2016 CALENDAR

THE SCHOOL WITH A DIFFERENCE

1 Hands-on Classes & Artis an workshops – 3 1/2 to 5 1/2 hour Close up and personal, you will work alongside the chef presenter in small groups, chopping, dicing, slicing or . Delve into the theoretical & practical elements in these workshops. Classes include meal (prepared by you in class) with wine OR take home produce. Check website for duration of class.

Demonstration classes - 3 hours Chef/Presenter demonstrates as you sit back and soak up the knowledge these experts impart. Our first class facility has cameras & televisions mounted around the food school, our chefs are wearing a microphone, so you won’t miss a thing. Includes individual tastings & regional wine during demonstration or a single course at the conclusion.

Street of the World - 4 hours (Dinner & Demonstration) Take a journey into the vibrant world of Street Food. Sip on a welcome drink then gather around the preparation area and watch our “chefs of the world” demonstrate how to prepare your favourite foods. Chef will provide a commentary on menu selection, recipes, food parings and answer any questions. Then sit back and relax, your dinner tonight is tapas style, plenty of platters of delicious tasty morsels. Guaranteed a fun night out.

Chefs Table Events - 4 hours (Dining) Sit back and relax at a table in our open plan kitchen/dining area, as a highly regarded chefs prepare a beautiful dinner menu. Each course will be introduced by the chef with a brief description of its origin. Savour a relaxing evening, join a long communal table or get in quick and book your private table.

OUR AWARDS

Winner Excellence in Small Business

OUR SPONSORS

Tania 0427 250 498 | [email protected] | www.foodiam.com.au

*Check Web site for new classes, our event details ,dates and prices are subject to change without notice. CONTENTS

WHAT’S AHEAD

2 AWARDS & SPONSORS 4 CRUST 6 bAKING ESSENTIALS 10 pRESERVE US ALL 12 THE ART OF S ALUMI 14 THE ART OF P ASTA 16 mY ITALIAN KITCHEN 18 HARVEST SERIES 19 spiRIT HOUSE 20 NUTRITION SERIES 21 JUNIOR CHEFS 22 ALL CORNERS OF THE WORLD 24 NEW TRICKS & TRADITIONAL TECHNIQUES 28 sTREET FOODS OF THE WORLD 30 FESTIVE SERIES 33 FOOD FOR THE SOUL 34 pR ofessional Pa sta PROGRAME 38 supERSTARS 39 2016 FULL CALENDAR 40 gROUP BOOKINGS 42 TEAM BUILDING 44 CULINARY TOURS 46 pRIVATE EVENTS 47 mAP

3 CRUST

THE WONDERS OF ARTISIAN DOUGH!

Italian Deli Bread s – Ciabatta Baguettes Bagels Semolina loaf Mini panini for all occasions Learn to make slow leaven breads from scratch and explore the art pre-ferments for that sour dough flavour as we make long artisan loaves, small paninis and bagels. Sun 13th Feb 10.00am – 2.30pm Cost $145 Sat 29th Oct 10.00am-2.30 pm Cost $145

For the Love of Pizza, Focaccia & Italian Red wine – Pizza Napoli, Puglian Focaccia, Ligurian Focaccia, , Sfingione (stuffed Pizza), Piadina (grilled Pizza) Discover just how versatile a simple pizza dough can be. Making artisan doughs from scratch, we take you through 5 different regions of Italy and celebrate the many different types of pizza each offer. Learn how to transform pizza for many occasions, from simple tapas to an impressive gourmet dinner or a ready–to-go light lunch snack. Sat 19th Mar 10am-2.30pm Cost $145 Artisan French baking Class - French Baguette Creme Patissiere French Artisan baker Bernard Hoff, learnt all the tricks of his trade in the east of France before heading to Londons Harrods Patisserie then bringing his artisan skills to Wagga and opening Boulangerie Patisserie. Mon 22nd Aug 5.30pm -10.00pm Cost $139 French Artisan Baker – Bernard Hoff

Creative Breads – Beetroot and feta baguette, Rye sourdough with apple & walnuts, Camembert and grape treccia, Mozzarella bread Walnut scroll Discover how to bring the humble loaf to life as we transform the basics into the spectacular. Explore the use of sourdough and get started with different grains, seeds, nuts, fruits and vegetables. Create a loaf for that special occasion, to spice up a breakfast, or to transform a cheese platter. This class will take your bread making to the next level. Sun 1st May 10.00am-2.30pm Cost $145

5 “Just to let you know - had a great time at the baking class last night. Picked up lots of hints and lots of BAKING goodies. Would ESSENTIALS recommend to all.” Kate with Chef Melina the wonders of artisan dough! Puntoriero

Session 1 - Good Foundations – Petite Gateaux and Tortes, classic sponge, almond sponge, chocolate sponge, cream, pastry, curds, Italian meringue, mousse, salted caramel, chocolate glazes Pistacchio and Strawberry cake Torta deliziosa Chocolate and salted caramel mousse torte Filo and Raspberry Meringue tartlets Start with the basics like a perfect light–as- air sponge, or chocolate mousse. Create a traditional crème patisserie and learn how to turn it into delicious tortes and petite gateaux. Learn how to perfect that chocolate or fruit glaze to take your cakes from ordinary to extraordinary. With just a few recipes and your imagination, you can make simple yet delicious creations suitable for any occasion. Sun 6th March 10am-2.30pm Cost $149 Sat 10th Sep 10am-2.30pm Cost $149 Session 2 - S weet Pastry Session 3 – Sa voury Pastry - – , Almond Sable Pastry, Puff Pastry, Pasta Brisee, Shortcrust , Frangipane cream, Pastry crème patisserie Zucchini and Mascarpone Tart, Rose and Raspberry Mille Foglie, Goats Cheese tomato and basil tart, Galette D’Armande, Pasqualina Pithiviers, St Honor tartlets Chicken and Leek Pies, Crumble Zucchini, asparagus and Feta Quiche, Frangipane Tart Beef Cheek Pies Lemon Tart Explore the wonderful world of pies and tarts Remove any inhibitions you may have on working using shortcrust and puff pastry paired with the with pastry and take home all the tricks to get it most sumptuous fillings. Gain the know-how and right, every time. Learn how to create the three confidence to tackle tart and pie making anytime main of any - puff pastry, sable - this interactive class will be packed with loads of pastry, and choux pastry – and so much more helpful hints, tips and tricks Sat 30th April 10am-2.30pm Cost $149 Sat 14th May 10am-2.30pm Cost $149

Session 4 – s & New Tricks – Matcha Green tea and Raspberry cake and Apricot torte, Lychee Frambois, White chocolate and raspberry naked cake, Fancy apple crumble Unleash our inner Zumbo! A step up from our foundations class, this session shares all the tricks of the baking industry as we turn simple cakes into delicious masterpieces that become showstoppers for any dessert table. Learn how to use a simple recipe to make either a large torte or individual . Sun 15th May 10.00am-2.30pm Cost $149

7 Session 5 –Café F avourites – Mix, Bake, Freeze & perfect these all time favourites Calabrese , Sicilian Cannoli, Amaretti (Almond, Pistacchio, Hazelnut, Orange) Maraschino Pears, BAKING Deliziosa Hazelnut Sandwich , Peaches (cherry brandy with pastry cream) This is a class even a professional baker or a ESSENTIALS café owner should not miss! From the heart of Southern Italy we have handpicked the most requested café treats of every Italian. Our chef will show you also how to change one simple with Chef Melina recipe and make many different flavours keeping Puntoriero one recipe fresh and easily adaptable to suit any occasion. We will also make a lemon and chocolate traditional Calabrese pastry crème for our Cannoli and of course a Sicilian Ricotta Filling. Sun 29th May 10am-2.30pm Cost $149

Session 6 - Bittersweet Chocolate Indulgence – Tempering Chocolate, Chocolate transfer sheets, Chocolate Decorations, chocolate tuilles, handmade chocolates, Chocolate tortes,

Sacher torte, Chocolate Hazelnut Nutella Rolls, Chocolate Mousse Cigars Chocolate and Caramelised Banana Gateau Passionfruit, Mango and Olive oil Chocolates Individual Chocolates Long considered the “elixir of the gods”, chocolate is everyone’s drug of choice! Today we dissect the three types of chocolate and unravel the mysteries behind the long debate… “couverture or not couverture”. Learn to master tempering, handmade chocolates, decorations, cakes and desserts with your new skills. Success is guaranteed! Sat 5th June 10am-2.30pm Cost $149 Session 7 – Decadent S weet Treats - Perfect for High Tea, Bridal Showers, Cafes, Fete & Petit Four Selections

Almond butterscotch crunch, Chocolate and Hazelnut Nougat, , Gourmet Fudge, Salted caramel and raspberry swirl meringues Cassis and blackcurrant fruit jellies Today we focus on making a statement! This class is all about elegance and perfection. Great for any festive occasion, these treats add that little something special to any sweets table. With the growing trend for all things dainty, this class will benefit the home chef or experienced baker. Sun 30th Oct 10am-2.30pm Cost $149

Session 8 - Artis an Gelato for the home user – Ice Cream, Sorbet & Semifreddo - no machines necessary With & without icecream machines - we will show you both styles of how to re create artisan gelato at home, with 20% less fat than ice cream, artisan gelato is a healthier and more natural alternative for this Summer. We will make gelato, semi freddo and sorbet on both milk and natural fruit bases. Sat 12th Nov 10am-2.30pm Cost $149

9 “Thank you for such an awesome day! Judy, Beth and I thoroughly enjoyed our time at Food I Am and Wagga Wagga is a very PRESERVE beautiful town.” US ALL Sue, Judy & Beth LEARN THE ART OF (Canberra) PRESERVING

Session 1– Tomat o Conserva - Tomato passata Whole peeled tomatoes Sundried tomatoes Lunch – Buccatini Amatricia Bottle your own bit of summer before a shared pasta meal cooked by Melina. You will not believe how easy it is to make, and with just the humble tomato you’ll be stocking your pantry with an annual supply of passata in no time. Today we will not only make tomato sauce ready to cook for your next fettucini bolognese, but we’ll also show you the tradition of bottling whole peeled tomatoes and sun drying your own special batch in a typical Calabrese style. With recipes that come from our Chef’s family, this class should not be missed. Sat 6th Feb 10am-2.00pm Cost $145 (includes take home produce) Session 2 – Kitchen Garden Preserving – Capsicum sauce for Salami season, Giadiniera, Tomato Relish, Zucchini Spread, Explosive Chilli mixture, Green Beans in Oil, Vinegar and Herb Green tomatoes (seasonal changes may occur to menu) In the days before fridges and freezers, the little Italian Nonna was the ‘Master of Preserving’ anything that came from the land or sea. Preserving your harvest can let you enjoy the fruits of your labour for months to come. There are several methods for preserving your fruits, vegetables and herbs. Which method you choose will depend on the type of fruit or vegetable you are preserving and the end product you desire. Join us to learn more about this simple and rewarding tradition.

Sun 7th Feb 10.00am-2.30pm Cost $165 (includes take home produce) Sun 17th Sep 10.00am-2.30pm Cost $165 (includes take home produce)

Session 3 – Aperitivo in Roma – Prosecc o, Artichokes, Pesto & Sa uces - Basil Pesto Salsa Verde – Stuffed Artichokes with Fiore di Carciofi Sundried Tomato Pesto – Tomato Tatin Roasted Capsicum Salsa – Saltinbocca skewers Fava Bean Pesto – Crostini Artichoke salsa – Spring Lamb Cutlets No-one celebrates spring better than the Romans, and what better way to celebrate than with aperitivo! In this class we show you how to turn new season vegetables, fruits and nuts into a delicious array of pestos and sauces that can be used a myriad of ways for a quick meal or to add some extra zing in your kitchen. As artichokes are in season, you’ll learn how to prepare this national dish of Italy. This is not just a sauces class, but a great class for entertaining ideas. Sat 10th Sep 4.30-9.00pm Cost $149 (includes take home produce)

11 An exceptional cultural experience, these workshops are aimed at first-time THE ART OF makers and novices or those wishing to SALumi perfect their skills.

ADVANCED SALUMI MASTER CLASSES

Advanced Salumi Master Class Day 1 Saturday 18th June 2016 - 9.30am - 3.30:pm - This authentic Salami workshop is hands on in the art of salami making. Learn the art of producing fresh Italian sausages, salami and cured meats using traditional Italian methods and age old recipes. An exceptional cultural experience, these workshops are aimed at first time makers and novices or those wishing to perfect their skills. Day 1: Planning the Processing of a Pig Today you will learn the theoretical and practical elements of breaking down an animal. We study the more precious cuts of meat as we turn them into Prosciutto, Capocollo and Pancetta. · Identifying & Choosing Livestock; Skeletal Examination · Dissecting a Pig · Curing Prosciutto, Capocollo and Pancetta · Rendering Lard CURING Salumi Master Class Day 2 SUnday 19th June 2016 - 9.30am - 3.30:pm - Day 2: Curing Salumi There are as many types of Salumi as there are regions in Italy. Today we will show you how to cut up your meat and turn it into traditional Salami and Sausage for you to take home. After today’s class, students have the confidence to make their own salami at home.

· Sausage Making · Preparing Salami Skins · Salami filling- both Northern and Southern Italian styles · Curing Techniques · N’duja - Southern Italian spicy spreadable salami from Calabria Cost Presenters $285.00 per day/per person Qualified Butcher and Professional Salumi maker $50 DISCOUNT per person if Dick Modena and Chef, Melina Puntoriero booking both days.

“Since the course we have purchased a sausage stuffer and mincer and made a galvanised table top for the kitchen table. So no stopping us now!!

Thanks for giving us the confidence and wonderful notes to enable us to do this at home with some friends.”

Fee & Andrew Hamilton

13 “Thank you once again for another amazing cooking, learning and dining experience. Can’t THE ART OF wait for the next one!!” PASTA Phil OUR SIGNATURE CLASSES Chef Melina Puntoriero

Session 1 – The Art of Pa sta & Risotto - Risotto, Lasagne, Fettucini, Tagliatelle, Orecchiette, Fusilli, Maccheroni, Gargagnelli, Farfalle, Coloured Pasta, Bolognese Sauce, Simple tomato sauce, various pasta sauces. You’ll be making perfect pasta every time after this, our signature pasta class. This Master class will help you perfect a beautiful risotto, lasagne, plus 8 other types of long and short pasta both with egg and egg-free dough. We learn how to naturally colour our pasta, and over lunch we learn how to pair each with their perfect sauce. Sat 13th Feb 5pm - 9.30pm Cost $165 Sat 29th Oct 5pm-9.30pm Cost $165 Session 2 - The Art of Ravioli & Gnocchi - Ravioli all fornarina, Capeletti, Tortelli, Agnolotti, Mantovane, Canoncelli, Potato Gnocchi, Ricotta Gnocchi, Stuffed Gnocchi, Canneloni In a step up from our signature pasta class, we learn to fill our pastas for a large variety of ravioli and tortelli, and make 3 types of gnocchi. We will start with the classics, and move onto some modern innovations that will light up any plate. Over our shared meal, we also learn to pair each of our pastas with their perfect sauce. Sun 14th Feb 10am-2.30pm Cost $155 Sat 12th Nov 10am-2.30pm Cost $155

15 “Thank you once again. I am still on a high from being inspired from last night's masterclass.” MY ITALIAN Heidi Gooden KITCHEN

TASTE THE REGIONS OF PUGLIA, TUSCANY, AMALFI & SICILY

These classes are the MUST of . We will prepare a full modern Italian meal in the style of a long lunch. Antipasti – The traditional first course of any Italian meal Primi - Fresh Pasta or Risotto Secondi - A Meat or Seafood dish Dolce – Dessert Drawing on recipes from different corners of Italy, and using only the freshest seasonal ingredients, the flavours of this class will deliver the magic of the popular ’Long Italian Lunch or Dinner'. A hands-on cooking class, after the hard work is done, sit back and enjoy your Italian feast with a glass of vino in our dining area or elevated deck with spectacular views over the region. Cost $145 per class THIS IS THE PERFECT CLASS TO BOOK FOR PRIVATE GROUPS OF 13 PEOPLE OR MORE. My Puglian Kitchen My SICILIAN Kitchen Sat 6th Feb 5.00-9.30pm Sat 30th APR 5.00-9.00pm

Antipasti Antipasti Saffron Arancini Eggplant mille foglie with burata and basil cream Primi Primi Spaghetti alla Norma Orecchiette with broccoli Secondi Secondi Piatto di Mare: Stuffed baby calamari, Gratin Peppata di Cozze – mussels in broth Sardines and Salsa di Vongole Dolce Dolce – Cassata Cartellate with vincotto and nut praline Ricotta and Pistacchio torte

My AMALFI Kitchen My TUSCAN Kitchen Sat 4th JUNE 10.00 - 2.00pm FRI 21ST OCT 5.30-9.00

Antipasti – Ribolita Antipasti Tuscan bean and kale soup Marinated anchovies with mozzarella and candied lemon Primi Pici Cacio e Pepe Primi handmade Pici with pecorino and pepper cream Spaghetti con le vongole Secondi Secondi Rabbit three ways in Tuscan sauce Pesce al Aqua Pazza Dolce Dolce Ricotta cheese cake with grapes, rosemary and Ricotta and Pear tart with limoncello vinsanto 17 Vegetables, Fruits, Herbs, Nuts, Grains, Legumes & Garden Tips Harvest Series

Unearthed

Discover the joys of seasonal produce, delicious dishes and modern ideas. Simple, sustainable recipes featuring seasonal produce and great gardening tips. This is the garden’s time to shine at your dinner table, so prepare to inject flair into everyday meals and entertaining. Cost $135 per class

Autumn Harvest Wed 2nd Mar 5.45pm-9.45pm or 11:00am-2:30pm Winter Harvest Wed 8th Jun 5.45pm-9.45pm OR 11.00am-2.30pm Spring Harvest Thu 27th Oct 5.45pm-9.45pm or 11:00am-2:30pm Summer Harvest Tues 6th Dec 11.00am-2.30pm Chef, Annette Fear from Award winning Spirit House Restaurant & Cooking School Spirit Comes to Wagga twice a year! House Limited places in all classes and ANNETTE FEAR they will book out so get in early!

If you haven’t visited the Spirit House in Yandina, you absolutely must put it on your foodie radar! For four years now Annette Fear from the Spirit House Cooking School has been visiting Food I Am to present our Asian program. Annette is one of Australia’s most highly regarded Asian chefs and her knowledge of Asian cuisine is second to none. Annette delights in imparting her knowledge and love of Asian food to her students. Annette travels annually to Asia, each time expanding her knowledge of ingredients and repertoire of recipes. Annette has co-written five highly successful and most informative Thai cookbooks.

Curries of the Mekong Thu 19th May 5.30pm-9.30pm $179

Modern Spirit House Thai Fri 20th May 5.30pm-9.30pm $179

From Hanoi to Can Tho - Vietnam Sat 21st May 10am-2pm $179

Spirit House first opened its restaurant THE BEST OF Dim Sum then Some -Yum Cha doors in 1995 and has grown into an iconic destination for lovers of Asian food. The Best of Spirit House is an eclectic selection Sun 22nd May 10am-2pm $179 of the restaurant’s best loved dishes from the past 20 years. Featuring more than THE BEST OF 50 mouthwatering recipes from Steamed Sesame and Ginger Prawns, Tom Yum Goong to Hang Lae Pork Curry and Whole Crispy Fish with Roasted Chilli Paste & Lemongrass, Best of Spirit House Thai these are just some of the culinary treats Spirit House their expert chefs show you how to prepare Thu 6th Oct 5.30pm -9.30pm $179 and cook. All the recipes have been tried Spirit House and tested in Spirit House’s restaurant and cooking school.

Spirit House owner Helen Brierty and chef Annette Fear have brought together their Travel down the Mekong most popular dishes for you to cook at home. You will discover a taste sensation in this Fri 7th Oct 5.30pm-9.30pm $179 showcase of modern Thai cuisine.

Spirit House Asian BBQ Sat 8th Oct 10am-2pm $179

www.newhollandpublishers.com Dim Sum the Some – Yum Cha Sun 9th Oct 10am-2pm $179 COOKERY Modern Thai Cuisine 19 Nutrition Series

Peta Adams (Accredited Practising Dietitian)

Detoxing and Liver Cleansing Class Irritable Bowels and - Grumbly Guts After one too many Christmas - parties and New Year celebrations Do you often suffer from wind, are you feeling bloated, sluggish bloating, upset bellies and believe and may have gained a few sneaky you have a food intolerance? kilos? This class is aimed towards people who suffer This class may be the tool you need to gear you from food intolerances. Elimination diets and up ready to clean that liver and reduce some FODMAP diet followers will be overwhelmed unwanted kilos. Learn how to naturally and with how you can turn seemingly bland foods healthfully detox your body with some simple into super quick tasty meals. recipes sure to tantalise your tastebuds and slim Tue 17th May 6pm-9pm Cost $99 those hips. Tue 16th Feb 6pm-9pm Cost $99

Spring Cleaning Lunches and Dinners int o Summer - Spring salads, summer BBQs and foods to sustain you over those longer days. Learn how to branch out from your spring and summer basics both at lunch and dinner. You will learn how to revamp your lunches to keep you interested and eating well and spring into summer feeling revitalised and renewed. Tue 20th Sep 6pm-9pm Cost $99 Junior Chefs

Today everyone is a Junior Master Chef.

These classes are both fun and educational, where students get to roll up their sleeves and create tasty dishes that they will re create at home. Wed 20th April 9am-11.30pm Cost $55 Chef - Sarah King Wed 20th April 12.30pm-3.00pm Cost $55 Chef - Sarah King Thu 6th Oct 9am-11.30pm Cost $55 Chef - Sarah King

Thu 6th Oct 12:30-3:00pm Cost $55 Chef - Sarah King

21 “I am so happy to have had the opportunity to come today and learn such great ALL tips and skills in a beautiful working CORNERS OF environment.”

THE WORLD Emma Hughes Take a trip AROUND THE GLOBE

Culinary wonderland of Japanese cuisine - Sushi is one of Japan's greatest gastronomical gifts to the world. This, along with a national obsession with freshness and productive perfection, makes Japanese a unique cuisine to embrace. Today Chef Soon (ex Nobu/Saigon Sally) will teach you some traditional and modern techniques. Thu 10th Mar 5.45pm-9.30pm Cost $135 Chef – Soon Lee

The Spice Route of India - Mogul (Classic) cooking of North India and regional Indian cooking are part of tonight’s class. Emphasising the jewels of the Indian pantry -spices, aromatics, ghee, legumes, basmati rice and much more. Enjoy classics such as the best- ever chicken, lamb Rogan Josh, vegetable , vanilla and saffron scented basmati, black lentil dahl and of course Indian bread. Thu 9th June 5.30pm-9.30pm Cost $135 Chef – Soon Lee Middle Eastern Cooking – Flavours of Lebanon & Israel – Ottolenghi style Vine leaves, tagines, pomegranate, labneh, sumac, zaatar, dukkah, roasted cauliflower salad, orange and almond cake…today we embrace the spice and produce markets with these beautiful, tasty recipes that you will make time and time again. Sat 5th March 10am - 2pm Cost $135 Chef – Melina Puntoriero

Tapas/Paellas & Spanish Cuisine - No need to leave town to enjoy the most delicious Tapas & Paella Amy Dewhirst is our travelling chef for this month. Amy's credentials from hatted establishments are many. After spending three years with Frank Camorra "Movida" as senior Chef dePartie, she then moved onto her current position with Matt McConnell as Sous Chef at award winning "Bar Lourinha". Amy resided in Spain for a year and travels back annually Her culinary repertoire on Spanish food and tapas is extensive. Fri 19th Feb 5.30pm-9.30pm Cost $140 Sat 20th Feb 10.00am-2.00pm Cost $140 Fri 18th Nov 5.30pm-9.30pm Cost $140 Sat 19th Nov 10.00am-2.00pm Cost $140 Chef Amy Dewhirst

Moorish Flavours French Bistro - - Nothing beats wandering through Our chef will take you through the the souks of Morocco. traditional and modern techniques of French cuisine. Enjoy the flavours of Marrakesh as we discover broad beans, orange blossom syrup, Learn to manage mis en place so you can spend spices, the tagine, the wonders of cous cous more time entertaining your guests at the table. and how to save a fortune on bottling your Create a 4 course menu – Amuse, Entrée, Main own preserved lemon. Course and Dessert. Sat 28th May 10am - 2.00pm Cost $135 Wed 4th May 5.45-9.45pm Cost $135 Chef – Melina Puntoriero Chef Ryan Dedini

23 New Tricks & Traditional Techniques

BE INSPIRED

Smokin - BBQ c ooking just Cooking with Citrus gets better - - Add life and longevity to your citrus - lemons, Learn about preparing, searing and chargrilling limes and oranges. The tangy, sweet, vibrant different cuts of meat. This class is devoted to flavours of citrus are at their best now and the perfect cut... cooked perfectly! Discover shine through in these recipes: new ideas for marinades and spice rubs while Orange Marmalade, Orange and Almond adding interest with a few sensational salads, Biscotti, Candied Oranges and Cumquats, all accompanied with regional craft beer or Lemon and Lime curd, Orange Olive oil cake wine. and Flourless marmalade cakes. Wed Sep 21st 5.45-9.45pm, Cost $139 Sat 22nd Oct 10pm-2pm Cost $140 Chef Ryan Dedini (take home produce)

Stuff It - A perfect menu for any occasion, this is a feast sure to liven up any dinner table. Today is for the adventurous cook, that loves the not so common meats such as rabbit and quail. We learn the art of stuffing & rolling, everything from whole calamari to seasonal vegetables. Rolled Rabbit with prunes Calamari Ripieni in tomato salsa Stuffed Eggplant Risotto stuffed tomatoes Stuffed Quail Breaded and stuffed artichokes (dependant on availability) Sicilian Ricotta Cannoli Sat 19th March 5.00-9.30pm Cost $155 Sat 22nd Oct 5.00-9.30pm Cost $155 Chef – Melina Puntoriero Decadent Winter Truffles The Perfect Ro ast & Chestnuts - - It takes careful cooking to transform a large Spoil someone special with a truffle cooking piece of meat into tender, succulent slices. class. Tonight we celebrate truffle and chestnut Our chef will share with you all the knowledge season. A true indulgence of the senses, we will needed to create perfect roasts with anything shave truffle with abandon as we learn how to from an inexpensive sirloin roast to a pricey make the most of these delectable delights. beef tenderloin, succulent lamb or pork belly Learn how to purchase the perfect truffle as with crisp crackling. Learn new ways with you dine in decadence with wines to match. vegetable accompaniments such as celeriac, Truffle infused risotto, beetroot and kipfler potatoes, plus traditional Stuffed Quail with chestnuts and truffles sauces to finish off the perfect roast. chestnut & chocolate torte Thu 3rd Mar 5.45-9.45pm Cost $135 Sat 4th June 5pm-9pm Cost $155 Chef Ryan Dedini Chef – Melina Puntoriero

25 Duck & Pino t Masterclass - Slow Cooking, Braises & Duck and Pinot is a match made in food and Puddings wine heaven. Our skilled chef will take the - mystery out of preparing duck and teach you Slow cooked rich braises utilising the cheaper the foundations to cook restaurant quality cuts like cheek, shank, neck and shin are the duck at home. Learn to cook duck 3 ways, with perfect comfort food for this cold weather, and accompanying sides, sauces and of course the its even better that the end result makes for infamous (and delicious!) duck fat roast potato. great freezer food to be pulled out when you’re Our wine specialist will help guide you through not feeling so inspired. What’s not to love about the perfect partnerings with each course. winter desserts? Chef Ryan will show you how Combine your love of good wine with your to make perfect individual chocolate molten passion for duck in this cooking class. puddings that will impress any guest. Thu 28th Apr 5:45pm - 9:45pm Cost $145 Wed 15th Jun 5.45pm -9.45pm Cost $135 Chef – Ryan Dedini Chef - Ryan Dedini

From The Ocean - Fritto Misto - calamari, cuttlefish, whitebait, The Perfect Ro ast steps up a prawns Zuppa di Pesce, Seafood soup with notch! fish stock, clams, mussels, prawns & monk fish - Spaghetti allo Scolio, - mussels, vongole, prawns Join Ryan to explore exciting new techniques or scampi, calamari, fish Sarde n Soar – A venetian with roasting beef, duck and pork. Showcasing dish with sardines and caramelised onion new interpretations of classic roast dishes, this Class participants help to prepare a beautiful class includes Asian inspired duck with aromatics, seafood dinner, including how to debone beef with a Mediterranean twist and luscious slow and fillet a fish. You will work with cuttlefish, cooked pork belly. Accompaniments, marinades calamari/squid, whole fish such as sardines or and sauces promise to be not only delicious but sand whiting, vongole, pippies and/or mussels, easy to prepare. prawns and white bait. Thu 8th Sep 5.45-9.45pm Cost $135 Sat 28th May 5pm-9pm Cost $155.00 per Chef Ryan Dedini person, Invite a friend to join you for dinner at 7.15pm, $75 (contact us to book extra guest) 27 “We were all blown away with the sheer BEST beauty of Food I Am, the view and its Street surroundings.”

Foods of Diana Bont the World

A dining experience with a DIFFERENCE.

Take a journey into the vibrant world of STREET FOOD – be it a bahn mi in Vietnam, chilli crab at the hawker markets in Singapore, panzerotti in Italy, a dolmade in Greece or an in Spain, all washed down with the local drink – we will transport you to the place of your dreams. Sip a welcome drink on the deck on arrival and take in the stunning view, then join our talented CHEFS OF THE WORLD while they demonstrate how to prepare your favourite street foods. Your dinner tonight is tapas style, plenty of platters of street food groaning with delicious tasty morsels guaranteed to fill you up. So, sit back at Food I Am, relax and let us look after you. Come on your own and make new friends or come with friends and book a private table. We look forward to welcoming you on these fun nights.

Vietnamese Street Food Thu 18th Feb Korean Street Food Thu 20th Oct Spanish Street Food Thu 21st Apr Peruvian Street Food Thu 26th May Malaysian Street Food Thu 25th Aug Greek Street Food Thu 22nd Sep Singapore Street Food Thu 24th Nov Thai Street Food Thu 8th Dec Italian Street Food Fri 16th Dec

COST - $119 Per Person, Per Event Welcome drinks are at 6.00pm, the evening finishes at 10pm - perhaps with a limoncello, depending on what street of the world we are visiting tonight! Vietnamese Street Food Thu 18th Feb Greek Street Food Thu 22nd Sep • Pomelo and grilled shrimp salad • Bolalot(Beef wrapped in betel leaves) in nuoc • Gyros - meaning made of meat cooked on nam rotisserie, served with tzatziki sauce • Bahn Mi, 12h pork belly, spicy hoisin, cucumber, • Souvlaki – the whole thing , little skewers with asian herbs and chilli grilled vegetables and garnishes • Bahn Xeo crepes with pork, prawns, sprouts and • – in the burek family, flaky pastry asian herbs filled with spinah, cheese and herbs • Lemongrass Roasted Chicken with cabbage slaw • Dolmades - meat, rice, fresh herbs and spices, Korean Street Food Thu 20th Oct toasted pine nuts, wrapped in vine or cabbage leaves • Tteokbokki(spicy creamy rice cakes) • Loukoumades – pastries soaked in honey syrup • Korean Fried Chicken Ribs with Gojuchang with cinnamon, sprinkled with sesame seeds • Jap che(potato noodles with assorted mushrooms and sesame) Singapore Street Food Thu 24th Nov • Kimchi • Mandu( korean dumplings) with sesame dipping • Singapore chilli seafood with crab sauce sauce • Oyster omelette • Curry Puffs(chicken,potato,egg) Spanish Street Food Thu 21st Apr • Singapore Mei Fun(Noodles) • Gambas Ajillo – popular Southern dish, Spicy Thai Street Food Thu 8th Dec sauteed prawns, garlic, oil • - pastry folded with a varity of meat, • Grilled pork skewers with sweet and sour sauce vegetable filling • Tom Yum Goong(Seafood) • Tortilla - Spanish omelette • Kaffir lime Beef with ginger flower on betel leaves • Gazpacho - cold Spanish soup, tomatoes, peppers • Son in Law eggs with chilli jam and Asian herbs & other salad vegetables • Pork Ribs with papaya salad • Churros – sweet Spanish snack covered with sugar, cinnamon and chocolate Italian Street Food Fri 16th Dec • Panzerotti – small versions of calzone or closed Peruvian Street Food Thu 26th May pizza • Seabass ceviche in lemongrass sauce, red onions • Arancini Siciliani – stuffed rice balls coated with and chervil breadcrumbs • Beef anticuchos with heirloom tomatoes and aji • Panelle – Sicilian fritters made from chickpeas Amarillo sauce • Mozarella in Carozza - The “in Carozza” means in • Grilled King prawns with aji limo sauce a carriage, golden crusted mozzarella • Jalea(Deep fried prawns and fish with salsa criollo • Brioscia e Granita di Mandorla - almond granita and rocoto mayo) brioche sandwich • Asparagus with Huancaina sauce (asparagus lightly grilled with sauce)

Malaysian Street Food Thu 25th Aug • Chicken and Beef skewers with satay sauce • Rojak(Fruit and vegetable salad) • Fried chicken with belachan • Penang Lobak (Fried mince pork rolls wrapped in bean curd skin) • Otak-Otak(fish cake wrapped in banana leaf then grilled) 29 “I don’t give ‘things’ as gifts nowadays, I much prefer to give events and opportunities and memories. Will be Festive recommending Food Series I Am to everyone. Thank you.“

Chef Melina Jan Puntoriero

Christmas Pudding, Essential Desserts & New Tricks for the Festive Season - Christmas pudding, brandy , mince tarts, pudding semifreddo bombe, pannettone, pannetone berry trifle Sun 13th Nov 10:00am-2:00pm Cost $139 (includes take home produce)

Chocolate Truffles & Gift s for Christmas - Easter Treats In this class we take the fuss out of working - with chocolate as we show you how to make a Hot Cross Buns, Chocolate Millefoglie with decadent truffle platter or chocolate gift box that Blackberries, Chocolate Cheesecake Pots will be sure to impress this Christmas. with Dipped Strawberries, Salted Caramel and Mini Pudding Truffles, , Easter Egg Mousse Cups Ferrero Truffles, with Raspberries… What’s not to love about Chocolate Transfers, these Easter treats! Rum Balls, Sun 20th Mar 10:00am-1.30pm Cost $135 Hazelnut Truffles, (includes take home produce) Almond and Ginger Truffles Sat 10th Dec 10am-1.30pm Cost $135 (includes take home box truffles) Baking In J ars Do you have children’s parties, christenings, birthdays coming up? Christmas Cooking – Modern Classics Imagine being able to take your favourite cake recipe and bake it in a jar to sit on your shelf This menu comes with a warning: you might get for when the cravings come…. or perhaps you’d nominated to cook every year. We have reinvented like to replicate your wedding cake to give to the classics to make Christmas a breeze with this your guests as party favours? simple menu for your Christmas table. Learn how to make the ultimate gift that’s Modern hot antipasto platter, inexpensive and a definite show stopper. These Glazed and carved ham, new techniques have taken Europe by storm porchetta, tantalising both home cooks and restaurant balsamic glazed baby onions, owners. INCLUDES FIVE TAKE HOME BAKED stuffed chilli quails, DESSERTS. cannellini bean and spinach salad Sat 26th Nov 10am-2.00pm Cost $135 Apple cinnamon crunch cake Tues 6th Dec 6pm-10.00pm Cost $135 Rhubarb frangipane cake White chocolate and Raspberry Cheesecake Peach Melba’s Chocolate cream Pots Spice Up Cock tail Hour - Preserving with Alc ohols Sun 11th Dec 10:00am-1.30pm Cost $135 and Syrups (includes take home produce) - The perfect gift for Christmas and to spice up any festive entertaining

Alcoholic Limoncello, Raspberry Gin, Cumquat Brandy, Spiced Cherries in Cherry syrup, Brandied Cherries

Non Alcoholic Minted Lemon Syrup, Ginger Cordial, Sparkling Rose Petal or Elderflower Sun 27th Nov 10:00pm - 1:30pm, Cost $135 (includes take home non-alcoholic produce)

31 Edible Sweets in a Box - The gift that keeps on giving… Join us in this fantastic class as we put together a beautiful box of edible goodies that will make that perfect gift this Christmas. Christmas Nougat, Festive Cranberry and Pistacchio Almond Bread, Florentines, Series Panforte di Siena, Hazelnut and Chocolate Salami Sat Dec 17th 10am-1.30pm Cost $135 CONTINUED (includes take home produce)

Gingerbread House - Learn to make a gingerbread house in the signature Manuelina Culinary Style. First we will make, shape, design and bake our beautiful gingerbread . Then Melina will show you how to make the perfect Royal Icing to keep everything together. Class includes boxed Gingerbread House to take home Menu - Gingerbread house, Royal Icing Sun 18th Dec 9.30am-1.00pm Cost Adults $115, Juniors $75 (aged 8-16 years, accompanying an adult paying ticket)

Christmas - In this class we will make at least six varieties of flavoured and coloured macarons each with their own unique filling, including a delicious salted caramel. We will then decorate them in a Christmas theme. Melina will show you the many secrets to a perfect . Each participant will take home their own boxed Macarons! Sun 18th Dec 2pm-5.30pm Cost $129 (includes take home produce) At Food I Am we like to SHARE the LOVE……Join us on a magical journey as we present a new series of workshops FOOD FOR that will nourish THE SOUL the soul. Read, Think, Talk, Eat, Write Words, Photography & Creativity

33 Professional Pasta Programe Mon 12th Sep – Fri 16th Sep – 8.30am-5.30pm

“ Life is a c ombination of Ma gic and Pa sta” – (Federic o Fellini)

Join Head Chef Melina Puntoriero for this once-in-a-lifetime pasta experience.

The first time offered outside Italy, there is simply no rival to this intensive professional pasta program. Get your hands dirty and spend a full week folding, cutting and filling more than 70 different types of handmade pastas – some famous all over the world and others unknown outside the shores of Italy. Starting with the basics and quickly accelerating to restaurant style plates, this program lets you experiment with colours and unique flavour combinations that stretch the imagination and the palate. Internationally recognised as the most comprehensive program of its kind, this course is ideal for chefs looking to perfect their pasta skills and those wishing to introduce pasta making into a new or existing business. Don’t miss out on learning all there is to know about Italy’s most important dish… book now! A brief look at the concept of the program, every dish is only as good as the raw ingredients that we use to construct it. Italian Cuisine around the world is famous for its simplicity of flavours, and this is attributed to the simplicity of a complex network of raw ingredients. For every chef to be a Master in their own field, and to innovate on tradition, they must first understand where a particular plate, a particular taste, or a particular ingredient comes from. Understanding the concept of regionalism in Italian cuisine is vital to understand where a particular product in Italy comes from and therefore how that product is used to create menu items. There is no better aspect of Italian cuisine to highlight regionalism than Pasta. As well as understanding the truths and myths about Italian food, participants are able to combine culinary training with cultural history making them better chefs and more skilled Culinarians. A chemical analysis on Italy's flours and grains provides students with knowledge that is fundamental in all areas of cuisine. Pasta Pasta Pasta Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands on lessons where students will learn regionalism, understand where a pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. This week is a colourful buffet of one of Italy's most prized menu items. • Region: North, Central, South, Islands • Gustatory Analysis, Tasting and Placement: • Thirty meats, including at least one from each of the twenty regions of Italy (subject to availability) are tasted and analysed for flavour, texture, colour and production methods: artisan vs. industrial. • Olives, Herbs, Fresh Vegetables, Sundried and Conserved Vegetables and fish • Olives, Sundried and Conserved Vegetables • Tasting and Analysis • Olives as Aromatics PROGRAME • “Sott'Aceti” vs. Sott'Olio • Infused oils – Hot vs. Cold: DAY 1 - History of Italian Regional • Hot Infusion: Garlic, Rosemary Cuisine; Raw Ingredients Analysis • Cold Infusion: Garlic, Rosemary Overview of Italian Regional and Mediterranean • Seasonal Vegetables Cuisine, Baking and Patissier Facts, myths and • Fresh vs Dried Herbs history • Cured Fish • Distinguishing quality: DOP, IGT, DOC, DOCG, VDT DAY 2 - Technical Overview for • Examination and Tasting of Italian Extra Flours and Grains, Long and Virgin Olive Oil and Vinegars Short Pasta • Distinguishing Genuine Balsamic Vinegar: • Technical Overview for Flours and Grains Labelling, Tasting and Pairing • Flours: analysis of Italy's unique flours: • Vinegars: Balsamic: Aceto Balsamico di • Taste Modena; Condiment; 12 Years; 25 Years • Texture • Vinegars: Balsamic: Aceto balsamico di • Elasticity/Strength Reggio Emilia: Gold and Silver • Longevity of the finished product • Truffles and Mushrooms • Cost and international availability or • Truffle Fact Sheet: identifying and substitutions. distinguishing. • Brief history of pasta and the role of pasta • The truffle throughout the centuries: history in regional Italian cooking and the F&B and legend. sector generally • Where truffles come from • Base Preparations • Truffle hunters • Making natural colours and dyes • Preparing and preserving truffles • Dry vs. Fresh • Black vs. White • Hands-on preparation of a series of white, • Australian Truffles coloured and multicoloured egg based • Cheese: Raw Ingredients & Flavour pasta: Perception • Egg Based Pasta • Cheeses: DOP • Angel Hair • Type of Milk: Cow, Sheep, Goat, Buffalo • Farfalle • Region: North, Central, South, Islands • Farfalline • Age: Soft, “Semistagionato, Aged • Farfallone • Forty cheeses are tasted followed by • Fettuccine a discussion and explanation for each. • Garganelle (Subject to availability) Points include their • Maltagliati utilization in cooking, as well as pairings • Pappardelle with accompaniments as stand alone plates. • Tagliatelle • Cured Meats: Raw Ingredients & Flavour • Tagliolini Perception • Taglierini • Cured Meats and ‘Insaccati’ DOP, IGT • Lasagne • Type of Meat: Beef, Pork, Game, Buffalo, • Maccheroni alla Chitarra Horse 35 DAY 3 – Stuffed Pasta; Base new recipes based on market availability and Preparations & “Component cost factors. Ingredients” • Preparation of traditional and innovative pasta pies, torts and "timballi" • Preparation of Stuffing’s for pasta • Vegetarian Day 4 –Eggless Pasta, Risotto and • Vegan Gnocchi • Cheese based • Eggless Pasta • Meat based • Croxetti • Fish Based • Cavatelli • Hands-on preparation of a series of white, • Feretto coloured and multicoloured stuffed pasta: • Pici • Lasagne • Scilatelle • Tortelli • Strozzapreti • Tortellini • Trofie • Tortelloni • Orecchiette • Ravioli • Fusilli • Agnolotti • Malloreddus • Panzarotti • Hands-on preparation of a series of alternative • Sacchettini pastas • Caramelle • Pizzoccheri • Canelloni • Tacui • Casonsei • Fregula • Casoncelli • Stringozzi • Capelletti • Hands-on preparation of a series of Gnocchi and • Capellacci Pisarei • Agnolini • Chemistry review • Pi fasacc • Hands-on preparation of a series of Risotto • Fagottini • Choosing the best rice for risotto • Pizzicotti • Preparation of Risotti • Component Ingredients • Risotto al Parmigiano • Salsa al Pomodoro • Risotto al Funghi Porcini • Velvet Sauce for Plating and Haute Cuisine • Risotto al Nero di Seppia • Ragu • Bolognese Day 5 – Dried Pasta; Plating • Classical Lamb of Abruzzo Techniques and Pairing • Classical pork of Calabria • Preparation of Traditional Pasta dishes using • Mediterranean Contorno dried and fresh pasta • Pesto • Buccatini Amatriciana • Porcini Mushroom Trifolata • Trofie al Pesto • Vegetable Stock • Orecchiette con broccoli • Condensed Vegetable Stock • Spaghetti aglio, olio e pepperoncino • Condensed Seafood Stock • Pasta alla Norma • Salsa Tarufata • Linguini allo Scoglio • Truffle butter • Spaghetti alla bottarga • Preparation of legumes based soups • Croxetti alla Ligurese • Cannelini Beans • Fregola • Borlotti Beans • Pasta and Innovation • Fave • Construction Of plates and plating techniques for • Traditional Matching of Sauces for Long Short Restaurants and Stuffed Pastas prepared • Certificate Presentation • A new series of innovative stuffed pastas • Mon 12th Sep - Fri 16th Sept Cost $FULL and baked "gratinati" will be introduced DETAILS AND COSTING E [email protected] demonstrating the technique of developing 37 ‘Thanks so much for looking after me in Wagga. It was a pleasure to be in your awesome cooking school!”

- F rank Camorra, Superstars From Movida

Who WE BRING TO FOOD I AM

Our past superstar chefs have included Christine Manfield Frank Camorra Giovanni Pilu Dominique Rizzo Justine North Our 2016 line up is just as impressive. To get access to these tickets you MUST be on our newsletter subscriber list. These tickets are HOT and LIMITED, released first through our newsletter database and second on our facebook page.

Lyndey Milan

Australian food and wine luminary combines a thirst for life and a sense of fun. A familiar face on television and in print for thirty years, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine.

Join Lyndey at Food I Am on 16th March (details on website) JUN Sat 4 Decadent Winter Truffles & Chestnuts Sat 4 My Amalfi Kitchen Sun 5 Bittersweet Chocolate Indulgence Wed 8 Winter Harvest Thu 9 Spice Route of India Wed 15 Slow cooking, braises & puddings Sat 18 Advanced Salumi Master Class Day 1 – Processing the pig Sun 19 Advanced Salumi Master Class Day 2 – Salami & Italian Sau- sage making

JUL Sun 10 northern Italy Culinary Tour – 10-17th 2016 Sun 17 Puglia Culinary Tour - 17-14th AUG FuLL CALENDAR Mon 22 French Artisan Baker – Baguettes, Croissants, Pain au Chocolat Wed 24 Sous Vide at Home Thu 25 Malaysian Street Food Sat 17 Baking Essentials - Good Foundations, Petite Gateaux & Tortes

FEB Sat 6 Tomato Conserva SEPTEMBER Sat 6 My Puglian Kitchen Thur 8 The Perfect Roast Steps Up a Notch Sun 7 kitchen Garden Preserving – Seasonal Vegetables Sat 10 Baking Essentials - Good Foundations, Petite Gateaux & Tortes Sat 13 Italian Deli Breads Sat 10 Aperitivo in Roma – Prosecco, Artichokes, Pesto & Sauces Sat 13 The Art of Pasta & Risotto Mon 12 Professional Pasta Programe 12-16/9 Sun 14 The Art of Ravioli & Gnocchi Sat 17 kitchen Garden Preserving Tue 16 Detoxing an Liver Cleansing Tue 20 Spring Cleaning Lunches & Dinners into Summer Thu 18 vietnamese Street Food Wed 21 Smokin – BBQ Cooking just gets better Fri 19 Tapas & Paella Thur 22 Greek Street Food Sat 20 Tapas & Paella OCT MAR Tue 4 Junior Chef Wed 2 Autumn Harvest Thu 6 Spirit House – Best of Thai Thu 3 The Perfect Roast Fri 7 Spirit House – Travel down the Mekong Sat 5 Baking Essentials - Good Foundations, Petite Gateaux & Tortes Sat 8 Spirit House – Asian BBQ Sat 5 Middle Eastern Flavours – Ottolenghi Style Sun 9 Spirit House – Dim Sum then Some – Yum Cha Thu 10 Culinary Wonderland of Japanese Cuisine Thu 13 Spring Harvest Wed 16 French Bistro Thur 20 korean Street Food Sat 19 For the love of Pizza, Focaccia & Italian Red Wine Fri 21 My Tuscan Kitchen Sat 19 Stuff It Sat 22 Stuff It – Learn the art of stuffing & rolling Sun 20 Hot Cross Buns & other Easter Treats Sat 22 Cooking with Citrus Sat 29 Italian Deli Breads Sat 29 The Art of Pasta & Risotto – Signature Class (repeat) April Sun 30 Decadent Sweet Treats – high teas, cafes, fete, bridal showers Fri 1 vietnam Culinary Tours – 1 – 16th April Wed 20 Junior Chef NOV Thu 21 Spanish Street Food Sat 12 The Art of Ravioli & Gnocchi – Signature Class (repeat) Thu 28 Duck & Pinot Sat 12 Artisan Gelato for the home user Sat 30 My Sicilian Kitchen Sun 13 Christmas Pudding, Summer Desserts & New Tricks for the fes- Sat 30 Sweet – Puff, Almond Sable, Choux, Frangipane Cream, tive Season Crème patissiere Fri 18 Tapas & Paella (book your Christmas party in) Sat 19 Tapas & Paella MAY Thu 24 Singapore Street Food (book your Christmas party in) Sun 1 Creative Breads Sat 26 Christmas Cooking – Modern Classics Sat 14 Savoury Pastry & Winter Tarts – Puff, Pasta Brisee, Shortcrust Sun 27 Spice up cocktail Hour – Preserving with Alcohols & Syrups Sun 15 Desserts & New Tricks Tue 17 Irritable Bowels & Grumbly Guts DEC Thu 19 Spirit House – Curries of the Mekong Tue 6 Christmas Cooking – Modern Classics Fri 20 Spirit House - Modern Thai Tue 6 Summer Harvest - Fruit, Veg, Nuts, Grains & Pulses Sat 21 Spirit House – Vietnamese Thu 8 Thai Street Food - (book your Christmas party in) Sun 22 Dim Sum then Some – Yum Cha Sat 10 Chocolate Truffles & gifts for Christmas Thu 26 Peruvian Street Food Sun 11 Baking in Jars Sat 28 From the Ocean Fri 16 Italian Street Food - (book your Christmas party in) Sat 28 Moorish Flavours Sat 17 Edible Sweets in a box – home cooked Christmas gift ideas Sun 29 Café Favourite & Italian Biscotti Sun 18 French Macaron with a Christmas theme Sun 18 The MOST Beautiful Gingerbread Houses 39 HUB FOR GOOD FOOD Group Bookings PRIVATE EVENTS INCLUDE EXCLUSIVE USE OF THE FOOD I AM VENUE CHOOSE ANY EVENT FROM LIST BELOW

1. Mediterranean Banquet or Pasta Master Team Building/ Groups Your private chef for the day will judge the winning group and award prizes Min 13 people - Max 40 - $130 per person - 4 hrs hands on cooking class (NB - timeframe can be shortened) Includes wine, beer & softdrink (base package) with shared meal & recipes. • Fringe Benefit Tax Free & fully tax deductible as training

2. Private Cooking Classes: Min 13 people - Max 40 - $130 per person - 4 hrs interactive cooking class (NB - timeframe can be shortened) Includes wine, beer & softdrink (base package) with shared meal & recipes.

3. Italian Long Lunch/Dinner or Macarons/High Tea Hens partys/ Get togethers/ Farewells Min 13 people - Max 40 - $125 per person - 4 hrs hands on cooking with private chef (NB - timeframe can be shortened) Includes wine and CHAMPAGNE (base package) with shared meal & recipes. • Gift pack can be arranged as optional extra

4. International Food Festival: A cocktail style party where guests can mingle with chefs preparing and platting up eight delicious canapés whilst sipping on champagne, wine, beer or soft drink (base package) Min 20 people - Max people 50 - duration 3 hours. Choice of two menus 1. $95 per person 2. $110 per person • Lucky door prizes included

Tailor make your event – choose a hands on cooking class or sit back and relax with a dining experience!

Tania 0427 250 498 | [email protected] | www.foodiam.com.au HUB FOR GOOD FOOD Group Bookings PRIVATE EVENTS INCLUDE EXCLUSIVE 5. A Taste of Italy or Asian Fling: USE OF THE FOOD I AM VENUE 2 hour class for the time poor Minimum 16 people - Max 40 people - $99 per person - duration 2 hours Includes wine, CHOOSE ANY EVENT FROM LIST BELOW beer & soft drink (base package) with shared meal, lucky door prizes included.

1. Mediterranean Banquet or Pasta Master 6. Exclusive Chefs Table: Team Building/ Groups Sure to impress! Feel an intimate part of the restaurant kitchen with our Chefs Table Your private chef will provide commentary on the menu selection, food parings and concepts and answer any questions Your private chef for the day will judge the winning group and award prizes whilst preparing a superb dinner….your guests sit back, relax and watch the theatre of a la carte dining unfold with pared Min 13 people - Max 40 - $130 per person - 4 hrs hands on cooking class (NB - timeframe can be shortened) wine to match menu. Includes wine, beer & softdrink (base package) with shared meal & recipes. Min 15 people - Max - 35 $145 per person - duration 4 hours • Fringe Benefit Tax Free & fully tax deductible as training Includes canapé & sparkling on arrival, 3 courses with pared wine (base package) & recipes. • Upgraded beverage & seafood menu also available

2. Private Cooking Classes: Min 13 people - Max 40 - $130 per person - 4 hrs interactive cooking class (NB - timeframe can be shortened) 7. Nippy Break – Only got 60 Minutes? Includes wine, beer & softdrink (base package) with shared meal & recipes. This is the perfect lunch treat for your group. Cooking demonstration on how to prepare one fresh pasta recipe, gnocchi or risotto with matching sauce, inspired by our regional and seasonal produce. Includes lunch, glass of wine, beer or softdrink and coffee, recipes - 1 hour duration Min 20 people max 40 people - $55 per person 3. Italian Long Lunch/Dinner or Macarons/High Tea Hens partys/ Get togethers/ Farewells Don’t feel like cooking! But still want exclusive use of our Min 13 people - Max 40 - $125 per person - 4 hrs hands on cooking with private chef (NB - timeframe can be shortened) Includes wine and CHAMPAGNE (base package) with shared meal & recipes. spectacular venue at Food I Am. Choose an option below • Gift pack can be arranged as optional extra 8. Gathering All menu options are set, but you, the organiser gets to choose from a varied selection for an alternate drop 4. International Food Festival: or shared platter meal. A cocktail style party where guests can mingle with chefs preparing and platting up eight delicious canapés whilst Includes canape on arrival, 3 course meal or shared platter menu, wine, beer & softdrink (base package) sipping on champagne, wine, beer or soft drink (base package) Min 20 people - Max people 50 - duration 3 hours. *upgraded beverage & seafood menu also available Choice of two menus 1. $95 per person 2. $110 per person Min 15 people – Max 40 people – $125 per person • Lucky door prizes included 4 hour duration

Tailor make your event – choose a hands on cooking class or sit back and relax with a dining experience!

Tania 0427 250 498 | [email protected] | www.foodiam.com.au Tania 0427 250 498 | [email protected] | www.foodiam.com.au 41 BriNG tHe Mojo BAck to your teAM

Here’s your recipe for tHe Most fuN & successfuL teAM BuiLDiNG eVeNt eVer……

DeLicious resuLts creAteD By your teAM workiNG toGetHer Our team building events will replicate your business objectives , unify and focus your team on arrival we welcome your team, then your personal Head chef will break the group into teams and give them the task of creating an array of incredible dishes under guidance. our chefs will teach your team, time management, fundamental cooking skills and carefully craft your company objectives into the event.

The end result will be your team have just become the chefs, hospitality staff and customers of their own restaurant, all while having loads of fun. Now, they sit back and bask in the glory of a job well done, while they enjoy a restaurant quality meal that they have created!

YOU WILL BE SURPRISED AT WHAT TEAMWORK CAN CREATE... IT’S BEEN SAID “BETTER THAN MY FAVOURITE RESTAURANT”

What your session includes:

• professional chefs/presenters for the day • your team will work together and be guided through entertaining challenges during the event • preparing numerous delicious dishes (including dessert) • sit down Lunch or dinner created by your team with our chef’s guidance including a glass of wine, beer or soft drink. • recipes • photographs • tuition and knife skills demonstration by chefs • ingredients and supply of all basic cooking equipment • set up of venue and delivery of ingredients/equipment • clean up • Fringe Benefit Tax Free & fully tax deductible as training

“This was a truly different event that saw everyone get involved, so a big thank you to food i Am for a superbly planned, successful afternoon!”

www.foodiam.com.au [email protected] Tania - 0427 250 498 ABN: 60 613 034 916 Price Attack

“thank you tania and team for a great Sunrice night enjoyed by all. Hope to experience another event with you and that beautiful “on behalf of the sunrice is Group view. cheers.” i wanted to take the opportunity to thank you and the team for hosting The Price Attack Team our corporate event on 10 june 2015 and making our evening a memorable experience for the IS Team. The menu for the evening was excellent. The selection and variety provided the team with plenty of choice. The event itself provided an excellent opportunity for the group to come together as a team and really interact Wagga Motors with each other. As one of a very limited “What a great evening! It gave the staff an number of occasions that we will have experience not associated with what we this year to get the whole team together do on a day to day basis, however, at the we thought it was time well spent and same time we get the benefit of working would highly recommend your venue to together as a team. anyone wanting to get a group of people or a team together for a fun evening.” i would highly recommend food i Am for a team building event.”

Jarrod Lindsay Ryan Hewlett Used Car Sales Manager Group Information Technology Manager SunRice

www.foodiam.com.au [email protected] Tania - 0427 250 498 43 ABN: 60 613 034 916 PugliaThe road Less Travelled!

Luxury Gastronomic tour - 17th July to 24th July 2016

our NorthernLuxury Gastronomic Italy t

Take a journey into the heart of italy and experience the authentic essence, unseen by tourists!

Luxury Gastronomic tour - 10th July to 17h July 2016 For bookings or further information phone: Tania - 0427 250 498 or email: [email protected]

Take a journey into the heart of italy and experience the authentic essence, unseen by tourists!

For bookings or further information phone: Tania - 0427 250 498 or email: [email protected] PugliaThe road Less Travelled!

Combine your passion for food wiTh your love of luxury aCCommodaTion, Luxury Gastronomic tour - 17th July to 24th July 2016 pampering and advenTure on This unique Culinary Tour!

our NorthernLuxury Gastronomic Italy t

Tania - What an amazing, eye opening & enjoyable time in Vietnam we have had with Food I Am! Great destination, fabulous people to travel with, LUXURY CULINARY VIETNAM TOUR fantastically organised. You know you’ve had a great time when Day 1 seems like a month ago! Thank you. FOOD/CULTURE/PAMPERING APRIL 2016 sally & sarah - vietnam Culinary Tour 1ST - 8TH APRIL 2016 (8 days 7 night)

FULLY ESCORTED FROM SAIGON TO HANOI BY Take a journey into the heart of italy and experience TANIA SIBREY FROM FOOD I AM & the authentic essence, unseen by tourists! A NATIONAL TOUR ESCORT IN VIETNAM For bookings or further information phone: Tania - 0427 250 498 45 Luxury Gastronomic tour - 10th July to 17h July 2016 For bookings or further information phone: Tania - 0427 250 498 or email: [email protected]

Take a journey into the heart of italy and experience the authentic essence, unseen by tourists!

For bookings or further information phone: Tania - 0427 250 498 or email: [email protected] e ph: 0427 250 498 www.foodiam.com.au e e: [email protected] e wn Lumeah your own e -

e Nu

Award Winning presents Food I Am Award

A premium Wedding Venue to make Wedding Venue to make A premium

Celebrate your special occasion at Food I Am, the setting is simply magical! Located I Am, the setting is simply magical! Located Food at special occasion your Celebrate hills, with of rolling 100 acres amongst Wagga, in Wagga site elevated on the highest a flickering turns into venue sunset, your At unique venue. sits your views, expansive lights up! below as the region wonderland O r Make You milestone events, private weddings, events,small Specializing in corporate launches & hens party’s. product anniversaries, birthdays, To Venue To ular Spectac e A e e e e e e e e e e e e

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KUNZEA PLACE

Food I Am | Kunzea Place (off Dunns Road) SPRINGVALE NSW 2650

At the end of Kunzea Place on left hand side is a rural gate this is the entrance to Food I Am cooking school. Follow the driveway to the top of hill.

Cooking Classes • Food Treks • The Store • Corporate Classes • Gift Vouchers

Limited place’s, book online. Check website for regular updates and new classes MB: 0427 250 498 E: [email protected] www.foodiam.com.au

www.foodiam.com.au ph: 0427 250 498 e: [email protected] 47