Class subjects from 2011
Crabby
The Blue Swimmer is the queen of Australian crabs and we done waste anything. Class will include extraction of green meat, cooking a variety of ways.
Champagne and food
Champagne expert and educator Jim Smith and Galaxy Guides Champagne editor Kaaren Palmer will head this class – 5 Champagnes, 5 different styles, 5 different houses, 5 recipes of food that matches…expect some challenges, expect some surprises!
Cold
In preparedness for a long hot summer, dishes from the cold kitchen that are especially handy for the Christmas and holiday entertaining.
Viv la France
Well just in time to throw a Bastille day dinner some classic French dishes – two interchangeable menus.
scallops 2 – please check web site places are limited
Straight from Kangaroo Island live and yapping and proof that frozen scallops regardless of where they come from just don’t cut it!
Quack! Quack!
The most forgiving of all poultry to cook and a favourite with everyone my best duck dishes ranging from duck galantine, to Peking duck and we’ll even be making the Emperor’s pancakes.
Anant Singh’s Indian Cuisine
Anant Singh the doyen of Indian cooking in Australia and the driving forced behind Adelaide’s iconic Jasmin Indian Restaurant celebrated her 80th birthday in June this year; not by packing away her knives or hanging up her tasting spoon but by sharing her recipes in book form. Join Anant for an insight into her cooking — her limited edition books will be available for sale on the night.
The recipes of Agnes Jekyll
Agnes Jekyll was a celebrated housekeeper and entertainer in the 1920’s and part of the Bloomsbury group. A contributor to the London Observer Agnes’ recipes have been a source of inspiration for me, and it will be my pleasure to introduce this celebrated cook and entertainer to a new generation. Just slightly tweaked we will be executing recipes from her marvelous recipe collection published by Persephone in Kitchen Essays. Given that these recipes are 90 years old there is a remarkable modernity about them.
There’s more to rice than risotto
My favourite food we’ll be exploring the different types of rice in a variety of savoury and sweet dishes.
Bag and sous–vide three
You lot know more than a lot of chefs but in this class we’ll be concentrating on simple techniques that will let you prepare 90% of your dinner party in advance and allow you to enjoy serving up a fantastic meal with a minimum of stress. As we are constantly confronted in restaurants with bag techniques and dishes that have been kept well beyond their ideal shelf life we’ll also be doing some work on realistic shelf life.
The Hapsburg Empire
The lost art of court cooking, the struggle for kitchen supremacy between the French kitchen of the same period and the Hapsburg Empire delivered some of the most outstanding dishes of all time. Sadly most of them have dropped from menus or are so badly executed as to be embarrassing. A little work, a lot of satisfaction you are invited to add them to your repertoire.
The naughty and the nice side of yeast
You may not remember how wonderful a real doughnut is as the commercial offering has become so disgusting it is impossible to eat. Well, get ready to be very, very naughty when it comes to calorie counting as we make doughnuts and jam filled krapfen. To maintain a little balance we’ll also be making flat bread and exploring other wholemeal breads made with flours we have discovered milled at Bordertown South Australia.
New ice creams and ice cream desserts
Dehydrated fruits are the secret of the pâtissière’s world and it’s time more people knew about them. Plenty of organic fruit selection, no artificial colours or preservatives keep indefinitely when properly stored, great flavour profiles.
The rite of Spring
Celebrating a season with asparagus, peas and broad beans some new and some old recipes.
More Chinese
Brining and Curing
In my grandmother’s day and everyday practice reinvented to some extent by the ElBulli team we’ll be doing some pickling that make wonderful summer dishes.
Little fish
Simplicity and freshness are the secret for these delicious fish, however apart from a lemon there will be some wonderful accompaniments.
Rabbit
Wild and farmed the best dishes and the proper techniques for handling two completely different types of meat and cooking requirements.
Dessert Accessories and Petit Fours
Garnishes and tricks from the dessert kitchen and little sweeties to serve after a meal. Tuilles, cat’s tongues, profiterole, brandy snaps, isomalt and and some chocolate work.
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