Spring is in the air and with it comes a stunning array of seasonal fresh produce to give our cooking a burst of flavour. Today you will learn clever ways to produce a wide variety of vegetables, fruit & legume dishes. Inspiration will come from all parts of the globe with these vegetarian dishes.
*ABC salad – Roasted Cauliflower, pan seared Brussel Sprouts, Pickled Apples topped with toasted walnuts and sesame dressing
*Pan roasted chicken breast and thyme jus with spring peas and mint
*Grilled asparagus, slow cooked quail eggs topped with orange and caper dressing
*Pumpkin cake with chai spiced cream
Class Includes - Tuition, lunch/dinner with regional wine and beer, recipes
$140 per head