Spring is upon us

The best thing about this time of year would have to be that in no time at all we are going to be back in the season of great choice of fruit and veg and having to consider “What can I create?”

All local supermarkets will be stocked with what seems like an abundance of aromatic, locally grown and affordable produce, so lets get inspired and enjoy the fact that we live where we do and are spoilt for choice!

Are you ready?

I’m sure by now you may have heard about Bundaberg’s New cooking school and for those of you that haven’t- I’m sorry!

This will sure to be something to not only get the taste buds stirring, but also the creative juices flowing and the inspiration behind what and why we eat what we do.

We are very fortunate to be gifted by the fact that our region produces approximately 16% of QLD’s fresh fruit and vegetables, yet we continue to buy out of season and pay top dollar.

These very inspirational and hands on cooking classes will be sure to help you understand that we can in fact feed a family on a limited budget and enjoy what we eat, knowing that it is locally grown and produce of a high standard.

All endeavours have been made to ensure that local ingredients have been sourced in all recipes and even when it comes down to sourcing the equipment for the demonstrations, local distributors have been utilised.

People Enjoying their weekend

The weekend for many people is about sleeping in, its about enjoying time away from work and its all about doing whatever you want to do. Well have you considered that the weekend can be all about food, it can be all about entertaining and all about eating- all wrapped into one great celebration of time with friends.

Lets start with the time of day that we all avoid when trying to sleep in and actually think about waking up before the alarm and rising with a skip in your step, heading to the Sunday markets and grabbing all of the fresh ingredients that you are going to need to prepare an amazing feast for both family and friends- all before 10am!!

Shopping list:

Free range eggs, vine ripened cherry tomatoes, fresh basil, local asparagus, hand picked strawberries, a jar or two of home made preserves and call into the bakery for a fresh baguette of crusty white!!

Next step- see you at the breakfast 101 class!!

Pasta Plus!

Its funny how all the foodies love watching old italian movies where the “Nonna” is in the kitchen hard at work making her very own pasta and yet we all see it as such a distant idea.

Well let me share with you that making pasta is not such a big feat. Its more about passion for food and taking the time to learn how it all works. Its not quite as simple as throwing everything in a bowl and mixing- well almost, but its making sure the eggs are fresh- using the right flour- not being too heavy handed with the oil or water or salt and just having some fun!!

What about the magical topping? Walk through the basil patch, use the local truss tomoatoes, chop some fresh garlic, onions and just make it all come together.

Simple is often the best and how’s this- you get to take the recipes learnt home with you at the end of the tasting session.

See you there!

Olive oil vs Vegetable Oil

This is often a very debatable topic, though often forgotten are the qualities of both oils. Due to the fact that both oils have different heating qualities, both oils have different flavours and i believe different uses all together. Not to mention the extra virgin olive oil, extra light, cold pressed etc……

Who buys oils based on brand alone?

Who makes their own salad drsssing and what oil do you use?

Who cooks with oil and if so with which one?

So many questions and always happy to discuss further.

Why attend a cooking class?

Let me ask you some questions:

  • Do you enjoy the fresh flavours of fine food?
  • Do you enjoy entertaining with friends and want to lift the bar?
  • Do you get frustrated not being able to make the recipe look like the one in the book?

These few points are just some of the reasons why joining in on one of “Basic Principle” classes will help overcome any frustrations or cramping of culinary style.

All of our classes are run with small group sizes to ensure the student:chef ratio arent compromised and we pride ourselves in using local ingredients so that when you leave the classes you know that you will be able to go out and replicate the exact same dish without any dramas.

Come and walk through our herb garden, meet some new people and enjoy the idea of “You are what you eat”.