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Cooking - Learn to Cook!
Sat. 15 October 2016, 9:00 am – 3:00 pm AEDT
Cooking classes in Sydney - learn to master the basics of cooking
Get kitchen confident! We’ve all got that old reliable dish we do well. But if the time has come to expand your repertoire, take a quick course in cooking basics and really up your game. In this course you’ll learn how to make your time in the kitchen more enjoyable, creative and efficient by making quick and tasty mid-week meals or taking your time (glass of wine in hand) to produce the perfect Sunday roast.
In “Learn to Cook!” you’ll really get to grips with the basics and learn how to make a range of dishes that are anything but basic. And there’s always something delicious to tuck into at the end of each lesson.
Week 1 – morning: Sleeves rolled up and let’s get started with how to make a basic bread dough. As this proves and bakes, your tutor will demonstrate how to slow braise a shoulder of lamb on the bone, and fill the kitchen with a delicious aroma as you learn basic knife skills (including safety, julienne and chiffonnade).
By now you’re probably feeling hungry, so all that chopped carrot and cabbage becomes coleslaw, with home-made mayonnaise. It’s then time to tuck into roast lamb with coleslaw on freshly baked bread rolls.
Week 1 – afternoon: Now we’ll look at flavours, as your tutor takes you through some commonly used herbs. And then it’s aprons on to prepare some tasty dishes...
You’ll see a demonstration of how to make pasta from scratch, before cooking your own fettuccine with home made pesto, cherry tomato & ricotta. But call that an entrée, because now there’s a Scotch fillet to be cooked as you like it and served with your own freshly made salsa erbe (that’s green herb sauce to you and me!).
Dessert comes next, with a demonstration of making lemon curd before you learn how to make .
Week 2 – morning: We kick off the day exploring some common spices and their uses, before getting busy making a mushroom risotto. Then it’s time to team into pairs to create chicken breast with soft polenta and ratatouille. Yum!
Week 2 – afternoon: The spices keep coming as you watch a demonstration of fennel seed roasted pork belly. To accompany this, you’ll make creamy mashed potato and caramelised apples.
Your tutor will then demonstrate how to make chocolate brownies with white chocolate parfait, with enough to go around and take home.
Please note: we are not able to provide substitute ingredients for people with allergies or food intolerances.
By the end of this course you will have learned:
- basic knife safety and skills
- how to identify common herbs and spices, and their uses
- how to prepare a wide range of dishes, as listed above
Beginners and home cooks.
All ingredients, recipe booklets, aprons, equipment and take home food containers are supplied.
Please come prepared
- Wear closed in shoes
- If you have long hair, tie it back
- Bring a bag to carry your take-home food
The William Angliss Institute
Ground floor, Reader’s Digest Building
26–32 Waterloo Street, Surry Hills
Feedback from past students
"Fantastic course, great value. We learned a lot, we ate a lot, and we’d love to register in another."
"Josh was great. He spoke clearly and explained all the steps. He was really friendly, patient and open to us asking questions. Really good."
"Completing the course increased my confidence in the kitchen a great deal. Was fun being able to eat the exercises at the end of the night."
Avoid disappointment. Enrol early.