Menu Listing

Basic of Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Green Peas Soup
Leg of Chicken Provençal
Niçoise Ratatouille
Mashed Potatoes with Capsicum & Ham
Apples and Pears Crumble and Fresh Custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Green Peas Soup
Leg of Chicken Provençal
Niçoise Ratatouille

week 3:
Hungarian Goulash
Mashed Potatoes
Apples and Pears Crumble with Custard

week 4:
Spaghetti Napolitaine Sauce
Poached Egg’s Florentine Style
Baked Rice Pudding

week 5:
Stuffed Roast Chicken
Roast Parsnips
Roast Potatoes

week 6:
Welsh Rarebit
Grill Filet of Perch Meuniere Stlye
Grilled Tomato and Mushrooms

week 7:
Braided Liver with Onions Sauce
Braised Celery
Chocolate Mousse

week 8:
Coleslaw Salad
Ham and Cheese Omelet
Sautéed Style Potatoes

week 9:
“Toad in a Hole”
Baked Jacket Potatoes and Chive Cream
French Style Baked Apple Tart

Basic of Cooking Class Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice
Sautéed zucchini provençal
Baked apple ‘Bonne Femme’

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice

week 3:
Sautéed zucchini provençal
Beef and mushrooms pie
Baked apple ‘Bonne Femme’

week 4:
Scramble eggs with ham and asparagus
Vegetable strudels
Boulangere style potatoes

week 5:
Roasted leg of lamb rosemary gravy
Roasted potatoes and pumpkins
Bread and butter pudding

week 6:
Croque Monsieur
Grill perch or gemfish fillet with lemon butter sauce
Fennel or celery provençal

week 7:
Bolognaise Meat Sauce
Spaghetti Pasta with Butter
Chocolate gems muffins

week 8:
Russian style cold salad
Mushrooms omelet
Gratin potatoes

week 9:
Braised sausages in gravy sauce
Garlic mashed potatoes
Fondant chocolate cake

European Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Cream of carrot Crécy
Beef Grand-Veneur style
Spinach subric
Chateau potatoes
Suzette pancakes

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cream of carrot Crécy
Beef Grand-Veneur style
Chateau potatoes

week 3: (France)
Rack of lamb Provençal
Spinach subric
Suzette pancakes

week 4: (Italy)
Minestrone soup
Veal Osso-Bucco
Milanese rice

week 5: (Greece)
Island style moussaka
Greek salad
Light lemon mousse

week 6: (Sweden)
Salmon mousse
Pork steak with prune sauce
Brown sugar potatoes

week 7: (Hungary)
Traditional Goulash
Apple and celery salad
Dobos torte

week 8: (Netherlands)
Baby chicken with fruit compote
Sweet red cabbage
Almond cake

week 9: (England)
Country chicken soup
Steak and kidney pie
Rosemary Chats potatoes

European Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Cultivateur Soup
Breast of Chicken Dijonnaise
Faggot of French Beans
Dauphinoise Gratin Potatoes
Chocolate Mousse

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cultivateur Soup
Breast of Chicken Dijonnaise
Dauphinoise Gratin Potatoes

week 3: (France)
Veal Escallop Diana Style
Faggot of French Beans
Chocolate Mousse

week 4: (Spain)
Gazpacho Soup
Braised Liver in Red Wine Sauce
Fried Spanish Style Potatoes

week 5: (Great Britain)
Fisherman Pie
Minted peas
Bread and Butter Pudding

week 6: (Russia)
Beetroot and Cabbage Soup (Bortch)
Chicken Kiev
Cauliflower with Beetroot Mayonnaise

week 7: (Germany)
Pork Fillet with Beer and Cumin Sauce
Hot Potatoes Salad
Black Forest Gâteau

week 8: (Switzerland)
Green Onions Soup
Cheese and Onions Flan
Sauerkraut and Grapes Salad

week 9: (Malta)
Seafood Salad
Octopus in Red Wine Sauce
Broccolis with Horseradish Cream Sauce

European Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
French style onions soup
Rack of lamb Provençal style
Sauteed courgettes Provençal
Noisette roasted potatoes
Pithivier almond cake

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Rack of lamb Provençal style
Zucchini Provençal
Pithivier almond cake

week 3: (France)
French style onions soup
Chicken with garlic and sage jus
Noisette roasted potatoes

week 4: (Spain)
Spanish paella
Saffron peas rice
Chocolate mousse Valencia style

week 5: (Austria)
Fresh peas soup
Vienese veal escalope
Mushrooms in sour cream sauce

week 6: (Belgium)
Loin of pork steak with apples sauce
Brussels sprout Mornay sauce
Almond and cheese tarte

week 7: (Scotland)
Cook a leekie soup
Haggis with white sauce
Mash potatoes with leeks

week 8: (Denmark)
Poach salmon with dill sauce
Potatoes and fennel
Red fruits pudding

week 9: (Greece)
Taramasalata (fish roe puree)
Stifado (braised beef)
Green beans in tomato sauce

Express & Tasty Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Buttered Almond Brussels Sprouts
Creamy Mashed Potatoes
Pineapple Upside-Down Cake

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Creamy Mashed Potatoes

week 3:
Scramble Eggs with Smoked Salmon
Buttered Almond Brussels Sprouts
Pineapple Upside-Down Cake

week 4:
Mushrooms and Chicken Kedgeree
Glazed Zucchini with Mixed Herbs
Strawberries Romanoff

week 5:
Cucumber and Mint Salad
Tagliatelle Pasta Carbonnara Style
Cheese Cassata

week 6:
Quick Tomato Quiche
Garden Salad with Lemon Dressing
Cherries Jubilées

week 7:
Avocado with Mozzarella Cheese and Mustard Dressing
Spaghetti Marinara
Almond Tartlets

week 8:
Express Tomato Soup
Smoked Haddock with Lemon Butter
Baby Potatoes with Fresh Herbs

week 9:
Penne and Tuna Casserole
Green Beans in Tomato Sauce
Marmalade Omelet

Express & Tasty Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum

week 3:
Blue Cheese Sirloin Steak
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 4:
Tuscan Style Sausages
Bow Tie Pasta with Olive Oil
Blueberry Gateau

week 5:
Gatalane Lamb Steak
Oven Baked Rice with Saffron
Apple Claffoutis Cake

week 6:
Tomato and Bocconini Salad with Fresh Basil Dressing
Beef Steak Pizzaola
Zucchini Umberto Style

week 7:
Beef and Cashew Stir Fry
Thai Style Fragrant Rice
Coconut and Lemon Grass Custard Cream

week 8:
Algerian Country Salad
Fish and Seafood Parisian Style
Strawberry and Cream Tartlets

week 9:
Leek and Potato Soup (Vichyssoise)
Fresh Herbs and Cottage Cheese Frittata
Kumara Purée

French Patisserie Menu 1:
week 1:
(cooking demonstration and 4-course sweet meal)
Gateaux Fraisier
Lemon Crème Brulée
Pêche Melba Style
"Allumette" Crystalisée

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Gateaux Fraisier
Lemon Crème Brulée
"Allumette" Crystalisée

week 3:
Pêche Melba Style
Pears Bourdaloue Tarte
French Style "Friands"

week 4:
Paris Brest Gâteau
Mangoes Bavarian Crème
Chausson aux Pommes

week 5:
Oeufs à la Reine (Queen Style Eggs)
'Berrichone' Style Flan (Cream Cheese Tart)
Mirliton Petit Fours

week 6:
Cendrillon Cake
Puit d'Amour
Coconut Rocher

week 7:
Moka Gâteau
Andalusian Rice Pudding
White Chocolate Truffles

week 8:
Gateaux Batavia
Lemon Macaron de Paris
Almond Petit Fours

week 9:
Beignet of Apples
Bûche de Noël
Palet Niçois

French Patisserie Menu 2:
week 1:
(cooking demonstration and 4-course sweet meal)
Gateaux Opéra from Paris
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 3:
Gateaux Opéra from Paris
‘Briffaut’ Style Charante Brioche
Brittany Butter Biscuits

week 4:
Grand-Marnier and Mandarins Gateau
Baked Bananas Creole Style
Spice Nuts Palmiers Petit Fours

week 5:
Périgord Hazelnut and Honey Cake
Blueberries Tartlet from Lorraine
Strawberries Grand-Marnier

week 6:
‘Delicious’ Cake with Red Berries Coulis
Chocolate Éclairs
Soft Cheese (Hearts) with Passion Fruit Coulis

week 7:
Crepes Suzette Style
Milk Chocolate Mousse
Raspberry Macaron de Paris

week 8:
Citrus Cold Soufflé
Pistachio Roulade Cake
Hazelnuts Madeleine of Commercy

week 9:
Coffee Baked Custard Cream
Piece Montée ‘Croquembouche’ (French Wedding Cake)
Caramelized Oranges

French Patisserie Menu 3:
week 1:
(cooking demonstration and 4-course sweet meal)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Strawberries Tartlets
Icy Chocolate and Pecan Nuts Truffles

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Icy Chocolate and Pecan Nuts Truffles

week 3:
Strawberries Tartlets
Apricot ‘Mousseline’
Chocolate Filo Triangles

week 4:
Rhubarb and Apples Upside Down Cake
Chocolate Crépes
Coffee Madeleine of Commercy

week 5:
Far Breton
Raspberries Charlotte
Mini Cream ‘Swans’

week 6:
Dark Chocolate and Pine Nuts Tart or Tartlets
Orange Macaron de Paris
Orange and almonds Petit Fours

week 7:
‘Imperatrice Eugenie’ Rice Pudding Cake
Apples Claffoutis
Chocolate Dipped Strawberries

week 8:
Burgundy Style Cream Cheese and Honey Tartlets
Sabayon of Fresh Fruits and Sorbet
Mini Chocolate Truffles Cakes

week 9:
Aubergine and Apple Tatin
‘Piquenchâgne’ (Pears Cake)
Fruit Skewers and Fruits Coulis

French Patisserie Menu 4:
week 1:
(cooking demonstration and 4-course sweet meal)
Rhubarb & Chocolate Crumble
Altesse Coffee & Nougat Cake
Hazelnut White Chocolate Truffles
Apricot Claffoutis

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Rhubarb & Chocolate Crumble
Apricot Claffoutis
Hazelnut White Chocolate Truffles

week 3:
Altesse Coffee & Nougat Cake
Pineapple & Coconut Cold Soufflé
Melba Tartlet Petit Fours

week 4:
Grenoble Style Walnut Cake
Crêpes Mirette
Vienna Madeleine

week 5:
Carlos Almond Cake
Apricot Condé Style
Chocolate Macaroons

week 6:
Dartois Almond Cake
Romaine Charlotte
Progrès Petit Fours

week 7:
Chocolate Marquise
Sour Cream and Mix Berries Tartlets
Biarritz Petit Fours

week 8:
Caramel Pears Cake
Banana Bavarian Pudding
Hermits Petit Fours

week 9:
Almond Tart
Gâteau Reine de Sheba (Queen of Sheba Chocolate Cake)
“Givré” Fresh Fruits & Berries

French Patisserie Menu 5:
week 1:
(cooking demonstration and 4-course sweet meal)
Bande de Tarte aux Pommes (Apple Tart)
Gateau Montmorancy
Strawberries Bavarois
Macaron de Paris au Chocolat

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Bande de Tarte aux Pommes
Strawberries Bavarois
Macaron de Paris au Chocolat

week 3:
Gateaux Montmorancy
Rocher Congolais
Coffee Soft Caramel

week 4:
Chocolate Charlotte
Parisian Flan
Sarthe Sablé

week 5:
Coffee Dacquoise Cake
Rice au Lait & Citrus
Madeleine au Chocolat

week 6:
Alexandra Cake
Choclate Crème Brulée
Almond Allumette

week 7:
Gateau Marbré
Almond Crèpes
Choux au Caramel

week 8:
Strawberries Mille-Feuilles
Coffee Ile Flottante
Comtesse Petit Fours

week 9:
Tartelette Citron
Almond Financier of Sully
Truffe Chocolat

French Provincial Menu 1:
week 1: Provence
(cooking demonstration and 5-course meal)
Provençal Tomatoes Soup
Rack of Lamb Provençal
Oven Baked Tomatoes Provençal
Provençal Sautéed Potatoes
Cammargues Rice Pudding Tarte

week 2: Provence
(from week 2, student will cook themselves and take the cooked food home.)
Provençal Tomatoes Soup
Rack of Lamb Provençal
Provençal Sautéed Potatoes

week 3: Provence
Gnocchi à la “Provencale”
Oven Baked Tomatoes Provençal
Cammargues Rice Pudding Tarte

week 4: Nornandy
Brittany Mussels a la Mariniere
Normandy Style Perch Fillets
Royan Style Rice

week 5: Burgundy
Cheese Gougère
Rabbit (or Chicken) Stewed in Burgundy Red Wine
Vendenge Style Potatoes

week 6: Tourraine / Berry
Tourangelle Style Soup
Venison Ccutlets “Sologne” Style
Sautéd Green Cabbage

week 7: Alsace
Cheese and Onion “Alsacian” Tart
Poached Trout in Riesling Wine
Boiled Potatoes

week 8: Aquitaine / Basque County
Basque “Piperade” Omelet
Gachuccha Basque Style Rice
Black and White Raisin Tart from Aquitaine

week 9: Savoie
Dauphinoise Tournedos Fillet Steak
Alpine Style Gratin Potatoes
Gâteau de Savoie

French Provincial Menu 2:
week 1: Orléannais
(cooking demonstration and 5-course meal)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans
Orléannaise Style Potatoes
Pithivier Almond Cake

week 2: Orléannais
(from week 2, student will cook themselves and take the cooked food home.)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans

week 3: Orlénnais
Venison Sausages with Onions and Tomato Sauce
Orléannaise Style Potatoes
Pithivier Almond Cake

week 4: Lorraine
Quiche Lorraine
Beef Paupiette Lorraine Style
Baby Potatoes with Fine Herbs

week 5: Corsica
Corsican Style Chicken
Oven Baked Jasmine Rice with Capsicum
Stuffed Crepes with Chestnuts

week 6: Auvergne
Auvergnate Style Soup
Brayaude Omelet
Sautéd Green Cabbage

week 7: Quercy
Catalane Style Lamb Steak
Etuvé Peas
Plums Claffoutis

week 8: Charantes
Charantes Style “Mouclade”
Daube of Beef Charantaise
Baked Potatoes with Chives

week 9: Paris
Fillet of Peerch Bercy Style
Grelot Potatoes
“Opéra” Cake

French Provincial Menu 3:
week 1: Provence
(cooking demonstration and 5-course meal)
Pistou Tomato Soup
Chicken Provençal Style
Saffron Oven Baked Rice
Zucchini Niçoise Style
Sweet Rum and Citrus Omelet

week 2: Provence
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Provençal Style
Saffron Oven Baked Rice
Sweet Rum and Citrus Omelet

week 3: Provence
Pistou Tomato Soup
Fillet of Perch Provençal
Zucchini Niçoise Style

week 4: Languedoc
Languedoc Pork "Carbonnade"
Languedoc Sautéed Potatoes
Aubergine and Apple Tart Tatin

week 5: Massif Central
Blue Cheese Sirloin Steak
Stuffed Mushrooms
Black Cherries Claffoutis

week 6: Flandres
Flemish Style Soup
Flemish Style Mackerels
Madelaine of Commercy

week 7: Paris
Veal Cutlets "Marchand de Vin"
Gratin Potatoes
Chocolate Profiterolles

week 8: Bordeaux
Bordelaise Poached Fish Fillets
Bordelaise Sautéed Chicken
Aubergine Bordelaise Style

week 9: Agenais
Stuffed Quails with Prunes Sauce
Sautéed Butter or Green Beans
"Sabayon" of Fresh Fruits and Sorbets

French Provincial Menu 4:
week 1: (Auvergne)
(cooking demonstration and 5-course meal)
Potiron Cream Soup
Auvergnate Coq au Vin
Lardon Potatoes
Auvergnate Salad
Pompes aux Pommes

week 2: (Auvergne)
(from week 2, student will cook themselves and take the cooked food home.)
Auvergnate Coq au Vin
Lardon Potatoes
Pompes aux Pommes

week 3: (Auvergne)
Potiron Cream Soup
Blue Cheese Tart
Auvergnate Salad

week 4: (Provence)
Paupiette à la Provencale
Bitteroise Eggplant
Croustade Provencale

week 5: (Normandy)
Croquette of Camembert
Mont St Michel Style Scallop
Normandy Style Cauliflower

week 6: (Poitou)
La Rochelle Fish Soup
Braised Geese
Braised Green Cabbage

week 7: (Picardie)
Rabbit Stew with Prunes
Liloise red Cabbage
Northern Cake

week 8: (Burgundy)
Leek and Speek Soup
Beef in Cocotte
Nivernaise Carrot

week 9: (Vosges)
Vosgienne Style Pheasant
Vosgienne Style Carrot
Cherries Omelet

French Seasonal (Summer):
week 1:
(cooking demonstration and 5-course meal)
Pistou tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Rabbit Tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes

week 3:
Salmon Brittany Style
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 4:
Tian of Tomatoes and Courgettes (vegetarian)
Roasted Parsnips and Potatoes
Pears Charlotte with red Fruit Coulis

week 5:
Crustacean "Bisque" Soup
Chicken Liver Omelet
Mushroom Ratatouille

week 6:
Green Seasonal Salad and French Dressing
Chicken Roulade Argenteuil Style
Blueberries Tart

week 7:
Melon "Charentaise" Style
Veal Escalope Cordon Bleu
Nicoise Style Zucchini

week 8:
Sirloin Steak "Arlésienne" Style
Anna "gateau" Potatoes
Biscuit "Kiss of a Lady"

week 9:
Salad of Mushrooms "Greek Style"
Braised Lamb Cutlet with Rosemary and Raspberries Sauce
Peas French Style

French Seasonal (Autumn):
week 1:
(cooking demonstration and 5-course meal)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale

week 3:
Venison steak with peppered sauce
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 4:
Gnocchi Romany style
Cod fillet ‘Veronica’ style
Braised rice Mediterranean style

week 5:
Fresh herbs and cheese frittatas
Green tabbouli ‘Toulonnaise‘
Red berries cream brulées

week 6:
Autumnal vegetable soup
Pork paupiette alsacienne
Roast potatoes and apple ‘Noisette’

week 7:
Braised lamb with sun-dried tomatoes crust and garlic jus
Crétan potatoes
Balthazar cake with orange liquor

week 8:
Snails with garlic and parsley butter
Stuffed tomatoes ‘old style’
Assorted braised vegetable ‘pot’

week 9:
Braised veal sweetbread ‘country’ style
Papadella pasta with mushroom sauce
Contois baba cake

French Seasonal (Winter):
week 1:
(cooking demonstration and 5-course meal)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Subric of Spinach
Turned Roast Cocotte Potatoes
Charentaise Honey Galette

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Turned Roast Cocotte Potatoes

week 3:
Chicken Fricassee ‘Old Style’ (A l'Ancienne)
Subric of Spinach
Charentaise Honey Galette

week 4:
Cheese Gougere
Tofu Marengo Style
Peas Country Style

week 5:
Veal Alsacienne Style
Flemish Cabbage
Agenaise Prunes Omelet

week 6:
Berrichone Galette
Provençale Beef Stew
Garlic Cream Tagliatellie

week 7:
Marseillaise Bouillabaisse
Marseillaise Pilaf Rice
Creole Bananas

week 8:
Cheese Cream with Roast Tomatoes Sauce
Venison Sausages with Braised Onions Sauce
Cantal Style Potatoes

week 9:
Duck a l'Orange
Turnips and Swede Puree
Chocolate Delicious Cake with Cream Anglaise

French Seasonal (Spring):
week 1:
(cooking demonstration and 5-course meal)
Dubarry cauliflowers cream soup
Chicken ‘grandmother’ style
Parisienne potatoes
Lyonnaise French beans
Savarin Chantilly

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken ‘grandmother’ style
Lyonnaise French beans
Savarin Chantilly

week 3:
Dubarry cauliflowers cream soup
Beef steak Bordelaise style
Parisienne potatoes

week 4:
Pan fried trout Grenobloise style
Biarritz style baked rice
Fruits berries hot soufflé

week 5:
Cheese brioche
Archiduchesse scramble eggs
Carrots ‘vol au vent’

week 6:
Veal escalope Nivernaise style
Parmentier potatoes
Lemon quatre-quart with anglaise cream

week 7:
Liver pâté "French style"
Rigodon Bourguignon
Spring seasonal salad with French dressing

week 8:
Quails Montmorancy style
Gratin potatoes Alpine style
Alsacienne biscuits

week 9:
Cold Vichyssoise soup
Pork escalope Normandy style
Tagliatelle with roast capsicum sauce

Greek and the Greek Islands Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Horiatiki Salad
Kotopoulos Stifado
Stwed Baby Peas Greek Style
Pasta with Spinach and Yogurt Dressing
Greek Honey and Nuts Baklava

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Kotopoulo Stifado (Greek style chicken stew)
Stewed Baby Peas Greek Style
Greek Honey and Nuts Baklava

week 3:
Horiatiki Salad (country Greek salad)
Patotoes and Lamb Moussaka (mainland style)
Pasta with Spinach and Yogurt Derssing

week 4:
Aegean Islands Seafood and Capsicum Pies
Cycladic Islands Style Potatoes and Capers Salad
Kos Style Lemon Kie

week 5:
Greek Beans Soup from Corfu
Lamb in Phyllo Pastry Pie (Crete style)
Zucchini, Feta and Mint Salad (from Mykonos)

week 6:
Tzazikis and Tarramassalatta Dip (Mezzedes)
Pork and Lamb Keftedes (meat ball in tomato sauce)
Traditional Greek Salad

week 7:
Spinach and Feta Cheese Pastry Triangle (Tiropites)
Stewed Globe Artichokes and Baby Peas
Honey Cookies and Lemon Cream

week 8:
Traditional Egg and Lemon Soup (avoglemono)
Pastisio (Greek style lasagna)
Gratin of Zucchini, Tomatoes and Potatoes

week 9:
Baked Prawn with Tomato and Feta
Goat (or Lamb) Souvlaki
Halvas (semolina and honey cakes)

Healthy Food Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Fresh Herbs and Cheese Frittatas
Chicken Fillet Provençal Style
Green Tabouleh Salad
Vapeur Potatoes
Melon and Berries Basket with Fruit Coulis

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Fillet Provençal Style
Green Tabouleh Salad
Melon and Berries Basket with Fruit Coulis

week 3:
Fresh Herbs and Cheese Frittatas
Shark Steak with Citrus Salsa
Vapeur Potatoes

week 4:
Kangarro Rump Steak with Native Pepper Berries Sauce
Roated Kumara wth Lemon Pepper
Citrus Upside-Down Cake

week 5:
Broccolis and Olive Flan
Gratin of Vegetables Casserole
Sautéed Parnsips and Pears

week 6:
Pork Medaillions with Cranberries and Madarine Sauce
Watercress and Roast Capsicum Subric
Corn Bread and Figs Muffins

week 7:
Hazelnut and Spinack Crêpes
Peppered Prawns on Lemon Fettucini
Braised Fennel Provençal

week 8:
Mushorooms and Ham Feuilletés
Garlic Roasted Potatoes
Light Vanilla Cream Caramel

week 9:
Carrot and Ginger Soufflé
Lamb Fillet with Rosemary Jus
Muhsrooms Ratatouiille

Iberian Cooking Menu 1:
week 1-7: Spanish cooking; week 8 and 9: Portuguese cooking
week 1:
(cooking demonstration and 5-course meal)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes

week 3:
Braised Liver in Red Wine Sauce
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 4:
Spanish Paella (with Saffron & Capsicum Rice)
Mocha Layer Cake (Torta Moca)

week 5:
Spanish Omelet
Catalane Rice Salad
Orange Roll (Torta Loranja)

week 6:
Gazpacho Soup
Lamb Cutlets in Sherry Sauce
Vegetables & Saffron Stew

week 7:
Grilled Marinated Sardines
Patata Brava & Grilled Mushrooms with Garlic Oil
Spanish Baked Rice with Seville Orange

week 8:
Mussels in White Wine Sauce
Fish “Brandade”
Portuguese Custard Tartlet from Madeira Island

week 9:
Braised Partridges (poultry) in Wine Sauce
Saffron & Peas Baked Rice
Orange Flavoured Tartlets

International Pastry Menu 1:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Individual Paris-Brest Hazelnut Chocolate Cake
Raspberries Cream Brulée
Banana & Liquor Soufflé
Almond Cookies

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Paris Brest Hazelnut Chocolate Cake
Banana & Liquor Soufflé
Almond Cookies

week 3: (France)
Rasberries Cream Brulée
Brittany Pears Crêpes
Vanilla Chocolate Madeleine

week 4: (British Isles)
Apples and Pears Crumble
Cream Cheese & Honey Tartlet
Triffle

week 5: (Africa)
Mauritius Style Banana Tartlet
Algerian Bakulawa Almond Cake
Figolli Almond Biscuit (Malta)

week 6: (Italy)
Italian Baked Cheesecake
Tiramisu Pudding
Vanilla Panna Cotta & Chocolate Sauce

week 7: (France)
Cold Peaches Charlotte
Charentes Vanilla Cake
Jam Omelet

week 8: (North America)
American Style Pecan Pie
Canadian Maple Pancakes
Bananas Creole Style

week 9: (Germany & Austra)
Cherries Black Forest Gateaux
Apples and Sultanas Strudels
Kiwi Bavarian Cream & Passion Fruit Coulis

International Pastry Menu 2:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Crêpes Suzette Style
Fraisalia French Cake
Little Pot of Vanilla Cream
Macadamia Butter Biscuits

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Little Pot of Vanilla Cream
Fraisalia French Cake
Macadamia Butter Biscuits

week 3: (France)
Strawberry Bavarian Custard & Coulis
Crêpes Suzette Style
Walnut Madeleine of Commercy

week 4: (Greece)
Kos Lemon Pie
Semolina Halvas Pudding & Fruit Compote
Greek Style Baklavas

week 5: (Asia)
Indonesia Spekkooek Cake
Japanese Vanilla Cake
Shev Keer Pudding

week 6: (Middle East)
Um-Ali Baked Arabic Cream
Jewish Crumb Cake
Cheese and Dried Fruit Cassata Pudding

week 7: (Iberian Peninsula)
Spanish Baked Rice Pudding with Valencia Orange
Orange Infused Almond Tartlet
Spanish Chocolate Mousse

week 8: (Russia)
Malakoff Russian Style Charlotte
Russian Honey Cake
Russian Nuts Cookies

week 9: (Australia)
Pavlova with Fresh Berries
Wattle Seed and Honey Muffins
ANZAC Cookies

Italian Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Minestrone soup
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Baked fennel “gratinati”
Mascarpone cheese custard with petit four

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Mascarpone cheese custard (with petit four)

week 3:
Minestrone soup
Roast lamb in garlic and rosemary crust
Baked fennel “gratinati”

week 4:
Stewed baby octopus in red wine and garlic
Venetian rice and peas
Tiramisu cappuccino cake

week 5:
Lombardy style Pumpkin soup
Baked lasagne “ai funghi” (vegetarian style)
French beans with roasted tomato sauce

week 6:
Beef steak Pizzaiola
Zucchini Umberto
Chocolate squares

week 7:
Tuna pate
Gourmet Pizza (with home made base + sauce)
Endive and Cannelloni bean salad with Italian dressing

week 8:
Veal shanks Milanese style
Sicilienne style baked cauliflower
Vanilla & almond biscuits

week 9:
Spaghetti “Marinara” style
Chicken “alla Cacciatora” (Hunter style)
Braise zucchini and peas

Italian Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach

week 3:
Chicken Risotto
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 4:
Mushrooms Bucatini
"Carne Diavolo"
Baked Potatoes "Con-Créma"

week 5:
Parmesan and Italian Parsley Omelet
Asparagus All Forno
Ricotta and Hazelnut Tort

week 6:
Lamb Stew with Rosemary
Green Beans in Roasted Tomato Sauce
Glazed Blueberries "Bar"

week 7:
Red Lentils and Tomatoes Soup
Meatballs Palermo Style
Potatoes and Pumpkins Purée

week 8:
Cream Cheese and Spinach Roulade
Orange and Avocado Salad
Almond Cake

week 9:
Salamis Muffins
Fillet of Perch Florentine Style
Mediterranean Spicy Vegetable

Italian Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
Artichoke and Salami Salad with Italian Dressing
Sardinian Lamb Stew
Carrots with Basil Pesto
Baby Chats Potatoes with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Sardinian Lamb Stew
Carrots with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 3:
Artichoke and Salami Salad with Italian Dressing
Pan Fried Fillet of Perch with Herb and Parmesan Crust
Baby Chats Potatoes with Basil Pesto

week 4:
'Margarita' Pizza
Spicy Marinara Stir Fry
Coconut Panna-Cotta

week 5: (vegetarian menu)
Cream of Broccolis Soup
Creamy Pumpkins Risotto
Sautéed Mange-Tout (Snow Peas)

week 6:
Veal Scaloppini Zingara Style
Baked Pasta with Parmesan
Italian Style Baked Cheesecake

week 7:
Roast Courgettes with Green Sauce
Beef and White Beans Lasagna
Cauliflower with Italian Cheese Sauce

week 8:
Stuffed Cannelloni with Cheese and Tomato Sauce
'Bagna Cauda' and Dripping Vegetables
Fig Bread Loaf

week 9:
Italian Style Beans Soup
'Capreto à la Marsala' (Kid Cutlets with Marsala Wine Sauce)
Braised Fennel

Mediterranean Cooking Menu 1:
week 1: (Franch)
(cooking demonstration and 5-course meal)
French onion soup with cheese croutons
Rack of lamb provençal
Biarritz style potatoes
Niçoise ratatouille
Melon and berry fruits basket with coulis

week 2: (Franch)
(from week 2, student will cook themselves and take the cooked food home.)
French onion soup with cheese croutons
Provençal rack of lamb
Niçoise ratatouille

week 3: (Franch)
Fillet of perch with Mediterranean herb salad
Biarritz style potatoes
Melon and berry fruits basket with coulis

week 4: (Greece)
Greek salad with olive dressing
Island style Moussaka
Green beans in tomato sauce

week 5: (Malta)
Seafood salad with lemon dressing
Octopus in red wine sauce
Broccoli with horseradish cream

week 6: (Italy)
Minestrone soup
Veal "Osso-Bucco"
Sicilian style cauliflower

week 7: (Spain)
Valencia paella
Saffron peas rice
Chocolate and orange mousse

week 8: (Monaco)
Monegasque tomato
Mushrooms polenta with nuts
Villa of flowers style potatoes

week 9: (North Africa/Turkey)
Skewered lamb with vegetables
Minty green tabouleh
Turkish baklava cake

Mediterranean Cooking Menu 2:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Iced cream of tomatoes and basil
Chicken provençal style
Harlequins oven baked rice
Zucchini provençal
Fruits Zabaglione with vanilla ice cream

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Iced cream of tomatoes and basil
Chicken provençal style
Zucchini provençal

week 3: (Franch)
Perch fillet in a rich tomatoes and olives sauce
Oven baked Harlequins rice
Fruits Zabaglione with vanilla ice cream

week 4: (Cyprus)
Cheese and spinach triangles
Chicken baked in lemon sauce
Tzazikis cucumbers salad

week 5: (Spain)
Mussels in white wine & onion sauce
Vegetable stewed with saffron
Sweet rice pudding with oranges

week 6: (Former Yugoslavia)
Eggplant and capsicum pate
Cabbage rolls
Potato strudels

week 7: (North Africa and Middle East)
Lebanese cucumbers and iced mint soup
Lamb stew North African style
Couscous Semolina

week 8: (Greece)
Stiffado beef stew
Oven baked potatoes with oregano and lemon sauce
Lemon Greek style light mousse

week 9: (Italy)
Meat and vegetable lasagna
Pasta sheets (from lasagna)
Tiramisu cappuccino cake

Mediterranean Cooking Menu 3:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice

week 3: (Franch)
Scallops Mornay Style
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 4: (Malta)
Pastizi with Peas and Capsicum
Rabbit (or Chicken) Stew Maltese Style
Garlic Sautéed Potatoes

week 5: (Italy)
Tomato and Bococcinni Cheese Salad
Beef and Mushrooms Lasanga
Roman Style Artichokes

week 6: (Greece)
Lamb Souvlaki Style
Braised Potatoes with Lemon and Oregano
Semolina Pudding with Fruit Compote

week 7: (North Africa)
Algerian Style Salad
Moroccan Lamb Tajine
Minted Steamed Semolina

week 8: (Spain)
Spanish Style Omelet
Catalane Cold Rice Salad
Spanish Baked Rice with Seville Oranges

week 9: (Sicily)
Parmesan Crusted Barramundi Fish Fillet
'Fiori' Semolina Gnocchi
Sautéed Baby Spinach

Practical Master Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Twice Baked Cheese Soufflé
Pan Roasted Chicken
served with Potato Rosti
and Zucchini
Warm Pear Tart

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Pan Roasted Chicken with Potato Rosti and Zucchini
Warm Pear Tart

week 3:
Twice Baked Cheese Soufflé
Spanish Style Paella

week 4:
Snapper Fillet en Papillote
Greek Style Baklava

week 5:
Fried Tofu with Mushrooms Ginger Broth
Sirloin Steak with Tarragon Salt

week 6:
Chicken with Preserved Lemon
Sweet Shortcrust Pastry with Crème Patissière and Berries

week 7:
Pumpkins Risotto
Braised Rabbit in Capsicum, Tomato and Fennel Sauce

week 8:
Seared Kangaroo with Creamed Corn
Lemon Diva Cupcakes

week 9:
Vichyssoise Cream Soup
Beef Pithivier served with Mousseline Potatoes

Vegetarian & Vegan Cookery Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Pistou tomato soup
Fresh herbs and cottage cheese frittata
Gratin Dauphinoise potatoes
Lyonnaise style green beans
Chocolate mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Fresh herbs and cottage cheese frittata
Lyonnaise style green beans
Chocolate mousse

week 3:
Pistou tomato soup
Tian of tomatoes and courgettes
Gratin Dauphinoise potatoes

week 4: (Vegan Menu)
Greek style mushrooms
Firm tofu Marengo style
Courgettes provençal style

week 5: (Vegan Menu)
Vegetables and rice baked casserole
Sautéed pears and parsnips with nuts
Melon and berries basket with minty coulis

week 6: (Vegan Menu)
Iced cucumbers and herbs broth
Vegan couscous
Green vegetables and tomatoes tabouleh

week 7:
Cheese and onions flan
Napolitaine style spaghetti
Red fruits pudding

week 8:
Greek style salad with olive dressing
Watercress and roast capsicum pâté
Mushrooms ratatouille

week 9:
Bombay style poached eggs
Peas country style
Lemon and poppy seed cake with raspberry coulis

Vegetarian & Vegan Cookery Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing
Green beans with creamy mustard sauce
Coconut cream custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing

week 3:
Fragrant Thai Broth with fried sesame tofu
Green beans with creamy mustard sauce
Coconut cream custard

week 4:
Country style omelette
Cheesy baked potatoes with chives and walnuts
Carrot cake

week 5: (Vegan Menu)
Crunchy nuts terrines
Artichoke Provençal
“Spicy” sweet potato chips

week 6: (Vegan Menu)
Asparagus soup
Mushrooms casserole
Asian style vegetable stir fly

week 7: (Vegan Menu)
Vegetarian moussaka
Broccoli in capers sauce
Dried fruits crumbles with soya custard

week 8:
Spinach gnocchi with tomato sauce
Basil and ricotta cheese filo parcel
Bean combo salad

week 9:
Fricassée of green vegetables
Pine nuts risotto Italian style
Cream cheese and glacée fruits “pocket”