We'll explore Mediterranean flavours and make meals using various cooking techniques. Recipes will include Quinoa Tabouleh salad with Chicken Piccata Sauce, Mediterranean Fish 'en Papillote' with Citrus Couscous, Lamb Tagine with Israeli Pilaf, and Beef Spanokopita.
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We'll explore Mediterranean flavours and make meals using various cooking techniques. Each week we'll make a complete meal.
Week 1: Quinoa Tabouleh salad with Chickpeas and Chicken Piccata Sauce (made with lemon, white wine and capers)
Week 2: Mediterranean Fish 'en Papillote' with Citrus Couscous. En papillote is French for a cooking technique that steams food inside a folded parchment paper package.
Week 3: Lamb Tagine with Israeli Pilaf. A tagine is a traditional Moroccan cooking vessel made of ceramic or unglazed clay with a cone-shaped cover, perfect for slow cooking lamb.
Week 4: Beef Spanokopita is a popular Greek savoury pie made with Flaky phyllo (filo) dough filled with spinach and feta cheese.
Your course fee includes all ingredients ($80). Each night you'll cook your recipes, learning chef Clive's expert tips and tricks, and you'll enjoy your dishes at the end of the class.
Each week bring a teatowel and a container in case there are leftovers.