Artisan breads

Tutor - Stefan Loetscher

Saturday 6 July, NZ$85

Freshly baked bread is one of the simple pleasures of life. In this hands-on class, you will learn techniques for kneading, proving and how to prepare delicious bread from classic white to wholemeal loaves. You will also make your own sour dough as well as chewy ciabatta.

Handmade Pasta

Tutor - Stefan Loetscher

Tuesday 14 May, NZ$75

Discover the simplicity of how to make your own fresh pasta at home.

Stefan will share the techniques of making pasta dough which can be cut and shaped into a variety of classic noodles. You will then make fillings to fold into ravioli or tortellini. Fresh pasta is delicious and it is easy to forget how quick it is to make, if you have good advice.

Essentials of Cooking Fine Food at Home

Through a well-structured programme, you will be able to develop skills to make you a confident cook in your own kitchen. The recipes are fast, classic and interesting. They are well suited to cooking at home for dinner or for a special dinner party.

The sessions start with knife skills and an introduction to stocks, which form such an important base for classical sauces. Marinades, vinaigrettes, compound butters and emulsions will also be covered. Techniques such as sautéing, roasting, braising, steaming and grilling will also be taught while cooking with fish, beef, chicken and many other ingredients.

You will receive a workbook with recipes and explanations of techniques and tips, NZSFW apron and a certificate on completion at the conclusion of the course.

Sessions include:

• Knife skills, sharpening knives
• Vegetable cuts
• Beef, chicken and fish stocks and sauces

Dishes to be prepared include:

• Stuffed chicken breast, dauphinoise potatoes, Marsala glaze
• Vietnamese chicken salad
• Salmon poached in court bouillon with aioli
• Pan-seared gurnard with warm red pepper salsa
• Cider braised pork belly
• Lamb navarin with garlic mash
• Beef fillet with Maître d'hôtel butter

Cooking 101

This introductory course starts with basic knife skills and vegetable cuts, classic mayonnaise and vinaigrette. You will make muffins & scones, bread and quiche. We will cover cooking with eggs - poached and scrambled eggs and making hollandaise for eggs benedict.

You get to take home what you have made - if you don’t eat it first! Bring along some containers. A certificate of attendance will be awarded at the completion of this course.

Sushi 101

We all love sushi! Here is your chance to learn how to make classic sushi with a Japanese chef. We start by learning to cook perfect sushi rice and then over four sessions, you will learn to make different types of sushi rolls -Hosimaki (small) and futomakia (large). We will discuss how to select good quality nori , wasabi, miso soup and the different styles of shoyu (soy sauce).

This is a hands on class and will help you to develop your sushi-making skills.

You get to take home what you have made - if you don’t eat it first! Bring along some containers. A certificate of attendance will be awarded at the completion of this course.