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2016 CALENDAR THE FOOD 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 baking. 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 FooDs 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 ProFEssioNAL 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, PANZEROTTI, 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 CROISSANTS PAIN AU CHOCOLAT 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, pastrY CREAM, filo 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 - – PUFF PastrY, ALMOND SABLE PastrY, PUFF PastrY, Pasta BRISEE, ShortcrUst CHOUX PastrY, 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 PROFITEROLES 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 pastries of any bakery - 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 – DEssERT s & NEw TRiCks – MATCHA GREEN TEA AND RASPBERRY CAKE HAZELNUT 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 desserts. Sun 15th May 10.00am-2.30pm Cost $149 7 sEssioN 5 –CAFé F AvouRiTEs – MIX, BAKE, FREEZE & PERFECT THESE ALL TIME faVOURITES CALABRESE CANNOLI, SICILIAN CANNOLI, AMARETTI (ALMOND, PISTAccHIO, HAZELNUT, ORANGE) MARASCHINO PEARS, bAkiNg DELIZIOSA HAZELNUT SANDWICH COOKIES, PEACHES (CHERRY BRANDY BISCOTTI 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, BACI DI DAMA, 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.
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  • Danish-Christmas-Kringle-Recipe.Pdf

    Danish-Christmas-Kringle-Recipe.Pdf

    Old Danish Christmas Kringle This coffee cake filled with almond paste and topped with sliced almonds takes work, but you will be rewarded for your time. Children can help along the way with mixing, rolling, sprinkling almonds and brushing with egg wash. Ingredients ● 1 recipe Basic Danish Pastry (see recipe below) ● 1/2 cup powdered sugar ● 1 cup (about1/2 pound) almond paste ● 1 egg white ● 1/2 cup finely chopped almonds ● 1 teaspoon almond extract Directions ● Make Basic dough as directed and chill. ● Meanwhile, break almond paste into pieces and blend with the almonds, powdered sugar, egg whites and almond extract to make a smooth paste. This may be easiest to accomplish in the food processor. ● Turn out onto a lightly floured board and dust with flour. Using a rolling pin, pound dough until smooth and about 3/4 inch thick. Roll out to make a 24-inch square. ● Fold dough into thirds to make a long narrow strip. With the rolling pin, roll again until about 36 inches long. ● Spread the length of the roll up to 1 inch from the edges with the almond filling. Roll up from the long side, enclosing the filling. ● Brush with egg white and roll in sugar. ● Cover baking sheet with parchment paper. Place the roll on the baking sheet in the shape of a large pretzel. Let rise in a warm place for 45 minutes or until puffy. It will not double. Preheat oven to 375*F. ● Brush Kringle again with egg white and sprinkle with sliced almonds. Bake for 25 to 30 minutes or until golden brown.