Cook up a storm in Jamie’s kitchen

Western Suburbs Weekly - - Food - FOOD with Ary­lene West­lake-jen­nings

IT was only a mat­ter of time be­fore I was tasked with tak­ing on a cook­ing class for this col­umn.

Not one to pass up an op­por­tu­nity to fur­ther my skills in the kitchen, I was keen to join fel­low en­thu­si­asts at Jamie’s Min­istry of Food at Edith Cowan Univer­sity’s Joon­dalup cam­pus.

Yes, we’re talk­ing that Jamie, a cer­tain Mr Oliver who has cam­paigned against bland school can­teen food and is still on a mis­sion to help ev­ery­one learn to cook fresh, healthy food.

The Min­istry of Food mo­bile kitchen has been here be­fore, and vis­ited Bun­bury and Belmont be­fore re­turn­ing ear­lier this year, spread­ing Oliver’s word and bring­ing his epony­mous cour­ses to the masses.

De­signed for those who want to learn to cook nu­tri­tious and af­ford­able meals from scratch, while also pick­ing up a few of Oliver’s tips, the seven-week cour­ses are open to any­one aged 12 years and over.

I en­tered the course on the fourth week, ready to make the pro­gram’s “best ever” fruit crum­ble and pour­ing cus­tard to go with it.

Over the course of 90 min­utes, I stewed pears, rus­tled up a crum­ble and whisked up the sim­ple cus­tard, all the while chat­ting with the other stu­dents and their ef­fer­ves­cent trainer, Alex Taucher.

Th­ese guys were clearly hav­ing a ball – and so was I – as wafts of pear, gin­ger, lime and cus­tard filled the air of the neat lit­tle kitchen-on-wheels.

The vibe was rem­i­nis­cent of Oliver from his Naked Chef days – no-frills, re­laxed and de­light­fully easy to fol­low.

All we needed was for some­one to say “pukka”.

The next course starts on April 19 and reg­is­tra­tions are open now.

Ses­sions cost $140 for the gen­eral public, $105 for stu­dents and $70 con­ces­sion.

Pic­ture: Martin Ken­nealey d466494

Ary­lene West­lake-jen­nings learnt to make a fruit crum­ble and cus­tard at the course.

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