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Cheese Making
Make a range of cheeses including mozzarella, ricotta, mascarpone and labne (yogurt cheese) as you discover how easy it is to do in a home kitchen. This hands on course includes simple recipes for adding flavour, preserving and baking with your fresh cheeses
Tapas
discover how to make Tortilla Espanola, Pollo en ozri ( Poached spiced chicken ), Garlic Mushrooms and Spanish Steamed Fish Fillet with Paprika Broth
Heavenly Desserts
Create and then devour heavenly desserts. This session will teach you how to prepare a selection of desserts.
- Chocolate tart with Strawberry coulis
- Pear au croute with Sweet puff pastry & Sauvignon reduction
- Mango Parfait with Lime and Honey sauce
- Award winning Apple basket with Berry frappe & port sabayon
Italian pastas and ravioli
Develop your natural talent for cooking gourmet pastas and ravioli. Use your own flavours which your friends and family will admire.
- Fettuccini with Herbs and Oven roast tomatoes
- Bowtie pasta with Prawns, Leek and Vodka cream sauce
- Homemade Ricotta Ravioli with Pumpkin and pine nuts
Gourmet sausages
Learn how to prepare gourmet sausages and condiments in your own kitchen using premium ingredients, your preferred flavourings and leaving out the preservatives.
- Pork and Apple sausage with Israeli couscous & balsamic glaze
- Fish sausage with oven bake Potato mash & Tomato dressing
- Beef and wild mushroom sausage with Moorish capsicum relish
Small Bites of the Middle East
Small bites is canapé style food of the Middle East. Enjoy a bit of ever thing and take away a different view of the Middle East.
- Fresh spicy Sausage with Yoghurt dip
- Moroccan Chicken filo baskets
- Fish skewers with Sesame lime sauce
- Traditional Baklava
" The Restaurant Comes to your house"
selections of canapés, entrée, main, and desserts menus
Canapé
- Chorizo sausage with yoghurt dip
- Sumac crusted Lamb on Crustini bread & Cucumber raita sauce
- Salmon & pear tartare with Avocado mousse
- Beetroot, caramelised onion & blue cheese tartlets
- sesame scented prawns with citrus dressing
- cherry tomatoes filled gouts cheese mousse
- seared beef fillet with garna padana and balsamic glaze
- fish skewers with lime aioli
- miniture beef kabab
Entrée
- Poached Fish fillet with wilted spinch, Lemon Beurre Blanc & Fish Roe
- Oven baked Portobello Mushroom with roast Capsicum, Persian Feta Cheese & Balsamic Sauce
- Steamed Chicken Roulade with petit Snow Pea salad, glazed beetroot & Ginger Lime Dressing
- Veal Tournedos with Parsnip mash & assorted Mushrooms
- Seared scallops with soba noodles and light chilli salsa
- Salt and pepper Calamari with lime emoulsion
Main
- Tasmanian Salmon fillet with vegetable couscous, duo of Beans and Lemon Chilli sauce
- Pan-fried Chicken breast with Kipfler potatoes, glazed carrots and Tomato petals
- Homemade Sweet potato Ravioli with slow cooked Saffron tomatoes
- Pork tenderloin with Apple galette, Dutch carrots and Gorgonzola cream sauce
- Sumac Lamb loin with Israeli Couscous, winter vegetables and Spicy confit tomatoes
- Grilled Salmon fillet with shaved Fennel Salad and honey lime sauce
- Char grilled Beef Fillet with potato collcannon, confit cherry tomato and garlic scented Jus
- Pork involtini, creamed young spinach & port walnut sauce
Dessert
- Apple Basket with Berry frappe and Fortified Wine Anglaise
- Mango Parfait with Honey Lime Sauce
- Saffron and vanilla sugared Pear with brandy anglise and roasted pistachio
- White Chocolate and Pistachio tart with Berry Compote
- Pear and frengipane tart
- Spiced Plums Tart Tatin with chantily cream
- Apple and cinnamon crepes with vanilla ice cream
Note - Course fees may vary according to menu items.
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