Class Calendar | Feb 2012
Run your mouse over a class to see the description.
VALINTINE DAY POPS
Cost: $79.95 Time: 1pm - 3pm Friday 3 February
If you can stick it on a stick—it’s a pop! Your favorite sweet treats are more fun to eat when you can just grab them and enjoy. The fun factor really goes off the charts when you decorate them with colorful candy and sprinkles in a valintine theme! Minimum of 12 people for class to go ahead.
POWER FOODS (Demonstration)
Cost: $105 Saturday 4 February 11-2pm
We all know super natural foods are good for you but just what are nature's "Power Foods?" Super Natural Foods with Super Powers. Popping a daily multivitamin might be worthwhile as "health insurance," but let's face it, eating real food is a lot more fun than gobbling supplements. Besides, you can get most, if not all, of the nutrients essential to good health by selecting the right combination of foods and eating well and sensibly. You just have to know where to look. Alison will demystify the super power foods that are out there and in this class she will put together a number of very interesting dishes that may help boost your immune system, help to cure a common cold or flu, strengthen your bones and enhance your muscles, reduce your risk of heart attack and strokes, decrease your cholesterol, increase brain function and one that is very dear to her heart, help people suffering from cancer like Alison's younger sister Laura. If you are interested in eating a more healthy diet and 'Eating for your Lives' this class is definitely not one to be missed. This will be a demonstration style class with audience participation and food sampling. Chef: Alison Taafe
AMATEUR CHEF SCHOOL - COURSE 1
Cost: $799.95 Wednesday 8 February-Wednesday 28 March 6-9pm
The Amateur Chef School Course will be held at Learn Cook Dine, Loganholme, one Wednesday afternoon per week. Each course will be made up of 5 parts and 8 classes in total. The classes will be 3 hours in duration and be a combination of teacher demonstration and student participation. The course is open to a maximum of 12 students. In order for the students to complete their Amateur Chef School Course they must complete the full course. With Graduation being held on 28th March. Chef: Alison Taafe
AMATEUR CHEF SCHOOL - COURSE 3
Cost: $799.95 Thursday 9 February-Thursday 29 March 6-9pm
The Amateur Chef School Course will be held at Learn Cook Dine, Loganholme, one Thursday evening per week. Each course will be made up of 8 classes in total. The classes will be 3 hours in duration and be a combination of teacher demonstration and student participation. The course is open to a maximum of 12 students. In order for the students to complete their Amateur Chef School Course they must complete the full course and have completed course 1 & 2 of the Amateur Chef School. With Graduation being held on 29th March. Chef: Alison Taafe
TURKEY – THE FORGOTTEN MEAT
Cost: $119.95 Saturday 18 February 11-1:30pm
Studies now show a clear difference between intake of red meats (like beef) & intake of white meats (like turkey) with respect to certain activities in our digestive tract Turkey has recently been shown to fall into a group of high-protein foods that can help keep post-meal insulin levels within a desirable range. With all this in mind, chef Tony Ching, will show you just how to utilise Turkey and to absorb its benefits with recipes such as Thai style Turkey patties with cranberry chilli sauce; lemon and prune stuffed turkey breast with vodka and tomato jus; braised turkey drumsticks with wild mushroom and fennel. Tony will also talk more in class about the benefits of this meat. Chef: Tony Ching
FLOWERS & CAKE DESIGN - COURSE 2
Cost: $269.95 Time: 5:30pm - 7:30pm Tuesday 21 February
Please Note that you must complete course one before doing this course. Your Wilton Method Instructor will teach you to create breathtaking icing flowers such as pansies, lilies and the famous Wilton Rose. Then, you'll discover the secrets of arranging them in a beautifully balanced cake-top bouquet. Your amazing flowers will be framed by an impressive boarder treatment or basketweave design. With the skills you learn here and your ability to make flowers in advance using gum paste and fondant or royal icing, you can create beautiful blooms at your convenience, ready to place on any cake. This course is made up of four lessons running over four weeks. Course dates are 21, 28 February & 6, 13 March.
ALAN DUNN - PEONY
(page 124 Floral Wedding Cakes & Sprays)
Cost: $300 Time: 9:30am - 12:30pm Sunday 26 Febraury
The Peony originates from China where it has been cultivated for over 1000 years. The colour variation is vast, including white, cream, yellow, pink, magenta and burgundy varieties. As this is a large, showy flower you won't need to use many to make an amazing impact. Max of 15 people.Click for things to bring Chef: Alan Dunn
ALAN DUNN - FORMAL ROSE
(page 112 Wedding Cake Decorators’ Bible)
Cost: $300 Time: 1:30pm - 4:30pm Sunday 26 Febraury
Roses are still the most popular bridal flower for wedding cakes. However, they can prove to be difficult for both the beginning and experienced decorator to produce consistently. There are several petal combinations for creating reatistic roses - this is one of the simpler variations. Max of 15 people. Click for things to bring. Chef: Alan Dunn
ALAN DUNN - DOG'S TOOTH VIOLET
(page 94 Sugar Roses for Cakes)
Cost: $300 Time: 10am - 1pm Monday 27 February
These are pretty, spring-flowering bulbous plant. They were first intoroduced from Europe in the late 16th centery. Their common name comes from the shape of the bulb. They look nothing like violets, but the Elizabethans called almost half the plants they grew violets of some sort. Their elegant petals are strongly reflexed but the leaves, too, are often marked with liver-coloured or darker green blotches on a paler background, which gives them the appearance, recently described by Alan, of battle camouflage! Max of 15 paople. Click for things to bring. Chef: Alan Dunn
ALAN DUNN - CATTLEYA ORCHID
(page 126 Exotic Sugar Flowers for Cakes)
Cost: $300 Time: 1:30pm - 4:30pm Monday 27 February
Cattleya orchids, sometimes known as 'chocolate box' orchids, are the most flamboyant and frilly members of the orchid family. There are approximately 50 species of cattleya orchid, with most plants originating from the rainforests of South America. I was taught this orchid in one of my very first classes, when I was l5 years old, so it brings back memories of my first introduction to wired sugar flowers, Cattleya orchids are used to a much greater extent in bridal bouquets and corsages in America, Australia and South Africa than they are in Great Britain. The colour range is vast, mainly due to the cross-hybridization between the cattleya and the laelia orchid. Max of 15 paople. Click for things to bring. Chef: Alan Dunn
ALAN DUNN - SEA HOLLY (demo)
(page 66 Sugar Roses for Cakes)
Cost: $75 Time: 6:30pm - 8:30pm Monday 27 February
Sea holly is a striking plant, ideal for flower arrangers with its unusuasl, silvery steel-blues, piny bracts. There are over 230 species of sea holly around the world and I have based my design on an alpine variety known as 'Amethyst'. Max of 25 paople. Click to see what will be demostratored. Chef: Alan Dunn
ALAN DUNN - BREATH OF LIFE ROSE
(page 110 Sugar Roses for Cakes)
Cost: $300 Time: 9:30am - 12:30pm Tuesday 28 Febraury
Each of the 'Breath of Life' roses has 25 petals and every petal is a slightly different shape. To make it easier I have used standard rose petal cutters (rather than the 25 templates which would otherwise be needed) but have worked the edges of all the petals strongly to give them more interesting shapes. There is a layer of shorter, paler petals behind the largest petals, which is most noticeable when looking at the half roses. The sepals are short and reflexed. Max of 15 paople. Click for things to bring. Chef: Alan Dunn
ALAN DUNN - BURRAGEARA ORCHID (demo)
(page 98 Sugar Orchids for Cakes)
Cost: $75 Time: 2:30pm - 4:30pm Tuesday 28 Febraury
Burrageoro 'Nelly lsler'orchid is a perfect example of a completely man-made genus. This has been achieved by cross-breeding Miltonio, Cochliodo, Odontoglossum and oncidium orchids. The end result is an eye-catching family of light and rich dark red orchids that make wonderful flowers which would be suirable for christmas, ruby wedding or valentine cakes. Max of 25 paople. Click to see what will be demostratored. Chef: Alan Dunn
