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Jessica Pedemont's series “Celebrating Suppliers” shares the strong passion Jess has for the ingredients she uses, in her school & business with her students. The rich delights of quality ingredients, is a gift in itself and one to be enjoyed in its own right.
Come and learn the Secrets behind Pepe Saya's delicious butter.
Pepe Saya Australian cultured butter is made using the best local milk. A ‘culture’ (lactobacillus) is added to the cream, fermented for 24 hours and left to ripen over 3 weeks.
The cultures eat the sugar (lactose) in the cream and turn it into lactic acid (souring the cream), which adds a distinct flavor to the butter.
In this 3 hour Master Class lead by the man himself Pepe, assisted by Jessica Pedemont, will take you on the “butter” journey and provide the know how to making your own butter using crème fraiche, and give ideas on how to utilize the “secondary” product obtained by butter making the beautiful buttermilk, which you will be able to take home. More importantly the knowledge to do it again yourself, just like Pepe!
AND make FRESH hot Buttermilk Ricotta !!!
Jess will demonstrate for you a few tasty treats showcasing the dairy stars, to add to the loot!
Each participant will get a goodie bag featuring the dairy products from the day, recipes, as well as their sweet treats made in the demonstration class.
Pepe Saya proudly supplies, all salted and unsalted butter, buttermilk, crème fraiche, mascarpone and ghee used in Celebration Cooking classes.
Celebration Cooking is now offering cooking and decorating classes in our brand new kitchen! The new kitchen is purpose built and is at the southern end of the building. With 180 degree views it is the perfect place for inspirational cooking. It has been set up for a maximum of six students which will ensure individual attention and experience for each person, with each student being fully equipped with all the utensils needed for their class including everything from aprons to ovens.
The Celebration Cooking team is looking forward to sharing the knowledge and unique insight that only years of experience as a Pastry chef and cake decorator can bring.
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