If you’re a Masterchef fan, enjoy dining out or hosting dinner parties – why not take the next step in your culinary journey by attending cooking school?
Extend your culinary skills and tantalise your tastebuds at West End’s Mondo Organics Cooking School.
Select from the following May classes to suit your palate:
Learn the secrets from Chef Paul Horne of preparing the perfect pilaf, Turkish spiced lamb, pomegranate and yoghurt pizza, baharat spice mix, fried chicken in pistachio crumb, Shephards’ salad and warm sticky date and fig pudding.
When: April 30, 6:30-9pm
Eat Yourself to Good Health
Chef Brenda Fawdon and Naturopath Tanya Quod will present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.
When: May 3 & 24, 10am-1pm
Modern Italian Seafood
Chef Paul Horne teaches marinated squid salad, whole baked fish, stuffed mussels, zucchini fritters, and quick and simple lemoncello zabaglione—delicious!
When: May 7, 6:30-9pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join them to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class, you will celebrate good health and food prepared with healing ingredients.
When: May 10, 10am-1pm
Chef Paul Horne shows students how to prepare chermoula; ras el hanout; preserved lemons; delicious traditional chicken, olive and lemon tagine; sweet lamb tagine; and coconut and poppy seed cakes with citrus honey syrup.
When: May 14, 6:30-9pm
Quick, Nourishing and Easy
Learn quick and healthy cooking ideas for the time poor – nourishing soups, one-pot wonders and how to add loads of tasty autumn veggies to your everyday diet with ease.
When: May 17, 10am-1pm
Chef Paul Horne loves to cook French cuisine. Bouillabaisse, dauphinois potatoes, duck ragout, traditional salad nicoise and easy tarte tatin. These are perfect recipes to impress your dinner party guests.
When: May 21, 6:30-9pm
Chef Paul Horne teaches students about different pasta-making recipes—basic, saffron and hard- as well as how to make tortellini, fettucine and the lightest potato gnocchi. You will add an autumn salad to balance the meal and a simple, quick dessert.
When: May 28, 6:30-9pm
In this class students will discover the subtle flavours of Liguria. Light and fragrant seafood bisque; traditional focaccia; local favourite, Farinata (crispy chick pea flour bread); simple and delicious Genovese pasta; and lemon cake with Ligurian honey.
When: May 31
There are less than 10 spaces available at each class – book online at Mondo Organics.