'A French Odyssey' Cooking Class


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  • Location: On the Ridge Cooking School, Kureelpa 4560 Queensland

October Saturday 3rd - A French Odyssey - Journey through France
In France cooking is a pleasure, the French cook because they want to eat well and they love the process. Discover this pleasure by taking a culinary journey through France with classic dishes like blanquette de veau, coq au vin and crme brle, regional favourites such as Soupe au Pistou, Tarte aux poires Normande and Pissaladire, and la cuisine nouvelle, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.

October Sunday 4th - A Slice of the Hinterland - Cuisine of the Sun - Spring is in the Air
Enjoy a variety of fresh and tantalising springtime flavours, a refreshing change from winter. Feast on tender asparagus, tiny sweet tasting peas, new potatoes, pale pink lamb and tender veal. We cook lettuce and snow peas soup, delight in barbequed spring lamb, artichoke and butter lettuce salad with baby green beans and cress, savour spring strawberries and bake citrus cake, marinate oranges and make home-made chocolate ice cream.

October Saturday 17th - A Slice of the Hinterland - Barbequing with Friends
Local providores' seasonal produce from within 60 kms of On the Ridge at Kureelpa is showcased. In this 'foodies' paradise, you are treated via our innovative modern Australian cuisine to the best the region has to offer.

October Sunday 18th - Mediterranean - Touch of Spice
Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey and the Middle East, where people are passionate about the food they produce and eat. There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, seafood and meat, much like we produce here on the Sunshine Coast. Savour the sunny flavours of Spain with Andalusian gazpacho; enjoy the French romance of Provencal prawns and the exotic spices of Morocco in spiced lentil, chick peas and pumpkin tagine.

October Saturday 31st Coastal Catch - Seafood Delight
Learn how to select good quality fresh fish and enjoy the delights of preparing and cooking our local seafood by grilling on the barbeque, steaming, poaching and baking. Fish is so easy to prepare and quick to cook; it makes a great healthy 'fast food' choice with a fresh salad.

November Sunday 1st - Italianicious - Cooking with Passion
The basics of Italian gastronomy are freshness, simplicity and lack of pretension with robust dishes packed with flavour. Italians enjoy their cooking and eating is a festive, fun affair accompanied by music and laughter, their food features good quality olive oil, fantastic cheeses, home-made pastas and gnocchi, tomatoes, olives, garlic, basil, rosemary, sage and lemons. Italianicious presents a range of dishes, some contemporary, some old and traditional, requiring various culinary skills, such as pasta making, which is a joy and fun to make, most satisfying and delicious to eat. Capture the passion of Italy.

November Saturday 14th - Festive Celebrations
It is good to celebrate special occasions with your family and friends. Whilst during the Australian summer we present dishes for casual, al fresco and summer dining, we also celebrate the festive season. You learn simple ways to create the traditional festive dinner of roasts, ham, boned and stuffed turkeys, oysters and prawns. The Christmas trappings such as Christmas puddings and cakes, mince pies, shortbread, summer pudding, berries and sauces are also part of your experience in this program.

November Sunday 15th - A Slice of the Hinterland - Cuisine of the Sun - Summertime
Joyful cooking 'cuisine heureuse' for our lazy summer days and holidays. Meal preparation seems easier in summer, we feel more relaxed, more informal and entertaining is more flexible with lots of eating and cooking out of doors, barbecuing, stir-frying and sauting. We enjoy cold refreshing soups, crisp salads, fish and berry and stone fruits.

November Saturday 21st - Coastal Catch - Seafood Delight
Learn how to select good quality fresh fish and enjoy the delights of preparing and cooking our local seafood by grilling on the barbeque, steaming, poaching and baking. Fish is so easy to prepare and quick to cook; it makes a great healthy 'fast food' choice with a fresh salad.

November Sunday 22nd - A Slice of the Hinterland - Barbequing with Friends
Local providores' seasonal produce from within 60 kms of On the Ridge at Kureelpa is showcased. In this 'foodies' paradise, you are treated via our innovative modern Australian cuisine to the best the region has to offer.

December Saturday 5th - Festive Celebrations
It is good to celebrate special occasions with your family and friends. Whilst during the Australian summer we present dishes for casual, al fresco and summer dining, we also celebrate the festive season. You learn simple ways to create the traditional festive dinner of roasts, ham, boned and stuffed turkeys, oysters and prawns. The Christmas trappings such as Christmas puddings and cakes, mince pies, shortbread, summer pudding, berries and sauces are also part of your experience in this program.

December Sunday 6th - A Slice of the Hinterland - Cuisine of the Sun - Summertime
Joyful cooking 'cuisine heureuse' for our lazy summer days and holidays. Meal preparation seems easier in summer, we feel more relaxed, more informal and entertaining is more flexible with lots of eating and cooking out of doors, barbecuing, stir-frying and sauting. We enjoy cold refreshing soups, crisp salads, fish and berry and stone fruits.

Please confirm class dates via email prior to booking.

In all On the Ridge Cooking School Classes you will gain the follow:

Participants find out how to:

* Select the best ingredients
* Prepare them most effectively
* Cook them successfully in a multitude of ways
* Present them with mouthwatering finesse

Take home:

* Recipe booklet and pen
* Tips and tricks on clever preparation
* Interesting and delicious food and menu ideas
* Culinary balance chart (flavours, textures, colours and ingredients)
* Knife handling and sharpening skills.


Culinary tour -- 2009 - Picnics in Provence - September 2009
This September I am again joining the Picnics in Provence, the Melbourne-based tour group as in-house guest chef. It is very special to experience Provence with a group of enthusiastic foodies, spending days at local markets, shopping for fresh local produce, presenting cooking classes at the villa, as well as wining, dining. There are opportunities for shopping for cookware, clothes, linen and gifts. I know France well; Nikki, from 'Picnics' knows it exceptionally well -- she has lived in Provence for many months over many years - she takes us to those 'secret places' only the local French know. We visit local wineries, including 'Mas Neuf', owned by Nikki's dear friend - Luc Bardet. We enjoy a day with Luc wine tasting and then lunch in the nearby village of Vauvert accompanied by Luc's especially selected Mas Neuf wines. We picnic in a vineyard overlooking the valley and out to the sea, wade through water on the river walk, attend a cooking class with the local, very talented chef Johannes Sailer in his restaurant kitchen, Les Abeilles in Sablet, then enjoy the lunch we prepare under the plane trees, with the filtered sun shining through -- a relaxing and a divine repas. We present cooking classes at the villa and then dine on the verandah under the grapevines. The experience with 'Picnics' is very special - the beautiful villa and some of the best dining experiences in France.

Join the Picnics in Provence culinary tour, with Nikki and me this September 2009.
Please register your interest by emailing and I will send you a brochure tonya@ontheridge.com.au


2009 Program of On the Ridge Cooking Classes

July Saturday 11th - Coastal Catch - Seafood Delight
Learn how to select good quality fresh fish and enjoy the delights of preparing and cooking our local seafood by grilling on the barbeque, steaming, poaching and baking. Fish is so easy to prepare and quick to cook; it makes a great healthy 'fast food' choice with a fresh salad.


July Sunday 12th - Italianicious - Cooking with Passion
The basics of Italian gastronomy are freshness, simplicity and lack of pretension with robust dishes packed with flavour. Italians enjoy their cooking and eating is a festive, fun affair accompanied by music and laughter, their food features good quality olive oil, fantastic cheeses, home-made pastas and gnocchi, tomatoes, olives, garlic, basil, rosemary, sage and lemons. Italianicious presents a range of dishes, some contemporary, some old and traditional, requiring various culinary skills, such as pasta making, which is a joy and fun to make, most satisfying and delicious to eat. Capture the passion of Italy.


July Sunday 19th - Mediterranean - Touch of Spice
Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey and the Middle East, where people are passionate about the food they produce and eat. There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, seafood and meat, much like we produce here on the Sunshine Coast. Savour the sunny flavours of Spain with Andalusian gazpacho; enjoy the French romance of Provencal prawns and the exotic spices of Morocco in spiced lentil, chick peas and pumpkin tagine.

August Sunday 1st - A Slice of the Hinterland - Barbequing with Friends - private group - fully booked
August Sunday 2nd - Italianicious - Cooking with Passion- private group - fully booked


August Saturday 15th - A French Odyssey - Journey through France
In France cooking is a pleasure, the French cook because they want to eat well and they love the process. Discover this pleasure by taking a culinary journey through France with classic dishes like blanquette de veau, coq au vin and crme brle, regional favourites such as Soupe au Pistou, Tarte aux poires Normande and Pissaladire, and la cuisine nouvelle, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.


August Sunday 16th - A Slice of the Hinterland - Barbequing with Friends
Local providores' seasonal produce from within 60 kms of On the Ridge at Kureelpa is showcased. In this 'foodies' paradise, you are treated via our innovative modern Australian cuisine to the best the region has to offer.

September -- On the Ridge On Tour in France -- Picnics in Provence

On the Ridge Cooking School :
183 Kureelpa Falls Road, Kureelpa
07 5441 3715
On the Ridge Cooking School

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On the Ridge Cooking School, Kureelpa




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