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.
My favourite style of food – classic timeless cooking which has evolved over a long time to give us the traditional recipes we’ll enjoy today. You will see how we can reproduce great tastes from original recipes in a New Zealand kitchen.
Join us for a celebratory Mid Winter feast to fend off the winter chills. Come and spend your day tucked up inside with lots of warming dishes throughout the day - think home made breads,
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).
More French classics. Another useful French menu to extend your range of cooking – and eating – experiences. A different menu means demonstration of different techniques of course, so you’ll learn new skills.
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