COURSES OFFERED BY CAREME COOKING CLASSES

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.

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.

Breaking a few rules (!!), we’ll explore taking classic Indian flavours and using them in a modern context, to give a fresher, lighter, approach. The focus is on finding bold, lively tastes – as always.

If you’ve never tried making your own fresh pasta, this is for you.  We’ll cover sauces to go with it, and other authentic Italian classics.  We finish with Jo’s famous Tira Misu.

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

Catalonia (top right bit of Spain, going into the bottom of France as far as Perpignan) has as you would expect lots of seafood and those lovely Mediterranean flavors of sunshine and oil, mixed in with their own ideas – lots of almonds, a bit of punch (they’re not shy), and a few flavor combina...

I was tempted to call this Things Mother Should Have Told You, because it’s how to make things everyone loves to eat – but you might have thought you “couldn’t do”.

A brief survey of food from Italy round through Turkey to the Middle East, focusing on the small tasty things – so from mezze to antipasto, we’ll enjoy a wide range of flavors from the sunny Mediterranean.

Taking bread to the next level, we’ll look at more elaborate or subtle recipes, like combining yeast dough with layers of butter to make stunning pastries, and different sorts of yeast starters.  Nothing we can’t handle, of course.

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.