Erik’s line up for the Ginger Festival starts in France and travels to Italy, Spain and Greece. (see below for full class details.)
The Buderim Cooking School is located in a purpose built kitchen at the Buderim Ginger Factory at Yandina. The classes are completely hands-on and everyone gets a chance to chop, mix and roll each item on the menu. You work at individual work stations with plenty of equipment from which to pick.
After his initial demonstration Chef Erik watches everyone’s technique as you develop the skills required to produce the meal. Erik’s talent as a chef and wide experience adds an extra level of enjoyment to the class, just don’t try to pass on the butter. It’s a great way to learn new methods and stop bad habits (I’m cutting properly now Eric, promise!)
Each group prepares the entire menu to enjoy at the end of each class. We sat down at a large table and ate several courses. It was interesting to see the variations in the gnocchi which helped us understand the importance of different steps and the value of good ricotta!
The cooking school operates throughout the year with a wide array of class topics. Thanks to Erik’s instruction, I can now make excellent gnocchi with my partner. Below are photos of the gnocchi we made in class before and after cooking. Next time I made it firmer!
Buderim Ginger Cooking School
50 Pioneer Road, Yandina, Sunshine Coast.
1800 067 686
Cooking Classes during The Ginger Flower & Food Festival
10am To 2.30pm
Thursday January 21, French
Spinach, potato & scallop soup
Grilled rainbow trout with a sorrel, chervil & lemon escabèche
Passionfruit & ginger crème brûlée
Soupe d'epinards et pommes de terre de pétoncles
Truite arc-en-ciel grillée aux escabèche d’ oseille, cerfeuil et cédrat
Crème brûlée de fruits de passion et au gingembre sucre
Friday, January 22 – Italian (Piemonte)
Risotto with asparagus, goat’s cheese & olives
(Palermo)
Veal involtini with polenta & wild mushrooms
Coffee praline semi freddo
Asparagi, formaggi caprini & oliva risotto dal Piemonte
Vitello involtini alla Palermo, polenta con selvatici funghi
Caffè pralina semifreddi
Saturday, January 23 – Spanish
Chilled tomato soup
(Catalan)
Chicken sausages with cabbage & saffron
Churros and hot cinnamon chocolate
Gazpacho al andalucia
Embutidos de pollo estilo catalán con y azafrán
Churros col y chocolate caliente de canela
Sunday January 24 - Greek
Egg, lemon & oregano rice soup
Baked tomatoes stuffed with lamb, cumin potato mince
Orange custard filo pie
Avgolemono
Soutzoukakia smyrneika
Galaktoboureko
Details:
Class numbers are limited to just 20 and a ticketed price applies. Too book, visit www.buderimgingercookingschool.com.au
