AN EVENING IN ROME, VIve cooking school, Rosebery

I'm Delighted to be able to teach another workshop in the state-of-the-art kitchen at vive cooking school, Rosebery. Following on from 'Lunch in sicily', and the second of a series on regional Italian cuisine, this spring workshop will focus on four much-loved roman dishes and finish with a long table dinner. 

The menu: 
Primo: Fettucine alla Primavera - a celebration of spring: you'll learn to make your own fresh pasta and how to prepare artichokes
Secondo: Saltimbocca alla Romana e Focaccia - the Roman favourite that promises to 'leap in your mouth', with freshly baked rosemary focaccia to act as 'la scarpetta' (the little shoe to mop up the sauce)
Dolce: Crostata - Discover how a simple shortcrust and a jar of seasonal jam can become the perfect make-ahead dessert for your next dinner party

Ticket price: $165
What's included: an apron to wear during the class, and recipes to make at home
When: Saturday, 30 September / 1700-2100
Where: Vive Cooking School (Shop 18, 61-71 Mentmore Ave, Rosebery, NSW, 2018)
Bookings: http://www.vivecookingschool.com.au/

NEW WORKSHOPS, 2017

Starting in Trastevere (Rome), and then back home in Sydney: there are so many new workshops at wonderful new venues on the horizon for 2017. 'Asian bites'; Indian lime pickles; 'lunch in Sicily'; Preserving for beginners; a gnocchi masterclass, and more!

Just launched... A series of short workshops which will focus on using sustainably caught seafood at Fish & Co. (Harold Park Tramsheds); starting with Wild Prawn + Pork Potstickers.

If you'd like to receive my newsletter with more information and booking details; please click the links above, and subscribe to the mailing list at the bottom on the 'blog' page. I would love to cook with you!

Gnocchi and Pasta, at Cornersmith, marrickville

Some of my most treasured memories are of hours spent in kitchens full of laughter, covered in flour as friends helped me to understand how to tell when my gnocchi dough was just so...

I would love to help you learn to make these famous little potato dumplings; wonderful, oozing spinach and ricotta gnocchi; and delicious hand-cut pasta with herbs at a workshop in one of my favourite Sydney spaces - the Cornersmith Picklery. We will discuss various flours, how to select the best potatoes, and why using seasonal ingredients is so important to me. All workshops are hands-on, you will be able to take home finished products, and class sizes are kept small so there is plenty of time for questions.

NOTE: These workshops have now concluded for 2016. Details for new workshops in 2017 coming soon!

Dumpling masterclass: Ravioli, Pot Stickers, Pelmeni, at Cornersmith, marrickville

Almost every cuisine around the world has their own version of dumpling; from the beetroot filled ravioli of the Italian Alps to road-side samosas in India; they range from being unpretentious and delicious peasant food to elaborate, delicate parcels served to celebrate special occasions...

My interest first in Italian regional cuisine has led me further afield; now we enjoy wonderful pork and mushroom filled pot stickers, and lovely plump Russian pelmeni at home almost as regularly as a plate of seasonal ravioli. Beginning this winter I will be teaching workshops on how to make all three delicious dumplings: we will hand-make the wrappers, discuss seasonal filling ingredients, and learn the secret to having dinner ready in under ten minutes (it doesn't involve a microwave)! Classes are small and hands-on - and you'll go home with your very own hand-made dumplings. I would love to see you there!

NOTE: These workshops have now concluded for 2016. Details for new workshops in 2017 coming soon!

Private Workshops

I also teach private workshops with menus tailored around your group's needs. These can be for small, intimate groups, or larger groups - most will include a long, sit-down lunch. They can be as hands-on as you wish, or more demonstration format. An example is a 'SPECIAL PASTAS' workshop delving deeper into more of the 300 regional shapes found all over Italy, and the sauces to pair them with. Please contact me directly to discuss pricing and numbers.