COOKING SCHOOL SCHEDULE

Hand-made ravioli

SATURDAY APRIL 27
Cameron will demonstrate semolina pasta made through the extrusion pasta machine, Hands on preparation of making your own ravioli.

On the menu
Pumpkin ravioli with burnt butter and sage
Agnolotti with slow lamb, ricotta and herbs with San Marzano pasta sauce

Time: 10am to 2pm
Price: $150 pp (‘cook, learn, eat’ concept, including a glass of wine during lunch)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW

 

 

The Thai kitchen

SATURDAY MAY 11
A great class if you love cooking Thai food, learn the art of balancing taste as well as textures, learn curry paste and bases, salads and rice cookery.

On the menu
Barbecued pork skewers with satay sauce
Papaya salad
Miang Kham – betel leaf wrap
Green curry of chicken with coconut, turmeric and kaffir lime

Time: 10am to 2pm
Price: $150 pp (‘cook, learn, eat’ concept, including a glass of wine during lunch)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW

 

 

The Moroccan kitchen

SATURDAY MAY 25

Learn traditional Moroccan in this class, learn a variety of middle eastern spices, ingredients and techniques you can use to broaden your repertoire at home.

On the menu
King prawns with chermoula
Chicken tagine with dates, saffron and ginger
Zaalouk –  smoked eggplant salad
Herb salad

Time: 10am to 2pm
Price: $150 pp (‘cook, learn, eat’ concept, including a glass of wine during lunch)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW

SUNDAY ROAST

SATURDAY JUNE 15

How to master a classic Sunday roast
(Lamb and beef roast class)

In this class –  Cameron will show the avid home cook what cut of meat is best to use, best preparation and some great modern accompaniments, roast vegetable & salsa

Time: 10am to 2pm
Price: $150 pp (‘cook, learn, eat’ concept, including a glass of wine during lunch)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW

 

 

 

All about the pig

SATURDAY JUNE 29
This is a class for anyone that loves their pork. Discover how to de-bone and pound for the perfect pork crackling, roast pork loin and pork meatballs, with sides of pickled cabbage, spiced quince and roast chestnuts.

Time: 10am to 2pm
Price: $150 pp (‘cook, learn, eat’ concept, including a glass of wine during lunch)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW