Essentials of Cooking Fine Food at Home

Through a well-structured programme, you will be able to develop skills to make you a confident cook in your own kitchen. The recipes are fast, classic and interesting. They are well suited to cooking at home for dinner or for a special dinner party.
The sessions start with knife skills and an introduction to stocks, which form such an important base for classical sauces. Marinades, vinaigrettes, compound butters and emulsions will also be covered. Techniques such as sautéing, roasting, braising, steaming and grilling will also be taught while cooking with fish, beef, chicken and many other ingredients.

You will receive a workbook with recipes and explanations of techniques and tips, NZSFW apron and a certificate on completion at the conclusion of the course.

Sessions include:
Knife skills, sharpening knives
Vegetable cuts
Beef, chicken and fish stocks and sauces

Dishes to be prepared include:
Stuffed chicken breast, dauphinoise potatoes, Marsala glaze
Vietnamese chicken salad
Salmon poached in court bouillon with aioli
Pan-seared gurnard with warm red pepper salsa
Cider braised pork belly
Lamb navarin with garlic mash
Beef fillet with Maître d'hôtel butter