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.
DurationIn 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 petit gateaux is made up of a meringue base, lemon marmalade, yuzu cremeux, passionfruit mousse and a yuzu gin fluid gel.
Class will run for approximately 3.5 hours on Sunday the 24th of October 11am. You are not required to bring anything, just wear comfortable, closed toe shoes. You will be provided with a box to take your pastries home. All classes are run at our NEW ADDRESS 128F Park road, Miramar
I'll walk you through and show you every step and then you get to make everything yourself! I (Maxine Scheckter) am a French trained pastry chef, have worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gateaux Thoumieux) and London (The Fat Duck and Sketch). I hope to share my passion and teach others to create beautiful food.
Join us for a intimate class with a maximum of 10 people at our kitchen in Miramar. We also do private classes and birthday parties!
The main spices used in Indian cooking will be introduced. The class will include a meat dish, vegetarian dish, dhal or soup, condiments and a dessert. The dishes selected will be from different regions of the Indian sub-continent to showcase the variations in the cuisine.
This hands on course will teach you practical, easy and budget friendly recipes, techniques and tips that will help develop your skills, instincts and palate to enable you to cook Indian food in your own kitchen.
Want to know how to put together delicious Indian meals using the contents of your pantry, fridge and freezer? My Indian Pantry shows you how to put together meals from things you already have at home. All ingredients included in course fee.
In this class you will learn to make our special caramel choux. A crisp and airy choux pastry filled with a speculaas cremeux, whipped caramel, speculaas spread and topped with speculaas biscuit crumbs.
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.
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