On the Ridge Cooking Class 2008 program
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.
Sunday 2nd March 2008
Saturday 10th May 2008
Sunday 17th August 2008
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.
Saturday 15th March 2008
Sunday 8th June 2008 - Vegetarian
Sunday 20th July 2008
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 crème brûlée, regional favourites such as Soupe au Pistou, Tarte aux poires Normande and Pissaladière, 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.
Sunday 13th April 2008
Saturday 24th May 2008
Sunday 24th August 2008
Savour the Season - Autumn Leaves
With autumn we still experience sunny warm days, but with a cooler touch and a sharp finish to follow in the evenings. As we move through each month within each season the cooking techniques change. In early autumn, there are the lighter crisp salads of Witlof, pears, watercress, grapes and walnuts whilst later we have the more wintry stews and casseroles adorning our tables. We cook earthy field mushroom and leek egg baked pots, stuffed aubergines, ripe purple figs wrapped in prosciutto, crayfish, sautéed chicken with spinach and almonds, slow-roasted pork with broccoli and apple mint jelly, pear tarte tatins and slow poached quinces.
Dates: Sunday 27th April 2008
Savour the Season - Winter Warmers
Cosy dinners in front of the fire warm the heart. Winter is the time for the intense, robust flavours of hearty soups, slow-cooked casseroles, tagines, roasts and baked pies and tarts with desserts of hot soufflés, baked and poached fruits and puddings. Slow cooking, of soups, casseroles, tagines, is easy, delicious and uses more affordable ingredients. Winter foods nourish the body, satisfy the soul and fill us with a tangible serenity - love, warmth, comfort.
Dates: Saturday June 21st 2008
Savour the season - Spring is in the air
Enjoy a variety of fresh and tantalizing 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.
Dates: Saturday 25th October 2008
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.
Date: Sunday 23rd November 2008
Savour the Season - Summertime - Cuisine Heureuse
Joyful cooking 'cuisine heureuse' perfect 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 sautéing. We enjoy dishes of chilled refreshing soups, crisp salads, fish and berry and stone fruits.
Sunday 3rd February 2008
Sunday 7th December 2008
A Slice of the Hinterland - Cuisine of the Sun
Local providores' seasonal produce from within 60kms 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.
Sunday 24th February 2008 - fully booked
Sunday 3rd August 2008 - Cuisine of the Sun
Coastal Catch - Seafood Delights
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.
Sunday 30th March 2008
Saturday 5th July 2008
Saturday 8th November 2008
On the Ridge Cooking School opened its doors for business in July last year, and many thanks to all the people who ably assisted with the preparations -
· fellow chef from Sydney, Cathy Miller, my good friend and colleague. We work, test recipes and cook together at On the Ridge cooking classes and we collaborate on the menus and the dishes
· friends and family who were always giving encouragement and happily participated in our trial, practice sessions, eating their just rewards
· energetic and enthusiastic kitchen stewards, my friends Heather Macdonald and Helen Turner, who support us during the classes
· and all the local business people who provided their services, especially Petra Frieser, of Buderim, who designed the most wonderful website for us and to David and Sharon Williams from East Coast Embroidery, Maroochydore, for their lovely aprons
We have now held numerous classes with interesting menus and great dishes featuring the delicious local produce from our Sunshine Coast and Hinterland. Our program of classes for this year is at the end of this newsletter, with more details on the website. You may also email - firstname.lastname@example.org
or call 0412 838 323.
There is already an enthusiastic band of 'On the Ridge foodies' - some of whom are now onto their third or fourth visit to cook with us - sincere thanks to all of you, we do value your custom!
The "Slice of the Hinterland" cooking classes have rapidly become our signature program. They are designed to highlight the best of seasonal produce from the Sunshine Coast and Noosa hinterland, and the amazing array of seafood available to us here from Mooloolaba Wharf.
One of the dishes we featured in a recent Hinterland cooking class is a succulent prawn-stuffed tomato with horseradish chantilly cream - a truly sensational entree! The recipe is posted on the website at present. Try it, you'll be amazed at how easy it is, and how beautifully tomatoes, prawns and horseradish can be!
Television program - The Great South East - is visiting On the Ridge to film A Slice of the Hinterland….
We are tickled pink at how popular our "Slice of the Hinterland" program has become, and in so short a space of time! Local providores have been overwhelmingly supportive, and the cooking day has become so popular that we will shortly feature on my favourite local TV show, "The Great South East", filming highlights of our day! (Channel 7 on Saturday afternoons at 5.30). As soon as I know the screening date of our segment, I will let you all know!
Things other than cooking...culinary travels
Last year both Cathy and I had the opportunity to travel and further our culinary experiences.
I travelled up the west coast of Western Australia, via the Pilbara, Karijini National Park to Broome, through the Kimberleys, to Darwin and back home through outback Queensland. All about the crayfish in Geraldton is in Tonya's musings on the website.
I also spent five weeks in France, Paris and Burgundy, and the UK. In Paris, I again attended classes at Le Cordon Bleu; these are always interesting and inspiring. I also researched some marvellous bistros, culinary suppliers, bookshops and boutique hotels in preparation for our culinary tour program, details to be released soon. In Burgundy, I spent five days at La Varenne Cooking School with world famous chef, Ann Willan, in her magnificent Chateau du Fey, near Sens and Chablis. It was a great experience - Ann trains already qualified chefs from around the world, and it is possible to enrol from days to months. We visited wineries, the Sens market and some fabulous restaurants and bistros, and I was fortunate to establish some good relationships with local operators, who will assist in our tour program. Whilst in London, I also attended Prue Leith's School of Food and Wine.
Cathy spent a month in Vietnam, starting her immersion in local cooking classes in Hanoi, in the north, and finishing as far south as she could get - in the Mekong Delta.
She also travelled somewhere a bit closer to home, spending 10 days tasting the food and wine of the south island of New Zealand. Then locally, Cathy spent a month travelling around Tasmania, eating and drinking the best of everything that beautiful island has to offer. Cathy's best tips - the homemade smoked salmon from Peppermint Bay; the crayfish from the wharf at St Helens; the olive oil from Coombend on the east Coast; and the divine bread from Providore 24 in Stanley.