4.30769230769231

13

French - Long Course Cooking Classes


Next Available: 21 Oct 10:00AM
4.0 hours

Description

FRENCH

Think of France and you immediately think of food and wine. French cooking is famous for its simplicity, adding a few herbs, a little wine and some garlic. Learn subtle hints and tips to achieve the best from your ingredients for optimal flavor.

  • Green Olive & Almond Tamenade
  • Artichoke Tapenade
  • En papillote - Fish & Asparagus
  • Frisse Salad
  • Clafoutis - Cherry/Berry

Please note any dietaries in 'Special Requests' at the time of booking. 

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Class Schedule

10:00 AM to 2:00 PM

What you will learn
  • En papillote – Fish & Asparagus
  • Frisse Salad
  • Clafoutis – Cherry/Berry
What you will get
  • Including apron, lunch and wine.

What to bring
  • Your interest to learn!
What to wear

Casual (Warning: It might get messy)


Logo

Spicers Tamarind Retreat

Vendor sincce 2015

OUR PHILOSOPHY

Spicers Retreats started with the idea of sharing a little known area of Queensland’s spectacular high country, thinking if New Zealand can have great lodges why can’t we?

Beginning with Spicers Peak Lodge in the mountains of the Great Dividing Range, guests can now choose from seven very individual retreats covering southeast Queensland and the Hunter Valley in New South Wales.

We genuinely believe that while people come for the luxury what they really gain is the rejuvenation that comes with getting in touch with the natural surroundings.

We call it ‘relaxed luxury’, a feeling of being totally at home and free to be yourself. It’s not solely about a comfortable bed, quality furnishings, personalised service and great food, it’s just as much about the feeling of being renewed and reinvigorated by the land itself.

We think what we have achieved is a true blend of luxury and an authentic Australian style of hospitality. There’s nothing better for us than to be at one of our retreats and see it being used the way we imagined, so please take some time to enjoy the unique, inspiring spaces we’ve created.  

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Cancelation & Refund Policy

  • Credits (transferable class) apply up to 48 days hours before the class, after that no refunds or credits given
  • Fees refundable up to 48 hours beofre arrival 

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Terms & Conditions

  • Payment in full is confirmation of booking for day students.
  • Fees refundable up to 48 hours prior to the date of class for day students.
  • Credits (transferable class) apply up to 48 days hours to class, after that no refunds or credits given.
  • The Tamarind reserves the right to postpone or cancel classes.
  • Minimum number of 4 people required for the class to proceed. 
  • Covered shoes are required to be worn during the class.

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13 Reviews
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Tanou

11 September 2017 • French - Long Course Cooking Classes

My wife Kim and I had a fantastic experience. Phil our chef Was great and ensured the day was fun and informative. We learned some practical and useful new cooking techniques and we have put them to good use at home already. The produce made available to us was fresh and full of flavour. To top it off we shared the experience with a group of friendly like-minded people who we had never met before. We definitely intend to return and do another class. We highly recommend this experience to anyone.

Lisa

30 August 2017 • French - Long Course Cooking Classes

Not knowing what to expect and not having done a cooking class before, I was a clean slate and enjoyed meeting others, some of whom had done other classes before. The menu change first drew my attention, and it was good to be introduced to and reminded of cuisine from the southern region of France, rather than the quintessential heavy cream sauces, slow cooked casseroles, or escargot. It was quite an adventure, and I have recommended it to everyone I know. Thank you for a great experience.

Rebecca

05 July 2017 • French - Long Course Cooking Classes

I did the French class with my mum & brother. We all really enjoyed the experience and walked away feeling like we learn't some new skills. We would absolutely return to try a class in a different cuisine.

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