Sunday Morning Workshops

9am to 2pm

10 February
Pancakes Workshop
In this workshop you will learn to prepare 6 different type of pancakes. those include Russian Blinnis, Native Kumara Picklets, Thai Style Coriander Pancakes, French Crêpes (both sweet and savory) and all will be made and served during a tasty 6 courses lunch (with a lots to take home). More detail about this workshop.
Workshop code: 1088B Teacher: Mr. L. Villoing
17 February
Finger Foods Workshop
If canapés are too fiddling for you but you do not want to entertain with a sit down meal, this is the class for you. learn to prepare a wide selection of fabulous finger foods. Cold, hot and sweet will be covered in the class.
Workshop code: 1088C Teacher: Mr. L. Villoing
24 February
Easter Cake Decorating Workshop
Learn how to prepare a perfectly decorated cake with Easter in mind. All ingredients and equipments are provided by teacher (bring your cake and board). Learn how to make a selection of sugar flowers and more.
Workshop code: 1088D Teacher: Mrs. G. Petty
2 March
Sweet & Savory Pie Workshop
Learn to prepare a selection of sweet and savory pies, including fisherman pies, cornish pasties, potatoes tourte, spinach filo pie, cocktail lemon meringue pies and more. The baked pies will be tasted during lunch and be taken home. More detail about this workshop.
Workshop code: 1088E Teacher: Mr. L. Villoing
9 March
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâté's & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($190.00 for this full day workshop.) More detail about this workshop.
Workshop code: 1088F+P Teacher: Mr. L. Villoing
16 March
French Easter Cooking Workshop
Learn to prepare a selection of courses as French prepare in their house at Easter time, from Earthy Soup to Salmon Coulibiac and roasted Lamb with sides dishes as well as the traditional Easter Cake and homemade truffles. All will be consumed during the meal at the end of class and lots to take home also.
Workshop code: 1088G Teacher: Mr. L. Villoing
30 March
Potatoes Workshop
Who doesn’t not love potatoes? You can roast, boil, fry, mash, sauté, shred, mince, grate them and there are 1000s of way to cook them. In this class you will learn about the different variety of spud and their main uses (+ exotic varieties).
Workshop code: 1088H Teacher: Mr. L. Villoing


Sunday Afternoon Workshops

2.30pm to 7.30pm

10 February
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing. More detail about this workshop.
(Sorry, this workshop is full. Next available one is on 30 March.)
Workshop code: 1088L Teacher: Mr. L. Villoing
17 February
Cold Canapés Workshop
Learn to prepare a selection of 10 different cold canapés. Cold canapés include Crostini, Vol-au-Vent, Croustade, mini skewers, tartlet, vegetable cups, spoon Canapés, and lots more. Learn how to present those like in first class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)
Workshop code: 1088M Teacher: Mr. L. Villoing
24 February
Meringues & Pavlovas Workshop
In this workshop, students will master the art of French, Swiss and Italian meringue as well as prepare fruit and wattle seeds pavlovas. A selection of pastries, cakes and Petit Fours all to be enjoyed at the end of workshop, and a lot more to be taken home.
Workshop code: 1088N Teacher: Mr. L. Villoing
2 March
Hot Canapés Workshop
Learn to prepare a selection of 10 different hot canapés. Hot canapés include mini quiche, mini pizzeta, mini choux, mini muffins, mini croissants, mini devil's, straw pastries and lots more. Learn how to present those like in high class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)
Workshop code: 1088O Teacher: Mr. L. Villoing
9 March
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâté's & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($190.00 for this full day workshop.) More detail about this workshop.
Workshop code: 1088F+P Teacher: Mr. L. Villoing
16 March
Petit Fours Workshop
Learn to prepare a selection of 10 different petit fours & chocolates. Petit Fours include sweet tartlet, mini choux, chocolate truffles, mini fruit skewers, marzipan fruits, mini brownies, mini almondine and lots more. Learn how to present those like in first class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)
Workshop code: 1088Q Teacher: Mr. L. Villoing
23 March
Greek Island
Student will learn to prepare a meal as served in traditionally prepared and served throughout some of the Greek Islands. Menu includes Corfu Bean Soup, Aegean Seafood Pies, Crete Lamb in Philo Pastry, Cycladic Potatoes Salad, Mikonos Style Salad and sweet Kos Lemon Style Syrup Tart. All will be enjoyed at the conclusion of the workshop and left over taken home by students. This workshop starts at 4.00pm.
Workshop code: 1088R Teacher: Mr. L. Villoing
30 March
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing. More detail about this workshop.
(Sorry, this workshop is full. Next available one is on 6 April.)
Workshop code: 1088S Teacher: Mr. L. Villoing
new date 6 April
Knife Skills Workshop new date
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing. More detail about this workshop.
Workshop code: 1088T Teacher: Mr. L. Villoing


All workshops cost $99 each unless advertised otherwise.
All workshops will be served with morning tea or afternoon tea to get started.

Special offer:
Book three cocktail party workshops (Cold Canapés 1088M, Hot Canapés 1088O and Petit Fours 1088Q Workshops) for $270 (saving $27).