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Kitchen Confidence - EVERY DAY ITALIAN

Italian Cooking Course for the Less confident cook


Book Now (http://weteachme.com/l/UGQF5mcr)

Description

This 5 week course of weekly, hands on cooking classes is designed for enthusiastic amateurs keen to learn the basics of regional Italian cuisine.

Ideal if you are new to cooking or wanting to be able to create an impressive repertoire of simple, tasty, stylish dishes that you will be proud to present to your family and friends.  It is not necessary to complete this course or these classes subsequently to those offered in Kitchen Confidence 101 or Kitchen Confidence 102. 

At the end of five weeks you will be on the path to being equipped with the kitchen fundamentals that make cooking a pleasure. You will have learnt how to read and follow a recipe, how to select, care for and use simple kitchen equipment, how to shop for fresh and dry produce, stock a pantry and a fridge, how to store food properly and how to create inspirational meals from simple seasonal ingredients. You will be peeling, chopping, slicing and dicing, roasting, baking, simmering, boiling and sauteeing before you know it!

This practical, fun program will leave you loaded with achievable ideas for weeknight dinners and simple entertaining.

All 5 week course blocks are designed for the novice cook growing in Kitchen Confidence.

Extra benefits when you purchase a 5 week course include a complimentary local Farmers’ Market tour with Elizabeth and telephone support throughout the program.

When spaces are available, you can contact Elizabeth to schedule individual classes.


WHAT YOU WILL LEARN

The Fundamentals of Regional Italian Cuisine – In each class we have a themed menu.  We cook a selection of authentic Italian recipes around this menu.  This gives you the opportunity to develop knowledge around the ingredients and skills and techniques necessary for each dish.

Care and management of the kitchen work space

Additionally, you learn:

*Care and management of basic kitchen equipment such as chopping boards, knives, peelers, mandolines, cookware, blenders, stove tops, pots and pans and ovens.

*Basic knife skills - includes  tips on the different knives that are best to use for different tasks

*Understanding flavors and balance of taste using seasoning and herbs and spices

*How to read, understand and follow a recipe

*How, why and when to measure and weigh ingredients

*How to make the most of local Farmers Markets - your course fee includes a visit to a local farmers market

*How to shop and store basic ingredients so that you always have the ingredients for an easy meal

*How to make a selection of delicious but simple pasta sauces

*How to cook, dress and serve pasta like any self respecting Italian

*How to make a simple stock for risotto

*How to prepare and serve a risotto

*How to make your own pizza dough and make pizza

*How to make a tomato sugo for pizza

*How to make the much famed ‘Sunday Ragu’

*How to make some simple sauces

*How to select, store, prepare, cook and serve a variety of seasonal vegetables

*How to set a table

*How to present food to the table

*Simple wine and food matching for the food prepared


WHAT IS INCLUDED

*Light Refreshments are available on arrival

*An apron is supplied for each class

*All ingredients and cooking equipment are provided

*You will receive a note book and print copy of recipes

*Sampling of all the dishes we prepare, in the form of a meal, served with a glass of wine

*An exemption from the washing up


WHAT YOU NEED TO KNOW

*Please wear closed flat shoes

*Our dishes are seasonally selected - Recipes may vary from sample recipes provided

*Adjustments may be made for some Food Allergies and Intolerances, some classes however will always be unsuitable. Please advise us during your initial consultation of any special food needs that you have so that we can be sure to schedule you correctly


SAMPLE MENUS

Please note seasonal variations and product availability may affect the dishes selected for your class

Week 1:PASTA ASCIUTA

Marinetti and the Futurists movement attempted to abolish pasta asciuta in effort to establish a strong sense of nationalism and a religion of speed amongst the Italian military forces in the 1930s.   

Elizabeth David tells the story in her book on Italian Food, of how the mayor of Naples at the time passionately defended this culinary institution, claiming  that ‘… the angels in Paradise, eat nothing but vermicelli al pomodoro”. Marinetti’s retort vowed confirmation of his suspicions of “the monotony of paradise and the life led by angels.”  And so it goes on.  

Nowhere in Italy is the failure of the futurist movement’s culinary exploits more evident than in the continuing importance of pasta asciuta on restaurant menus and kitchen tables in private homes throughout regional Italy to this day.

In this class we will prepare some classic pasta sauces with the different dry pastas – meals quick and easy enough to whip up for one, two or a family of 10 on a busy week night. 

You will learn how to correctly cook, dress and serve pasta.  There are some rules! 

Monday 7th May, Wednesday, 9th May ; Tuesday 9th October


Week 2: PIZZA

Enjoy making your own pizza dough and cooking delicious Pizza Margherita from scratch in your own home.  You do not need fancy pizza ovens by the way!

This is a great way to entertain friends in your kitchen over a glass of wine, or just learn how to make for yourselves, pizza, just the way you and your family like to eat it. 

In this class you will also learn how to make a classic tomato sugo. 

Additionally we prepare a selection of different pizzas using classic pizza toppings.

Only ready made Gluten Free pizza bases are supplied for this class.

Saturday, 17th March and 12th May; Monday, 14th May; Wednesday 16th May; Tuesday 16th October


Week 3:RISOTTO

Anyone who can pay attention for 30 minutes can make a risotto - you do not have to be an experienced cook - just a patient one.
Risotto originates from La Cucina Povera (the peasant cooking) of northern Italy. I love it for its deliciousness, simplicity and unpretentiousness. 

Learn how to make risotto from scratch – including how to make your very own stock.  

Only premium ingredients are used in this salute to the cuisine of northern Italy.

Saturday 26th May, Monday 21st May; Wednesday 23rd May; Tuesday 23rd October


Week 4:EVERYDAY ITALIAN

Eat like an Italian!  This week’s class is structured around a simple, seasonal, multi course, Italian menu of  delicious regional Italian dishes.  You will learn how to prepare a perfectly balanced Italian meal that you and your friends and family are going to adore!

Monday 28th May; Wednesday 30th May; Tuesday 30th October


Week 5:SUNDAY RAGU

Cook like an Italian! 

Just in time for cool wintery weekends – this is the perfect way to while away a Sunday morning while you fill the house with the aromas of the preparation of a classic meat ragu served with pasta the way the Bolognese do it.  

This is perfect for weekend entertaining and family meals and you are just learning!

 Monday, 4th June; Wednesday, 6th June; Wednesday 6th November


RESOURCES include:
Marcella Hazen, Elizabeth David, Claudia Roden, Stefano di Piero, Recipes from the Silver Spoon cookbook, Marco Pierre White, and Karen Martini.

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What you will learn
  • The Fundamentals of Regional Italian Cuisine – recipes and menus Care and management of the kitchen work space Care and management of basic kitchen equipment such as chopping boards, knives, peelers, mandolines, cookware, blenders, stove tops, pots and pans and ovens. Basic knife skills Understanding flavors and balance of taste Understanding and following a recipe How, why and when to measure and weigh ingredients Planning and shopping for meals Making the most of local Farmers Markets How to shop so that you always have the ingredients for an easy meal How to make a selection of pasta sauces How to cook, dress and serve pasta like an Italian How to make a simple stock for risotto How to make risotto How to make your own pizza dough How to make a tomato sugo and how to cook pizza How to make the much famed ‘Sunday Ragu’ How to make some simple sauces How to select, store, prepare, cook and serve a variety of seasonal vegetables How to set a table How to present food to the table Simple wine and food matching for the food prepared
What you will get
  • Light Refreshments are served throughout the class An apron is supplied for each class All ingredients and cooking equipment are provided You will receive a note book and print copy of recipes Sampling of all the dishes we prepare, with wine An exemption from the washing up

What to bring
  • A pen and a notebook. Simple wine is supplied but some students like to bring a bottle to share and enjoy with the meal.
What to wear

Please wear closed, flat shoes

Appropriate for

We believe that anyone who loves to eat can learn how to cook well - just bring your passion for good food; no pre-requisites


www.elizabethpeddey.com.au


Basically, we believe, anyone who loves to eat can learn how to cook well.


Elizabeth Peddey Cookery School is a place for people of all skill levels to learn the art of good cooking.


We approach cooking as a practical and social skill, one that promotes a healthy lifestyle and is fundamental to the enjoyment of good food and wine.


Our philosophy is all about gaining confidence in the kitchen. We believe that learning about every aspect of the food you prepare will not only make you a better cook but will help promote a healthier lifestyle.


Have a look at our video promoting our Italian Cooking Tour 2018 - 

https://www.youtube.com/watch?v=M9frgxqWw44

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Refund & Cancellation Policy

REFUNDS
1. You may only terminate the contract in the circumstances set out below.
2. You may only terminate the Contract if you give the School written notice of termination and the School receives such notice not less than 28 days before the start of the course.

3. Provided that the School has received your notice of termination prior to the deadline, the School will refund any fees paid subject to a $50 administration fee for one day classes, or $100 administration fee for a 5 week course. Alternatively you may transfer to another date.
4. Bookings cancelled within 28 days of the start date of a course are non-refundable and non- transferable. However, you may send someone in your place.
5. You may terminate the contract (and have all monies paid returned to you) at any time during the period ending on the day falling 14 days after the date of the Contract. Notice of the termination must be in writing. To be effective the notice must be posted or delivered not later than the last day of the 14 day period set out above. If you start attending the course before the expiry date of this period you will lose your right to terminate. 

6. The School will be entitled to cancel any course at any time subject to the repayment of any deposit and fees received in respect of the course or the part of the course which has been cancelled.

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Terms & Conditions

Terms & Conditions

1. Contract 1.1. The terms of the School’s price list and these terms and conditions constitute the terms of the legally binding contract (“the Contract”) between you, the student and Elizabeth Peddey School of Cookery and Gastronomy (“the School”).

 

2. The Course

2.1. You must comply with all rules and regulations issued by the School from time to time. 2.2. The School will be entitled to change the timing and/or content of any course and to substitute any teacher at any time.

 

3. Fees
3.1. Payment for all courses must be paid in full for your place to be secured unless otherwise stated. 3.2. No refund will be made if you subsequently fail to attend all or any part of the course (and the School is unable to reallocate your place). Please see section 5 for details.

 

4. Your Conduct
4.1. If the School considers that you have behaved in an unacceptable manner, the School will be entitled to require you to cease to attend any course. If the School is unable to reallocate your place, no refund of fees will be made.

 

5. Termination
5.1. You may only terminate the contract in the circumstances set out below.
5.2. You may only terminate the Contract if you give the School written notice of termination and the School receives such notice not less than 28 days before the start of the course.
5.3. Provided that the School has received your notice of termination prior to the deadline, the School will refund any fees paid subject to a $50 administration fee for one day classes, or $100 administration fee for a 5 week course. Alternatively you may transfer to another date.
5.4. Bookings cancelled within 28 days of the start date of a course are non-refundable and non- transferable. However, you may send someone in your place.
5.5. You may terminate the contract (and have all monies paid returned to you) at any time during the period ending on the day falling 14 days after the date of the Contract. Notice of the termination must be in writing. To be effective the notice must be posted or delivered not later than the last day of the 14 day period set out above. If you start attending the course before the expiry date of this period you will lose your right to terminate. 

5.6. The School will be entitled to cancel any course at any time subject to the repayment of any deposit and fees received in respect of the course or the part of the course which has been cancelled.


6. Liability

6.1. You must not bring any items of special value onto the School’s premises. The School will not accept responsibility for the loss of any personal possessions.
6.2. The School will not be liable for any loss suffered by you which is indirect, special or consequential.

6.3. The School will not be liable for any loss suffered by you resulting from any event which is beyond the reasonable control of the School.

 

7. General
7.1. The Contract contains all of the contractual terms agreed between you, the invoice addressee and the School.

7.2. No failure or delay by the School in enforcing any of its rights under the Contract shall be deemed to be a waiver of such right.
7.3. The Contract shall be governed by Australian law.

ElizabethPeddey School of Cookery and Gastronomy

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