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NEXT MASTERCLASS - Wednesday 23rd November from 11am till 2pm. $130pp includes 3 courses, wine, recipes and a special little gift - max 6 guests. Venue located in Mt Eden.
The first course, an Italian risotto dish, is a real favourite of mine. During my training in Milan I made risottos, to order, for the guests – and learnt the true secrets behind a great Italian risotto. It’s easy to be told to ensure the white wine is completely evaporated, or not to stir the rice is one thing but to see the precise colour of the rice as it cooks is another, ensuring that cooking at home is a breeze. Being able to talk through the stages and show step by step the key points and exactly what to look for – I think took away a lot of the mystery around what is essentially a very simple dish. The focus was very clearly placed on cooking the risotto perfectly and finishing it with the correct amounts of olive oil and parmesan cheese…. Even the regular risotto cooks were surprised with the techniques I taught them. Moving onto the main course of the Ladies Lunch, Pan-Seared fish. One technique I often get asked about is how to fry fish properly, so this dish featured pan-fried snapper with a cauliflower puree. One of my guests explained how she always had trouble with the fish sticking to the pan, as well as the fact that logistically serving perfect fish for 8 guests is a nightmare with just one large frying pan. This was an opportunity to good to miss, I invited her come round to my side of the stove and cook the snapper herself. This hands-on practical experience and confidence gained from cooking a few portions from scratch gave the guests a deeper experience, and they left with the confidence to tackle it themselves at home, masterfully! This crispy golden edged snapper was served with a cloud-like snow puree of cauliflower and a warm salad of rocket, leek ribbons and shiitake mushrooms. This was followed by the making of a “parfait”, or French light creamy frozen ice-cream. What I love about this sweet is there is no ice-cream machine required to get that delicious texture. Once the sabayon was whisked up and cooled I folded in my home-made honey, from the bee hive in my garden, and then poured into the desired mould and allowed to freeze. An hour had quickly passed and it was time to sit down to a lovely fresh citrusy chardonnay by Te Mata. The table was set with menus, white linen napkins and bowl of fresh garden camellias. A clinking of glasses and a chorus of cheers – and we were underway for our lunchtime culinary feast. The Italian risotto was topped with king prawns; the fresh snapper accompanied by leeks and perfumed shiitake mushrooms; and finally the parfait of honey was served with slightly acidic mandarins, nutty caramelised praline and a drizzle of liquid honey. As well as being incredible fun for everyone involved, it created a relaxed environment in which everyone was able to ask any sort of question and discuss problems and challenges cooking at home, or hosting special dinner parties. Sitting down to enjoy the finished product in a lovely setting with beautiful wines, finished off a very unique cooking class in a perfect way! NEXT MASTERCLASS - Wednesday 23rd November from 11am till 2pm. $130pp includes 3 courses, wine, recipes and a special little gift - max 6 guests. Venue located in Mt Eden. |
Author - Geoff ScottAcclaimed Chef, Consultant and Food Writer Archives
September 2020
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