Greek and the Greek Islands Cooking Class, Paris International Cooking School, Sydney

Greek and the Greek Islands Cooking Class

Students will learn traditional and modern Greek recipes from the mainland Greece as well as the Greek Islands. Students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.

We have one menu set (set of recipes) for this class:

Greek and the Greek Islands Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Horiatiki Salad
Kotopoulos Stifado
Stwed Baby Peas Greek Style
Pasta with Spinach and Yogurt Dressing
Greek Honey and Nuts Baklava

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Kotopoulo Stifado (Greek style chicken stew)
Stewed Baby Peas Greek Style
Greek Honey and Nuts Baklava

week 3:
Horiatiki Salad (country Greek salad)
Potato and Lamb Moussaka (mainland style)
Pasta with Spinach and Yogurt Dressing

week 4:
Aegean Islands Seafood and Capsicum Pies
Cycladic Islands Style Potatoes and Capers Salad
Kos Style Lemon Kie

week 5:
Greek Beans Soup from Corfu
Lamb in Phyllo Pastry Pie (Crete style)
Zucchini, Feta and Mint Salad (from Mykonos)

week 6:
Tzazikis and Tarramassalatta Dip (Mezzedes)
Pork and Lamb Keftedes (meat ball in tomato sauce)
Traditional Greek Salad

week 7:
Spinach and Feta Cheese Pastry Triangle (Tiropites)
Stewed Globe Artichokes and Baby Peas
Honey Cookies and Lemon Cream

week 8:
Baked Prawn with Tomato and Feta
Goat (or Lamb) Souvlaki
Halvas (semolina and honey cakes)

We have one set of menus for this course. We rotate different sets of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page

enrolment

To enrol into this class, 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 bring

For the first session, simply come to the class with empty stomach. A five-course meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and fresh ingredients (detailed list will be provided weekly).

(Photo by Antony S.)

Greek and the Greek Islands Cooking Class

Paris International Cooking School, Sydney