Sunday Sessions (for individuals)
Want to learn some basic cooking skills? improve on your cooking techniques? learn about a different style of cooking?
Well Chef Mark has been a Chef lecturer at Auckland University of Technology for almost 20 years and is well versed in tutoring from the least experienced to highly experienced Chef students, in all manner of areas of food preparation, cooking and presentation. He has been a judge at many a food competition and knows his stuff ! He also has the ability to make his classes relaxed and supportive (there is not a hint of Gordon Ramsay's ranting and raving- we promise!!)
This series of hands-on cooking classes are designed for those individuals who are interested in honing up on some fundamental cooking skills - and are happy to join in with a group of other like-minded foodies. They are held on the last Sunday of each month from 11am -2pm and cover a series of essential cooking techniques and skills.
Each class runs from 11am - 2 pm and costs $120 pp. The maximum number in any class is 8, so you get plenty of Chef's attention.
See below for this years calendar of classes:
This series of hands-on cooking classes are designed for those individuals who are interested in honing up on some fundamental cooking skills - and are happy to join in with a group of other like-minded foodies. They are held on the last Sunday of each month from 11am -2pm and cover a series of essential cooking techniques and skills.
Each class runs from 11am - 2 pm and costs $120 pp. The maximum number in any class is 8, so you get plenty of Chef's attention.
See below for this years calendar of classes:
Month/Date Class Description
January 29th Knife Skills Correct knife handling techniques for brunoise, julienne, jardiniere, paysanne, mirepoix, chiffonade
February 26th Café style salads Creating a variety of interesting summer salads - eg. panzanella/harissa spiced kumara/fennel&mint
March 26th Butchery Chicken supreme, ballotine and tulips, lamb loin cuts
April 30th Canapes to Impress A great selection of bite size morsels to accompany those pre-dinner drinks
May 28th Stocks and Sauces From basic stocks to classic sauces
June 25th The Best Comfort Food Turning fibrous structures in to soft gelatinous sticky taste sensations
July 30th Baking Part 1 -Pastry Savoury pastry, profiteroles, pastry cream
August 27th Dough/bread making Sweet and savoury doughs, devon splits, focaccia and calzone
September 24th Baking Part 2 - Sweets Orange syrup cake, tennis cake, Turkish tea cake , white chocolate and macadamia nut
October 29th Time to Refresh Some clean living revitalising recipes to detox after the cold winter months
November 26th Christmas sweet treats Macaroons, Sable a la poche, florentines and rochers
December 31st Closed
January 29th Knife Skills Correct knife handling techniques for brunoise, julienne, jardiniere, paysanne, mirepoix, chiffonade
February 26th Café style salads Creating a variety of interesting summer salads - eg. panzanella/harissa spiced kumara/fennel&mint
March 26th Butchery Chicken supreme, ballotine and tulips, lamb loin cuts
April 30th Canapes to Impress A great selection of bite size morsels to accompany those pre-dinner drinks
May 28th Stocks and Sauces From basic stocks to classic sauces
June 25th The Best Comfort Food Turning fibrous structures in to soft gelatinous sticky taste sensations
July 30th Baking Part 1 -Pastry Savoury pastry, profiteroles, pastry cream
August 27th Dough/bread making Sweet and savoury doughs, devon splits, focaccia and calzone
September 24th Baking Part 2 - Sweets Orange syrup cake, tennis cake, Turkish tea cake , white chocolate and macadamia nut
October 29th Time to Refresh Some clean living revitalising recipes to detox after the cold winter months
November 26th Christmas sweet treats Macaroons, Sable a la poche, florentines and rochers
December 31st Closed