My favourite style of food – classic timeless cooking which has evolved over a long time to give us the traditional recipes we’ll enjoy today. You will see how we can reproduce great tastes from original recipes in a New Zealand kitchen.
DurationMy favourite style of food – classic timeless cooking which has evolved over a long time to give us the traditional recipes we’ll enjoy today. You will see how we can reproduce great tastes from original recipes in a New Zealand kitchen.
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.
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).
With short days and long cold nights approaching its time to think about heart warming food that will nourish the soul. Our Winter Bistro class will cover a five course menu including hearty ragus, moreish soups, spiced slow roasted veges and gooey warm desserts to inspire new ideas to get you t...
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.
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,
Le Cordon Bleu New Zealand programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits.
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