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Essentials of Cooking Fine Food at Home

Essentials of Cooking Fine Food at Home

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When:

  • Mon 29 Apr, 6:00am – 9:30pm
  • Mon 6 May, 6:00am – 9:30pm
  • Mon 13 May, 6:00am – 9:30pm
  • Mon 20 May, 6:00am – 9:30pm
  • Mon 27 May, 6:00am – 9:30pm
  • Mon 3 Jun, 6:00am – 9:30pm
  • Mon 10 Jun, 6:00am – 9:30pm
  • Mon 17 Jun, 6:00am – 9:30pm
  • View all sessions

Where:

New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland CBD

Restrictions:

R17

Ticket Information:

  • Part one only: $395.00
  • Part Two only: $395.00
  • All 8 Sessions: $650.00

Essentials Part One
Perfect your cooking skills in our professional kitchen through classic techniques and support from our chef over four weekday evenings.

Our hands-on, small classes will transform your skills and give you a wide variety of recipes you'll use again and again - from cooking lamb perfectly to working with seafood, these are the skills you've always wanted to have, taught in a fun and supportive environment.

Work with high quality ingredients and tools to make fabulous dishes to take home from each class.
We work on knife skills to give you more confidence with slicing and chopping.

We will learn about emulsions and curing as well as cookery techniques such as sautéing, roasting, braising, steaming and grilling.

As you progress through the cooking sessions, you will learn how to trim and perfectly cook different cuts of lamb; prepare shellfish to transform into different meals and much more.

The recipes are fast, classic and interesting and can be cooked at home for dinner or for that special dinner party.

Part One topics include:
Boning a chicken
Pan-seared beef sirloin
Fillet of tarakihi en papillote

You will receive a workbook with recipes and explanations of techniques and cooking tips, NZSFW apron and a certificate on completion at the conclusion of the course.

Essentials Part Two
Build further skills and fabulous dishes in this second four-week course. While this course can be taken without having completed Part One, practice in the kitchen is beneficial.

Part Two topics include:
- Salt cured lamb
- Sauteed garlic prawns
- Braised pork belly

You will receive a workbook with recipes and explanations of techniques and cooking tips, NZSFW apron and a certificate on completion at the conclusion of the course.

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