The aim of the term is to learn to make timeless French patisserie classics
Saturday 26th July, 2008
Making choux pastry; traditional chocolate profiteroles
Saturday 16th August, 2008
Making Feuillete puff pastry; traditional French dessert Palmier
Saturday 6th September, 2008
Making soufflé; Soufflé Grande Marnier
$220 per term
$80 per individual course
The course includes lunch, allowing you to savour the dishes prepared during the course
{ Contact us for further enquiries and bookings }
Native Bush Foods by Julianne and Anthony Cowley
Julianne and Anthony have had a long time fascination with growing and cooking with Australian native fruits and herbs. They have successfully propagated over 100 species of native edible plants from all over the country here in our region, Canberra. Their cooking style is greatly influenced by Thai and Lao recipes which they have learnt from extended cooking safaris throughout South East Asia as well as a mix of traditional style home cooking.
Saturday 23rd August, 2008: 10am - Introduction to Native Foods
{$20 per person}
Experiment with the wonderful flavours of Australia – learn more about growing and cooking with our own native bush foods
Saturday 20th September 2008: 10am - Cooking with pepper berries and fresh and dried native pepper leaf
{$80 per person}
Kangaroo with native Pepper, Thai pork ribs with native Pepper,
Bush Tomato and native pepper salsa
Saturday 11th October, 2008: 10am - Cooking with roasted wattleseed and concentrated essence
{$80 per person}
Wattleseed pasta, Wattleseed meringues, Wattleseed icecream
Sunday 25th October 2008: 10am - Cooking with red and green varieties of fingerlimes and desert limes
{$80 per person}
Wild lime vinaigrette, Wild lime curd tart
Fingerlime and gin icecream
{ Contact Le Tres Bon for further enquiries and bookings } |
