What's on the Menu?
For the full-day and dinner class, we will be preparing three courses so we need to make sure that the menu is balanced across the dishes. I also make sure that the dishes force you to try new things that stretch you so you learn new skills and tricks in the kitchen.
The half-day class is more flexible and we can discuss what would work best.
Take a look at reviews by class participants.
I make no apology for preferring dishes based on one or more of: fish, red meat, poultry, dairy, wheat, rice.
If someone is vegetarian we can accommodate that because as a home cook, you often have to learn to be flexible to cater for different tastes and dietary requirements.
You will be given a recipe booklet as part of the course fee with the day's recipes and others besides. There are photos of the dishes tracing the step-by-step process of making them so you can remember and replicate the dishes at home.
Some of the recipes are mine, but mostly we'll be following the recipes and tricks of great chefs (why wouldn't we?). So expect to be taming and getting to know some recipes from the likes of:
- Patricia Wells
- Bill Granger
- Joel Robuchon
- Maggie Beer
- Stephanie Alexander
- David Herbert
- Yotam Ottolenghi
- Claudia Roden
- Guillaume Brahimi
- Julia Childs (for some nostalgic cooking!)
- Cooking Magazines - Delicious and Gourmet Traveler
I tend to steer clear of Googling recipes and following random recipes - keep to the websites and blogs of tried-and-proven chefs.
Call or email me to talk about doing a class.