2010 Masterchef School Class - Course 1
Wednesday 3 February – Thursday 25 March
Wednesday 31 March – Graduation Party
Cost: $650 for 8 weeks.

POWERHOUSE MARKET TOUR FOLLOWED BY PICNIC LUNCH IN THE PARK
Cost: $99.95 Saturday 13 February 10-2:30pm
Join Alison as she meanders through one of her favourite Saturday spots: The Powerhouse Markets at New Farm. Meet at the main entrance, Lamington Street, New Farm (UBD Ref: Map 20, B20) at 10am sharp! Alison will introduce you to some of her friends and some ‘market characters’ who will tell you their story and explain their products to you. She will show you how to select the finest quality seasonal ingredients and explain how to get the most out of them in your cooking. She will inspire you to want to cook everything you see! You will be free to shop to your heart’s content and at the end of a great morning, join Alison and your fellow class members for a picnic in the park. Enjoy some simple dishes whipped up from the morning’s purchases, to celebrate the end of a fabulous day out in Brisbane. Price includes Alison’s fully guided tour, morning Merlo coffee with a funky cup cake from the cup cake parlour as well as lunch. One not to miss out on, for sure. Places are limited so be quick! Chef: Alison Taafe

SECRET MEN’S BUSINESS
Cost: $79.95 Saturday 20 February 11-1:30pm
Thinking about those New Year’s Resolutions? Want to do more for your loved ones or to just surprise your wife or partner? Then read on.... Tony will instruct you in step by step hands on/demonstration how to prepare a delicious three course meal that is sure to impress for that special occasion, birthday or anniversary that is coming up. During and after class you will taste the delights you have learnt to cook so you will know the taste sensation you will be creating at home.
Chef: Tony Ching

SENSATIONL CHOCOLATE CREATIONS
Cost: $79.95 Saturday 6 March 11-1:30pm
Tony provides simple steps to work with chocolate and produce your own sensational handmade chocolates. A variety of chocolate including soft and hard centres, filled casings, and blend chocolate to suit. Handmade chocolates are ideal as special gifts from the heart, so let your creative juices loose in a class to start you on your path. And remember – Easter is just weeks away. Chef: Tony Ching

KNIFE SKILLS – STAGE 1
Cost: $99.95(cost includes your own knife) Saturday 13 March 11-1:30pm
A cook's best friend, the knife, when used correctly will save time and bring great fulfilment. Learn to chop, dice, slice, and sharpen; and with practice you will become an expert. The class is hands on and you will be participating in all the preparation required to cook meals pertaining to the knife skills you will learn. During and after class you will taste the delights you have learnt to cook. Information on how to care for your knives will be incorporated in the recipe book you will take with you. Chef: Tony Ching

WHISKY APPRECIATION DINNER
Cost: $69.95 Tuesday 23 March 6:30-9:00pm
James Buntin returns by special request! Last whisky dinner sold out so be quick. For a 2 1/2 hour journey through Scotland's malt whiskies, you will be served a 3 course dinner menu superbly matched to 4 different Chivas Regal malts ranging from 12-18 years old. James Buntin (Whisky Ambassador for Chivas Regal) will be on hand to explain all about malt whisky. This would be a great night to use as a client thank you dinner, or a small club get together. Chef: Paul Mills

WHISKY APPRECIATION DINNER
Cost: $69.95 Wednesday 24 March 6:30-9:00pm
James Buntin returns by special request! Last whisky dinner sold out so be quick. For a 2 1/2 hour journey through Scotland's malt whiskies, you will be served a 3 course dinner menu superbly matched to 4 different Chivas Regal malts ranging from 12-18 years old. James Buntin (Whisky Ambassador for Chivas Regal) will be on hand to explain all about malt whisky. This would be a great night to use as a client thank you dinner, or a small club get together. Chef: Paul Mills

THE ART OF SLOW COOKING
Cost: $79.95 Saturday 27 March 11-1:30pm
As life gets busier and busier we all find it hard to make time to cook or do anything really these days?  Sound like you? Well, take a step back in time, to a time when things were less complicated and a time when we spent more time appreciating the preparation and the art of slowly cooking something from scratch. Enter the ‘Crock Pot’ or ‘Slow Cooker’ era! Appreciate the ‘Slow Cooking Revival’ and learn how to extract the most flavours from your food by braising and stewing slowly. Alison will show you how you can utilise the old fashion cheaper cuts of meat and cook them to perfection. She will show you how you can pop a quick curry or casserole on before you go out to work so that you can be met with the aroma of a fragrant massaman curry or beef bourginon as you come home from a busy day at work. There’s lots to learn so ‘slow down’ a bit and come and enjoy the art of slow cooking. You will love it! Chef: Alison Taafe

FLAVOURS OF THAI BANQUET
Cost: $79.95 Wednesday 14 April 10-2pm
Have you ever wondered what that Thai ingredient is & how to use it?  Kelly will guide you through the recipes using exotic Thai ingredients that can be found in any Asian supermarket including Galangal, Betel leaves, Coriander root and many more. These are then balanced with sweet, sour, salt & heat seasonings to create a banquet that gives a combination of flavour & texture. Included in the Banquet are a Miang, a traditional Thai street food that explodes with everything that is Thai; a handmade curry paste that will test those arm muscle as you pound ingredients in a mortar & pestle; a Spicy Nam Jim that is essential for all Thai salads & finish off with a modern twist with a Lemongrass infused set cream.  Chef: Kelly Lord

MOROCCAN and TURKISH CUISINE
Cost: $79.95 Saturday 17 April 11-1:30pm
Ah the tastes of Morocco and Turkey....
Enjoy the tastes of Moroccan and Turkish cuisine and learn some fabulous dishes like braised lamb with cumin and apricots or spicy Moroccan chicken cooked in a Tagine. Alison will show you how to get the most flavour into your couscous, how to whip up some delectable salads and how to make simple flat breads. She will also show you how to make some delicious desserts and accompaniments which take no time at all. And then wash it down with some rich, delicious Moroccan coffee and some Turkish Delight! Chef: Alison Taafe

KNIFE SKILLS – STAGE 2
Cost: $79.95 Saturday 24 April 11-1:30pm
This is a follow-up class to Knife Skills 1 class where you will reach a second level. In Stage 2 you will progress to learn the art of filleting – fish, meat, chicken as examples. You will also learn the correct art of grilling. During and after class you will taste the delights you have learnt to cook. Again, if you love cooking but want to know more about the use of your implements, this is the class for you. Chef: Tony Ching

Masterchef School Class - Course 2
Wednesday 28 April – Wednesday 16 June
Wednesday 23 June – Graduation Party
Cost: $650 for 8 weeks

FLAVOURS OF THE NORTH OF ITALY – PART 1
Cost: $79.95 Saturday 1 May 11-1:30pm
In this four part series Dominique will explore the best of the Northern Regions incorporating the quintessential dishes and ingredients of Emilia Romagna, Tuscany, Piedmont, Veneto, Lombardy, Umbria and Lazio. It is not essential that you complete all the classes to savour the full experience although after your first class, you will not be able to hold back. Our first class will focus on the simplistic specialties of Emilia Romagna with the all time favourite and most adapted 'Tagliatelle al Ragu’, we will explore the variety of lasagne and tortellini and sampling some of the best prosciuttos, parmesans and Balsamic vinegars that have landed on our Australian shores. Chef: Dominique Rizzo

THAI CURRIES
Cost: $79.95 Wednesday 5 May 10-2pm
Step away from the normal Red, Green & Yellow curries as we take you through some more exotic Curries from all over Thailand. Learn how to make 3 very different Thai curries & how important they are as part of a Thai banquet. Chu Chee - a rich red curry with some unique ingredient, Jungle curry - an earthy & spicy curry from the north of Thailand & not made from coconut cream but from stock or water & Prik King - a Stir-fry curry paste using fresh ingredients & finished with snake beans. Afterwards to cool things down we finish off with a decedent Coconut Slice. Chef: Kelly Lord

OLD RECIPES WITH A 2010 TWIST
Cost: $79.95 Saturday 8 May 11-1:30pm
Our Chef Tony Ching will show you how to give Grandma’s trademark family dish a lift into the 20th century whilst keeping to the values of the past. For example – Bread & Butter Pudding NOW Panettone & Glacee Orange. Sound delicious? Well, this is just a sample of what you will learn. This will be a class not to miss. Chef: Tony Ching

MATCHING FOOD WITH WINES + WINE DEMONSTRATION
Cost: $99.95 Saturday 15 May 11-1:30pm
Join Chef Alison and Stuart from Ballandean Estate as they teach you how to match the perfect wine with the perfect meal. Alison will create some culinary delights as usual and Stuart will explain the perfect wine match with each dish. You will get to sample some of the Granite Belt’s best award winning wine from Ballandean Estate and learn to cook some great dishes with Alison. Stuart will then teach you how to select the wine that will best suit each style of dish and cuisine. What a lovely way to spend Saturday lunchtime. Oh and get someone to pick you up! A bottle of Ballandean Estate wine is included in this class. Chef: Alison Taafe

HIGH SOCIETY – MORNING OR AFTERNOON TEA
Cost: $99.95 Saturday 22 May 11-1:30pm
In true English style, the pinnacle of High Society is morning or afternoon tea. Learn how to emulate the finesse of entertaining with style. You will learn how to produce Petit Fours; the perfect sandwich to have with tea; sweet finger foods that will delight the taste buds; and much more. You will also be shown the art of making a perfect cup of tea. This class would be ideal for your social club or ‘girl’s day out’ meeting, just for your next pecial occasion at home. A surprise gift is incorporated into this class fee. Chef: Tony Ching

SOUTH EAST ASIAN BANQUET
Cost: $79.95 Saturday 29 May 10-2pm
Kelly loves to travel frequently to South East Asia to experience the wide array of different cuisines. In South East Asia there is no such thing as a "starter" or "main meal" neither is there a dish that belongs to only one person. All dishes are shared & enjoyed together rather than just experienced alone. Kelly will take you on a adventure around the region, sampling some of the many signature dishes including Singaporean Satays straight from the hawkers vendors, Spicy Indonesean Rendang with a cooling pineapple relish and from Vietnam, a spicy glass noodle & prawn Salad finished with vietnamese mint & rounding off the tour in Thailand with a Stir-fry and an all time favourite of Coconut sticky rice with fresh seasonal fruits. Chef: Kelly Lord

HOW TO USE THOSE KITCHEN GADGETS
Cost: $79.95 Saturday 5 June 11-1:30pm
Have you got a kitchen gadget tucked away at the back of your second drawer? Well you are now a member of the ‘lost and forgotten how to use kitchen gadget’ club! Our Chef, Tony Ching wants you to bring in one or two (let us know what when you book in) gadgets and he will incorporate your gadget into a three course meal. Can you imagine what we will collect? This should be, apart from learning the art of using the gadgets, a fun class. Oh, and yes, Tony will pick a few of the latest gadgets from Kitchenware Plus to show you – hopefully not to join that second drawer. This menu will be a real mystery! Chef: Tony Ching

COOKING VEGETARIAN STYLE
Cost: $79.95 Saturday 12 June 11-1:30pm
If you have best friends like me who are vegetarian or are vegetarian yourself, then you too have probably strived to find the tastiest, freshest and nutritious vegetarian recipes. Whether it is cooking it at home for yourself or friends, like me, or dining out in restaurants, then you might find yourself stuck for ideas or choices when dining out. Vegetarian food can be fantastic and everyone, including non-vegetarians, can enjoy it, if it is made well. Fed up with being offered risotto and stir fried veg in restaurants, well I’ll show you some lovely vegetarian dishes that I make for my friends and they love it! Handmade potato gnocchi with burnt sage butter, spaghetti with capsicum, semi dried tomatoes, baby spinach, chilli and almonds. Also, field mushrooms stuffed with sweet potato, artichoke and mozzarella cheese and served with wet polenta. And two lovely Mexican dishes: a lovely chilli sans carne which is to die for and a tortilla wrap with some refried beans, salsa and avocado which is heavenly. Come along and enjoy some really interesting and flavour packed vegetarian foods. Chef: Alison Taafe

FLAVOURS OF THE NORTH– PART 2 THE ART OF PASTA MAKING
Cost: $79.95 Saturday 19 June 11-1:30pm
If you love pasta you will thoroughly enjoy the art of pasta making and origins of the sauces that now we call Cabonara, and Alla Matriciana. We travel through Lazio famous for its traditional pasta dishes and create a Roman menu. As I am all about tradition we will recreate the traditional recipes allowing the basic ingredients speak for themselves. Chef: Dominique Rizzo

TAPAS TAPAS AND SPANISH WINE
Cost: $79.95 Saturday 3 July 11-1:30pm
Tapas and sharing small bites of food would have to be my favourite way of eating. I love the art of Spanish tapas and the enjoyment of sampling an array of tasty morsels without that feeling of eating a huge meal. This class is a must if you love entertaining without the fuss and hassle of cooking for hours in the kitchen and with a group at Learn Cook Dine, this is a great opportunity to sample as many as 10 different tapas all while sampling some wonderfully flavoured spanish wines. We finish our banquet with our own vanilla bean ice cream, churros and a splash of Spanish Pedro Ximinez dessert wine. Chef: Dominique Rizzo.

FLAVOURS OF THE NORTH - PART 3 THE COASTAL REGION OF LIGURIA
Cost: $79.95 Saturday 10 July 11-1:30pm
Fresh herbs, olives and olive oil, pesto’s, cheeses and seafood, we travel through Genoa, La Spezia and Savona to sample why this region has shaped the way Italian foods are some of the most varied and well used recipes in our Australian repertoire. A great class to take you back to basics and start you on your own Italian journey. Chef: Dominique Rizzo

FLAVOURS OF THE MIDDLE EAST
Cost: $79.95 Saturday 7August 11-1:30pm
Haven’t had your holidays yet? Well let us take you on journey through the wondrous flavours of the Middle East with spices, grains, meats, herbs and the exotic scents of the foods that have created this sumptuous cuisine. Starting with an array of mezze and traditional street food, we move onto a menu of spinach and chickpea pancakes, hot and spicy prawns with coriander, Marrakesh pizza, and khoresh Fesenjan a spicy baked chicken fragrant with the essence of pomegranate, saffron and walnuts. Of course there will be a few surprise dishes and finishing with a Turkish delight and white chocolate sorbet.
Chef: Dominique Rizzo

FLAVOURS OF THE NORTH – PART 4 – LOMBARDY AND THE FOODS OF THE FAR NORTH
Cost: $79.95 Saturday 21 August 11-1:30pm
Favouring butter to olive oil the foods of Lombardy and its cities focus on those that warm our hearts with mouth watering risottos, creamy soft polenta, slow cooked meats and sampling specialty cheeses such as stracchino, Taleggio and gorgonzola. Finishing off with a dessert of freshly made panettone and Italian desert wine. Chef: Dominique Rizzo

MORE IDEAS FOR WHEAT AND GLUTEN FREE
Cost: $79.95 Saturday 4 September 11-1:30pm
I get so many requests for Gluten and wheat free substitutes that this class is one of many that I will be running incorporating easy to prepare meals, snacks and desserts for those of you who have difficulty tolerating that humble but nasty grain. Using ingredients such as black rice, quinoa, polenta, legumes and gluten free pastas as well as all the fresh produce you can imagine we create a wonderful exciting menu without sacrificing your health. Chef: Dominique Rizzo