Sunday Workshops

• new Teenager's Cooking Workshops
  (October School Holiday, 6 - 10 Oct 2008)
• new Cooking Classes Timetable
  (Term 4 2008, starts 13 October 2008)
• new Sunday Workshops Timetable and Description
  (Term 4 2008, starting 26 October 2008)
• Cooking Classes Timetable (Term 3 2008, starts 21 July 2008)
• Sunday Workshops Timetable and Description (Term 3 2008, starting 3 Aug 2008)
• Team Building
• School Group Workshop
• Native Australian Cooking Demonstration and Lunch
• Sydney Tour (for out of town visitors)
• Sydney Markets and Shops Tour updated
• Enrolment Form
• Free Recipes

Receive free updates on our program and timetable, register here.

Sunday Morning Workshops

9am to 2pm

Meringues & Pavlova Workshop
(workshop description coming shortly)
Workshop code: 3088B Teacher: Mr. L. Villoing

Biscuit & Cookies Workshop
(workshop description coming shortly)
Workshop code: 3088C Teacher: Mr. L. Villoing

Chocolate Workshop
This workshop will teach students to cook with a selection of different chocolates (dark, milk, white) while preparing a selection of cakes, petit fours, cream, truffles and much more (all new recipes!) All prepared chocolate are to be enjoyed during lunch (or taken home) at the end of the workshop.
Workshop code: 3088D Teacher: Mr. L. Villoing

Stock & Sauce Workshop date changed
In this workshop, students will learn how to make brown stock, chicken stock, fish stock, butter sauce, Mornay sauce, Suzette sauce, compound butter, and more.
More detail about this workshop.
Workshop code: 3088E Teacher: Mr. L. Villoing

Winter Cake Decorating Workshop
Learn how to prepare a perfectly decorated cake with winter in mind. All ingredients and equipments are provided by the teacher (but bring your own cake and board). We will also teach how to make a selection of sugar flowers and more.
Workshop code: 3088F Teacher: Mrs. G. Petty

Soup & Consommé Workshop
In this workshop, we will teach students how to prepare a selection of winter soups, consommé, broth, crème & velouté, such as Cultivateur Soup, Consommé Royal, Crème “Agnès Sorel”, Warringal Native Soup as well as a Cold Fruit Dessert Soup.
More detail about this workshop.
(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 3088G Teacher: Mr. L. Villoing

North African Cooking Workshop
In this workshop, we will teach students a number of North African menus. The menus include Gibraltar Avocado Soup, Tunisian Merquez, Moroccan Lamb Couscous, Steamed Semolina , Stewed Vegetable and Algerian Style Baklava. All preapred food are to be enjoyed during lunch or taken home.
Workshop code: 3088H Teacher: Mr. L. Villoing

Russian Workshop
(workshop description coming shortly)
Workshop code: 3088I Teacher: Mr. L. Villoing

Sunday Afternoon Workshops

2.30pm to 7.30pm

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.
Workshop code: 3088L Teacher: Mr. L. Villoing

Greek Island Workshop
In this workshop, students will learn to prepare a meal as served in the Greek Island. The 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 preapred food are to be enjoyed during dinner or taken home.
Workshop code: 3088M Teacher: Mr. L. Villoing

Winter Vegetables & Fruits Workshop
(workshop description coming shortly)
More information about this workshop.
(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 3088N Teacher: Mr. L. Villoing

Wine & Cheese Workshop
(workshop description coming shortly)
Workshop code: 3088O Teacher: Mr. R. Goodey

cost: $65
Egg & Soufflé Workshop
In this workshop, we will teach students cook eggs in many different ways such as scrambled, poached, cocotte, omelet… as well as making sweet and savory soufflé and a cold chocolate Soufflé. All prepared food are to be enjoyed during dinner or some to be taken home.
More information about this workshop.
Workshop code: 3088P Teacher: Mr. L. Villoing

Winter Stew & Casserole Workshop
In this workshop, students will learn slow cooking aromatic winter stews and casseroles dishes such as braised lamb shank Provencal, Veal Osso Bucco Milanaise, Beef Bourguignon, Vegetable Pie and a Fruity Stewed Dessert. The prepared meal will be enjoyed by students at end of the workshop.
More detail about this workshop.
(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 3088Q Teacher: Mr. L. Villoing

Knife Skills Workshop (date changed)
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: 3088R 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 winter workshops (Soup & Consommé 3088G, Winter Vegetables & Fruits 3088N and Winter Stew & Casserole 3088Q workshops) for $270 (saving $27).

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