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. At the end of the workshop, students will enjoy the stew and casserole prepared during the workshop.


In Term 2, 2008,
Winter Stew & Casserole Workshop (closed arrow menu 1)
Sunday 2.30pm to 7.30pm Date: 8th June
Course code: 2088Q Teacher: Mr. L. Villoing
Cost $99.00 (1 session, including food prepared by students as part of this workshop practise)


enrolment
To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)