San Francisco, California, USA
London, United Kingdom
When describing French cuisine, we think of duck cassoulet, fabulous pastries, French onion soup, steak tartare, apple tart tatin, pate, terrine, and of course, the souffle. In this class, Flavours of France, any of these dishes may be on the menu that day.
French food has the reputation of being difficult to re-create at home, but in this class you will create a show-stopping three course meal, and then enjoy the fruits of your labour gathered around the Rilka's Kitchen table! Paired with wonderful wine, how can you resist?!
All the classes are interactive - you do all the cooking and experience first hand how to take the professional tricks of the trade and make them your own.
Rilka will show you how to make these amazing dishes - gluten & sugar free - during this lively three hour session.
"For me, feeding people is about sharing my passion and love for food. Being able to share my table is one of the best things I can experience and I hope, by spending time with me at Rilka's Kitchen, you will feel the same." ~ Rilka Warbanoff
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Cook, teacher, entrepreneur, author, radio personality –flamboyant foodie Rilka Warbanoff is all of these and more.
A force to be reckoned with on many fronts, Rilka’s first love has always been food. For her, preparing and sharing meals with friends and family is a joyful act, and since returning home to South Australia, Rilka has made her mark on the thriving Adelaide food scene.
Her book, Rilka’s Feasts, was published by HarperCollins in 2012, and she made a triumphant return to radio in 2014, pairing up with Leith Forrest on 5AA every Wednesday night. Ratings for the timeslot have doubled since Rilka became the ‘5AA Foodie’, with Adelaide listeners embracing her infectious enthusiasm and taking the show to the top of the ratings chart. Now also on Tuesday afternoons with Jeremy Cordeaux and Andrew Rimer on Sunday nights and 5MU on Thursday morning you can get a tip from Rilka anytime.
Rilka’s Kitchen offers creative lunch and dinner classes several times a week, or a special menu can be arranged for your own group. All classes focus on food that contains no gluten, wheat, yeast, preservatives or added sugars, while retaining flavour and fun.