If you are already familiar with foods from this region but are looking for dishes off the normal restaurant menus with a more home cuisine feel and emphasis then this will interest you. It is an opportunity to get your hands on some of those more unusual ingredients you may have seen in specialist shops or top supermarket shelves but never felt confident to try. These include lime leaves, galangal, lemon grass, holy basil, cassia bark, nori..
Dine and wine in the Handel Restaurant. All cuisine cooked during the afternoon session forms dinner. The soirée normally finishes approximately 20.30.
Afternoon & Full day Courses only:
Dine and wine in the Handel Restaurant. All cuisine cooked during the afternoon session forms dinner. The soirée normally finishes approximately 20.30.
What happens on the day?
Registration is at 09.00 for the full day option and 13.00 for the afternoon/evening option.
Firstly all recipes are reviewed which is packed with valuable consumer information like selection of oils, equipment, purchasing fresh produce, what to look out for and food labelling. Additional information within the review segment includes techniques, so correct use of knives, professional pans verses domestic, food processors etc. Additionally, how to present, build resilience into cooked foods and which platter to use when hosting a dinner soiree.
A short refresher break and an opportunity to see the school showroom displaying the range of equipment used in the review session.
The bulk of the afternoon is hands on cooking where the class is divided into two cooking all the reviewed recipes. Knife skills and other techniques will be addressed within this session too. The cooked cuisine will form the evening dinner soirée.
Champagne break
Afternoon & Full day Courses only:
Dine and wine in the Handel Restaurant. All cuisine cooked during the afternoon session forms dinner. The soirée normally finishes approximately 20.30.