COOKING SCHOOL SCHEDULE
AUSSIE SUMMER
Saturday December 8
Hands on class hosted by Cameron Cansdell. Focus of the class inspired by favourites you can prepare at home for Christmas day or to enjoy over the summer months.
On the menu
Grilled King prawns with mango, macadamia & lime
Roast pumpkin with eggplant, shallot, buffalo mozzarella
Glazed ham – the best way (demonstration)
Panettone pudding with summer fruits & mascarpone
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
TIME TO SALSA
Thursday January 10
Learn a combination of fresh and healthy salsas which you can incorporate into your diet.
Simple straight forward recipes and techniques will be taught in this class with recipes of dishes to create simple salads or serve with protein at your next dinner date with friends.
On the menu
Pistachio and green olive salsa with roast free range little hill farm chicken and salad leaves
Tomato and olive oil Salsa with buffalo mozzarella & Radicchio
Eggplant and chilli salsa (Jars provided to take home)
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
VEGAN: All about Australian Legumes
Saturday January 19
Hands on class hosted by Cameron Cansdell. This class is showcasing the best of Australian legumes, learn how to prepare, cook and ferment as well as the best dishes to serve them with.
On the menu
Persian red lentils, roast pumpkin beets, hazelnuts,
Wholegrain sorghum with cauliflower, coriander, chilli, curry leaves
Tapioca with mango, strawberry sorbet, kaffir lime & coconut
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
Mastering Duck
Saturday February 2
In this class learn step by step how to butcher a whole duck, make stocks and soups from the bones, confit duck legs, render fat for cooking, and roast a duck breast for a healthy simple dinner. The whole animal will be used to produce wholesome and healthy food
In the class. Butcher, learn correct knife skills, how to choose your duck, duck preparation and cooking.
On the menu
Confit duck leg with thyme & garlic
Duck fat (how to render)
Roast duck breast with 5 year aged balsamic vinegar
Duck soup with shiitake mushroom
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
Tapas & the wines of Spain
Demonstration class
Friday February 15
Hosted by Cameron Cansdell in the bar, will be a casual demonstration of simple and traditional Spanish dishes over the charcoal grill paired with Spanish wine varietals.
On the menu
Spanish jamon with sherry
Bocadillo with roast suckling pig
Grilled leeks with salsa romesco
Salt cod, potato & manchego croquettes
Grilled octopus with paprika
Time: 7pm to 9pm
Price: $70 pp (demonstration with meal & matched wines in the bar)
Location: 61 Masons Parade, Point Frederick, Central Coast NSW
Mad for Mexican
Saturday February 23
Learn some great traditional Mexican staples to make a home for your family or to host a great Mexican party. Discover traditional Mexican ingredients including fresh cactus, dried and smoked peppers & corn masa.
On the menu
Handmade corn masa tortillas
Black beans with chipotle chilli
Slow cooked Pulled pork in orange & spices
Kingfish ceviche with pickles
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
VEGAN: The Everyday Cook
Saturday March 9
Cam is going to show you some seriously good vegan dishes, good enough for any meat eater too! Discover the best and simple ways to bring flavor to your vegetables.
On the menu
wholegrain flatbread recipe,
Smoked eggplant with chickpeas and olives,
Slow roast carrots with quinoa, walnut and sesame cream
Summer vegetable chermoula with dates, almonds, saffron with couscous
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