Download and print our August 2010 newsletter
PRACTICAL HANDS ON WORKSHOPS
For all practical workshops bring an apron and 2 containers with you. Wear non slip, non mark rubber soled shoes for the kitchen floor with white soles.
Register your name and contact details today for
Essentials of Cooking Fine Food at Home (Part 2) with Philippe Meyer
Monday 6 Sept - Monday 27 Sept 2010 5.45 pm – 9.15 pm $295
Session 5: Preparing shellfish in sauce, steamed and baked
Session 6: Roasting and sautéing poultry
Session 7: Braising and sautéing white meats
Session 8: Grilling and stewing red meats
Artisan Breads with Philippe Meyer - NOW FULL
Monday 11 and Tuesday 12 October 5.45 pm - 9.15 pm $145
2 evening workshop
This class is for the bread lover in all of us! Learn how to make your own sour dough as well as chewy
ciabatta. Techniques for kneading, proving and how to nurture delicious bread will be shared as we
prepare classic white and wholemeal loaves. We will also discuss how choice of flour can influence
your results.
Celia Hay Catering for a crowd
Wednesday 15 September $60
Entertaining large numbers can often defeat the keenest cook. In this class, Celia will demonstrate a
series of recipes that can easily be amended and enlarged to cater for any number of guests. Celia will
also give you lots of tips on how professional organise catering for groups. The menu includes baked
fish and asparagus risotto, beef ossobucco with roasted red peppers; white chocolate roulade with
mocca cream and poached tamarillo.
Celia Hay BBQ cuisine
Wednesday 6 October 6.30pm $60
Charred and smoked food tastes terrific.Is it the process of cooking over those smoky flames or is it
just the product of this smoldering experience that makes BBQs so popular? In this class we celebrate
the hot grill with a menu of flavoursome grilled mussels; seared lamb rumps with lime & coriander
salsa, dampa stuffed with barbeque sauces and olives…and more.
Celia Hay Thinking Outside the Salad
Wednesday 10 November 6.30pm $60
If you’re not careful, all your salads do taste the same with your favourite ingredients with your
standard vinaigrette. It’s time to break lose and look to new associations of ingredients and flavour.
Celia looks are reinventing some classics with delicious ingredients and suggesting some new
combinations of ingredients from new potatoes with roast almond and chervil vinaigrette, asparagus
with champagne and parmiggiano cream; granny smith apples dredged in blue cheese aioli with
courgettes and celery.
Celia Hay Cooking under the stars
Wednesday 17 November 6.30pm $60
Dining in the garden is one of the most pleasant ways to spend your summer evenings. Fresh food
that is beautifully cooked is both satisfying and rewarding. In this class Celia will prepare a menu that
is easy to enjoy outside without you having to keep rushing for the kitchen. This class includes
smoked wharehou, which can be done on your barbeque and served with caramelised onion toast;
slow cooked duck legs with orange wafer and cos salad; seasonal fruit flambee with ground caramel
panna cotta and more
Celia Hay Cooking for Christmas
Tuesday 7 December 6.30pm $60
It’s that time again; time to think about what to eat on Christmas Day? Celia will demonstrate a special
menu that with a bit of planning will excite your taste buds without exhausting you. The goal is a well planned and delivered Christmas meal. This class consists of two menus suitable for a Christmas Day
Celebration or any other day that you wish to entertain.
Kids in the Kitchen
Sweet treats - Thurs 30 Sept 9.30 - 11.30
- Double chocolate cookies
- Pinwheel scones
- Energy booster cookies
Party dips + tips Thurs 7 Oct 9.30 - 11.30
- Sour cream and chives dip
- Fresh tomato dip
- Crispy dippers, cheese twisty sticks
- Sausage dogs
These classes are designed for 7 - 11 year old children
Please bring an apron and two ice cream containers to take home your goodies.
Cost: $40 per class
Teen Cuisine 12-15 year
Brazilian Festa - Thurs 30 Sept 1.30 - 3.30
- Hide and seek jerked beef
- Smooth chocolate pudding
- Tropical passion fruit syrup
Thai Flavours - Thurs 7th Oct 1.30 - 3.30
- Greg's Thai lamb salad
- Green curry chicken
- Jasmine rice
These classes are designed for 12 - 15 year olds.
Please bring an apron and two ice cream containers.
Cost: $45 per class
Register your name, age and contact details today.
Comments from Kids who have attended our Kids Classes:
Molly Cain, Auckland
Thank you the cooking course was great. My favourite part was the pizza. It was delicious mmmmm
Francis Cain, Auckland
I really enjoyed the course, it was excellent. I loved making the pizza and would love to do it again.
Looking for a present with a difference? Why not give a gift voucher from the
New Zealand School of Food & Wine.
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