IN­TER­NA­TIONAL FLAVOURS

There’s noth­ing like some new in­spi­ra­tion to brush up on your cook­ing skills and change the weekly spag bol to some­thing more ex­cit­ing and ex­otic. The Pick n Pay Good Food Stu­dio in Sand­ton is of­fer­ing two new cour­ses in July.

Sunday Times - - Food & Drink -

TOUR THROUGH EUROPE: ITALY

Cap­ture the pas­sion of Italy with Chef Danielle, who will share a win­ter menu in­spired by the Ital­ian re­gions. Dis­cover the fresh­ness, sim­plic­ity and lack of pre­ten­sion of Ital­ian cui­sine.

For starters there’s a herbed arancini with sun-dried tomato aioli and a wel­come drink to get the culi­nary juices go­ing. Then you’ll up the game with a but­ter­nut pan­sotti with but­tery wild mush­rooms fol­lowed by a gar­lic roasted chicken with charred lemon salsa verde, served with a creamy po­lenta, greens and gar­lic con­fit. A choco­late es­presso mar­tini is a great way to wrap it up.

Date: July 3, 9am - 12 noon Cost: Nor­mally R550 per per­son, the school is of­fer­ing a spe­cial for Sun­day Times read­ers at R500 per per­son. Book­ings: Call 011 998 3310 or go to good­food­stu­[email protected]

DIM SUM STEAMED BUNS

Asian cui­sine is very trendy and here’s your chance to mas­ter the art of mak­ing per­fect fluffy baos, the dif­fer­ent ways of shap­ing and pleat­ing baos along with tips for cre­ative bite­sized snacks that owe their vi­brant flavours to the di­verse cuisines of Asia with Chef Danielle.

On the menu are ba­sic bao dough to start, mov­ing onto cre­ative ideas with bao dough and mak­ing a Korean brisket baozi, panko-crumbed shrimp black gua bao with Asian slaw and yuzu mayo. For af­ters, a steamed cit­rus pud­ding with matcha ice cream served with a se­lec­tion of Asian teas.

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