A brief survey of food from Italy round through Turkey to the Middle East, focusing on the small tasty things – so from mezze to antipasto, we’ll enjoy a wide range of flavors from the sunny Mediterranean.
DurationA brief survey of food from Italy round through Turkey to the Middle East, focusing on the small tasty things – so from mezze to antipasto, we’ll enjoy a wide range of flavors from the sunny Mediterranean.
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.
There are a number of countries surrounding the Mediterranean Sea, all of which have their own unique culinary flavours. We are lucky to be situated directly above the Mediterranean Food Company which has been the inspiration for this class.
Mediterranean cuisine has evolved over centuries and has always been about gorgeous fresh produce, maximising flavours and textures.
Although Egyptian food falls under both Middle Eastern and Mediterranean Cooking, it is worth noting that the same dish will taste different in each country of the region and even ingredients will vary.
Learn how to cook 6 different dishes from 3 places around the world in this yummy 'tastes from around the world' cooking course.
This course takes its influences from the sunshine countries that have coastlines on the Mediterranean sea, some more well known than others.
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