Sunday Morning Workshops
9am to 2pm
25 July
Sweet & Savoury Friand Workshop
(
info)
In this workshop, we will teach you how to prepare a selection of French and English friands. In France, savoury friands are also very popular, not just sweet version. Students will enjoy a six course meal at the conclusion of the workshop.
More information about this workshop.
Workshop code: 1038C, ($115), Teacher: Mr. L. Villoing
1 August
Chocolate Workshop
( info)
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 at the conclusion of this workshop (or taken home) at the end of the workshop.
More detail about this workshop.
Workshop code: 1038E, ($115), Teacher: Mr. L. Villoing
8 August
Cupcake & Madeleine Workshop
( info)
During the course of this workshop, we will explore four main methods of making cupcakes (creamed, whisked, all-in-one, muffins style) as well as teaching you the technique for making French Madeleine, Queen Cakes, Spanish, and Japanese Cupcakes and more.
We will also practice icing those cupcakes with piping techniques, garnishing and presenting them beautifully.
Come and enjoy this workshop, there will be plenty cupcakes to taste and also to take home at the end of the class.
More detail about this workshop.
Workshop code: 1038G, ($115), Teacher: Mr. L. Villoing
15 August
Cookies & Biscuits Workshop
( info)
Learn to prepare a selection of sweet cookies and biscuits in this fully practical workshop. Including Mirlitons, coconut snowballs, Palmiers, German biscuits, cherries whirls, gingernut and more. The cooked cookies and biscuits will be tasted during lunch and many will be taken home.
Workshop code: 1038I, ($115), Teacher: Mr. L. Villoing
29 August
Fish & Seafood Workshop
( info)
In this workshop, students will learn how to select fillet bone, prepare and cook a selection of fish and seafood. A 5-course fish meal will be served as part of the workshop practise. We will also prepare strawberry tartlets for dessert. (No fish in the dessert!)
Workshop code:
1038M, ($115), Teacher: Mr. L. Villoing
5 September
Sweet & Savoury Pie Workshop
( info)
Learn to prepare a selection of sweet and Savoury 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 information about this workshop.
Workshop code:
1038O, ($115), Teacher: Mr. L. Villoing
12 September
Stock & Sauce Workshop
( info)
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:
1038Q, ($115), Teacher: Mr. L. Villoing
Sunday Afternoon Workshops
2.30pm to 7.30pm
25 July (2.30pm - 8pm)
Knife Skills Workshop full
( info)
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: 1038D, ($125), Teacher: Mr. L. Villoing
1 August
Winter Stew & Casserole Workshop
( info)
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.
8 August
Sweet & Savoury Pastry Workshop
( info)
In this workshop, we will teach you how to prepare fresh puff pastry, short crust pasty, sweet pastry, choux paste and more. We will also transform all those pastries into tasty recipes. Students will enjoy a six course meal lunch or to be taken home.
More information about this workshop.
15 August (2.30pm - 8pm)
Knife Skills Workshop 1 place left
( info)
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: 1038J, ($125), Teacher: Mr. L. Villoing
22 August (4.30pm to 8.30pm)
Ice Cream & Sorbets Workshop 1 place left
( info)
In this workshop, students will learn how to make a selection of sorbets, ice creams, and gelato. A selection of fruit and berries as well as crème anglaise. Some of the completed ice cream, sorbets and gelato will be tasted during the workshop, the rest will be taken home by students.
More detail about this workshop.
22 August (4pm - 9pm)
Cake Decorating Crash Workshop
( info)
Learn how to prepare a perfectly decorated cake for Winter in mind. All ingredients and equipments are provided by the teacher (but bring your own cake
(up to 7-inch in diameter and 4-inch in height)). We will also teach how to make a selection of sugar flowers and more.
More detail about this workshop.
29 August
Macaron & Choux Workshop
( info)
Right now, macarons are very popular in France, and are sold in almost every Patisserie and served in Salon de Thé. In this workshop students will be introduced to the history of the Macaron, and will learn how to make a selection of those tasty little cakes (from simple recipes to more elaborate ones, including US styled macaroon). Besides macaron, we also teach one of the difficult French pastry recipes: Choux Paste in sweet and savoury versions.
All will be enjoyed during a meal at the end of class, and leftover can be taken home by students.
More detail about this workshop.
Workshop code:
1038N, ($115), Teacher: Mr. L. Villoing
5 September
Macaron & Choux Workshop 1 place left
( info)
Right now, macarons are very popular in France, and are sold in almost every Patisserie and served in Salon de Thé. In this workshop students will be introduced to the history of the Macaron, and will learn how to make a selection of those tasty little cakes (from simple recipes to more elaborate ones, including US styled macaroon). Besides macaron, we also teach one of the difficult French pastry recipes: Choux Paste in sweet and savoury versions.
All will be enjoyed during a meal at the end of class, and leftover can be taken home by students.
More detail about this workshop.
Workshop code:
1038P, ($115), Teacher: Mr. L. Villoing
12 September (2.30pm - 8pm)
Knife Skills Workshop full
( info)
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:
1038R, ($125), Teacher: Mr. L. Villoing
All workshops will be served with morning tea or afternoon tea to get started.
Special offer:
Book three Sweet and Savoury Workshops (Friand
1038C, Pastry
1038H and Pie
1038O workshops) for $315
(saving $30).
