Cooking school classes

November 2 Umbrian ExperienceA full menu will be created: we will harvest what we can from our and friends’ gardens. Each dish will be prepared by you so that you learn the best techniques, then we will cook the dishes together and finish by sitting down together to eat the meal we have prepared together, accompanied by Italian and Australian wines.The menu will include dishes such as antipasto, seasonal little bites of food like octopus or braised calamari, or local smoked trout, Sicilian pizza, pasta with asparagus or wild herbs, braised spring lamb with artichokes, mint and wild oregano, rose pannacotta with walnut crumble and sweet rose petal.
November 9
FULL
Pasta, gnocchi and sugosThis class is full of colour and different shaped pastas from around Italy. From papardelle with game sugo, to wild herbs ravioli and Umbrian asparagus cannelloni. We will look at different fillings and you will learn how to colour your pasta and how to pair the sauces with each pasta.
November 15Saturday

FULL

Umbrian and Tuscan experienceIn this class we will pay homage to signature Tuscan and Umbrian game dishes. First you will learn how to clean joint a duck or quail or spatchcock and cook them into authentic regional Italian dishes. All served with a beautiful salad of fresh peas, asparagus and broad beans, walnut and lemon, fresh picked herbs with feta and garlic, shaved spring vegetables with crunchy lemon breadcrumbs. Lunch accompanied by Italian and local wines.
November 30

Sunday
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Baking Italian breadsBaking breads is way easier than you think. In this class you will learn how to create our own yeast, and bake simple and sourdough style breads (pagnotta, a simple ciabatta bread). You’ll learn how to save starters and yeast for later use in your own baking, make a pizza base to suit cooking in your home oven with delicious toppings, focaccia with our secret ingredient, and finally the ultimate Italian snack – the grissini.
December 7
Sunday

FULL

Delicious dolciLearn some of the delicious signature Italian sweets which have travelled and enchanted the world. You’ll learn how to make Sicilian canoli filled with chocolate, biscotti, crostoli, amaretti and many other beautiful cakes.
December 14

Sunday
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Umbrian Experience – Colour and flavourThis class is full of colour and different shaped pastas from around Italy. From papardelle with game sugo, to wild herbs ravioli and Umbrian asparagus cannelloni. We will look at different fillings and you will learn how to colour your pasta and how to pair the sauces with each pasta.
January 11

Sunday
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Pasta, gnocchi, risotto and sugosRisotto is one of the most failed dishes in the master chef kitchen.  Here you will learn how easy it is to make tasty risotto. Using good stock, you’ll learn how to make a basic risotto and then, as you gain confidence, expanding on this skill by making restaurant-level risottos such as seafood.
January 18

Sunday
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Exploring Sicilian CucinaThe people of the marvellous island of Sicily draw on its proximity to the Mediterranean sea and surrounding hillsides to create their dishes. You will learn how to make caponata, spaghetti alla Norma, beautiful seafood and sweets.
January 25

Sunday
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Umbrian Experience – Preserving the Italian WayFor over 29 years we have been preserving our own produce and ingredients in our restaurant. In this class we’ll share some of these skills and you will learn how to make the most of your garden produce during the bountiful times by preserving for your antipasto and meals. Octopus preserved, stuffed tomatoes, tuna in oil (delicious for pasta and salad), smoked fish and sardines preserved  Spanish style. These ingredients and more can be used on bruschetta and in light lunches.