragus, moreish soups, spiced slow roasted veges and gooey warm desserts to inspire new ideas to get you t...
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