Mediterranean Cooking Class, Paris International Cooking School, Sydney

Mediterranean Cooking Class

Students will explore from Mediterranean region. Learn recipes from Southern France, Cyprus, Spain, Greece, Italy, Malta, Monaco, Turkey, Middle East and more. From week two, students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.

Recipes include a selection of salad and soup, meat, fish, seafood, vegetable and selection of desserts.

We have three menu sets (sets of recipes) for this class:

Mediterranean Cooking Menu 1:
week 1: (Franch)
(cooking demonstration and 5-course meal)
French onion soup with cheese croutons
Rack of lamb provençal
Biarritz style potatoes
Niçoise ratatouille
Melon and berry fruits basket with coulis

week 2: (Franch)
(from week 2, student will cook themselves and take the cooked food home.)
French onion soup with cheese croutons
Provençal rack of lamb
Niçoise ratatouille

week 3: (Franch)
Fillet of perch with Mediterranean herb salsa
Biarritz style potatoes
Melon and berry fruits basket with coulis

week 4: (Greece)
Greek salad with olive dressing
Island style Moussaka
Green beans in tomato sauce

week 5: (Malta)
Seafood salad with lemon dressing
Octopus in red wine sauce
Broccoli with horseradish cream

week 6: (Italy)
Minestrone soup
Veal "Osso-Bucco"
Sicilian style cauliflower

week 7: (Spain)
Valencia paella
Saffron peas rice
Chocolate and orange mousse

week 8: (Monaco)
Monegasque tomato
Mushrooms polenta with nuts
Villa of flowers style potatoes

Mediterranean Cooking Menu 2:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Iced cream of tomatoes and basil
Chicken provençal style
Harlequins oven baked rice
Zucchini provençal
Fruits Zabaglione with vanilla ice cream

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Iced cream of tomatoes and basil
Chicken provençal style
Zucchini provençal

week 3: (Franch)
Perch fillet in a rich tomatoes and olives sauce
Oven baked Harlequins rice
Fruits Zabaglione with vanilla ice cream

week 4: (Cyprus)
Cheese and spinach triangles
Chicken baked in lemon sauce
Tzazikis cucumbers salad

week 5: (Spain)
Mussels in white wine & onion sauce
Vegetable stewed with saffron
Sweet rice pudding with oranges

week 6: (Former Yugoslavia)
Eggplant and capsicum pate
Cabbage rolls
Potato strudels

week 7: (North Africa and Middle East)
Lebanese cucumbers and iced mint soup
Lamb stew North African style
Couscous Semolina

week 8: (Greece)
Stiffado beef stew
Oven baked potatoes with oregano and lemon sauce
Lemon Greek style light mousse

Mediterranean Cooking Menu 3:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice

week 3: (Franch)
Scallops Mornay Style
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 4: (Malta)
Pastizi with Peas and Capsicum
Rabbit (or Chicken) Stew Maltese Style
Garlic Sautéed Potatoes

week 5: (Italy)
Tomato and Bococcinni Cheese Salad
Beef and Mushrooms Lasanga
Roman Style Artichokes

week 6: (Greece)
Lamb Souvlaki Style
Braised Potatoes with Lemon and Oregano
Semolina Pudding with Fruit Compote

week 7: (North Africa)
Algerian Style Salad
Moroccan Lamb Tajine
Minted Steamed Semolina

week 8: (Sicily)
Parmesan Crusted Barramundi Fish Fillet
'Fiori' Semolina Gnocchi
Sautéed Baby Spinach

We have three sets 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.)

Mediterranean Cooking Class

Paris International Cooking School, Sydney