Wild Lime Cooking School Calendar 2010

All Schools – Start at 10am - Two hour class followed by lunch with local wine - $95 -Gift Vouchers Available

We’re heading to India in January 2010 to share food, learn some skills in the kitchen and wander through markets and spice plantations.  So in 2010 we will offer two opportunities to cook Indian style – in April and August - and hopefully you will enjoy sharing the aromas and flavours.  We’ll be in southern India where the spice plantations grow and the houseboats in Kerala backwaters are made of bamboo.

February is also exciting with a visit from Mimma Ferrando and her team from Tutti a Tavola cooking school in Tuscany.  We hope to learn a lot to offer you in July.  The February school is already booked out but let us know if you would like to be on a waiting list.

A Vegetarian school is a new option this year in September – the time of luscious spring vegetables - and we hope you welcome this one.

We’ve included two Asian schools – (in March and October) because the Asian ingredients mix so happily with Australian native wild food and as far as the Moroccan and Turkish menus go, we just love the flavours.

Do hope you enjoy browsing the possibilities.

 

Next Cooking School - March 13 - Vietnam Vividly

 

February 15^th – Tutti a Tavola  (fully booked)

Italy comes to Wild Lime Cooking School in February by way of an exciting visit from four Tuscan chefs including Mimma Ferrando and her team from Tutti a Tavola - their cooking school in Tuscany.   We are privileged to be one of two cooking schools selected for their South East Queensland visit and the occasion will be more demonstration than our usual hands on experience. 

March 13 - -Vietnam - Vividly  (fully booked)

Fresh food ideas adapted from first hand experiences in the hustle of Vietnamese markets and the bustle of herb filled kitchens will be featured here.   Hot Sour Soup, perhaps with prawns is a favourite.  Wok fried Squid Balls, Spicy Beef, and Char grilled leaf-wrapped Chicken Skewers will be lifted by the zing of green papaya and finished with an icy dessert.

April 10 – In India – The Cochin Kitchen

In addition to lush greenery and gentle Kerala backwaters lapping bamboo houseboats, the markets and plantations of southern India offer culinary inspirations.  Collect aromatic spices and measure them in a Cochin kitchen.  Stir into curries of lamb and seafood simmered in coconut, bake breads and barbecue chicken tikka.  Cool off with watermelon ice and ginger syrup.

May 15 – Morocco –The Time Warp  (fully booked)

Consider pomegranate – red and jewel-like, oily walnuts crushed with roasted red peppers and the zing of lemon myrtle, Harira soup to break Ramadan fast with ginger and finger lime.  Tagines and tamarind, and harissa with chicken – cumin and caraway roasted vegetables – steaming and fragrant.  Food dependent on seasons and unchanged through centuries .

June 19 – Tales from Turkey

Escape from the crowded Grand Bazaar to the quiet warmth of an ancient kitchen fragrant with spices and buzzing with stories as we chop and simmer.  Use oil fresh pressed from our sun-warmed grove to convert aubergine to Imam Bayaldi.  Use it to fry zucchini fritters or chicken in pistachio, sumac, bush tomato and sesame crumbs and serve with creamy macadamia tarator.  Feature pistachios again in the pilaf and make the honeyed baklava a sweet conclusion.

July 10 – In Italy- It is Always Slow Food

Gather wild greens from the hillside, chop and mould them with cheese for gnocchi malfatti.  Slice tomatoes warm from the sun for sauces and salads.  Shape wattleseed pasta to be filled with pumpkin, roasted in honey.  Consider fragrant additions to the creamy risotto.  Share the inspirations we have gained from our Tuscan visitors.

August 14 – India – Curries and Cool Things

Memories of the colour and movement of India are starting to fade by August but we recall the cool hill station plantations and the fragrant Kerala kitchens when we chop and fry for curries of lamb biryani or seafood, perhaps dahl or coconut simmered vegetables.  We will need a sweet and chill dessert.

September 11 – Vegetarian Vigour

Ingredients fresh picked from a sunny garden make a wonderful iced green gazpacho and the green of wild watercress colours our haloumi fritters, in the vegetarian kitchen.  Risotto is comfort food and hand made pasta is fragrant and mellow with sage butter.  Salad and sorbet and perhaps a tarte tatin complete the feast.

October 16 – Oz in Asia

Let the fragrant vitality of herbs and spices and the freshest of produce take you to the markets of Thailand and Malaysia through the Wild Lime Kitchen.  Sample the fragile freshness of vegetable tempura and the mouth puckering sourness of tamarind and wild lime in seafood curry and eggplant salad and the wonderfully named Crying Tiger.  Combine complex Thai flavours with wild food in chicken cakes and follow with a chill dessert.

November 13 – Nearly Christmas

Take our chilled soups and wattleseed damper to your picnic by the river or dress the table with festive fish and fowl and wild food flavours in sauces and salsas.  Finish with traditional Italian Christmas dessert – panforte enlivened with fruit from the wild and wattleseed ice cream.

Please wear closed footwear to all cooking classes

 

The Chefs Toolbox has kindly sponsored Wild Lime Cooking School with cookware, knives, silicone bakeware and utensils. Use a  Wild Lime Cooking School order form and receive a 10% discount.

www.chefstoolbox.com.au