Cooking Class Program

February 2012 to January 2013

Please read our terms and conditions below the program.

February

PAIN DES REGIONS FRANCAISE: (French regions bread): auvergnat, tabatiere, fendu, croix de Savoie SEBASTIEN PISASALE - CHOUQUETTE BAKERY IN NEW FARM

Hands on In addition to baguettes France has a wonderful range of delicious breads to offer. Pain de campagne is bread made using a combination of white and wholemeal flours. It may be shaped in any number of ways, depending on the traditions of the region. The auvergnat , a round loaf with a ‘hat’, is unique to Auverne, a central region of France. The tabatiere is similar in shape but with it’s own distinctive lid and is a Picardie specialty from the North. The fendu , from Berry in the south-west, is a split loaf. The croix de Savoie (or Vaudois if you happen to reside on the Swiss side of the border) from the east is a cross split bread. Each of these breads, made using a light sourdough pain de campagne and their particular shaping techniques, will give you loaves both traditional and delicious.
Monday, 06 February 06:00PM - 09:00PM $130.00

MASTER OF CHEESE - TRANSFERRED TO MARCH 22 WILL STUDD

Demonstration. What is it that gives a particular cheese its characteristics and why are not all bries created equal? What do you look for if you want to choose the very best of a specific variety? Where does your favourite cheese come from and how is it made? If you have ever asked yourself questions like these, then this class is for you. Let the 'Master of Cheese', Will Studd, share his passion and extensive knowledge about cheeses with you.
Friday, 10 February 06:00PM - 08:00PM $130.00

CHEESEMAKING - TOMME PASCAL DESTANDAU

Hands On. In this class, Pascal will show you how to create a tomme cheese. Tomme is a traditional mountain cheese made by shepherds during the transhumance (a seasonal movement of people with their livestock between fixed summer and winter pastures). The cheese is pressed, dry salted, air dried and oiled before it is moved into an aging room.
Sunday, 12 February 10:30AM - 02:30PM $160.00

VALENTINE INDULGENCE YANN FATRAS (CHOUQUETTE PASTRY CHEF)

Hands On. Come and celebrate an evening of indulgence with champange and everything chocolate. You will be making a small heart-shaped Valrhona chocolate mousse and raspberry cake, a strawberry verrine, and a heart-shaped truffle with a champagne filling, served with a special 'Kiss Me' cocktail.
Monday, 13 February 06:00PM - 08:30PM $140.00

COFFEE SENSORY EXPERIENCE BLUE SKY COFFEE

Demonstration / Hands On. Coffee has many similarities to wine, with subtle fl avour variations depending on where it is from and how it is prepared. Learn the language of coffee tasting and practice identifying fl avours using the technique of cupping. Savour a variety of specialty single origin coffees including cold drip, siphon and espresso. Enjoy foods and wines expertly matched by Tony Harper to highlight the fl avours of each brew, with decadent delights like Valrhona chocolate and aged fortifi ed wine to fi nish.
Tuesday, 14 February 06:00PM - 08:30PM $110.00

THAI FEAST FOR FRIENDS SPIRIT HOUSE EXECUTIVE CHEF KELLY LORD

Hands On. Kelly has prepared another fantastic menu for this class of prawn and coconut miang with lime, prik king curry of chicken with snake beans and Thai basil, and steamed Huon salmon with ginger and black bean crust. We will be using Spirit House pastes.
Wednesday, 15 February 06:00PM - 08:30PM $135.00

BBQ BASICS - FOR 2 PERSONS TONY CHING

Hands On. Whether it be crackling perfect pork, baking perfect pizzas or grilling mouth watering steaks, the Weber Family Q really is an amazing barbeque. There is nothing you can’t do on a Weber Family Q and do we have the class for you! Our barbeque classes are heading back to basics to teach you how to cook a crackling rack of pork, pizza, the perfect steak, succulent chicken breasts and a dessert.
Thursday, 16 February 06:00PM - 08:30PM $110.00

PIZZA AND QUICHES OF FRANCE: Lorraine, Alsacienne and Vosgienne SEBASTIEN PISASALE - CHOUQUETTE BAKERY IN NEW FARM

Hands on Pizza, the much-loved Italian specialty, has many forms and flavours, depending on the region of Italy. Red or white, you will create your own topping from Black Pearl’s own gourmet larder. Quiches, rich egg and cream custard, complemented by various fillings in a buttery base, are a typically French savoury dish. Keep it simple with lardons or bacon and you are dining lorraine style. With the addition of a flavoursome gruyere it becomes a quiche vosgienne. In Alsace they include sautéed onions for a flavour typical to the area. Though these are the traditional recipes any number of other ingredients, from vegetables to cheeses to fresh herbs, may be used to create delicious flavour combinations.
Monday, 20 February 06:00PM - 08:30PM $130.00

ALL THINGS CARAMEL YANN FATRAS (CHOUQUETTE PASTRY CHEF)

Hands On. Chef's unique selection of candy and confections will definitely make you feel like a child in a candy store. The utterly luscious caramels will be handmade by you in small batches, with a soft, melt-in-your-mouth consistency, ready to slice with fabulous flavours of sea salt, cinnamon and toasted nuts. Finish off your creations with parchment paper or clear wrapping with ribbons as a gift for friends or family.
Wednesday, 22 February 06:00PM - 08:30PM $130.00

PASTA MAKING WILLIAM POINTU

Hands On. William will guide you through step-by-step authentic pasta making so fresh you will never buy from a packet again! Learn the secrets behind making delicate gnocchi and fresh hand-cut pasta, accompanied by a rustic Italian sauce.
Thursday, 23 February 06:00PM - 08:30PM $130.00

March

BBQ CLASS - FOR 2 PERSONS LUKE STAUNTON

Hands On. Whether it be crackling perfect pork, baking perfect pizzas or grilling mouth watering steaks, the Weber Family Q really is an amazing barbeque. There is nothing you can’t do on a Weber Family Q and do we have the class for you! Our barbeque classes are heading back to basics with Luke Staunton from Weber here to teach you how to cook a crackling rack of pork, pizza, the perfect steak, succulent chicken breasts and a dessert.
Thursday, 08 March 06:00PM - 08:30PM $110.00

CHEESEMAKING - RACLETTE PASCAL DESTANDAU

Hands On. Pascal will show you the techniques behind making raclette, a cheese made traditionally in France and Switzerland. Raclette is melted and scraped (racler in French) and can be served with cured meat and cornichons. Pascal will introduce two new techniques in this class, involving washing the curd and washing the rind of the cheese.’
Sunday, 11 March 10:30AM - 02:30PM $160.00

TASTES OF THAILAND SPIRIT HOUSE EXECUTIVE CHEF KELLY LORD

Hands On. Kelly will be back at the cooking school to amaze us again with his fantastic menu of stir-fried Asian mushrooms with asparagus, snow peas and yellow bean sauce, red curry of chicken with kaffir lime and Thai basil, and grilled cuttlefish and pawpaw salad with chilli and tamarind. We will be using Spirit House pastes.
Wednesday, 14 March 06:00PM - 08:30PM $135.00

MASTER OF CHEESE LIMITED PLACES AVAILABLE WILL STUDD

FROM BLACKPEARL TO CHINATOWN MARKET TONY CHING

Hands On. If you want to know all about local Asian vegetables, products, ingredients, fresh meat, poultry and chicken, here is your chance as Tony takes you on an Asian trail. Spend time at the Chinese markets, buy some interesting ingredients and come back to Black Pearl and cook up a storm with some interesting dishes.
Saturday, 24 March 09:00AM - 01:00PM $140.00

BRIOCHE SWEET AND SAVOURY SEBASTIEN PISASALE - CHOUQUETTE BAKERY IN NEW FARM

Hands on COMING SOON
Monday, 26 March 06:00PM - 08:30PM $130.00

TASTE OF INDIA CHRISTINE MANFIELD

Demonstration. Christine Manfield is one of Australia’s most celebrated chefs. Her passion for food, spices and culture will take us on an amazing journey through India during this class. Christine has eaten her way around India for more than two decades with her Indian spice trails. All recipes cooked in this class will be sourced from Christine’s new cookbook “Taste of India”.Kachori pastries and mint chutney, Crab and ginger salad, Kerala Fish Molee, Sweet and sour tomatoes.
Tuesday, 27 March 06:00PM - 08:30PM $160.00

DEMYSTIFYING COFFEE BLUE SKY COFFEE

Demonstration/Hands On. Do you know the difference between a ristretto and a piccolo? Would you know how to use a djezva? Do you know what the first roasting crack sounds like? Come on a learning journey from the coffee crop to the cup. Understand how coffee is grown and processed. Design your own blend of green beans and roast them to take home. Learn the secrets of a great espresso from a championship barista and try your skills on a range of professional and unique machines. Try your hand at traditional and trendy coffee brewing techniques. Enjoy food designed to complement the coffee you will be drinking throughout the evening.
Thursday, 29 March 06:00PM - 08:30PM $110.00

April

HOT CROSS BUN AND PAIN SURPRISE SEBASTIEN PISASALE - CHOUQUETTE BAKERY IN NEW FARM

Hands on COMING SOON
Monday, 02 April 06:00PM - 08:00PM $130.00

CHOCOLATE TRUFFLES YANN FATRAS FROM CHOUQUETTE IN NEW FARM

Hands On. Yann has worked in some of Paris' finest patisseries for more than a decade. He 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, indulgent treats. Come and get addicted as you are taken on an unfogettable journey through the world of chocolate. Come make truffles using rich milk chocolate and Tasmanian honey which you will roll into balls and cover with sparkling snow sugar. You will also makea chilli ganache to dip in dark Valrhona chocolate and a few more very interesting flavours.
Thursday, 05 April 06:00PM - 09:00PM $130.00

STARS OF SIAM SPIRIT HOUSE EXECUTIVE CHEF KELLY LORD

Hands On. Kelly’s last class of this program will have you wanting more! His menu of chicken green curry with Thai bail and ginger, crispy prawn cakes with chilli tamarind dipping sauce, and wok-seared pork with Thai basil and chilli will have your mouth watering! We will be using Spirit House pastes.
Wednesday, 11 April 06:00PM - 08:30PM $135.00

CHEESEMAKING - HALOUMI, PANNER AND YOGHURT PASCAL DESTANDAU

Hands On. Haloumi, paneer and yoghurt are very easy to make and well worth the effort. The fresh, homemade end result tastes so much better than store bought versions. You will leave the class with a whole new range of skills that you can practice and perfect at home.
Sunday, 15 April 10:30AM - 02:30PM $160.00

TUNISIAN CUISINE AANAT ABDELHAK

Hands On. In this class, Aanat will educate you on the exotic flavours of Tunisia. His menu will include chouckchouka (eggplant salad), a spicy seafood soup, and Tunisian merguez sausages served with homemade harissa and couscous.
Tuesday, 17 April 06:00PM - 08:30PM $130.00

PETER KURUVITA SRI LANKAN CUISINE PETER KURUVITA

Demonstration. Peter from the flying fish restaurant in Sydney and on SBS series 'My Sri Lanka' is heading to Black Pearl cooking school with an exciting menu.
Saturday, 21 April 06:00PM - 08:30PM $150.00

COMPLETE KITCHEN CONFIDENCE : KNIFE SKILLS TONY CHING

Hands On. Knife skills are essential, as you need to be comfortable with the most important tool in the kitchen. In this class, you will learn and practice the correct cuts of vegetables: dice, mince, brunoise, julienne. Plus, you will learn to how choose a knife that best suits your hand and needs, tips on how to keep your knife sharp, safe and well maintained. Dinner will be served.
Monday, 23 April 06:00PM - 08:30PM $130.00

NUT BRITTLES AND SALTED NUTS YANN FATRAS FROM CHOUQUETTE IN NEW FARM

Hands On. Yann has worked in some of Paris' finest patisseries for more than a decade. You will go nuts with salted peanuts, almonds, walnuts and pecans that you will roast in small batches and salt and spice to perfection. Honey roasted peanuts, covered in a delicious light honey coating, crunchy butter toffee peanuts, coated with a luscious blend of sugar and butter, and peanut brittle crunch, with peanuts in a sweet and crispy candy that tastes like something grandma would have made.
Thursday, 26 April 06:00PM - 08:30PM $130.00

SOUR DOUGH BREAD SEBASTIEN PISASALE - CHOUQUETTE BAKERY IN NEW FARM

Hands on COMING SOON
Monday, 30 April 06:00PM - 09:00PM $130.00

May

PERSIAN FEAST ROKHSANEH FAKHRA

Hands On. Start with traditional Persian tea, fresh mixed herbs and Persian lavash bread. Eggplant, tomato and garlic dip served with bread is one of the most popular dips amongst Iranians. Morasa polo is an elaborate rice dish which means jeweled rice and is usually made at weddings and happy occasions. Make fessenjan (pomegranate and walnut stew with chicken) and a traditional sweet.
Tuesday, 15 May 06:00PM - 08:30PM $130.00

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. Filleting a whole fish and chicken are essential. Then you will be shown the essential techniques of how to grill the fish and chicken two ways using fresh herbs, rubs and seasonings. Bring your own filleting knife, if not we will provide one.
Monday, 21 May 06:00PM - 08:30PM $130.00

June

COMPLETE KITCHEN CONFIDENCE : MASTER STOCK AND BROTH TONY CHING

Hands On. First you will learn why good stock is so important in Chinese cooking. You will be making an Asian master stock with a demonstration/hands on noodle making from a master noodle maker. Finish off with making your own broth with the fresh stock and noodles.
Monday, 18 June 06:00PM - 08:30PM $130.00

July

GOURMET FETA AND HALLOUMI GRAHAM REDHEAD

Hands On. Leave all the strict cheese making rules behind! Graham will show you multiple uses for cheese around the home. From the one batch of milk, turn a single cheese into a gourmet marinated feta. Halloumi has become a very popular cheese in recent years. It is very easy to make and being able to cook this cheese makes it unique.
Sunday, 15 July 09:00AM - 12:30PM $160.00

BRIE AND FRESH MOZZARELLA GRAHAM REDHEAD

Hands On. At this course you will gently mould fresh 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. Finish off with secrets behind making fresh mozzarella with Graham.
Sunday, 15 July 01:30PM - 05:30PM $160.00

ONE POT ROAST MASTER CLASS TONY CHING

Hands On. Pot-roasting was all the rage once upon a time and deserves to make a revival as it is simple, hearty and healthy. Like any one-pot meal it concentrates on the lovely juices, flavours and is a great way of cooking cheaper cuts of meat and seasonal root vegetables. You will be making a spicy pork shoulder in an enamel pot, chicken with vegetables in clay pots and beef in a creuset.
Monday, 16 July 06:00PM - 08:30PM $135.00

August

PRESSURE COOKING TONY CHING

Hands On. Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. Pressure is created at the beginning by boiling a liquid, such as water or broth, inside the closed pressure cooker and then trapping the steam. This increases the internal pressure and temperature, which is maintained throughout the cooking time. Afterward, the pressure is slowly released so that the vessel can be safely opened. You will make a corned beef, dry mixed split peas with smoked hocks and lamb neck with dry canneloni beans, fresh tomato and garlic.
Monday, 20 August 06:00PM - 08:30PM $130.00

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

Important Class Details:
Classes fill quickly so book early. Full payment is required to confirm your place.
Bookings are confirmed by post or email.
We do not credit “no shows”. Cancellation or transfer to another class is acceptable with two weeks’ notice.
Sickness or any other reasons on the day - while we can't offer refunds, we are happy for you to send someone in your place.
Customers will be notified of the cancellation of classes due to insufficient number a minimum of 7 days prior to the class.
Closed shoes must be worn during “hands on” classes for health and safety.
Aprons used in classes are on loan, we are happy to take orders on request.
Check our web site for extra classes, changes, guest chefs and important class details and culinary travels.
Please check the expiry date on gift vouchers (12 months), as expired vouchers will not be accepted.
In the event that an expired voucher is used, payment in full will be required. Voucher must be presented on the day of the class.