4 for Classes $149
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Cooking Classes
Knowing how to use a kitchen knife ultimately saves hours in preparation time. A good kitchen knife, used with confidence, will replace a thousand gadgets. The Holy Trinity is the handful of ingredients that forms the base of a thousand dishes. Putting them together presents a great introduction to cooking.
The knife is the most essential tool in the kitchen. Every day it feels like your knife becomes more powerful and faster. A person that knows how to handle a kitchen knife is halfway to becoming a great cook.
We start by making a great chicken or vegetable stock, which will be used as our base. We then look at other stock and flavour variations (beef and prawn) that go make Vietnamese Pho (we teach you how to pronounce it in the class) as well as Japanese Ramen and our Malaysian Laksa.
Planning, timing and other secrets to being a good cook is a CooksClub class that helps calm and organise the cooking process. Missing a step, forgetting an ingredient, having something cook too much while other ingredients seem to never be ready.
People will always remember an evening or barbeque where they have had great food. This CooksClub class is about understanding hospitality and the role food plays when designing how an event should flow. Learning tips to work smarter instead of harder when catering for a group of people.
This class references south east Asian styles and flavours, revealing the secrets behind some of your favourite restaurant meals, delivering core combinations to build flavour and mix sauces to create simple and delicious dishes.
CooksClub Food Lifestyle
This class focuses on two elements – the meatball and the sauce. The style is Spanish and spicy. (although how spicy is up to you) It typically marries better with rice whereas Italian meatballs go better with pasta. It is also a great tapas dish for serving at a party.
This class focuses on simple process of making dough by hand, coupled with the method for a delicious lamb, ricotta and spinach filling. Vegetarian options can also be easily incorporated. For this session we assume people do not have any machines, but you will need a rolling pin!
This session could be the start of a journey of you becoming a master pizza maker. To create a great pizza, we look to create specific tastes. You can make a pizza with a meal in every slice, or apply the “less is more” principle and create delicious, light slices of heaven.
Sick of the same old Sunday brunch? Bring your friends around and make pasta together – “Pasta & Ravioli Day”! You can make a number of batches, have lunch then freeze the rest. Ravioli keeps well in the freezer until you eat it, which is usually pretty soon. It cooks straight from frozen. You’ll learn the tricks in this session.
If you don’t get to go to Nona’s each Sunday, you may have never enjoyed a great gnocchi. Light, pillowy dumplings that can carry the flavour of a delicate sage butter sauce or a robust sausage ragú.
When you make paella, you know you are really cooking. This class is about creating a knock-out dish to impress. It tastes sensational and looks so impressive when you place it on the table.
The purpose of this class is to add a brilliant class of dishes to your “I can nail this” arsenal; to learn the simplicity of risotto; changing the idea of risotto from being a time consuming gourmet mystery into a delicious quick meal option that can be applied to a wide range of ingredients that you might have at hand.
Revealing techniques from the kitchen of Tokyo Joe’s, this session will have you making sushi nigiri and maki rolls as well as delicate sashimi that will delight your guests and family.
Making dumplings is a great skill to add to your repertoire. If you think frozen pork dumplings from the store are addictive, then just you wait until you try these homemade bundles of joy. They are everything you want in a dumpling: plump, with a slight crunch, filled with tender pork, flavoured with fresh ginger, green onion, and sesame oil.
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