July to November 2010
Thursday 29 July 2010, 7.00pm – 10.00pm
Cool Cakes – repeat class
From the best ever flourless chocolate torte to Pam Field’s brilliant sponge we cover technique and all the tips and tricks you need to make perfect cakes
this class is full
August
Monday 2 August 2010, 7.00pm – 10.00pm
Delicious Dumplings – hands on repeat class
Steamed, fried and boiled we’ll be making (and eating) 8 different types of dumplings
2 places remaining
Monday 9 August 2010, 7.00pm – 10.00pm
The Best Winter Puddings
Everyone loves a hot pud and we’ll be covering from steamed pudding to roly poly and plenty in between
2 places remaining
Thursday 12 August 2010, 7.00pm–10.00pm
Sausages – repeat class
The foundation and understanding you need to turn just about anything into great sausages with a hands–on component so you leave confident enough to make your own at home
5 places remaining
Monday 23 August 2010, 7.00pm – 10.00pm
Flower Power
Not just pretty but delicious a range of classical savoury and sweet dishes with flowers as a component and some modern dishes where flowers are once again a fashion
6 places remaining
Thursday 26 August 2010, 7.00pm – 10.00pm
Gelatine – repeat class
A great bracket of savoury and sweet recipes with lots of technical information for making perfect dishes set with gelatine
8 places remaining
September
Monday 6 September 2010, 7.00pm – 10.00pm
Kangaroo
This class will cover our classic kangaroo dishes and some new dishes including and Italian twist with confit tail
3 places remaining
Thursday 9 September 2010, 7.00pm – 10.00pm
Come to the Casbah – repeat class
A delicious and interesting Middle Eastern menu that gives the foundation for understanding many of the intrinsic flavour profile of the Middle East – previously done for Thorn Park Country House
this class is full
Monday 27 September 2010, 7.00pm–10.00pm
Oysters
The best raw and cooked oyster dishes, the different types and shucking, storage and shelf life
5 places remaining
Thursday 30 September 2010, 7.00pm–10.00pm
Ice Creams and Sorbets – repeat class
Old fashioned and modern ice creams and water based ices this class provides the fundamentals to make many different types of ice creams.
5 places remaining
October
Monday 11 October 2010, 7.00pm –10.00pm
Tête
Ears, cheek, tongue and brain, a class for the obsessed cook!
4 places remaining
Thursday 14 October 2010, 7.00pm–10.00pm
Super Salads
Fabulous salads and barely a leaf in sight a great class for less advanced cooks looking for fundamental techniques
this class is full
Monday 25 October 2010, 7.00pm–10.00pm
Ravioli
Two new flavoured pasta doughs with several different techniques including frozen molecular centres that liquefy with heat
this class is full
with sufficient interest we can run into a second class
November
Monday 8 November 2010, 7.00pm–10.00pm
New Desserts
And, guess what there won’t be broken anything, vegetable garnishes or weird and incompatible flavours… …in other words we are talking real desserts!
4 places remaining
Thursday 11 November 2010, 7.00pm–10.00pm
Panning, Resting and Grilling Meat
From thin slices of milk–fed veal that take minutes to cook, to a whole rib roast that takes hours. No apologies but if you like your meat well done this is not a class for you!
2 places remaining
Monday 22 November 2010, 7.00pm–10.00pm
Whole Fish
From little to big fish this class will include cooking whole fish and filleting and by the time the bones go in the bin there will be absolutely nothing wasted
this class is full
