cooking school prahran schedule 2011

5
CLASS FORMAT
1
2
3
4
5
JOSEPH ABBOUD
RUMI
Nuts In Middle Eastern Cooking
Tuesday 5 April 7pm - 9.30pm
1 Chef’s Table – An intimate event with a prominent chef giving
a demonstration of dishes which are served as dinner/lunch with
wine.
2Interactive Tutorial – Seated at tables, attendees have the
opportunity to become more actively involved in the demonstration.
3 Hands-on Workshop – Working together in small groups to
prepare a meal guided by the chef/presenter.
4 Demonstration class – Small tastings of dishes prepared are
offered
5 Hands-on Bread Making or Pastry class – Working in
small groups with individual results where class topic requires
more concentrated instruction.
MARCH
1 JUDE BLEREAU
Wholefood Baking
Saturday 19 March 10am - 2pm
$225.00
Jude applies her wholefood philosophy to baking, using less refined
flours, sweeteners and good fats to create delicious and nourishing
biscuits, muffins, cakes and special occasion treats. Using rapadura sugar
and natural sweeteners Jude will show how sweetness is achievable in a
wholesome diet. This class will explore gluten, dairy and egg free options
including buckwheat, plum and hazelnut teacake and choc chip quinoa
cookies.
2
HILARY DUNS
THE ESSENTIAL INGREDIENT
Knife Handling
Saturday 26 March 10am - 11.30am
$65.00
Hilary is The Essential Ingredient’s Cooking School Co-ordinator. Having
trained as a chef at Jacques Reymond and Bella Vedere, she understands
the importance of excellent knife skills, and in this class will show how to
choose the best knives and master their use. Take home recipes designed
to expose your newly honed knife skills. BYO favourite knife (safely
wrapped, of course).
THE ESSENTIAL INGREDIENT
COOKING
SCHOOL
PRAHRAN
SCHEDULE
2011
3
BEN SISLEY
MR WOLF
Pizza Making Workshop
Sunday 27 March 10am - 1pm
$175.00
At mr wolf pizza shares the menu with other Italian classics. mr wolf head
chef Ben Sisley is a natural teacher, and here he will share his expertise to
guide you in making perfect pizzas. This class will allow you to master the
simple techniques behind a fine, crisp pizza base including the importance
of using suitable strength flour, plus how to make a traditional tomato
sauce and ideas for fabulous new combos.
APRIL
4 DANIEL SOUTHERN
COMME
Cassoulet & Other French Classics
Monday 4 April 7pm - 9.30pm
MAY
6 PIERRE KHODJA
FLINDERS HOTEL
Tajine Master
Saturday 2 May 10am - 2pm
$225.00
With his French and North African background and experience in highprofile restaurants in Paris and London, Pierre excels at preparing the
foods of his heritage. Here he will explore traditional tagines, including
seafood and lamb, prepared with his unique spice combinations. Pierre will
also share his method for house-made preserved lemons and traditional
steamed cous cous.
WHOLEFOOD COOKING $95.00
Almonds, pistachios, hazelnuts and walnuts are integral to many of the
world’s great cuisines but especially so in the Middle East, where they
are used for flavour and texture in both sweet and savoury dishes. Joseph
will use locally sourced nuts where possible in recipes such as taratoor, a
traditional sauce made with walnuts and pomegranates, hazelnut dukka,
and a delicious almond milk pudding with sour cherries and rose jam.
$110.00
Daniel’s class will showcase the classic French dish, cassoulet. This hearty
combination of haricot beans, confit duck, pork belly, ham hock and
saucisson Lyonnais uses a variety of techniques, so Daniel will show how
to confit the duck and make the fresh sausage before combining all for
long, slow cooking. His menu will include white onion soup with olive
tapenade and deep-fried garlic, green salad with walnut oil, and pear
clafoutis for dessert.
7
RICARDO MOMESSO
SARTI
Italian Sweet Traditions
Tuesday 3 May 7pm - 9.30pm
$135.00
At Sarti Riccardo draws on his southern Italian heritage to create stylish
desserts. Exploring the techniques behind the classics, Riccardo will
prepare Calabrian semifreddo layered with sponge, Italian meringue and
candied fruits and, as also found in the south, a soft torrone containing
chocolate and hazelnuts. He will also include his pistachio panna cotta
with caramelised salted popcorn. Limited places are available for this
interactive class which includes a dessert course with wine.
8
ARABELLA FORGE
Cook Like a Frugavore
Saturday 7 May 10am - 2pm
$175.00
Arabella, nutritionist and author, will champion seasonal, nutrient-dense
foods and how to prepare them. Bringing the ‘peasant habits of frugality’
into our everyday lives with simple, seasonal dishes, making the most of
what is in the pantry, garden or market and wasting nothing, Arabella will
discuss sourcing quality produce and stocking the pantry, while reviving
the forgotten skills of menu planning and traditional preservation.
9
ZOI CONDOS
SWEETSOURCE
Cake Making Workshop
Monday 9 May 10am - 3pm
$275.00
After training and working in Melbourne, New York and London, Zoi
opened SweetSource, focusing on beautiful cakes and pastries. Here she
will show techniques to make delicious cakes every time, plus discuss
common faults and how to avoid them. The class will include butter cakes
(often the basis for more exotic creations), flourless cakes (in this case
Zoi’s strawberry polenta cake), chiffon and sponge cakes plus fillings,
glazes and Italian meringue. Will also include Zoi’s vanilla cupcakes and
chocolate cupcakes.
10
PHILIPPE MOUCHEL
PM24
Chef’s Table: Philippe Mouchel
Tuesday 17 May 7pm - 9.30pm
$175.00
Philippe will share stories and dishes that have inspired his menu at PM24
in this intimate dinner event. He will include his classic French onion soup,
mouclade (mussels steamed with white wine) and full flavoured lamb
navarin. To finish? His stunning apple and ginger melinton tart. Limited
places are available for this demonstration which includes shared table
dinner with wine.
11
HILARY DUNS
THE ESSENTIAL INGREDIENT
Knife Handling
Saturday 21 May 10am - 11.30am
$65.00
See also Class 2: Knife Handling - 26 March.
12
SIMONE’S
Pasta Making Workshop
$225.00
Patrizia draws on her Perugian background as the basis of her seasonal
menus, inspired also by the exceptional produce of the north-east
Victorian region she calls home. Join her for a hands-on pasta making
class, where traditional, hand-made, pastas will be enhanced with vibrant,
flavoursome sauces.
13
PATRIZIA SIMONE
Ravioli & Other Filled Pasta
Tuesday 24 May 10am - 2pm
$225.00
As an extension of her pastamaking workshop, join Patrizia in making
traditional filled pastas such as ravioli, tortellini and agnolotti. Once you
have mastered the technique you will constantly use your newfound skills
and recipes.
14
MAURICE ESPOSITO
SAINT PETER’S
Saturday 28 May 10am - 12.30pm
$135.00
Maurice always champions ethically sourced and sustainable seafood, and
here he turns his hand to some of our most cherished crustaceans: crab
and crayfish. Their delicate flesh demands special attention and Maurice
will discuss different varieties, how to select your live specimens and
euthanise them quickly and humanely. With this beautiful fresh seafood to
hand, he will show different methods of preparation to maximise flavour
and enjoyment, from the very simple through to more complex or special
occasion dishes.
15
ODETTE MARTINI
DENCH BAKERS
Pastry: Phyllo to Kataifi
Monday 30 May 7pm - 9.30pm
$135.00
Odette worked under Philippa Sibley at Circa, the Prince, and as pastry
chef at MoMo with Greg Malouf, where she paired her classic European
techniques with her extensive knowledge of Middle Eastern desserts.
Here Odette will make phyllo pastry from scratch to create sweet and
savoury outcomes, then move on to kataifi pastry to make delicate
‘nightingale nests’ dusted with spiced sugars, or fine biscuits with date
puree or curd. Limited places are available for this interactive class which
includes a dessert course with wine.
16
DYLAN ROBERTS
5 Ways With Fish
Tuesday 31 May 7pm - 9.30pm
18
BEN O’DONOGHUE
Cook Eat Share
$110.00
Dylan brings his global experience to fish, presenting techniques for each
of the four types: round, flat, oily and white. He will bake a whole fish, plus
break down another for frying fillets, curing, or slicing into carpaccio for
warmer days. Then, not wasting anything, he’ll make stock and soup from
the bones, perhaps a light and flavoursome mousse from leftover trimmings,
and even crisp fry baby snapper bones as a garnish for Asian dishes.
$275.00
Join Ben for this hands-on workshop and learn how to spend more time
with your guests and less time in the kitchen. Ben’s menu will include
breaking down a whole salmon to be cooked en papillote with leeks and
cucumbers, accompaniments such as potato puree and beurre blanc, and
an impressive pre-prepared chocolate fondant with hazelnut cream.
19
THE LANGHAM
How To Make Dumplings
JAMES CAMPBELL
MOVIDA AQUI
$195.00
Although Anthony’s experience ranges from classic French fine dining
to the dynamic ‘cooking stations’ he has developed at The Langham
Melbourne, here he will return to the food of his Hong Kong childhood.
Exploring the techniques unique to Chinese dumplings, from doughs and
fillings to cooking methods, this class will include pan-fried ‘pot stickers’,
steamed dumplings with delicate fillings such as prawns, scallops and
asparagus, and a shitake and prawn wonton soup.
24
SING LING TING
Street Smart
Sunday 26 June 10am - 2pm
SOUTH BANK SURF CLUB
$175.00
A second generation Malaysian Chinese Sing Ling trained in the US
before moving to Singapore then Australia. Despite, or perhaps because
of, her wide culinary experience, these days it is vibrant and fast-paced
street-style dishes which have been prepared on Asian roadsides for
generations past which excite her palate the most. Sharing the stories
and traditions of this simple and delicious food, expect vibrant flavours,
great stories, and Sing Ling’s own homemade noodles.
JULY
25 MARION GRASBY
$225.00
Monday 4 July 10am - 2pm
$175.00
MoVida Aqui head chef James Campbell is set to bring Spanish sweets
to the fore. As well as churros the MoVida way (using a dough similar to
choux), you’ll be preparing rosquillos (lemon doughnuts), nougat (turron),
olive oil sorbet, traditional caramel flan, flourless baked chocolate
pudding, plus some bite-sized sweet delicacies served tapas style.
Marion and her “adventurous palate” came to prominence in MasterChef
Series 2. With a Thai mother who just happens to be a good cook, Asian
influences from her childhood, and a love of Italian, French and Middle
Eastern cuisines, she is further inspired by recent travels, particularly
back to Thailand. Described as Thai with an Australian slant, Marion’s
unique take on flavours adds excitement and vibrancy to all her dishes.
20
26
DYLAN ROBERTS
One Pot Wonder
Sunday 19 June 10am - 2pm
$195.00
Leading up to the coldest weeks of winter, Dylan will showcase one-pot
dishes – recipes that are produced traditionally using only one vessel.
Think tagines, claypots, and cast-iron casseroles for slow cooking and
enhancing flavour. Expect a Sri Lankan influenced yellow curry, a Middle
Eastern lamb, fig and clove tagine, an Asian-styled pea laksa and slowcooked beef brisket with lardons and pearl onions served alongside soft
polenta.
21
MARISA TRAVAIN
Pizza Making Workshop
Monday 20 June 10am - 1pm
$175.00
Marisa’s love of cooking began at an early age: cooking, preserving and
drying home-grown produce has always been a way of life for her family.
Now cooking at Va Bene Pizzeria e Pasta Cucina, her class will allow you to
master the simple techniques behind a fine, crisp pizza base including the
importance of using suitable strength flour, plus how to make a traditional
tomato sauce and ideas for fabulous new combos.
22
NO.35
Understanding Fish
Tuesday 21 June 7pm - 9.30pm
$135.00
Stuart is a passionate chef and advocate of sustainable ingredients. Having
worked at Fenix Restaurant, Botantical and now heading the kitchen at
No35, Stuart shares the fundamentals behind choosing and preparing local
fish. With an emphasis on sustainable fishing, Stuart will discuss the many
different varieties available in our markets, cleaning and filleting, and the
best cooking method for each, such as frying, baking, steaming and grilling.
$225.00
MATTHEW EVANS
Sunday 24 July 10am - 1pm
$175.00
See also Class 3: Pizza Making Workshop 27 March.
30
JOHN PAUL TWOMEY
CUTLER & CO.
Chef’s Table: Cutler & Co.
Monday 25 July 7pm - 9.30pm
$175.00
One day each week, chef John Paul and his kitchen team at Cutler & Co.
relinquish the restaurant menu and seize the opportunity to explore
their own creativity, driven by what’s at the market, or sourced from
specialist suppliers. John will explain how they create the ever-changing
Sunday lunch menu, and may include recent favourites such as sopressa
with ‘compressed’ melon and balsamic, potato salad with trout from Tuki,
smoked pork belly with lentils and mustard vinaigrette, and fruit fool with
crunchy meringue. Limited places are available for this demonstration
which includes shared table dinner with wine.
31
FRANK CAMORRA
MOVIDA
Tasting Barcelona
$275.00
If Spain is the flavour of the moment, Barcelona, the capital of Catalonia,
is its culinary centre. It is also the birthplace of MoVida’s Frank Camorra.
Join Frank to prepare dishes typical of the Catalan region, while getting
the inside story on where and what to eat and drink from someone who
really knows.
AUGUST
32 MATT SKINNER
$135.00
PETER KURUVITA
FLYING FISH
Sri Lankan Seafood
33
ANDREW O’HARA
PHILLIPPA’S
Breadmaking: Yeasted Breads
Peter loves to share his knowledge along with the traditional techniques
which make Sri Lankan food memorable. As a child he watched his
grandmother cook using ancient spice recipes passed down through
generations, and today his vibrant dishes are influenced by what he learnt
all those years ago. In this class you will prepare whole baked fish, fragrant
fish curry and soft shell crab including the complex spice mixes unique to
Sri Lankan cuisine.
$275.00
While Andrew has guided the growth of Philippa’s from a small local
bakery to one of Melbourne’s leading provedores, he has always remained
a passionate advocate of traditional baking and continues to enjoy the
hands-on process. Learn the fundamentals from Andrew, including types
of flours, yeast, the proving and knocking back process, while creating
free-form loaves, baguettes, fougasse with walnuts, herbs or olives, and a
delicious fig and pinenut flat bread.
34
TRAVIS MCAULEY
HELLENIC REPUBLIC
Flavours of Greece
Tuesday 9 August 10am - 2pm
$275.00
$135.00
What are your top ten wines? Join author, writer, consultant and educator
Matt Skinner who will excite your palate and expand your knowledge
in this guided tasting of his top ten global wines of the year. His chosen
wines will be readily available in Melbourne, good value and, importantly,
relevant to the food and lifestyle we enjoy today.
Saturday 6 August 10am - 3pm
The Farmhouse Kitchen
Saturday 23 July 10am - 2pm
Pizza Making Workshop
Monday 1 August 7pm - 9.30pm
Sowing and growing, picking and preparing, cooking and eating, chef, food
critic and now author Matthew Evans embraces winter with home-grown
and home-made food from his farmhouse garden and kitchen. While
presenting recipes equally achievable in your kitchen, Matthew will inspire
you to grow as much of your own food as possible to create wholesome
and nourishing dishes year round. Limited places are available for this
interactive class which includes a single course with wine.
28
STUART MCVEIGH
Spice of Ages
Tuesday 19 July 7pm - 9.30pm
MR WOLF
10 of the Best
NILGIRI’S
“There is history attached to all my dishes” says Ajoy from Sydney’s
Nilgiri’s restaurant. So, while he shares recipes and techniques from his
favourite Hyderabadi cuisine he will recount the rich history of dishes
redolent with spices such as cardamom, cassia, cloves, nutmeg and many
more, including marinated lamb cooked on stone, chicken korma with
yoghurt and nuts, and traditional biryani made with goat and basmati rice.
He will even share his own garam masala mix.
27
VA BENE PIZZERIA E PASTA CUCINA
AJOY JOSHI
Saturday 9 July 10am - 2pm
BEN SISLEY
Saturday 30 July 10am - 2pm
Inspired Thai
Sweet Spain
Saturday 18 June 10am - 2pm
Understanding Shellfish
$225.00
29
ANTHONY ROSS
Saturday 25 June 10am - 2pm
Drawing on her love of Middle Eastern and Mediterranean dishes, chef
and writer Cath will share the fundamental techniques for selecting,
cooking and using grains, legumes and pulses. Her dynamic approach will
encourage you to incorporate these high protein ingredients, including
quinoa, various types of lentils, beans, bulgar, faro or feekah, into soupsperhaps a chicken soup with bulgar, freekah and mint, or salads such as
winter tabouleh with roast cauliflower and pomegranate.
Monday 6 June 10am - 2pm
SIMONE’S
23
Ingrained in the Mediterranean
Saturday 4 June 10am - 2pm
PATRIZIA SIMONE
Monday 23 May 10am - 2pm
JUNE
17 CATH CLARINGBOLD
$195.00
Travis learnt and developed his traditional Greek cooking from George
Calombaris at The Press Club, and when the group expanded he took
the reins as head chef at Hellenic Republic. His menu features relaxed
and authentic Greek and Cypriot food prepared – as it has been for
generations – in accordance with the seasons and the day’s catch. Join
Travis in the preparation of authentic dishes for this Greek feast including
home-made pita bread, taramasalata, grilled octopus, dolmades, Cypriot
grain salad and sliced fennel salad.
35
TOBIE PUTTOCK
41
THE KITCHEN CAT
Slow Italian
Saturday 13 August 10am - 2pm
Tobie Puttock continues his love affair with Italy, presenting dishes perfect
for long, slow cooking, enhancing the flavour and aroma of meats and
vegetables. Here Tobie will select a perfect seasonal menu based upon what
is best in the market, perhaps preparing pork for marinating and roasting or
rabbit for braising, and the vegetables that are an integral part of these dishes.
36
DALLAS CUDDY
VERGE
Izakaya Offerings
Sunday 14 August 10am - 2pm
$195.00
Dallas’ menu at Verge reflects his love of Japanese food, and here he joins
with chef Yosuke Furukawa from Izakaya Den to create a true Japanese
experience. Izakaya dishes are small tastes to be enjoyed with a drink, and
these will include beef tongue cooked in the pressure cooker, tempura
vegetables, octopus and steamed fish – recipes that can be replicated at
home for either a simple starter or more elaborate dinner.
37
JOSEPH VARGETTO
MEZZO BAR & GRILL
Perfect Risotto
Tuesday 16 August 7pm - 9.30pm
$135.00
With an apprenticeship at Florentino, working at Italy’s only three-star
restaurant, and winning Melbourne’s Great Risotto Competition, Joseph
has immersed himself in the food of his Italian heritage. While great
risotto, rice flavoured with stock, wine, vegetables, seafood, meats or
herbs, is an Italian classic, Joseph believes it is definitely achievable in the
home kitchen. Limited places are available in this interactive class which
includes risotto course with wine.
38
ANNETTE FEAR
SPIRIT HOUSE
Spirit House Thai
Sunday 21 August 10am - 2pm
$275.00
Thai food is renowned for its versatility with recipes adaptable to what is
on hand. In this class Annette will demystify classic Thai dishes, highlighting
key ingredients and explaining their historical context. Dishes may include
coconut poached lemongrass chicken and prawns, citrus scallops, crispy
fish dry red curry, barbequed cuttlefish and Chiang Mai pork curry,
showing how to prepare them to achieve optimum flavour balance.
AUGUST
39 IAN CURLEY
EUROPEAN
The Whole Beast
Saturday 27 August 10am - 2pm
$225.00
Ian has long championed “the pig”, and at The European and its sister
restaurants, The Supper Club, City Wine Shop and Siglo, he indulges
his passion for using the whole of this most versatile of beasts. In this
hands-on class you will cook succulent pork roast with the requisite crispy
crackling, and also work with secondary cuts to show how each part of the
animal can be used in a variety of dishes.
40
ZOI CONDOS
Pastrymaking: Essential Techniques
$275.00
Where science meets art: there is a great sense of achievement in
combining simple ingredients to produce beautiful pastry. Learn the
correct techniques with Zoi, including flaky layered puff pastry which you
will turn into a winter vegetable tarte tatin, fine shortcrust pastry to fill
with crème patissiere and seasonal fruit, and a crisp sable pastry. Zoi will
also include her inverted chocolate puff pastry. Once these techniques are
mastered, your creativity will know no bounds.
Deeply Absorbing Asian Marinades
Sunday 18 September 10am - 2pm
$95.00
Andrew is passionate about the smallgoods he supplies to Melbourne
consumers and restaurants, regularly travelling overseas to work with
artisan producers. Now, with a growing band of aficianados wanting
to make their own fresh sausages at home, Andrew happily shares his
expertise. To get you started, Andrew will discuss choosing and preparing
cases and fillings, the “how to” of sausage making, and share recipes, from
traditional Toulouse saucisson to his own chorizo.
43
LINDT & SPRÜNGLI
Understanding Chocolate
$65.00
The Abundance of Spring
50
PATRICE REPELLIN
Regional French Traditions
Alistair’s brilliant career included a stint in Melbourne training with
Michael Lambie at Circa, the Prince and working with Gordon Ramsay in
London and New York. Having now returned to his Tasmanian roots to
open Sweet Envy, Alistair will come to Melbourne to share an exquisite
selection of petit fours such as truffle shells encasing salted caramel, soft
nougat, canelle, “conversation tarts” with micro-thin pastry, pate de fruit,
and even caramelised popcorn.
Although he has worked in kitchens worldwide, it is to his childhood in
Annecy in the Rhone Alpes of France that Patrice turns for inspiration.
Regionality and local produce is key, and here ingredients such as cheeses,
seafood and lots of fresh herbs provide the focus. Discover the region and
master typical Annecy dishes such as cheese raclette baked with potatoes
and pancetta and fish quenelles with sauce Nantua, named after the town
where quenelles were first created.
45
HILARY DUNS
THE ESSENTIAL INGREDIENT
Knife Handling
Sunday 11 September 10am - 11.30am
$65.00
PERRY SCHAGEN
TAXI DINING ROOM
The Art of Roasting
Monday 12 September 10am - 2pm
ALISTAIR WISE
Envious Desserts
$195.00
Join Perry, who trained under Michael Lambie before taking the reins
at Taxi Dining Room, to learn traditional roasting preparation, cooking,
resting and carving. Simple roasting can reach dizzying heights of culinary
innovation with recipes such as roast pigeon with hazelnut lentils and
raspberry chocolate sauce, saddle of lamb accompanied by a goats cheese
and tomato tart, and aged wagyu rib eye enlivened by horseradish.
$275.00
Alistair salutes the allure of a perfect dessert – a finale to remember and
a taste to talk about. Join him to create desserts which have thrilled: often
challenging, perhaps wicked, definitely indulgent but always sophisticated
and elegant. Recipes may include a classic tarte tatin, “the cylinder”
filled with praline mousse, ginger icecream and ginger foam, and an aweinspiring apricot and almond soufflé with amaretto icecream.
52
Truly European
Monday 10 October 10am - 2pm
$225.00
It’s not called The European for nothing. Showcasing classic food from
France, Italy, Spain and Greece, executive chef Ian Curley reinterprets
classics with his own inimitable flair. Here you will prepare European dishes
including saganaki, paella, Ian’s beef wellington with prosciutto and foie gras
and a luscious, crunchy crème brulee.
PERRY SCHAGEN
TAXI DINING ROOM
5 Ways With Poultry
Tuesday 11 October 7pm - 9.30pm
$110.00
You’ll look at the humble chicken with new enthusiasm after watching Taxi
Dining Room head chef Perry preparing poultry – chicken, quail and duck –
with different techniques for each. He’ll discuss how to choose the perfect
bird before making dumplings from the chicken breasts, a terrine from the
legs, and an Asian broth with the carcass. Quail will be cooked in a master
stock, while duck breast will be smoked and served with an apple salad.
$275.00
SWEET ENVY
Monday 26 September 10am - 3pm
See also Class 2: Knife Handling - 26 March & Class 11: Knife Handling 21 May.
46
51
IAN CURLEY
EUROPEAN
Envious Petit Fours
Sunday 25 September 10am - 3pm
$195.00
54
ALISTAIR WISE
KOOTS SALLE A MANGER
Saturday 10 September 10am - 2pm
$95.00
Food writer Dani Valent has immersed herself in Thermomix cooking,
researching recipes from great chefs around the world. Extend your own
Thermomix repertoire with new techniques and unusual ingredients
developed in professional kitchens and adapted for keen home cooks. Dishes
may include George Calombaris’ virtual bacon dust, Raymond Capaldi’s nopotato, no-flour gruyere gnocchi and UK chef Sat Bains’ white chocolatecumin crisps. Some dishes may be challenging but nothing is impossible!
SWEET ENVY
Great Chefs & Their Thermomix
Saturday 8 October 10am -12.30pm
$195.00
Guy explores the Sicilian garden in spring, laden with the bounty of the
season ripe for the picking, eating, cooking and preserving. And while
his ‘Sicilian’ garden is on the Mornington Peninsula, wherever your own
garden or market may be Guy will inspire you to utilise your produce
in his delightful dishes. This is a garden-driven, meat-free class and, as
previously, Guy’s seasonal fruit desserts are sure to be a highlight.
55
GUY MIRABELLA
Saturday 24 September 10am - 2pm
Working with chocolate is like no other ingredient: while the rewards
are enormous, the fundamentals are imperative to success. Maitre
Chocolatier and educator Thomas Schnetzler will explain the sourcing
of different kinds of chocolate, including single origin, processing and
producing methods, percentage of cocoa butter required for different
applications, handling and storage. His demonstration will include
tempering and a guided chocolate tasting.
44
$175.00
Sunday roast lamb was the great Australian tradition. But traditions evolve
and British born and trained Matthew Kemp, from Sydney’s Restaurant
Balzac, shows how, teaming lightly smoked lamb belly bacon with lentils
and silverbeet for a delicious broth. Lamb neck will be boned and rolled
then braised and caramelised in duck fat. For dessert, a seasonally driven
British classic, determined by what’s best in the market at the time.
Limited places are available for this demonstration which includes three
courses with wine.
49
OCTOBER
53 DANI VALENT
Chef’s Table: Matthew Kemp
SHOPATE
THOMAS SCHNETZLER
Sunday 4 September 10am - 11.30am
MATTHEW KEMP
RESTAURANT BALZAC
Monday 19 September 7pm - 9.30pm
The Passionate Sausagemaker
Saturday 3 September 10am - 12.30pm
$225.00
Adam knows the importance of marinades. It’s all about ingredients and
timing, marinating from a few minutes to overnight or longer. His Japanese
miso marinade is used for fish. For quail and other poultry he prefers
mirin and sake, while pork belly and sticky pork respond to a Thai-style
marinade of ginger, garlic and coriander. Adam will also show how to make
and maintain a master stock, an essential component in Asian cuisines.
48
ANDREW’S CHOICE
SWEETSOURCE
Monday 29 August 10am - 3pm
SEPTEMBER
42 ANDREW VOURVAHAKIS
ADAM D’SYLVA
$135.00
Matt passionately believes in the Australian wine industry. While our icons
remain just that and form a significant part of our heritage, we also need the
innovators who herald the future. Join Matt for a guided tasting and lively
discussion of ten wines: five ‘classics’, plus five from innovators who are
incorporating new varieties and styles into the traditional mix.
CODA
Wine Icons & Innovators
Tuesday 30 August 7pm - 9.30pm
$225.00
47
MATT SKINNER
MATT MCCONNELL
NEIL MCKENZIE
PARISIAN PATISSERIE BOULANGERIE
Pastry: Meringue to Macaron
Saturday 15 October 10am - 3pm
$275.00
Neil trained in Melbourne before moving to Paris to further his love of all
things patisserie. Neil will share the delicious world of meringues, including
Italian and French, as well as macaron. Perfect all elements from batters,
baking, drying and filling, and learn about common faults. Expect a variety
of macaron flavours including those inspired by Australian bakery classics
such as the lamington and vanilla slice.
57
MARISA TRAVAIN
VA BENE PIZZERIA E PASTA CUCINA
Pizza Making Workshop
Sunday 16 October 10am - 1pm
$175.00
See also Class 21: Pizza Making Workshop 20 June.
BAR LOURINHÃ
Rice Dishes of Italy, Spain & Portugal
Tuesday 27 September 10am - 2pm
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$225.00
Rice is included in cuisines worldwide, and here Matt will present
dishes from Italy, Spain and Portugal. While discussing the importance
of flavoursome stocks and different rice varieties including carnaroli
and bomba, he will prepare classic risotto, of course, perhaps Valencian
style paella with rabbit, mussels, clams and chorizo, Portuguese pork or
seafood rice dishes and a sweet rice pudding enlivened with vino cotto
or fresh fruit.
58
MATT SKINNER
Food & Wine:
Exploring the Perfect Match
Monday 17 October 7pm - 9.30pm
$135.00
Join Matt to explore the basics of matching wine with food, or food with
wine. Whichever way you put it, there are a few simple truths that will
enhance your enjoyment immeasurably. As well as classic combinations
and the reasons they work, expect the unexpected. Includes ten matches,
working through red, white and something sweet.
59
MEXICALI ROSE
Mexicali Seafood
64
LORI HORTON
Saturday 22 October 10am - 2pm
MELISSA KING &
TOBIE PUTTOCK
THE ESSENTIAL INGREDIENT
Cocktail Hour
The Gardener & The Chef
Sweet As Sugar
65
JESSE & VANESSA GERNER
AÑADA BAR & RESTAURANT
Chef’s Table: Añada Bar & Restaurant
Monday 14 November 7pm - 9.30pm
60
PIERRE ROELOFS
Desserts by Roelofs
Tuesday 25 October 7pm - 9.30pm
$135.00
Melbourne’s dessert chef Pierre Roelofs shares his secret ingredients:
simplicity and balance. He likens his unique creations to a musical
composition – bass notes, middle notes, high notes – using unconventional
ingredients, techniques and combinations to modernise and inject
creativity. He is adamant that his desserts are easily achievable by the
passionate home cook, and believes it is all about your own flair and
imagination. Limited places are available for this interactive class which
includes a dessert course with wine.
NOVEMBER
61 CAROLINE GRAY
66
Caroline will use the best of summer fruits in berry jam, citrus marmalade,
lemon or orange curd and spiced cherries. While these jewel-like jars
will enhance your pantry shelves and those of the lucky recipients, her
cranberry sauce and Christmas relish will be perfect for the festive table.
From choosing and preparing fruit, through to testing for setting and
sterilising jars, Caroline’s class will ensure delicious results.
62
FLEUR STUDD &
JASON SCHELTUS
MARKET LANE COFFEE
Bean To Brew
Sunday 6 November 10am - 12.30pm
$110.00
Melbourne’s devotion to coffee has been well documented; being
acknowledged as Australia’s coffee capital did not happen overnight.
While explaining how region, processing, varieties of bean and roasting
impact on the final cup, coffee experts Fleur and Jason will demystify much
of what is currently being discussed, written and drunk. In this interactive
session you will taste and compare different coffees and master three
different brew methods: pour-over method, plunger and aeropress.
63
ZOI CONDOS
SWEETSOURCE
Festive Baking: Hands-on
Monday 7 November 10am - 3pm
Understanding Fish
MOVIDA
MoVida Cocina
$135.00
FRANK CAMORRA
When MoVida first opened a strange thing happened: Melburnians
developed an instant love of Spanish tapas, not just a little affection, but
a deep and abiding devotion which has seen the restaurant expand so
there are now three, quite individual, MoVidas in the city. This interactive
tutorial will focus on classic tapas and dishes from each of the MoVida
kitchens, showing how dishes have evolved to take their place on today’s
menus. Limited places are available for this interactive class which includes
tapas with wine.
68
$275.00
Zoi continues her hands-on baking workshops gearing up for the festive
season, with dark and light fruit cakes, rich fruit mince tarts, panforte,
gingerbread with rolled fondant decorations, linzer torte using her
own special pastry, shortbread and panetone, all perfect for gift giving
or enjoying at your own Christmas celebrations. Mix Zoi’s Christmas
pudding in class, then take it home to rest overnight before steaming.
LINDT & SPRÜNGLI
Sophisticated Chocolate Desserts
THOMAS SCHNETZLER
Sunday 20 November 10am - 12.30pm
$95.00
Thomas presents elegant and sophisticated chocolate creations using
different combinations and essential techniques. While his special
Christmas truffles may add a touch of nostalgia, there is absolutely nothing
traditional about desserts such as mango ragout with chilli and bitter
chocolate, or an apricot lassi popsicle with a liquid chocolate centre, even
a white chocolate and yoghurt mousse with lemon thyme. Truly stunning
chocolate and black sesame ganache tartlets add to the wow factor.
69
71
CAROLINE VELIK
Table Matters
Sunday 27 November 10am - 12.30pm
MARK JENSEN
RED LANTERN
Ethical Eating
Tuesday 22 November 9.30am - 12.30pm$225.00
In today’s hectic world Mark inspires us to question our food choices
and the ethics of food production and sustainability. Join Mark for a
Prahran Market tour and lively discussion on what commitment to
global sustainability really means, while he selects fruit and vegetables,
and perhaps meat or fish, according to seasonal availability, rather than
pre-planned recipes. Back in the kitchen he will use this produce to
demonstrate inspiring and delicious dishes.
$135.00
A food writer and stylist, Caroline knows how to host elegant gatherings,
from planning, preparing, and styling through to serving. Her seasonal
menu, including prawn and scallop ceviche, citrus cured ocean trout,
turkey with lemongrass stuffing and duck fat chips, star anise peaches
or perhaps cherry jelly, will include options for both simple or more
elaborate presentation. Whichever you choose, Caroline’s recipes and
special tips, from making limoncello to carving the turkey, will ensure a
stylish outcome.
72
PHILIPPA SIBLEY
Escoffier’s Classic Desserts Reconstructed
Tuesday 29 November 10am - 3pm Saturday 19 November 10am - 12.30pm $175.00
$95.00
When gardener Melissa King joins chef Tobie Puttock the outcome is
nothing short of culinary bliss. Focusing on the fragrant herbs, salad leaves
and tomatoes ready to use in spring and summer, this dynamic duo will
excite both your gardening and cooking instincts. Melissa will concentrate
on the spring garden, how to prepare and care for your crop, what to
grow and when to harvest, while Tobie will show how to use your very
own fresh produce.
NO. 35
See also Class 22: Understanding Fish 21 June.
Preserving For Summer
Saturday 5 November 10am - 12.30pm
STUART MCVEIGH
Tuesday 15 November 7pm - 9.30pm
67
CUNLIFFE & WATERS
$175.00
Jesse and Vanessa present dishes from their Gertrude Street Añada Bar
& Restaurant. Traditionally cooked over charcoal, house-made chorizo,
yeast flat bread, butterflied quail, smoky stuffed calamari and scallops
in their half shell, will be matched to sherries, including manzanilla, fino,
palo cortado (known as ‘magical sherry’) and pedro ximinez. A green
tomato gazpacho will be included and, for the finale, pedro ximinez ice
cream served with a glass of this most luscious of wines. Limited places
are available for this demonstration which includes shared table dinner
with wine.
Saturday 26 November 9.30am - 12.30pm$135.00
$135.00
James Bond insisted on “shaken not stirred”: join Matthew and members
of the internationally awarded Der Raum team to discover why it mattered
– and still does. Shaken, stirred, built or muddled, this class will emphasise
techniques and ingredients. Expect the ultimate G & T exploring the
aromatic profiles of different gins, through to an agave and passionfruit
smash with tequila, lime and mint as well as other exotic creations. Limited
places are available for this interactive class which will conclude with a
pre-dinner cocktail and canapés.
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DER RAUM
Saturday 12 November 6pm - 8pm
$195.00
With the country’s extended coastline and ready availability of many
types of seafood, it is no wonder that fish features strongly in the Mexican
diet. Here Lori will present some different approaches, including both
lime-based and coconut-based ceviche suitable for white fish, scallops
and prawns, plus a Vera Cruz-style whole baked snapper. She will also
demonstrate making tortillas from scratch and delicious Mexican rice.
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MATTHEW REES
$275.00
Is it possible to improve an Escoffier classic? Philippa, Melbourne’s
dessert queen, will reconstruct Peach Melba and Poire Helene in her
own inimitable style, while demonstrating classic dessert techniques and
flavour combinations. Her Peach Melba will include almond macarons,
raspberries and icecream, while Poire Helene will be flanked by a rich
chocolate pudding with a meltingly sweet chocolate centre.
DECEMBER
73 NEIL MCKENZIE
Quintessential Brioche
Saturday 3 December 10am - 3pm
$275.00
While Neil is serious about perfect brioche, he also knows that baking
should always be fun and he will happily share the technique he has
mastered for this most versatile of doughs. With Neil you will soon be
making brioche loaves (perfect for French toast), sweet brioche including
seasonal fruit, pain au chocolat and more, and savoury combinations such
as egg and prosciutto.
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LEANNE KITCHEN
Postcards From Turkey
Sunday 4 December 10am - 2pm
$175.00
Food and travel writer Leanne Kitchen roamed Turkey, delving into the
diverse and highly regionalised cuisines and customs of the countryside
as well as contemporary dishes of the cities. Here these dishes will be
happily shared during a demonstration of favourites – each with their own
story – perhaps slow roasted lamb with pomegranate juice, Turkish coffee
custard, and decadent rose cream meringues. 75
PIETRO DEMAIO
Preserving the Italian Way
Tuesday 6 December 7pm - 9.30pm
Saturday 10 December 10am - 12noon
$95.00
For the committed and adventurous sweet tooth, chef and Essential
Ingredient Cooking School Co-ordinator Hilary will celebrate sugar in all
its magical glory. Learn about rapadura, muscovado and demerara, as well
as how and when to incorporate alternatives such as honey and glucose.
Gain the confidence to make your own honeycomb, nougat, praline,
lollipops, butterscotch, French style meringues and icecream.
HOW TO BOOK
BOOK EARLY TO AVOID DISAPPOINTMENT
With over 70 classes presented by over 50 experts this is our most
comprehensive program ever.
HOW TO BOOK
Complete a booking form online (or on reverse side) with full credit card
details and email completed form to cookingschool@essentialingredientvic.
com.au OR fax to 03 9520 3297. Bookings are dependent upon availability
and are confirmed with a printed receipt.
BY PHONE 03 9827 9047 with your credit card details.
IN PERSON Visit our retail store located at the Prahran Market.
BY MAIL Mail your completed booking form to: The Essential Ingredient,
Prahran Market, Elizabeth Street, South Yarra, VIC 3141
BOOKING CONDITIONS
1. All prices include GST. 2. Full payment is required to secure booking.
Receipt must be retained as ticket to class. 3. Places cannot be held in
reserve. Class bookings are dependent on seat availability. 4. Confirmed
bookings may be transferred to another class or another person if more
than 7 days notice is given. 5. Cancellations are not refundable. 6. The
Essential Ingredient reserves the right to alter or cancel a class without
notice. 7. Registration is required 30 minutes prior to commencement of
class. 8. Access to the building is not possible after 7pm for evening classes.
9. We cannot accommodate dietary requirements in all cases.
LOCATION
The Essential Ingredient
Cooking School is located on
the mezzanine level of our
retail showroom at Prahran
Market.
PARISIAN PATISSERIE BOULANGERIE
HILARY DUNS
PARKING
Ample parking is available in
the Elizabeth Street car park,
located directly opposite
The Essential Ingredient.
STORE TRADING HOURS
Monday to Thursday 9.00am – 5.00pm
Saturday 8.00am – 5.00pm
GIFT VOUCHERS
Gift Vouchers are available throughout the year to any value and are valid
for 12 months from the date of issue.
COOKING SCHOOL HIRE
The Essential Ingredient Cooking School is an inviting and well-designed
space available to host corporate events including product launches, team
building workshops, photo shoots and other private events.
$95.00
Pietro treasures the culinary traditions of his Calabrian family and is
determined they be retained for future generations. For him, preserving
is a year-round passion: tomatoes, zucchini and eggplant in summer,
olives in winter, artichokes in spring, plus pancettas and bresaola. Here
he will explain the techniques behind the four key preserving methods
– oil, vinegar, salt and drying – while also creating a colourful giardiniera,
preserved green tomatoes and salt-cured meats.
Friday 9.00am – 5.30pm
Sunday 10.00am – 4.00pm
For regular updates on classes and
events, follow us online:
www.essentialingredient.com.au