DECORATING BASICS - COURSE 1 Cost: $269.95 Time: 10:30am - 12:30pm Friday 2 March Please Note that you must complete this course before doing any other course. The Wilton Method® Decorating Basics Course 1 is the perfect place to start! Your Instructor will show you the right way to decorate, step by step, so that you experience the excitement of successfully decorating your first cake. Along the way, you'll learn to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and the ribbon rose. You'll also decorate cookies, cupcakes and of course cakes! This course is made up of four lessons running over four weeks. Course dates are 2, 9, 16 ,3 March.
KNOW YOUR INGREDIENTS Cost: $140 Saturday 3 March 11-1:30pm Yes that's right, 'know ingredients' not 'no ingredients'. In this class Alison will show you what combinations of foods, herbs, spices and other flavours go well together and how to understand their flavours to make the right choice combinations. It's always easy for chefs just to whip things up from nothing, but it does take a certain amount of knowledge before we can just 'throw things' together! She will show you some fabulous taste sensations and you will learn just how to know ingredients and how to use them to create that culinary masterpiece for your family and friends! There will be a spice pack and a fresh potted herb to take home in this class. Chef: Alison Taafe
MAD MILLIE INFO NIGHT Price: $20.00 Tuesday 6 March 6:30-8pm We invite you to join us for a relaxed evening where you will hear about, and taste, some delicious products from the new exciting range of DIY kits Mad Millie have just released – Home Preserving/Pasta Fresca/ Home Pizza Oven/ Sausage Making to name a few. On the evening Danielle will demonstrate the new kits. They will also be available for you to purchase and we will offer you 10% off the kits on the night. Chef: Danielle Dixon
STARS OF SIAM Cost: $119.95 Thursday 8 March 10-2pm Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and sometimes bitter. Join Kelly as he takes you on a Thai journey with his first class for 2012 – “Stars of Siam”. Just some of the delectable dishes in the program are: Grilled Cuttlefish & pawpaw salad with chilli & tamarind; Red Lemongrass curry of chicken with kaffir lime & turmeric. Chef: Kelly Lord
EASTER POPS Cost: $79.95 Time: 1pm - 3pm Friday 23 March 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 great Easter theme! Minimum of 12 people for class to go ahead.
DECORATING BASICS - COURSE 1 (Booked Out) Cost: $269.95 Time: 12pm - 2pm Saturday 17 March Please Note that you must complete this course before doing any other course. The Wilton Method® Decorating Basics Course 1 is the perfect place to start! Your Instructor will show you the right way to decorate, step by step, so that you experience the excitement of successfully decorating your first cake. Along the way, you'll learn to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and the ribbon rose. You'll also decorate cookies, cupcakes and of course cakes! This course is made up of four lessons running over four weeks. Course dates are 17, 24, 31 March & 14 April.
RUSTIC AUTUMN COUNTRY LUNCH – A PRESERVES CLASS Cost: $119.95 Saturday 31 March 11-1:30pm Our hot summer is over and we are now experiencing that wonderful autumn feeling in the air. David Husbands, with his English background, will show you how to look forward to lighting the fire, getting all cosy with family or friends and producing this amazing luncheon. Could also be great for that autumnal picnic you have always wanted to do. You will learn how: “to make it”; “bake it”; and “slice it” in this class. Recipes include: a remoulade (classic sauce of mayonnaise); gravlax, and a wonderful country style terrine with red onion jelly just to name a few. Chef: David Husbands
