Cooking with Vanilla WorkshopIn this workshop you will learn all about vanilla, from it's origin, harvesting, curing, killing, sweating, drying, grading as well as the different type of vanilla on the market (essence, extract, paste, powder, beans, vanilla syrup, vanilla sugar and more) . We will also discover what other industry also use vanilla.
We will identify vanilla provenance while discovering vanilla from Tonga, French Polynesia, Réunion Island, Madagascar and other part of the world.
You will also learn a range of recipes all using vanilla as a main ingredient. We will use real vanilla (bean or paste) in this workshop. This workshop culminates with meal prepared during the class. (There will still be plenty to take home) .
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
We have one menu set (sets of recipes) for this cooking workshop:
This course (Sweet and Savoury Pastry Workshop) is the course to learn to make fresh puff pastry from scratch. To learn more patisseries/pastry recipes using puff pastry, please consider our weekly French Patisserie (Pastry) Class.
Friday 9th November, 2018
2pm to (about) 7pm
on 9th November, 2018
$165.00 (1 session, including all ingredients
enrolmentTo enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students for this Class is 6.
what to bringStudents are asked to bring two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the completed food at the end of the workshop.
(Photo by Antony S.)