CULINARY DELIGHTS

Let's Get Cooking
Mon 6-8pm, starts 1 March, 4 weeks, $40*
Would you rather eat in than take out? Does your kitchen get the better of you? Are you more Gordon Bennett than Gordon Ramsey? If you answered ‘Yes’ then this could be the course for you. Learn how to cook a variety of quick, easy, healthy and economical meals that are also delicious, with our tutor Ben Fernmoor. Recipes include Thai red curry, Cheese and Bacon Quiche, Lamb Koftas and Three cheese soda bread. In these relaxed classes, you will learn how to prepare and cook each dish, discover some cost effective tips on sourcing and selecting ingredients, food handling and hygiene, food storage, using left-overs and how to adapt meals depending on the ingredients you have in the pantry. Discover how to vary each recipe so you can prepare additional dishes. Aimed at beginners, students and recipe-phobics although those with some experience are also welcome. To keep costs as low as possible students are asked to bring their own ingredients. This class is also subsidised. Say goodbye to processed food and say hello to quick, healthy, creative kai! 
* Ingredients extra.
Course ID: A170
Tutor: Ben Fernmoor

Cheesemaking

Saturday, 20 March, 10am-2pm, 1 day $75
Experience the ageless craft of cheesemaking! Discover how easy it is to make your own cheese. Pamela will demonstrate the basic steps of making a hard cheese and share with you her extensive knowledge.  Samples will be available for you to try.  Detailed handouts will be provided so you can make your own cheese at home and Pamela will also explain what equipment you will need. Learn how to become a home cheesemaker!
Course ID: A182
Tutor: Pamela Parkinson

Basic Breadmaking

Saturday, 10 April, 10am-2pm, 1 day $70
Discover how easy and rewarding it is to make your own bread. Get back to basics. Learn how to make potato yeast and how to grind your own flour. Take home a delicious wholemeal loaf. (Bring a loaf tin and a clean tea towel).
Course ID: A180
Tutor: Pamela Parkinson

Beeswax Food Wraps

Saturday, 10 April, 9am-11am, 1 morn $30
Want to be crafty and eco-conscious? Join this workshop and learn how to make beeswax food wraps, your very own cling wrap alternative. Craft your way to plastic-free living using natural ingredients with no additives! This is a hands-on class and you will get to make a couple of wraps to take home (all materials provided). Beeswax wraps make great gifts and are a perfect home essential for wrapping up lunchbox items, preserving last night’s dinner or bundling up your favourite on-the-go snacks.
Course ID: A20
Tutor: Greer Rasmussen
​

A Fine Pair of Choux's
Sat 20 Feb, 9am-1pm, 1 morning $50 *
Join us for a fun and relaxed 4 hour baking workshop on choux pastry. We’ll be serving up the iconic Kiwi pastry the chocolate eclair be-fore turning our attention to a showstopping centrepiece dessert the Croquembouche. Along the way we will focus on some top tips and pitfalls of choux pastry and spin up some caramel sugar work. Novices welcome. To keep costs as low as possible, students are asked to provide their own ingredients. For more information, check out Ben’s Cookery school at cook.fernmoor.com.  * Ingredients extra
Course ID: A175
Tutor: Ben Fernmoor
​ 

I Fancy Gnocchi Tonight
Saturday 27 March, 9am-1pm, 1 morn $50 *
Who doesn’t love a bit of Gnocchi from time to time? These little Italian potato dumplings are perfect little sponges that soak up mouth-watering sauces and what’s more, they can be made from left over mashed potatoes in minutes. This 4 hour class is great for those with little cooking experience who want to develop their repertoire beyond the humble spag-bol. We’ll even serve up a couple of tasty sauces (one vegetarian) to go with them. To keep costs as low as possible, students are asked to provide their own ingredients. For more information, check out Ben’s Cookery school at cook.fernmoor.com. 
​* Ingredients extra
Course ID: A172
Tutor: Ben Fernmoor
​

Japanese Cooking

Thurs 6-8pm, starts 4 March, 4 weeks $85*
Learn how to prepare a variety of popular Japanese dishes including Haposai, Shumai, Chicken Karaage, Sukiyaki-style beef and tofu. Join our tutor as she shares with you some authentic Japanese meals. Experience new tastes and healthy eating. *Ingredients extra.
​Course ID: A198
Tutor: Mari Fushida-Hardy

Fermented Foods
Saturday 27 March, 9.30am-1.30pm, 1 day $55
What are fermented foods, how are they made and what are their health benefits? Fermented foods are probiotics that support a healthy gut and help us to stay healthy. They include yo-ghurt, kombucha, kimchi, sauerkraut, quark etc. A healthy gut contains supportive bacteria that assist digestion and produces vitamins and minerals for us. Learn how to make your own fermented food to improve your gut health. You will make your own sauerkraut in class and the tutor will also demonstrate how to make quark. A range of recipes will also be provided for you to make your own fermented foods at home.​
Cousre ID: A176
​Tutor: Bianca Haux

Pasta Perfecto
Saturday 13 March, 9am-1pm, 1 morn $55 *
Homemade pasta is quick, easy and far
tastier than even the fresh supermarket variety. Learn how to mix and roll out various pasta shapes in this fun 4 hour class. To impress friends and family, we will also look at making coloured pasta and cooking up a few tasty sauces including homemade pesto straight from the herb garden. We will even serve up an egg-free pasta for the egg intolerant. Bellissimo! To keep costs as low as possible, students are asked to provide their own ingredients. For more information, check out Ben’s Cookery school at cook.fernmoor.com. Novices and non-cooks welcome. * Ingredients extra
Course ID: A173
Tutor: Ben Fernmoor

Decorative Preserving
Saturday 27 Feb, 9am-11am, 1 morn $30
This class is a fragrant and visual delight. Make these beautiful and edible bottles of infused olive oil and vinegar. These can be used for decorative purposes, and also make great vinaigrette dressings. The jars of olives, feta cheese and sundried tomatoes are both decorative and edible. They make great gifts, as they are left to infuse for several weeks before eating. Ingredients extra. ​
​Course ID: A185
Tutor: Robyn Maunder

Wild Herbs in the Kitchen
Saturday 27 Feb, 1-4pm, 1 afternoon $40
How do you use wild herbs? What are the benefits? Learn how to introduce wild herbs into your cooking and at the end of the session sample some simple dishes that Bianca will prepare including pesto and salads. Please note that this is not a hands-on workshop.​
Course ID: A178
Tutor: Bianca Haux

Wild about Weeds

Saturday 27 Feb, 9.30am-12.30pm, 1 morn $35
Discover how to forage for wild herbs on a short field trip and learn how to identify and use edible wild herbs that are full of vitamins, minerals and essential phytochemicals, in short: they are way more nutritious than cultivated veggies. Challenge your taste buds and get to know some of the weeds/herbs that you will find (almost) anywhere. Are you curious and open to new tastes? Then join Bianca on this herbal excursion.
Course ID: 223
Tutor: Bianca Haux
​
Phone: 09-435-0889  |  Location: Wilkinson Ave, Kamo, Whangarei  |  Email: cew@kamohigh.school.nz
 
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