In France cooking is a pleasure, the French cook because they want to eat well and they love the cooking process.
DurationA French Odyssey – Journey through France
In France cooking is a pleasure, the French cook because they want to eat well and they love the cooking process.
Discover this pleasure by taking a culinary journey through France with classic dishes like magret de canard, salmon and pork rillettes, la Bourride with sauce Rouille, blanquette de veau, coq au vin and crème brûlée, regional favourites such as Burgundian gougères, Soupe au Pistou, pain d’épices, Tarte aux poires Normande, clafoutis, and Pissaladière.
Plus dishes of la cuisine nouvelle, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.
Cooking on the Bay chef, Tonya Jennings, cooks with the finest local and seasonal ingredients. As part of her hands-on classes, she teaches you classic methods and techniques of cookery. You will learn how to combine ingredients, flavours, and textures along with many hints and tips to make your food taste and look delicious.
Tonya has operated her Cooking on the Bay Cooking School in St Kilda for 8 years and previously owned On the Ridge Cooking School in the hinterland of the Sunshine Coast.
As an experienced and enthusiastic teacher, Tonya inspires her students to develop their cooking skills and to enjoy cooking for their family and friends.
Culinary travel is an integral part of her business and provides inspiration for new programs as well as giving her guests the opportunity to experience exotic overseas, culinary delights with her as the guide.
Sharpen your butter knives for this French feast! Start with Seafood Bourride, a Marseille style fish stew with prawns, scallops, snapper, saffron and aioli.
Learn the basics of Beef Tartare, impress your friends with a Roquefort Tart and learn the secrets to the Montrachet classic, Bouillabaisse with Rouille and Croutons, while you are enjoying a glass of beer or wine. Oui oui!
“Sauces bring a dish together” They are the bridge to wine and for this reason, French cooking without sauce is like Christmas without a Christmas tree.
All our chefs are classically French trained, so learning from them is a must! Learn how to recreate French classics to restaurant standard in this class that lasts around 4 hours.
We all love French desserts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no fail desserts.
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