Valli is the food editor of the highly acclaimed “Delicious” Magazine. In this class, she will give you great recipes and ideas without breaking the budget. As television’s Masterchef runner-up for 2009, Justine’s first love is French food. Here she will show us that not all French food is heavily laced with butter and cream, but can have a lighter touch. The Greeks love to entertain – so David is opening his restaurant for a special private lunch for Accoutrement. David has devised a menu to showcase his modern approach. The recipes, lunch, wine and opportunity to meet the chef are all inclusive. Places limited to 35 people. In my opinion, Darren is an outstanding teacher and if you want to introduce the classic flavours of Southern Italy into your cooking – this class should not be missed. In this hands-on class, each participant will learn to bone out a leg and shoulder of lamb and will take home an easy-carve leg of lamb, a rolled lamb rump, a mini lamb roast, a rolled shoulder or boned, marinated shoulder of lamb and a neck fillet. Phillip will also break down a whole lamb in class and Colin will cook a dish for tasting.

 

 
Jo Gardiner and Sue Jenkins - $65
Class Code 10.
Monday 12th April - 7-9 year olds - 10-12:30pm

 

Class Code 11.
Tuesday 13th April - 10-12 year olds - 10-12:30pm

 

Wednesday 14th April - 13-15 year olds - 10-12:30pm

Kids in the Kitchen
The classes have been designed with the ability of the specific age group in mind.

Sure to be a great combination of personality and food. Lyndey with her no-nonsense approach and Herbie’s exceptional knowledge of spices. Learn how to change a simple recipe into an exotic dish.