Katrina Ryan is our interstate guest Chef in June 2011 when she visits us to teach 3 outstanding classes including a standout Asian banquet Class. Click here for bookings $125pp all inclusive of dining and complimentary wines.
The menu is a real winner and with Katrina’s experience as ex Head Chef of Neil Perry’s Rockpool Restaurant you are guaranteed a great learning experience. Here’s what’s in store!
Crispy Salmon, Shallot and Ginger Straws with Wasabi Mayonnaise;
Hot and Sour Prawn soup with Galangal, and Coconut Milk
Red Curry of Duck with Lycees;
Warm Salad of Crispy Fish with Lemongrass, Mint and Ground Roast Rice.
Caramel Poached Pears with Turmeric and Ginger.
The Asian Banquet class is running on Sunday 19th June at 9.30am-1.30pm.
If you fancy something more Middle Eastern then have a look at Katrina’s Moorish Moroccan class which is running on the evening of Friday 17th June at 6pm-10pm. This has been a much loved class and even Not Quite Nigella felt she had to blog about it. See here for her review.
Think you can handle the heat in a restaurant kitchen then why not book one of the last few places in Katrina’s Asian Master Class which is running on Saturday 16th June from 2pm-9.30pm. You don’t have to be an expert cook but you do have to be passionate and have stamina for the marathon cook and eat session. Experience the atmosphere of a restaurant kitchen by cooking for your invited guests. Allow 6-7 hours for this in-depth class then sit down to enjoy the dinner with a friend of your choice and complimentary wines from special guest winery The Lane Vineyard. $295pp ( One cook and two to dine)
This master class is a cooking session limited to 10 people only. Your will be mastering the knife skills and finer points of deboning, stuffing, filleting, t-smoking and crab eating as you cook up an impressive 4 course restaurant quality menu for your dinner guests who arrive at 6pm. The pressure is on but you do have a Top professional Chef in the kitchen with you! Phew!
Crispy Coconut Fried Prawns stuffed with pork served with sweet chilli and ginger sauce and mint and pommelo Salad; Salt and Pepper Crab; Rainbow Trout , boned and tea smoked with roasted chilli jam dressing. Fresh Coconut Carrot and Lime leaf salad; Boned whole Chicken stuffed with Chinese Crab omelette and served with chicken broth and XO sauce. Saut饤 water spinach with oyster mushrooms and yellow bean sauce and Star Anise Cream with Caramel Ginger Oranges and Sesame Snap biscuits.