With autumn finally here it’s time to get excited about cooler weather cooking, so get ready with The Essential Ingredient Newcastle Cooking School’s Masterclass series, designed to lift your kitchen game with an intensive hands-on experience.
Whether you want to make your own cheese, host a Greek Easter feast that your family will talk about for years to come, advance your fermenting skills, explore ancient spice and flavour used in Korean side dishes or make a lavish Italian long lunch, these five-hour specialist masterclasses will guide you through everything you need to know.
On Saturday March 11, The Essential Ingredient’s own cheese guru, Sonia Cousins, guides you through making camembert, step by step, from milk to mould and delves under the skin of the magnificent camembert wheel. You will be sent home with two baby cheeses to nurture over the following weeks. Cost $195. For more details, and to enrol, click here. This class is repeated on July 29.
Flag Saturday April 1 in your diary for Sofia Stoke’s extravagant Pasha, or Greek Easter Feast. Learn to make tiropita, patzari and polpettes (appetizers), bread eliopsomo (bread), souvlaki and keftedes me patates (mains), horiatiki salata and briami me feta (sides) and the irresistible amigthalota (almond biscuits) and pear and almond tart. Cost $195. Details here.
Sukimama’s own Suki Kwon hosts our Korean Banchan masterclass on May 20, where you will learn ancient flavours and techniques with a banchan of kimchi, beansprouts, potato, spinach, chilli paste all on the side of bulgogi, spicy chicken, Tteokguk (brisket soup) and rice. Cost $200. Details here.
Get ready for another Mediterranean feast a week later on May 27, when Stefano Marvello will guide you through the ultimate winter lungo pranzo, or long lunch. Learn from the master how to create genuine Italian style stuffed capsicums, hand rolled cannelloni, homemade ricotta filling, rustic village potato bread and two versions of Tiramisu. Cost $195. Details here.
To open winter on June 3, we celebrate fermentation with the High Culture masterclass by Jane Jenkinson, of Wholefood Family, who will lead you through the hearty realms of rich bone broths, marrow butter, pate and cultured vegetables. Marshmallows, cultured berries and cultured creams are on the menu too.
Cost $210. For more details, and to enrol, click here.
Don’t miss out. You can also book for any of these classes by phoning the store on (02) 4926 1991.