We start by mixing the pasta dough and kneading till smooth, then resting, rolling and cutting the dough to make tagliatelle. This is then cooked and served with a seasonal sauce, followed by dessert. For ages 8-16.
DurationWe start by mixing the pasta dough and kneading till smooth, then resting, rolling and cutting the dough to make tagliatelle. This is then cooked and served with a seasonal sauce, followed by dessert. For ages 8-16.
Sitting inside the iconic brick Auckland Gas Building across from Victoria Park, Main Course has set the standard for cooking events since 2003. Our wonderful space is light filled and funky, blending the original exposed brickwork with state-of-the-art polished stainless steel benches and the very latest Bosch equipment.
Sitting inside the iconic brick Auckland Gas Building across from Victoria Park, Main Course has set the standard for cooking events since 2003. Our wonderful space is light-filled and funky, blending the original exposed brickwork with state-of-the-art polished stainless steel benches and the very latest Bosch equipment.
We also understand that everyone is here to have fun, so while the techniques and lessons are based around many years of kitchen experience, we make sure that even the most amateur cook feels comfortable.
When you walk away, we guarantee you’ll have the skills to create a wicked dish or two at Main Course and will never be afraid of cooking for your Mother-in-law or catering your own party again!
You can find us at 20 Beaumont Street. There is parking directly outside the building and there is a carpark right next door in the Victory Convention Centre.
We spend the day celebrating Italian cuisine and culture. In particular, we will explore the flavours of Modena. Firstly you will be welcomed with typical Italian ‘stuzzichini’ and either a Moka coffee (a true Italian coffee), juice, or a glass of bubbles.
Learn the secrets behind perfect pasta. Once you master the art it is so easy to do at home. We will demonstrate how to make the perfect dough, which ingredients to use and where to find them.
Join Chef Nicla Gallione (originally from Liguria, Italy) for a fun, hands-on class making traditional hand-rolled pasta.
Discover how simple it is to make and cook your own fresh pasta in this hands-on weekend course. Learn the techniques of making pasta dough, rolling it out, cutting into fettuccine or filling and shaping into ravioli or tortellini, before using in a variety of dishes.
Traditional New Zealand and European Style food, prepared with beauty and simplicity. Learn how to master, savour and enjoy remarkable meals.
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