Class acts

The Weekend Australian - Travel - - Front Page -

From Page 1 The Es­sen­tial In­gre­di­ent Cook­ing School, at Prahran Mar­kets, fo­cuses on in­gre­di­ents and tech­niques. It also fea­tures vis­it­ing celebrity pre­sen­ters. www.es­sen­tial­in­gre­di­ent.com.au.

Tony Tan pre­sides over his Foods of Asia se­ries, plus a pro­gram of lead­ing guest chefs, at his pur­pose-built pavil­ion school in Toorak; 2009 in­no­va­tions will be a bread class (sour­dough, hands-on) and a seafood ap­pre­ci­a­tion class (choos­ing, fil­let­ing). www.tony­tan.com.au.

Bev­er­ley Suther­land-Smith Cook­ing School, 40 years old, runs such prac­ti­cal classes as Soupy Stews and Fab­u­lous Fish. www.bev­er­ley­suther­land­smith.com.au.

Peace­ful Gar­dens Or­ganic Cook­ing School, at Koon­warra, in South Gipp­s­land, with an or­ganic farm nearby, holds classes for chil­dren and adults, in­clud­ing pasta and bread mak­ing, food gath­er­ing and pre­serv­ing; ad­vice on com­post­ing and home gar­dens. (03) 5664 2480. Food and wine mer­chant Bot­tega Ro­tolo at Nor­wood of­fers three-hour classes on rus­tic Ital­ian cui­sine, French clas­sics, game, Greek en­ter­tain­ing and more. www.bot­te­garo­tolo.com.au.

A wide range of classes at Sticky Rice Cook­ing School, newly set up in the Ade­laide Hills, in­cludes Asian, Mid­dle East­ern and Span­ish cui­sine; lo­cal and vis­it­ing tele­vi­sion chefs in­clude Kurma Dasa (of Cook­ing­with­Kurma ). A ve­gan mas­ter se­ries is planned, as well as gluten-free Asian and chil­dren’s classes. www.stick­yrice­cook­ingschool.com.au.

At Hahndorf in the Ade­laide Hills, Ud­der De­lights’s found­ing cheese­maker Sheree Sul­li­van teaches acid and ren­net-set, fresh and mould cheese­mak­ing. Par­tic­i­pants

SOUTH AUS­TRALIA

Hands-on: Jacki Pass­more teaches at Ex­ec­u­tive Chef

WEST­ERN AUS­TRALIA

Chef-owner An­drea Ilott at gourmet re­tailer The Larder in Mar­garet River of­fers three-hour demon­stra­tions with recipes and tast­ings. www.larder.biz.

At Ur­ban Provider in Perth’s Leed­erville, chef Nico Moretti teaches gourmet bar­be­cue, ta­pas, Sri Lankan and Moroc­can cuisines, risotto and pasta mak­ing. www.ur­ban­provider.com.au.

Mat­ters of Taste re­tail spe­cial­ist at Bic­ton near Fre­man­tle in­structs in easy en­ter­tain­ing with in­ter­est­ing sea­sonal dishes (el­der­flower and tof­fee peach tiramisu, sweet chocolate risotto with red wine-poached pears, for ex­am­ple). Free 30-minute demon­stra­tions on Satur­days. www.mat­ter­sof­t­aste.com.au. leave with cheese, notes and ba­sic equip­ment. Lunch and wine in­cluded. (08) 8388 1588.

Chef Si­mon Bryant, of TheCookandtheChef fame, holds classes at the Ade­laide Hil­ton. (08) 8237 0737.

TAS­MA­NIA

Daniel Alps at Strath­lynn at Pipers Brook Vine­yard on the Ta­mar River or­gan­ises by-ap­point­ment, hands-on cook­ing classes fo­cus­ing on re­gional pro­duce, fol­lowed by din­ner with matched Pipers Brook wines. (03) 6330 2388.

The Agrar­ian Kitchen is an or­ganic farm-based school (heir­loom fruits and veg­eta­bles, Wes­sex sad­dle­back pigs, cows, geese) at Lach­lan, 45 min­utes from

Le Cor­don Bleu,

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