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 thro
DurationWith 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 through the winter months.
At the conclusion of the mornings demonstrations we will move to the large dining table where each course will be served with matching wines. Join us at 10am for freshly baked treats from the kitchen and your day will 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.
The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme.
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.
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