Cooking Classes

About the classes…

Classes are held twice a week with a choice of weekday or weekend and other days by request.

Each class starts at 10am and usually finishes around 2pm but allow to 2.30. The day starts with morning tea and Mt Tamborine’s famous rhubarb cake on the veranda. You will receive your recipes and the menu will be explained.
Classes are demonstration style with some hands-on tasks, but only if you wish to! Some local foods will be tasted from the abundant supply of local producers during the demonstration.
When your lunch is prepared, you will sit down at a beautifully laid table and enjoy the delicious food. You are welcome to end the day with a leisurely stroll around the landscaped gardens including the extensive kitchen garden.

On the day you will learn:

* Knife skills and handling
* Where to source fresh and unusual ingredients
* How to balance a recipe and design a menu
* Professional tips and tricks to transform your cooking

 Italian

Sample Menus:
Northern:Ravioli, Grilled Polenta and Mushrooms, 2 Anti pasta Vegetables (eg. Fennel, aubergine) Veal Rolls, Seafood Risotto,  Tiramisu.
Southern (Naples/Amalfi): Salade Caprise, Saltumbucca, Stuffed sardines, Seafood pasta, Napoli sauce and meatballs, Roast capsicums, Chocolate and almond Torta.  
 

French  Menu

Make classic sauces the low fat way. Techniques such as souffles, pastry making and the use of delicate herbs and tasting of French cheeses. All menus include 6-8 courses.

Sample Menus:

Classic French: Garlic prawns, Vegetable Terrine, Souffle, Grand Marnier Pate,Braised Duck , Fruit tart.
Bistro French: Coquilles St Jacques, Quiche, Beef Bourguignon, Pork Rilletts, Chocolate Mousse.
Provence: Salade Nicoise,Vegetable Timbales,  Choux Pastry, Seafood Mousse, Sauces, Crepes.

Modern Australian Menu

Enjoy the flavours of Australia with asian and mediteranian influences and the use of bush tucker ingredients..

Sample Menu:
Prawn  fresh spring rolls, Smoked Barramundi, Baby lamb cutlets with native pepper berry, Organic chicken and lemon myrtle,Kangaroo in Macadamia crust, Vegetables in wattle seed, Pavlova Roulade.

Middle Eastern Menu and Moroccan

Taste the exotic spices of cumin, saffron, sumac and coriander slow cooked with succulent meats and fresh herbs.

Sample Menu: Middle Eastern Vegetable dips, Fish in herb and nut crust, Lamb Kofta, Pomegranite Quail, Persian Salads, Date and walnut pastries
Turkish Delight rocky road.
 
 
 
 
Sample Menu: Moroccan. Prawns Chermoula, Dukka and carrot dip, Spice Crusted Lamb, Fatoush Salad, Chicken Tagine, Filo pastries
Rose Water Panna Cotta
 

Mediteranian.

Spanish Tapas. (sample menu)
Chorizo and Prawn salad, Tuna filled Piquillo peppers, Crumbed sardines, Asparagus fritters, Tapenade and onion tart, Savory pastries, Chicken in Almond capsicum sauce, Serrano ham, Creme Catalana.
 

Light Asian:

Spring Rolls, Grilled Prawns, Duck Salad, Steamed Fish, Chicken Curry, Coconut pudding, Tropical fruit in Ginger Syrup.

 

Witches Falls Winery Members Days.
French  and Spanish Style Menus using their best wines in the cooking.
To Join simply purchase 1 doz bottles of their superb wine and enjoy the benifits of their members days.
www.witchesfalls.com.au

 

Special Dietary Needs

Dietary requirements are happily catered for. Please let us know in advance if you would prefer vegetarian or gluten free options.

*Other classes and dates are available please ask and menus can be changed around to suit.

* Menus are a sample only and depend on what is available fresh on the day.

*GIFT VOUCHERS are available for the special people in your life. I can post it to you or the recipient.

*Contact Terri at tamborinecookingschool@bigpond.com  or (07) 55454564 or 0421 087 901.