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May 2017

Monday 29th May at 6pm – Making flavoured pasta, shapes and sauces

Monday 29th May at 6pm – Making flavoured pasta, shapes and sauces. Making pasta is really easy, and fresh pasta tastes better too. Learn the secrets to making pasta from scratch in this pasta cooking class. We also include fillings and sauces for these unique pasta shapes and flavours.

  • Making flavoured pasta – basic shapes.
  • Chilli tagliatelle – with a seafood cream, a luxuriously rich dish.
  • Cappelletti – filled with a meat and cheese mixture, with a butter cream sauce.
  • Yellow and green Tagliatelle – beautiful colours with a cream, chicken and mushroom sauce.
  • Beef filled spinach ravioli – with a mushroom, tomato and red wine sauce.
  • Pepper fettuccini – with an Alfredo sauce, a simple cream and parmesan sauce.
  • Fried sweet pasta with grappa – grappa in the dough of sweet ribbon shaped pastas.

R495 per person

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Monday 5th June at 6pm – Thai Master Class

Monday 5th June at 6pm – Thai master class Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is also known for being quite spicy as well as balancing the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter. Learn how to balance these tastes in this Thai Master cooking class.

  • Lemongrass sticks – with minced chicken, prawn and pork balls, with a sweet Chilli dipping sauce.
  • Seafood soup – Thai version of bouillabaisse.
  • Boombai Pork curry – a special curry paste with a rich coconut cream and hard boiled eggs.
  • Chefs salad – a medley of pork, chicken, prawns and quails’ eggs, a real show stopper.
  • Baked pineapple rice – attractively served in pineapple halves.
  • Baked mung bean cakes – an unusual combination, topped with crispy fried shallots

R495 per person

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Monday 12th June at 6pm – Flavours of the Spanish table

Monday 12th June at 6pm – Flavours of the Spanish table. Traditional Spanish cuisine is down-to-earth, uncomplicated food that is based on the ingredients available locally or the crops grown regionally. Like the Romans, the Arabs, who conquered and lived in Spain for 800 years made fabulous contributions to Spanish cuisine. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant, and full of flavour, and the Spanish love their food dearly. The two basic ingredients of all Spanish food are olive oil and garlic.

  • Garlic mushrooms – with a coriander, garlic dressing.
  • Vegetable croustades – a Spanish version of pizzas, with fresh vegetables.
  • Chicken in an almond sauce – Arab-inspired dish with almonds, and fried breadcrumbs.
  • Stuffed peppers – with a flavoured savoury rice.
  • Poor mans’ potatoes – a classic Spanish dish, with peppers.
  • Basic Spanish salad – originating from the Moors, with a vinaigrette dressing.
  • Orange and almond tart – popular in southern Spain

R495 per person

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Monday 19th June at 6pm – Hearty winter Entertaining

Monday 19th June at 6pm – Hearty winter Entertaining  Easy buffet dishes to prepare in advance for entertaining. Learn how to easily cook these hearty winter dishes in this cooking class. No fuss dinner party for six.

  • Courgette fritters – served with a yoghurt sauce.
  • Mushroom soup – thick, full of flavour and easy to prepare.
  • Caesar’s salad – a classic salad quick and easy.
  • Braised chicken – with sherry & tarragon sauce, simple to make.
  • Mini vegetable filo pies – ideal for a vegetarian meal, or as part of a buffet.
  • Crispy noodles – a perfect bed for braised chicken or grilled fish.
  • Chocolate pudding – A deliciously decadent, and self-saucing dessert
  • Crostinis – ideal finger snacks.

 

R495 per person

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Monday 26th June at 6pm – Cajun – tastes of the deep south

Monday 26th June at 6pm – Cajun – tastes of the deep south Cajun Food originates from the French-speaking Acadian or “Cajun” immigrants in the Acadiana region of Louisiana, USA. It is often called a rustic cuisine and locally grown food predominate with simple preparations. This Cajun cooking class is a spicy blend of classic recipes from America’s deep South.

•   Hushpuppies – quick deep fried cornballs, ideal with drinks.

   Chicken and sausage gumbo – a classic, with sausage adding a nice balanced flavour.

•   Blackened fish – perfect with any firm fish, quick.

•   Dirty rice – another traditional dish, with chicken livers and minced pork.

•   Potato salad – a traditional accompaniment to gumbo.

•   Pecan pie – one of the most popular Louisiana desserts.

 

R495 per person

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