About This Class

Welcome to "Beyond The Basics," where we take your cooking skills to the next level. Building upon the foundation of our Back To Basics class, this course is designed for those ready to explore more advanced techniques and elevate their culinary creations. Whether you've mastered the essentials or are looking to challenge yourself with sophisticated dishes, this class promises to expand your culinary repertoire. Throughout this course, you'll dive into complex flavours and refined presentations, learning techniques that will impress even seasoned food enthusiasts. From seasonal ingredients to expertly crafted sauces, each dish is a journey in itself, designed to showcase the artistry of cooking. What you will be making: • Summer Tomato salad with pangritatto, pickled shallots, and whipped ricotta: A refreshing and vibrant dish celebrating summer tomatoes complemented by savory pangritatto and creamy ricotta. Marinated flank steak with watercress puree, demi glace, and charred tropea onions: Master the art of marinating and grilling flank steak to perfection, paired with sophisticated flavors of watercress puree and demi glace, finished with charred tropea onions. • Winter Roasted butternut squash with hazelnut dukkha, pickled shallots, and whipped ricotta: Explore the comforting flavour of roasted squash enhanced with crunchy hazelnut dukkha and creamy whipped ricotta, balanced by tangy pickled shallots. Chicken Supreme with cauliflower puree, demi glace, and burnt leeks: Learn to prepare chicken supreme with a velvety cauliflower puree and rich demi glace, accompanied by the caramelized depth of burnt leeks. Techniques learnt: • Advanced flavour combinations • Precision cooking • Sauce mastery • Plating and presentation - UPCOMING CLASSES 2025 - Sunday 19th January 2025 Thursday 13th February 2025 - DIETARY & ALLERGY INFO - This class can be adapted for vegetarian and gluten-free diets, but unfortunately, it cannot accommodate vegan requirements. Please inform us of any dietary needs at the time of booking.