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Essentials of Cooking Fine Food at Home

Essentials Part One

Transform your cooking skills in our professional kitchen learning classic techniques over two-weekend sessions. Find out about classic stocks, sauces and emulsions and cookery techniques such as sautéing, roasting, braising, steaming and grilling.

Our hands-on, small classes will build your confidence and give you a wide variety of recipes that you'll use again and again - from cooking lamb perfectly to working with seafood, these are the skills you've always wanted to have, taught in a fun and supportive environment.

We work with high-quality ingredients and tools to make fabulous dishes to take home from each class.

The recipes are fast, classic and interesting and can be cooked at home for dinner or for that special dinner party.

Part One topics include:

  • Boning a chicken
  • Pan-seared beef sirloin
  • Fillet of tarakihi en papillote
  • Introduction to classic sauces

You will receive a workbook with recipes and explanations of techniques and cooking tips, NZSFW apron and a certificate of completion at the conclusion of the course. 

Essentials Part Two

Build further skills and fabulous dishes in this second four-week course. While this course can be taken without having completed Part One, practice in the kitchen is beneficial. 

Part Two topics include:

  • Salt cured lamb
  • Sauteed garlic prawns
  • Braised pork belly  
  • More sauces
  • Vegetable dishes

You will receive a workbook with recipes and explanations of techniques and cooking tips, NZSFW apron and a certificate on completion at the conclusion of the course.

View more of Celia Hay's recipes

 

Course Requirements

  • Aged 17 and over

ONE WEEKEND

Course Requirements

  • Aged 17 and over