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,
DurationJoin 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, long slow cooked joints of meat, delicious warming soups and some lovely wines to compliment all of the delicious food.
We will start the day with freshly baked treats from the kitchen and then the cooking school chefs will demonstrate all of the days dishes from start to finish in a MasterClass culminating in a huge feast around the large dining table with matching wines. The class will begin at 10am and conclude around 4pm.
There is a growing awareness of the importance of eating well. With the rapid rise of fast foods and processed foods over the past 50 years many people have forgotten or never learned how to cook proper healthy meals.
We want to change this trend and show people that cooking healthy nutritious meals can be fun, quick and easy.
We share our passion for cooking using the best ingredients possible and show you that cooking doesn’t have to be a chore but can be rewarding and a lot of fun.
From planning a menu to sourcing the best ingredients, where to shop and how to stock your pantry a day with us will leave you feeling inspired and indulged.
Additionally we highlight how easy and economical it can be to grow your own produce and emphasise the importance of eating together. Ultimately we want to bring ‘real’ food back into everyday life.
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
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).
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 focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge.
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