Follow us on Facebook.Special Dec '11 Workshops
Wed 28 Dec 9am - 2pm
Macaron & Choux Workshop(
info)
Workshop code: 1158C, ($135) 
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 recipes: Choux Pastry 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.Fri 30 Dec 2pm - 8pm
Macaron & Filling Workshop advanced(
info)
Workshop code: 1158F, ($155) 
In this advance Macaron level workshop, students will explore more advanced Macaron techniques (using mostly Italian meringue coked with a sugar thermometer), as well as nuts flavouring and salted caramel. Fillings include Chocolate Ganache and Butter Cream filling as well as fruit jelly and curd cream.Wed 28 Dec 3pm - 8pm
Macaron & Choux Workshop(
info)
Workshop code: 1158D, ($135) Saturday Afternoon Workshops
2.30pm to 7.30pm
4 February
Macaron & Choux Workshop(
info)
Workshop code: 1218C, ($135) cancelled, sorry11 February (until 6.30pm)
Crêpes & Pancakes Workshop(
info)
Workshop code: 1218F, ($125) 18 February
Cold Canapés Workshop(
info)
Workshop code: 1218I, ($135) 
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 25 February
Hot Canapés Workshop(
info)
Workshop code: 1218L, ($135) 
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 3 March
Petit Fours Workshop(
info)
Workshop code: 1218O, ($135) 
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 10 March
Cupcake & Madeleine Workshop(
info)
Workshop code: 1218R, ($135) 
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.17 March
Pears Cooking Demonstration and Tasting(
info)
Workshop code: 121Px, (free) 
Come and join us for this free event supporting the Australian Pear Growers. This is in conjunction with Australian Pear Month to encourage consumers to eat more pears and the launch of the Australian Pears Season 2012. 24 March
Fish & Seafood Workshop(
info)
Workshop code: 1218X, ($135) 
In this workshop, students will learn how to select, fillet and bone fish. Learn to make fresh fish stock and 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 tartlets for dessert. (No fish in the dessert!)Sunday Afternoon Workshops
2.30pm to 7.30pm
5 February (2.30pm - 8pm)
Knife Skills Workshop(
info)
Workshop code: 1218E, ($145) 1 place left
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.12 February (from 7pm)
Valentine's Day Dinner(
info)
Workshop code: 1218H, ($65 pp) 19 February (2.30pm - 8pm)
Knife Skills Workshop(
info)
Workshop code: 1218K, ($145) 1 place left26 February (4.30pm - 8.30pm)
Ice Cream & Sorbets Workshop(
info)
Workshop code: 1218N, ($125) full4 March (2.30pm - 8.30pm)
Macaron & Filling Workshop advanced(
info)
Workshop code: 1218Q, ($155) 11 March (2.30pm - 8pm)
Knife Skills Workshop(
info)
Workshop code: 1218T, ($145) 1 place left18 March (full day, 9am - 7pm)
Pâtés and Terrines Workshop (
info)
Workshop code: 1218V, ($250) cancelled, sorry
In this special full day workshop, students will learn to prepare about 15 different Pâtés & 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.25 March (2.30pm - 8pm)
Knife Skills Workshop(
info)
Workshop code: 1218Z, ($145) 3 places leftSunday Morning Workshops
9am to 2pm
5 February
(
info)
Workshop code: 1218D, ($135) 12 February
Chocolate Workshop(
info)
Workshop code: 1218G, ($135) 
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.19 February
Sweet & Savoury Pastry Workshop(
info)
Workshop code: 1218J, ($135) 26 February
(
info)
Workshop code: ----, ($0.00) 4 March
Sweet & Savoury Pie Workshop (
info)
Workshop code: 1218P, ($135) 11 March
French Easter Workshop(
info)
Workshop code: 1218S, ($135) cancelled, sorry
Learn to prepare a selection of courses as French prepare in their houses at Easter time, from Earthy Soup to Soufflé and roasted Lamb with sides dishes as well as the traditional Easter Cake. All will be consumed during the meal at the end of class and lots to take home also.
18 March (full day, 9am - 7pm)
Pâtés and Terrines Workshop (
info)
Workshop code: 1218V, ($250) cancelled, sorry25 March
Stock & Sauces Workshop(
info)
Workshop code: 1218Y, ($135)
Special offer 1:
Book both Macaron & Choux Workshop (beginners) and Macaron & Filling Workshop (advanced) for $270 (saving $20).
Book both Macaron & Choux Workshop (beginners) and Macaron & Filling Workshop (advanced) for $270 (saving $20).
Special offer 2:
Book three Cocktail Party Cooking Workshops (Cold Canapés 1218I, Hot Canapés 1218L, and Petit Fours 1218O Workshops) for $345 (saving $30).
Book three Cocktail Party Cooking Workshops (Cold Canapés 1218I, Hot Canapés 1218L, and Petit Fours 1218O Workshops) for $345 (saving $30).
Looking for 9-week Cooking Classes? Check our Cooking Classes Timetable.
This timetable is also available in easy to read and print Printable version (PDF). | See also: Cooking Classes Timetable (Term 1 2012)
All workshops will be served with morning tea or afternoon tea to get started. Fees for Weekend Workshop include all ingredients. Weekend Workshop is previously known as Sunday Workshop.
