More French classics. Another useful French menu to extend your range of cooking – and eating – experiences. A different menu means demonstration of different techniques of course, so you’ll learn new skills.
DurationMore French classics. Another useful French menu to extend your range of cooking – and eating – experiences. A different menu means demonstration of different techniques of course, so you’ll learn new skills.
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.
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
Join The Breakfast Club where we share new and innovative ideas for that all important meal of the day. This class is designed for those looking to break away from the usual routine and really get some new flavours and ingredients on to the plate in the morning.
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.
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.
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