Cooking Class Program

March 2010 to February 2011

Please read our terms and conditions below the program.

March

Thai Steamed Buns Dhom & Spencer

Hands on. Dhom and Spencer introduce you to the techniques of making Thai steamed buns and dumplings. You will learn two steamed bun fillings: minced pork, shitake mushrooms and salted duck eggs, and BBQ pork. You will also learn how to fold dumpling pastry, make dumpling fillings (crab and pork; prawns, chicken & water chestnuts); and dipping sauces (black vinegar and sesame; chilli oil).
Tuesday, 02 March 06:00PM - 08:30PM $125.00

Sausage Making Tony Ching

Hands on. Sausage making can be easily mastered at home. Using good quality meat, herbs and spices you will learn how to make delicious sausages.
Tuesday, 09 March 06:00PM - 08:30PM $125

PIZZA MAKING - DOMINIQUE RIZZO Dominique Rizzo

Hands on. Pizza making - thick, crusty or thin. Chef will show you how to create delicious pizzas and share the techniques and tips you need to prepare your favourites at home.
Saturday, 13 March 09:00AM - 11:30AM $120.00

PIZZA MAKING - DOMINIQUE RIZZO Dominique Rizzo

Kids Class - Pizza Making (ages 11-16yrs old) Dominique Rizzo

Hands On. Pizza making - thick, crusty or thin; gourmet or just tomato and cheese. Chef is taking the little ones on an enjoyable pizza making trail.
Sunday, 14 March 12:00PM - 02:00PM $50.00

Kids Class - Pizza Making (ages 7-10yrs old) Dominique Rizzo

Hands On. Pizza making - thick, crusty or thin; gourmet or just tomato and cheese. Chef is taking the little ones on an enjoyable pizza making trail.
Sunday, 14 March 09:00AM - 11:00AM $50.00

BBQ Class Asian Style @ The Jubilee Hotel Tony Ching

Jubilee Hotel - 470 St Pauls Tce, Fortitude Valley Demonstration/Hands on. You will be amazed at the versatility of BBQ cooking. Tony takes you on the BBQ trail as you cook the perfect steak Asian style, a whole fish in banana leaf, exotic chicken kebabs with Asian salads all made with fresh Asian produce.
Tuesday, 16 March 06:00PM - 09:00PM $130.00

ITALIAN FLAVOURS OF THE NORTH PART 1 OF 4 DOMINIQUE RIZZO

Hands on. Dominique will focus on the simplistic specialties of Emilia Romagna with the old time favourite and most adapted Tagliatelle al Ragu, variety of lasagne and tortellini and sampling some of the best prosciuttos, parmesans and Balsamic vinegars that have landed on our Australian shores.
Thursday, 18 March 06:00PM - 08:30PM $130

Greek Mezes by Yvette Giannake Yvette Giannake

Hands on. Yvette is a trade qualified chef, and former restaurateur with a Cordon Bleu diploma. Mezethes is the Greek term for a wide variety of savoury dishes. Yvette will show you how to make spanakopita (spinach & feta pie), tiropitakia (small filo pastry triangles with cheese), keftethes Greek style meat balls and Tzatziki a yoghurt, cucumber and garlic dip.
Saturday, 20 March 06:00PM - 09:00PM $125.00

Kids Class - Greek Meze Yvette Giannake

Hands On. We are off to Greece with the kids as we teach them how to make delicious mezethes like spanakopita with handmade pastry, tiropitakia and kefthes from scratch.
Sunday, 21 March 12:00PM - 02:00PM $50.00

NORTHERN INDIAN FOODS Pervez from Curryville Restaurant

Hands on. We are on the trail to Northern India for the cultural influence on the region's cuisine.The menu is chicken tikka masala, lamb bhoona, spinach 'n paneer, saffron rice and masala chai.
Monday, 22 March 06:00PM - 08:30PM $125.00

Paella - Glenn Barratt Glen Barratt - Restaurant II

Hands On. Saturate your senses with the experience and magic of paella – Spain’s national dish. Share Glen’s passion as you create authentic, fish and chicken paellas. Be overwhelmed by the intoxicating aromas of saffron, fresh herbs, spices and olive oil. Come and join Glen as you cook this traditional dish.
Wednesday, 24 March 06:00PM - 08:30PM $125.00

FREE Kitchen Aid demonstration Kitchen Aid FOOD PROCESSOR

Whether you already own one or are looking to buy, come along and learn how to get the most out of this wonderful machine. It's no wonder it's the chef's choice. A KitchenAid food processor can chop, slice, dice, grate, puree and much more. With a number of added accessories, including a 2.4L and 2.8L work bowl, 950ml mini bowl, dough blade, egg whip, citrus press, spatula and 3 slicing and shredding discs, a KitchenAid food processor represents great value for money. Add to that KitchenAid's famous 10 year warranty on the motor and a 3 year parts and labour defects warranty, and the KitchenAid food processor will outlast and outperform just about any other food processor on the market.
Thursday, 25 March 06:00PM - 09:00PM $0.00

PRESERVES BY BRUNO RICHEUX Bruno Richeux

Hands on. Because food is so important to survival, food preservation is one of the oldest technologies used by human beings. Bruno will show you just how delicious and useful preserved foods can be. Learn how to make fruit and vegetable jams, chutneys and preserved lemons.
Friday, 26 March 06:00PM - 08:30PM $125

KIDS EASTER TREATS SALLY LYNCH

Hands On. What a better time to learn about chocolate treats than at Easter. Today the children will make and decorate chocolate Easter eggs, create their own Easter chocolate bunnies and more. They will also learn how to use natural colouring and learn why using good quality chocolate is a must.
Sunday, 28 March 09:00AM - 11:00AM $60.00

MACAROONS Patrick and Daniele Dennis

Hands on. In Paris if you go to a fine French restaurant you may find miniature macaroons among the petit-fours. These beautiful treats are becoming more and more popular in Australia. How to cook these delicate almond meringue treats is a mystery to most people, Patrick and Daniela are here to show you how.
Monday, 29 March 06:00PM - 08:30PM $130.00

Tapas by Sally Lynch Sally Lynch

Hands on. Sally loves the art of Spanish tapas and she will be sharing an array of small bites of different tapas with Spanish wines. Spanish Sausage tortilla, smoked cod fritters with aoili, Rocoto Relleno (Stuffed Tomatoes), Jamon & Manchego crostini and Pimientos Rellenos (stuffed peppers) are on the menu.
Tuesday, 30 March 06:00PM - 08:30PM $130.00

April

Autumn Flavours with Matt Moran Matt Moran

Demonstration. Matt uses classical French techniques, but most importantly the very best quality ingredients and produce. Matt Moran from two-hat Aria restaurant in Sydney and now Brisbane returns for another of his fine food menu.
Tuesday, 06 April 06:00PM - 09:00PM $140.00

Persian Sweets Rokhsaneh from The Persian Restaurant

Hands on. Rokhsaneh will be teaching you how to make a Zulbiya (deep fried Persian batter), the most popular sweet of ancient Persia, a date halva (Ranginak) and one of the oldest recipes of the delicious Persian rice pudding (Sholehzrd).
Wednesday, 07 April 06:00PM - 08:30PM $115.00

Adriano Zumbo from Cafe Chocolate in Balmain Sydney - Chocolate Creations Adrianos Way Adriano Zumbo, Pastry Chef

Demonstration: Trained in Paris at the world famous 'Ecole Lenotre' and representing Australia in the World Cup of Patissier 'Coup du Monde de la Patissier' and the 'Chocolate Masters', Adriano Zumbo's luscious menu are Chocolate marshmallow, Chocolate verrine and Chocolate bar with matching wine.
Friday, 09 April 06:00PM - 09:00PM $160.00

Adriano Zumbo from Cafe Chocolate in Balmain Sydney - High Tea Adriano Zumbo, Pastry Chef

Demonstration. Trained in Paris at the world famous ‘Ecole Lenotre’ and representing Australia in the World Cup of Patissier ‘Coup du Monde de la Patissier’ and the ‘Chocolate Masters’, Adriano Zumbo’s luscious menu are Macaroon, 2 tone Pate de fruit, Petit tart and Petit gateaux with Marriage Tea.
Saturday, 10 April 06:00PM - 09:00PM $160.00

ALL ABOUT SMOKING GUEST CHEF

Hands on. Smoking is one of the oldest methods of preserving fish, or any other meats for that matter. It is popular for the flavour it gives to such meats as salmon, trout, chicken, duck and beef. Learn how to smoke your chosen meat, poultry and fish at home.
Monday, 12 April 06:00PM - 08:30PM $130.00

Sausage Making Tony Ching

Hands on. Sausage making can be easily mastered at home. Using good quality meat, herbs and spices you will learn how to make delicious sausages.
Wednesday, 14 April 06:00PM - 09:00PM $125

Italian Flavours of the North - Part 2 of 4 - The Art of Pasta Making Dominique Rizzo

Hands on. We travel through Lazio, famous for its pasta dishes, and Dominique will create a Roman menu. If you love pasta you will enjoy the art of pasta making and the traditional sauces that now we call cabonara alla matriciana.
Thursday, 15 April 06:00PM - 08:30PM $125.00

COMPLETE KITCHEN CONFIDENCE: FILLETING AND GRILLING TONY CHING

Hands On. Tony continues to show you the tricks of the trade: this time with a filleting knife. He will teach you the skills of filleting fish, chicken and meat. Then you will be shown the essential techniques of how to grill them properly. Bring your own filleting knife and the desire to become the filleting master in your domain.
Saturday, 17 April 09:30AM - 12:30AM $130

COMPLETE KITCHEN CONFIDENCE: FILLETING & GRILLING TONY CHING

Hands on. Tony continues to show you the tricks of the trade: this time with a filleting knife. He will teach you the skills of filleting fish, chicken and meat. Then you will be shown the essential techniques of how to grill them properly. Bring your own filleting knife and the desire to become the filleting master in your domain.
Saturday, 17 April 01:30PM - 04:00PM $125

Kids Class - Grilling & Roasting (ages 11 - 16 years) Tony Ching

Hands on. Tony continues to show the kids the tricks of the trade: this time they will be shown the essential techniques of how to grill and roast duck & chicken and learn how to deglaze and make real gravy.
Sunday, 18 April 12:00PM - 02:00PM $50.00

Kids Class - Grilling & Roasting (ages 7 - 10 years) Tony Ching

Hands on. Tony continues to show the kids the tricks of the trade: this time they will be shown the essential techniques of how to grill and roast beef & chicken and learn how to deglaze and make real gravy.
Sunday, 18 April 09:00AM - 11:00AM $50.00

Indian Thali Pervez from Curryville Restaurant

Hands On. Thali is an Indian meal with contents varying from one regional cuisine to another. A thali is a selection of different vegetarian or meat dishes, usually served in small stainless round bowls on a round tray. Chicken tikka masala, lamb rogan josh, daal, cucumber raita and aromatic rice.
Monday, 19 April 06:00PM - 08:30PM $125.00

Vietnamese Street Foods Sally Lynch

Hands on. Sally is back to take you on another culinary journey through different regions of Vietnam where she will be making deep fried Vietnamese rice paper rolls in crispy pancake and sticky rice with chicken and shrimp in lotus leaf.
Tuesday, 20 April 06:00PM - 08:30PM $125.00

MOROCCAN GLEN BARRATT GLEN BARRATT - RESTAURANT II

Hands On. Expand your horizons with Morocco’s colourful cuisine. Glen will teach a collection of recipes using only the best and freshest ingredients. The focus tonight will be on making typical Moroccan tagines.
Wednesday, 21 April 06:00PM - 08:30PM $125

Foie Gras & Snails by Bruno Richeux Bruno Richeux

Hands On. What could be more French then Foie Gras and Snails? Bruno is back with us to share his extensive knowledge on these two delicious ingredients. Prepare dishes that will wow your family and friends.
Friday, 23 April 06:00PM - 08:30PM $130.00

Italian Bread - Andrew McKenzie Andrew McKenzie

Hands on. Andrew Chef, Cookery Trainer at the HTA college, training young apprentices in the basics of cookery. Andrew has been a Classically trained chef originally from Victoria, has worked in many hotels and restaurants in Australia, including Mietta’s and the Hotel Windsor in Melbourne. The most popular food that is on every table whether for breakfast, lunch or dinner has to be homemade Italian breads like Ciabatta, Pane de casa or Grissini. These are just a few that Andrew will be teaching you to bake.
Saturday, 24 April 09:00AM - 12:00PM $115.00

KIDS BAKING ITALIAN BREAD - ANDREW MAKENZIE ANDREW MAKENZIE

Hands on. Andrew, Chef, Cookery Trainer at the HTA college, training young apprentices in the basics of cookery. Andrew has been a Classically trained chef originally from Victoria, has worked in many hotels and restaurants in Australia, including Mietta’s and the Hotel Windsor in Melbourne. The most popular food that is on every table whether for breakfast, lunch or dinner has to be homemade Italian breads like Ciabatta and Grissini. These are just a few that Andrew will be teaching you to bake.
Sunday, 25 April 09:00AM - 11:00AM $50.00

BBQ Pork @ The Jubilee Hotel Tony Ching

Jubilee Hotel- 470 St Pauls Tce, Fortitude Valley Demonstration/Hands on. You will be amazed at the versatility of BBQ Pork. Tony takes you on the BBQ trail of pork belly, pork ribs, steak and chops with fresh salad. Come and learn how good, simple dressings, marinades and condiments can take your pork out of the ordinary and make it special.
Tuesday, 27 April 06:00PM - 09:00PM $130.00

BBQ Class for Fathers & Sons @ The Jubilee Hotel $225 for 2 Tony Ching

Jubilee Hotel - 470 St Pauls Tce, Fortitude Valley Demonstration/Hands On. You will be amazed at the versatility of BBQ cooking. Tony takes you on the BBQ trail as you cook the perfect steak, fresh fish and make a mouth-watering char-grilled chicken with fresh salads. Come and learn how good, simple dressings, marinades and condiments can take your meal out of the ordinary and make it special.
Wednesday, 28 April 06:00PM - 09:00PM $225.00

May

Cheesemaking - Halloumi & Whey Ricotta Graham Redhead

Hands on. Halloumi has become a very popular cheese in recent years. It is very easy to make, the cooking step is the one unique aspect that gives this cheese its unique function. Use the whey from the halloumi to make a traditional Italian whey ricotta. This course also offers a range of some great local and international cheeses served with wines.
Sunday, 02 May 09:00AM - 01:00PM $140.00

Cakes by Jocelyn Hancock Jocelyn Hancock

Hands-on. On very popular demands Jocelyn is doing an ectra cake class. Jocelyn says “Baking is indeed an affair of the heart.” Jocelyn is back with us again, this time to teach you how to make a fantastic flourless chocolate cake and a beautiful apple tea cake.
Tuesday, 04 May 06:00PM - 09:00PM $130.00

Cakes by Jocelyn Hancock Jocelyn Hancock

ITALIAN FLAVOURS OF THE NORTH – Part 3 of 4 - The Coastal Region of Liguria DOMINIQUE RIZZO

Hands on. We travel to Genoa, La Spezia and Savona to sample olives, olive oil, pestos, cheeses and seafood. Menu coming soon.
Thursday, 06 May 06:00PM - 08:30PM $130

Kids Italian Class - Ravioli & Gnocchi (ages 7 - 10 years) Dominique Rizzo

Hands on. Learn the secrets of making two of Italy’s most loved foods, the ravioli and gnocchi. Chef Dominique will share with you recipes for making delicious filled pasta using a variety of fresh ingredients, along with a simple way of making potato gnocchi.
Sunday, 09 May 09:00AM - 11:00AM $50.00

Kids Italian Class - Ravioli & Gnocchi (ages 11 - 16 years) Dominique Rizzo

Hands On. Learn the secrets of making two of Italy’s most loved foods, the ravioli and gnocchi. Chef Dominique will share with you recipes for making delicious filled pasta using a variety of fresh ingredients, along with a simple way of making potato gnocchi.
Sunday, 09 May 12:00PM - 02:00PM $50.00

Tapas by Sally Lynch Sally Lynch

Persian Rice & Bread Rokhsaneh from The Persian Restaurant

Hands On. Rice and bread are the basic diet and specialty of the Middle East cuisines. Rice is never served just cooked or steamed; it is always cooked with butter and spices. Bread is one of the major foods and is cooked traditionally in a large clay oven. You will be making (Morasa polo) jewel rice, Persian lavash, Persian salad (Shirazi) and the sweet saffron bread.
Wednesday, 12 May 06:00PM - 08:30PM $125.00

Complete Kitchen Confidence: STOCK & ROASTING TONY CHING

Hands on. Today you will focus on gaining the essential skills of making stocks and sauces. The process of stock making involves many techniques such as roasting, braising, caramelising, skimming, reduction, deglazing and sauce making. Being able to make a good stock will provide the backbone to your cooking and is a must for any serious cook.
Saturday, 15 May 01:00PM - 04:00PM $125

Complete Kitchen Confidence: STOCK & ROASTING TONY CHING

PASTA MAKING - DOMINIQUE RIZZO DOMINIQUE RIZZO

Hands on Dominique will show you how easy it is to craft these wholesome classics - pasta and ravioli from scratch. You will be mixing the dough, kneading and shaping your own. Dominique will inspire you with a variety of flavoured pasta and share a few easy sauces for a satisfying meal for the family.
Wednesday, 19 May 06:00PM - 08:30PM $125.00

FREE Kitchen Aid demonstration KSM150 Stand Mixer & attachments

Whether you already own one or are looking to buy, come along and learn how to get the most out of this wonderful machine. It's no wonder it's the chef's choice. Join us to learn the ins and outs of this brilliant machine. Much more than just a mixer, the KSM150 becomes so much more with the addition of a big selection of optional attachments. You’ll be able to make pasta, mince your own meats, make sausages, slice, dice & shred fruits and vegetables, make ice cream, mill your own nuts & grains and much, much more.
Thursday, 20 May 06:00PM - 09:00PM $0.00

French Galantines, Terrines & Pates Bruno Richeux

Hands on. Galantines, terrines and pates are traditionally French. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their distinctive and divine flavours. Bruno will teach you to make a country style terrine, a duck liver pate and a traditional galantine.
Friday, 21 May 06:00PM - 09:00PM $130

Peruvian Food Sally Lynch

Hands on. Sally just came back from Peru and is now offering you a chance to cook the Peruvian menu of Pulpo al olivo (Octopus in olive sauce), Lima Bean salad and Pork Chiccerone (crispy pork) accompanied by a salsa and a dessert of Arroz con Leche (sweet spiced milky rice pudding).
Tuesday, 25 May 06:00PM - 08:30PM $125.00

Paella - Glenn Barratt Glen Barratt - Restaurant II

Cheesemaking - Brie & Mascarpone Graham Redhead

Hands 0n. At this course you will gently mould the fresh Barambah organic milk into a brie, take it home to grow the white mould and then wrap and mature. Discuss the difference between brie, camembert and triple cream. Also make your own mascarpone which is such a simple cheese to make. This course also offers a range of some great local and international cheeses served with wines
Sunday, 30 May 09:00AM - 01:00PM $140.00

BBQ Class Asian Style @ The Jubilee Hotel Tony Ching

June

French Sauces William Pointu

Hands on. With culinary training in France and experience in Bernard Loiseau’s 3 Star Michelin restaurant, William Pointu has all the qualifications associated with the classical French Chef. 12 years in Brisbane William has headed up some of Brisbane’s best known restaurants including Baguette, Anise, Gianni’s and Il Centro. In this class William will guide you through a range of classic French sauces like jus, veloute, stocks and beurre blanc.
Friday, 11 June 06:00PM - 09:00PM $125.00

Desserts of the Seasons Patrick and Daniele Dennis

Hands on. Making desserts for the seasons will be easy as Patrick and Daniele lead you into making the very best desserts using the freshest ingredients and produce available during the season.
Tuesday, 15 June 06:00PM - 09:00PM $130.00

ITALIAN FLAVOURS OF THE NORTH – Part 4 of 4 - Lombardy and the Far North DOMINIQUE RIZZO

Hands on. Lombardy famous for its mouth watering risottos, creamy soft polenta, slow cooked meals and cheeses such as stracchino, taleggio and gorgonzola. Finishing off with a dessert of freshly made panettone and Italian dessert wine.
Thursday, 17 June 06:00PM - 08:30PM $130

THAI CURRY DHOM & SPENCER

Hands on - Dhom & Spencer demystify the secrets of making two Thai favourites, Green Curry of Chicken and Jungle Curry of Beef. You will learn how to make your own traditional Thai curry pastes, how to 'crack' coconut milk, as well as where to source Thai ingredients.
Friday, 18 June 06:00PM - 08:30PM $125.00

Vegetarian Indian Thali Pervez from Curryville Restaurant

Hands on. Thali is an Indian meal with contents varying from one regional cuisine to another. A thali is a selection of different vegetarian dishes of pulses, rice, vegetables and desserts, usually served in small stainless round bowls on a round tray. Daal, spinach n paneer, tikka masala, peas and pilau rice, cucumber raita, pickle, and poppadums.
Monday, 21 June 06:00PM - 08:30PM $115.00

Cheesemaking - Gourmet Feta, Quark and Simple Table Cheese Graham Redhead

Hands on. This cheese has multiple options that you can use when you take it home; From the one batch of milk turn a single cheese into a gourmet marinated feta, leave some to use as a simple fresh lactic spread, turn the quark into a cheese cake or dip and even make your own labnah. Then make a very simple table cheese, to the milk just add starter, rennet cut, cook and hoop and salt and its all finished. Leave all the strict cheesemaking rules behind for this cheese. This course also offers a range of some great local and international cheeses served with wines.
Saturday, 26 June 09:00AM - 02:00PM $140.00

Kids Italian Class - Risotto (ages 7 - 10 years) Dominique Rizzo

Hands on. Lombardy is famous for its mouth watering risottos. Chef Dominique will guide you to make a wonderful, delicious and simple Italian cheese risotto and turn it into arrancini balls and finishing off with an Italian biscuit.
Sunday, 27 June 09:00AM - 11:00AM $50.00

Kids Italian Class - Risotto (ages 11 - 16 years) Dominique Rizzo

Hands On. Lombardy is famous for its mouth watering risottos. Chef Dominique will guide you to make a wonderful, delicious and simple Italian cheese risotto and turn it into arrancini balls and finishing off with an Italian biscuit.
Sunday, 27 June 12:00PM - 02:00PM $50.00

Moroccan Spice - Ian Hemphill (HERBIE SPICES) Ian Hemphill ('Herbie')

Demonstration. With over 40 years in the spice business, Ian Hemphill ('Herbie') is one of Australia's foremost culinary spice and herb experts. In this Moroccan Spice Class, Ian will give you the comprehensive introduction to spices and Chef will cook some Moroccan dishes for you to taste.
Tuesday, 29 June 06:00PM - 08:30PM $125.00

July

Moulded chocolate class (Advanced class) Patrick & Daniele Dennis

Hands on. Patrick and Daniele will cover the techniques for creating moulded chocolates. This class will cover tempering of chocolate, handling and preparing the moulds, making the ganaches and finishing the chocolates. Come and learn how to create that beautiful shine on moulded chocolates, the crisp outer shell and the smooth ganache fillings that melt on your tongue.
Thursday, 01 July 06:00PM - 09:00PM $130.00

Greek Biscuits and Sweets with Yvette Giannake Yvette Giannake

Hands on. Yvette helps you to work confidently with filo pastry, syrups, nuts and spices to create classic Greek biscuits and sweets. Make kourabiethes (almond shortbread studded with whole cloves), melamacarona (honey biscuits), galatoboureko (filo pastry filled with semolina and custard and kataifi (Greek shredded pastry). Then enjoy with a Greek coffee.
Saturday, 03 July 06:00PM - 09:00PM $125

Kids Class - Greek Sweets (ages 7 - 10 years) Yvette Giannake

Hands on. Kids learn the secrets of working with filo pastry, syrups, nuts and spices to create Greek biscuits and sweets.
Sunday, 04 July 09:00AM - 11:00AM $50.00

Kids Class - Greek Sweets (ages 11 - 16 years) Yvette Giannake

Hands On. Kids learn the secrets of working with filo pastry, syrups, nuts and spices to create Greek biscuits and sweets.
Sunday, 04 July 12:00PM - 02:00PM $50.00

BBQ Class @ The Jubilee Hotel Tony Ching

Jubilee Hotel - 470 St Pauls Tce, Fortitude Valley Hands On. You will be amazed at the versatility of BBQ cooking. Tony takes you on the BBQ trail as you cook the perfect steak and fresh fish and make a mouth-watering char-grilled chicken with fresh salads. Come and learn how good, simple dressings, marinades and condiments can take your meal out of the ordinary and make it special.
Monday, 05 July 06:00PM - 09:00PM $130.00

COOKING WITH MAGGIE MAGGIE BEER

Demonstration. By very popular demand, Maggie has agreed again to come and entertain you the Maggie way with her fabulous food. The demonstration will show you how to get the wow factor by using simple techniques and some of Maggies products. Come and enjoy an evening of laughter, good food and Maggie’s company.
Thursday, 08 July 06:00PM - 09:00PM $150.00

Pursuit of Excellence - SIMON JOHNSON Simon Johnson

Demonstration. Be inspired by Simon Johnson’s pursuit of excellence and his wealth of knowledge in all things epicurean. Some delicious and exciting provisions will be tasted from Simon Johnson’s extensive range of products. Come and join us for a fabulous evening.
Monday, 12 July 06:00PM - 09:00PM $140.00

Indian Seafood Pervez from Curryville Restaurant

Hands On. Pervez is aiming to amaze you with truly unique, exotic flavours with this mouth watering seafood menu of India. Menu items include Prawn Tikka Masala, Spicy Crab Curry, Saffron Rice and Cucumber Raita.
Tuesday, 13 July 06:00PM - 08:30PM $130.00

Truffle William Pointu

Demonstration. In this class William will teach you how to use truffles. You will make a lovely black truffle risotto, a black truffle boudin blanc as well as other interesting and delicious dishes.
Friday, 16 July 06:00PM - 09:00PM $140

Bake Bagel and crumpet Andrew McKenzie

Hands on Andrew Chef, Cookery Trainer at the HTA college, training young apprentices in the basics of cookery. Andrew has been a Classically trained chef originally from Victoria, has worked in many hotels and restaurants in Australia, including Mietta’s and the Hotel Windsor in Melbourne. Andrew will teach you how to bake yeast crumpet served with lemon curd, French butter and honey, and traditional New York boiled plain bagel accompanied with Smoked salmon, cream cheese, baby capers and sweet red onions, and finishing off with a light twist fruit bagel served with berry double cream.
Saturday, 17 July 09:00AM - 12:00PM $125.00

KIDS BAKING BAGEL & CRUMPET ANDREW MAKENZIE

Hands on Andrew Chef, Cookery Trainer at the HTA college, training young apprentices in the basics of cookery. Andrew has been a Classically trained chef originally from Victoria, has worked in many hotels and restaurants in Australia, including Mietta’s and the Hotel Windsor in Melbourne. Andrew will teach you how to bake yeast crumpet served with French butter and honey, and a light twist fruit bagel.
Sunday, 18 July 09:00AM - 11:00AM $50.00

An Australian Table - Jason Peppler Jason Peppler

Demonstration. Jason will be using the very best of ingredients and produce from our own local and interstate producers. Come and join us for an exciting evening with Jason. The menu will very much depend on what is in season that month as Jason is cooking fresh from the garden.
Monday, 19 July 06:00PM - 09:00PM $130.00

Pressure Cooker Winter Soups Tony Ching

Hands On. The last class was so successful, we have decided to do another pressure cooker class. This time Tony teaches you how to make a pea & ham soup, a Middle East spicy pulse soup and a hearty meat on the bone and vegetable soup. Bring your own pressure cooker or one will be supplied by the cooking school.
Thursday, 22 July 06:00PM - 08:30PM $125.00

SUSHI - Shinichi Maeda Shinichi Maeda

Hands On. Join award winning chef Shinichi Maeda from Wasabi, the award winning restaurant at Noosa. Specialising in Sushi and Sashimi making, Shinichi is here to teach some of his signature sushi creations.
Monday, 26 July 06:30PM - 09:00PM $125.00

PASTRY BY JOCELYN HANCOCK Jocelyn Hancock

Hands-on. Jocelyn is here for a pastry class where she will work beside you to create an easy and simple way to make shortbread, brioche and flakey brisee pastry.
Wednesday, 28 July 06:00PM - 09:00PM $130

VALRHONA CHOCOLATE AND MARIAGE FRÈRES TEA MASTERCLASS BABAK HADI

Demonstration. Valrhona pioneered the production of high-quality chocolate. With the introduction of their ‘grand cru’ chocolates in the eighties they led the way towards chocolate from known origins and quality beans. Mariage Frères is the oldest and most prestigious tea company in the world. This class is indisputably French in flavour and excellence. Learn why these two are world leaders and savour a delightful matching of tea and chocolates.
Saturday, 31 July 12:00PM - 02:00PM $115

August

PASTRY - ANDREAS STOSSELS Andreas Stossels

Hands On. Expand your knowledge of pastry making with Andreas. He will be creating a fruit and savoury strudel and a Linz tart.
Tuesday, 03 August 06:00PM - 09:00PM $125.00

PASTRY (ADVANCED CLASS) - ANDREAS STOSSELS ANDREAS STOSSELS

Hands On. Expand your knowledge of pastry making with Andreas. He will share with you some advanced techniques to add to your repertoire. You will be making salmon en croute with a saffron sauce and champagne canapés. Wednesday
Wednesday, 04 August 06:00PM - 09:00PM $135.00

Greek Mezes by Yvette Giannake Yvette Giannake

Petit Fours Patrick & Daniele Dennis

Hands on. Petit Fours are small assorted desserts generally eaten at the end of a meal or served as part of dessert. Petits Fours usually consist of tiny cakes covered in glacé icing, fondant, small éclairs or tartlets. You will be making assorted petit fours with Patrick and Danielle.
Tuesday, 10 August 06:00PM - 08:30PM $130.00

Cooking with French Cheeses William Pointu

Hands on. As winter approaches William will be teaching you some of France's favourite dishes of a soufflé au Beaufort d’alpage, a cheese fondue, a gougere (cheese cream puff choux pastry) with Epoisse and a walnut salad with Soignon cheese.
Friday, 13 August 06:00PM - 08:30PM $130.00

KNOW YOUR OILS BY GRANT WYLIE & Chef Dominique Rizzo Guest Presenter from Pendleton Fine Foods

Demonstration. Grant Wylie from Pendleton Estate is joining us to expand your knowledge of olive oils. Pendleton Fine Food ranges include extra virgin olive oil (EVOO) and other products such as vinegars and dukkahs. Come along to learn everything you ever wanted to know about why Australian olive oil is so good and how to use infused olive oils. The class will include a tasting menu cooked with the olive oils and dukkahs. Mashed Garlic Potato, Atlantic Salmon in Dukkah & Lemon Oil. Vinaigrette – Blood Orange & Merlot RWV,Blood Orange & Sauterne Cake. You will have a booklet and Pendleton tasting plate to take home.
Monday, 16 August 06:00PM - 09:00PM $115.00

FRANK CAMORRA CLASSIC SPANISH DISHES FRANK CAMORRA

Demonstration Frank Camorra - Chef, restauranter and author is here for his first ever class at Black Pearl Epicure. Anyone who’s had the pleasure of dining at any of his three Melbourne Movida restaurants will know that this is a class not to be missed! You can be sure that we’ll be treated to some of the authentic tapas, he is so well known for. Frank will also be signing copies of his latest cookbook ‘Movida Rustica’. Pre-order your copy now!
Tuesday, 17 August 06:00PM - 09:00PM $140.00

Quick Thai Meals DHOM & SPENCER

Hands on -If you are time-poor and love Thai food, Dhom & Spencer will teach you three delicious dishes you can cook up at home in minutes, whether you are cooking just for yourself, for the whole family or entertaining guests: Glass noodles stir-fried with chicken; mixed Asian vegetables; minced beef with basil and fried egg.
Friday, 20 August 06:00PM - 08:30PM $125.00

Chinese Steamed Buns and Dumplings Tony Ching

Hands on. Steamed buns and dumplings are a huge part of Chinese cuisine. They are hearty, delicious, healthy and perfect for sharing. A large variey of buns and dumplings are found in street stalls and yum cha houses. This class will explore the world of buns and dumplings that can easily be adapted for home.
Saturday, 21 August 06:00PM - 08:30PM $125

Feast of the Mogul Pervez from Curryville Restaurant

Hands on. Biryani is a rich rice based dish made usually with basmati rice, aromatic spices and yoghurt. The main ingredient, or what’s known as the 'saffron', can be meat, chicken, seafood or vegetarian. It was brought to India by Persian travellers and Mogul rulers. You will be making a chicken and fish biryani.
Monday, 23 August 06:00PM - 08:30PM $125.00

A TASTE OF PERU -Between Ceviches, Tiraditos and Pisco Alejandro Saravia

Demonstration. This cooking class will start with an introduction of Peruvian cuisine by Chef Alejandro Saravia. Chef will take you to the coast of Peru, experience the dish that is taking over the best tables and kitchens of the world and that Peruvians enjoy with friends. We will share 4 recipes (2 ceviches and 2 tiraditos) Ceviche and tiraditos are the perfect introduction into Peruvian fish and seafood cuisine and also you will learn about Pisco.
Wednesday, 25 August 06:00PM - 09:00PM $150.00

ARTISAN PASTRIES - ANDREW MACKENZIE ANDREW MACKENZIE

Hands On. Andrew is back, on demand, and is here to present the croissant and Danish class. Start with good quality butter, Callebaut chocolate,almonds and fruits. You will create croissants and Danishes so fantastic you will never want to buy them again.
Saturday, 28 August 09:00AM - 12:00PM $135.00

KIDS ARTISAN PASTRY - ANDREW MACKENZIE ANDREW MACKENZIE

BBQ Class @ The Jubilee Hotel Tony Ching

Chocolate Class Patrick & Daniele Dennis

Hands on. Patrick & Daniele will cover the key points and techniques for cooking with chocolate and the many steps involved in hand making chocolates. The story begins with the cocoa bean and ends with gorgeous individual and indulgent treats. Come and get addicted as you are taken on an unforgettable journey through the world of chocolate.
Tuesday, 31 August 06:00PM - 09:00PM $130

September

No courses currently scheduled

October

No courses currently scheduled

November

No courses currently scheduled

December

No courses currently scheduled

January

No courses currently scheduled

February

No courses currently scheduled

Important Class Details:
Full payment is required to confirm your place.
Bookings are confirmed on receipt of payment.
Confirmation will be mailed or emailed.
We do not refund or credit "no shows".
Transfer to another class is acceptable with two weeks notice.
Whilst we can't offer refunds we are happy for you to send someone in your place.

Class Venue
All classes (except Barbeque classes) are held at:
Black Pearl Epicure
36 Baxter Street, Fortitude Valley

Barbeque classes are held at:
The Jubilee Hotel
470 St Paul Terrace, Fortitude Valley