Cooking Classes Schedule 2016

Phone:  02 6295 7722   Email:

Download printable version of October-December Classes

Click here for private class options.

Student (adult)Student (under 17yrs)Dinner guest
Thu 29th September 11-1pm, 2.30-4.30pmKids Techniques in the Kitchen
11-13yrs 8-10yrs
These classes will be about teaching age appropriate classes. Each class will have a different age group. The class will select ingredients from the markets and then create a healthy lunch based on their choice and creativity. There will be a focus on teaching sound techniques based on their age, on how to use a knife correctly and cooking safely with heat. $65$17
Fri 30th September3.30-5.30pmKids Techniques in the Kitchen
As above$65$17
Thu 6th October

Kids Techniques in the Kitchen
As above$65$17
Thu 6th October 6-9.30pmFabulous FishTo begin you will learn how to select the perfect fish, then you will poach, pan sear and bake: including Wild barramundi with a tomato and olive tapenade, Tempura flathead tails and White miso kingfish.$150$120$60
Fri 7th October
3.30-6.30pmKids 11-13yrsAs above
Wed 12th October 6-9.30pmMalaysianPrawn laksa, Nyonya chicken curry, Beef rendang with a coconut rice and fresh salad.
Thu 13th October 6-9.30pmClean EatingAt 3seeds we teach you how to make everything from scratch, but in this class, you will take things one step further. By reducing or eliminating gluten and processed sugar in your diet, you will discover a creative and flavorsome outlook on food. Start the day with breakfast vegetables fritters, poached eggs and whipped feta then dukkah crusted salmon with goats’ curd and pickled cabbage slaw. Finish with saffron baked pears with seed praline and labne.$150$120$60
Sat 15th October 3.30-6.30pmBBQ TechniquesLearn all the tricks of the trade to make the most of your BBQ. You will pan sear beef and vegetables on both the flat and chargrill, as well as hot smoke salmon and roast a whole chicken.$150$120$60
Wed 19th October 6-9.30pmFast, Affordable, Healthy and
No Waste
Using the entire vegetable and meat source, you will learn how to mimimise waste, which help no only the environment, but your back pocket as well. Starting with a whole chicken who will make three dishes as well as using seasonal vegetables to compliment the meal. In addition, we will teach you a few tricks in how to clean out the fridge and turn it into a meal. In addition, you will see how valuable a vac sealer can be, in assisting with all of these processes.$140
Thu 20th October
6-9.30pmHealthy ItalianSpring vegetable risotto, Spinach and ricotta gnocchi and Yoghurt pannacotta$150
Wed 26th October 6-9.30pmClean Eating 2 on the BBQNori and sesame crusted tuna with a radish, avocado and watercress salad, Warm Thai beef salad with chilli, lime, peanuts and fresh mango, Lemon marinated chicken breast, English spinach and asparagus salad with a blackberry and dukkah mayonnaise.$150
Thu 27th October 6-9.30pmKnife and Presentation TechniquesAndrew will spend time one on one to hone your knife skills. This class will be full of small tips to give you confidence in the kitchen. In addition, you will learn presentation techniques, on how to make each dish look like something out of a five-star restaurant.$150
Wed 2nd November6-9.30pmFabulous FishTo begin you will learn how to select the perfect fish, then you will bake, fry and bake: including Blue eye cod baked in a fragrant coconut, lime and ginger sauce, Tempura flathead tails and Salmon fillets with a fresh herb and macadamia nut crust.$150$120$60
Thu 3rd November 6-9.30pmDumpling and BaoRoasted duck and shiitake mushroom dumpling soup. Steamed prawn dumpling. Sticky pork bao buns. $150$120$60
Fri 4th November
3.00-6.30pmBread BakingMake a sour dough, French bread roll, Rich brioche and Hornazo. All of this cooked in our wood fired pizza oven.$135
Wed 9th November 6-9.30pmNew NordicScandinavian food can teach us a lot about healthy eating, with its high consumption of fish and seeds with good oils and pickled vegetables with probiotics for good gut health. Seeded crackers, Sugar cured salmon with pickled fennel, radish and horseradish, Tarragon roasted chicken with celeriac, apple and rhubarb chutney and finish with a raw, dairy free blackberry and ginger cheesecake.$150
Thu 10th November 6-9.30pmBBQ TechniquesLearn all the tricks of the trade to make the most of your BBQ. You will pan sear beef and vegetables on both the flat and char grill, as well as hot smoke salmon and roast a whole chicken.$150
Wed 16th November 6-9.30pm3 Course FrenchScampi bisque, Eye fillet of beef, bearnaise sauce with a Parisian mash and creme brulee.$150
Thu17th November 6-9.30pmJapaneseTempura seafood and vegetables, Chargrilled chicken teriyaki and Sake marinated salmon with a wasabi cauliflower puree.$150
Sat 19th November 3-6.30pmPastry DessertsLemon curd tart with a sweet shortcrust, Tart tatin with a butter puff and Profiteroles filled with vanilla custard chocolate sauce.$135$105
Wed 23rd November 6-9.30pmMexican and SangriaFish and avocado tortilla. Slow cooked short ribs. Mexican City roast chicken with avocado and blood orange salsa.$150$120$60
Thu 24th November 6-9.30pmSeafood BBQScallops with a sticky tomato jam, Moroccan spiced kebab of salmon and prawn, Salad of Thai spiced squid, with mango and chilli jam. $150
Sat 26th November3-6.30pmCanapes and TapasFilo of duck, goats cheese, pomegranate and dukkah, Bread tartlet of chorizzo and Romesco sauce, Goat cheese croquettes, Pork belly with caramelised mushrooms$150$120$60
Wed 30th November
6-9.30pmVegetarianMushrooms filled with a macadamia nut pate and creamy polenta. Chermoula eggplant with bulgar and yoghurt and dessert of a rich chocolate and cardamon tart.
SUMMER CLASSES 2016Student (adult)Student (under 17yrs)Dinner guest
Wed 7th December 6-9.30pm Salmon 3 waysChampagne poached salmon. Pan seared with a fresh herb and macadamia crust. Fragrant ginger wine, coconut and green Thai curry of salmon with mango relish.$150
Sat 10th December 3-6.30pmChristmas Seafood and Fish FeastChermoula prawns and scallops, freshly shucked oysters with wasabi powder and flying fish roe, scampi in the shell w a saffron butter, mussels steamed in ginger and chilli and our favourite champagne poached salmon w an artichoke and wasabi pate.$160
This schedule is subject to change and we reserve the right to cancel classes, but is updated on the web site along with extra classes and availability. 
Cancellation policy: Payment in full is required to secure your place. No refunds will be given. With a min of 14 days notice a place in another class may be arranged subject to availability. Under certain circumstances, credit may be given with less than 14 days notice, but a $50pp charge will be applied.







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