"You have managed to rekindle my love of cooking & the joy of preparing food for all to enjoy! Learning how to prepare & present food that looks fantastic and tasted even better - and is still hot! Thanks for your patience and support on the food journey - I'll be back for the advanced course!"
Pat & Linda Brown
10.00 Kitchen. Welcome, explore kitchen/equipment etc…
Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek, vierge dressing.
11.00 Demonstration: Leek and potato soup, cheese croutons
11.15 Seasoning techniques: How to bring the best out of your ingredients.
Bread making; plain, sun-dried tomato and parmesan,
basil and olive oil, onion and cumin.
12.30 Hands-on: Chicken butchery.
13.30 Lunch. Leek and potato soup, cheese, pickles, salad, home-made bread and olives.
14.30 Demonstration: Chicken stock, (white & brown), veal glace, red wine and shallot sauce.
Prep salmon, Gravadlax of salmon
Hands-on: Filleting trout (one each) and prep mussels. Fish stock.
15.50 Demonstration: Seafood Chowder, fish stock, home-smoked trout
18.00 Aperitifs followed by dinner
Click on images
Seared fillet of salmon served with sautéed king prawns
Iced coconut parfait
Cheese and biscuits
Coffee and truffles
Questions? Email us now