Menu Listing

Basic of Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Green Pea Soup
Leg of Chicken Provençal
Niçoise Ratatouille
Mashed Potato with Capsicum & Ham
Apple and Pear Crumble and Fresh Custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Green Pea Soup
Leg of Chicken Provençal
Niçoise Ratatouille

week 3:
Hungarian Goulash
Mashed Potato
Apple and Pear Crumble with Custard

week 4:
Spaghetti Napolitaine Sauce
Poached EggFlorentine Style
Baked Rice Pudding

week 5:
Stuffed Roast Chicken
Roast Parsnips
Roast Potatoes

week 6:
Welsh Rarebit
Grill Filet of Perch Meuniere Stlye
Grilled Tomato and Mushrooms

week 7:
Coleslaw Salad
Ham and Cheese Omelet
Sautéed Style Potatoes

week 8:
“Toad in a Hole”
Baked Jacket Potatoes and Chive Cream
French Style Baked Apple Tart

Basic of Cooking Class Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice
Sautéed zucchini provençal
Baked apple ‘Bonne Femme’

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice

week 3:
Sautéed zucchini provençal
Beef and mushrooms pie
Baked apple ‘Bonne Femme’

week 4:
Scramble eggs with ham and asparagus
Vegetable strudels
Boulangere style potatoes

week 5:
Roasted leg of lamb rosemary gravy
Roasted potatoes and pumpkins
Bread and butter pudding

week 6:
Croque Monsieur
Grill perch or gemfish fillet with lemon butter sauce
Fennel or celery provençal

week 7:
Russian style cold salad
Mushrooms omelet
Gratin potatoes

week 8:
Braised sausages in gravy sauce
Garlic mashed potatoes
Fondant chocolate cake

European Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Cream of carrot Crécy
Beef Grand-Veneur style
Spinach subric
Chateau potatoes
Suzette pancakes

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cream of carrot Crécy
Beef Grand-Veneur style
Chateau potatoes

week 3: (France)
Rack of lamb Provençal
Spinach subric
Suzette pancakes

week 4: (Italy)
Minestrone soup
Veal Osso-Bucco
Milanese rice

week 5: (Greece)
Island style moussaka
Greek salad
Light lemon mousse

week 6: (Sweden)
Salmon mousse
Pork steak with prune sauce
Brown sugar potatoes

week 7: (Hungary)
Traditional Goulash
Apple and celery salad
Dobos torte

week 8: (Netherlands)
Baby chicken with fruit compote
Sweet red cabbage
Almond cake

European Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Cultivateur Soup
Breast of Chicken Dijonnaise
Faggot of French Beans
Dauphinoise Gratin Potatoes
Chocolate Mousse

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cultivateur Soup
Breast of Chicken Dijonnaise
Dauphinoise Gratin Potatoes

week 3: (France)
Veal Escallop Diana Style
Faggot of French Beans
Chocolate Mousse

week 4: (Spain)
Gazpacho Soup
Braised Liver in Red Wine Sauce
Fried Spanish Style Potatoes

week 5: (Great Britain)
Fisherman Pie
Minted peas
Bread and Butter Pudding

week 6: (Russia)
Beetroot and Cabbage Soup (Bortch)
Chicken Kiev
Cauliflower with Beetroot Mayonnaise

week 7: (Switzerland)
Green Onions Soup
Cheese and Onions Flan
Sauerkraut and Grapes Salad

week 8: (Malta)
Seafood Salad
Octopus in Red Wine Sauce
Broccolis with Horseradish Cream Sauce

European Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
French style onions soup
Rack of lamb Provençal style
Sauteed courgettes Provençal
Noisette roasted potatoes
Pithivier almond cake

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Rack of lamb Provençal style
Zucchini Provençal
Pithivier almond cake

week 3: (France)
French style onions soup
Chicken with garlic and sage jus
Noisette roasted potatoes

week 4: (Spain)
Spanish paella
Saffron peas rice
Chocolate mousse Valencia style

week 5: (Austria)
Fresh peas soup
Vienese veal escalope
Mushrooms in sour cream sauce

week 6: (Belgium)
Loin of pork steak with apples sauce
Brussels sprout Mornay sauce
Almond and cheese tarte

week 7: (Denmark)
Poach salmon with dill sauce
Potatoes and fennel
Red fruits pudding

week 8: (Greece)
Taramasalata (fish roe puree)
Stifado (braised beef)
Green beans in tomato sauce

European Cooking Menu 4:
week 1:
(cooking demonstration and 5-course meal)
Hot Vychissoise soup
Venison steak with peppered sauce
Boulangere style potato
Zucchini Provencal
Chocolate fondant cake

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Hot Vychissoise soup
Venison steak with peppered sauce
Boulangere potato

week 3: (France)
Fresh herbs and cheese frittatas
Zucchini Provençal style
Chocolate fondant cake with cream anglaise

week 4: (Ireland)
Irish Stew
Colcannon potatoes
Strawberries trifle

week 5: (Cyprus)
Cheese and spinach triangles
Chicken baked in lemon sauce
Tzatzikis salad

week 6: (Luxembourg)
Luxembourg style (river) fish soup
Boiled potatoes with parsley sauce
Bread and orange pudding

week 7: (Russia)
Blinis with smoked fish and horseradish cream (Estonia/Ukraine)
Beef Stroganoff (Estonia/Russia)
Strawberries Romanoff (Ukraine)

week 8: (Portugal)
Braised partridge (or chicken) in red wine
Saffron baked rice with peas
Custard tartlets (or flan) (Madeira)

Express & Tasty Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Buttered Almond Brussels Sprouts
Creamy Mashed Potatoes
Pineapple Upside-Down Cake

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Creamy Mashed Potatoes

week 3:
Scramble Eggs with Smoked Salmon
Buttered Almond Brussels Sprouts
Pineapple Upside-Down Cake

week 4:
Mushrooms and Chicken Kedgeree
Glazed Zucchini with Mixed Herbs
Strawberries Romanoff

week 5:
Cucumber and Mint Salad
Tagliatelle Pasta Carbonnara Style
Cheese Cassata

week 6:
Quick Tomato Quiche
Garden Salad with Lemon Dressing
Cherries Jubilées

week 7:
Avocado with Mozzarella Cheese and Mustard Dressing
Spaghetti Marinara
Almond Tartlets

week 8:
Express Tomato Soup
Smoked Haddock with Lemon Butter
Baby Potatoes with Fresh Herbs

Express & Tasty Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum

week 3:
Blue Cheese Sirloin Steak
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 4:
Tuscan Style Sausages
Bow Tie Pasta with Olive Oil
Blueberry Gateau

week 5:
Catalane Lamb Steak
Oven Baked Rice with Saffron
Apple Claffoutis Cake

week 6:
Tomato and Bocconcini Salad with Fresh Basil Dressing
Beef Steak Pizzaola
Zucchini Umberto Style

week 7:
Beef and Cashew Stir Fry
Thai Style Fragrant Rice
Coconut and Lemon Grass Custard Cream

week 8:
Algerian Country Salad
Fish and Seafood Parisian Style
Strawberry and Cream Tartlets

French Patisserie Menu 1:

week 1:

(cooking demonstration and 4-course sweet meal)
Gâteau Fraisier
Vanilla Crème Brulée
Peach Melba Style
"Allumette" Crystalisée

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Gâteau Fraisier
Vanilla Crème Brulée
"Allumette" Crystalisée

week 3:

Peach Melba Style
Pears Bourdaloue Tarte
French Style Friands

week 4:

Paris Brest Gâteau
Mangoes Bavarian Crème
Chausson aux Pommes

week 5:

Oeufs à la Reine (Queen Style Eggs)
'Berrichone' Style Flan (Cream Cheese Tart)
Mirliton Petit Fours

week 6:

Cendrillon Cake
Puit d'Amour
Coconut Rocher

week 7:

Moka Gâteau
Andalusian Rice Pudding
White Chocolate Truffles

week 8:

Gateaux Batavia
Lemon Macaron de Paris
Almond Petit Fours

French Patisserie Menu 2:

week 1:

(cooking demonstration and 4-course sweet meal)
Gâteau Opéra from Paris
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 3:

Gâteau Opéra from Paris
‘Briffaut’ Style Charante Brioche
Brittany Butter Biscuits

week 4:

Grand-Marnier and Mandarins Gâteau
Baked Bananas Creole Style
Spice Nuts Palmiers Petit Fours

week 5:

Périgord Hazelnut and Honey Cake
Blueberries Tartlet from Lorraine
Strawberries Grand-Marnier

week 6:

‘Delicious’ Cake with Red Berries Coulis
Chocolate Éclairs
Cream Cheese and Passion Fruit Heart Chocolate

week 7:

Crepes Suzette Style
Milk Chocolate Mousse
Raspberry Macaron de Paris

week 8:

Coffee Baked Custard Cream
Piece Montée ‘Croquembouche’ (French Wedding Cake)
Caramelized Oranges

French Patisserie Menu 3:

week 1:

(cooking demonstration and 4-course sweet meal)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Strawberries Tartlets
Icy Chocolate and Pecan Nuts Truffles

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Icy Chocolate and Pecan Nuts Truffles

week 3:

Strawberries Tartlets
Apricot ‘Mousseline’
Chocolate Filo Triangles

week 4:

Rhubarb and Apples Upside Down Cake
Chocolate Crépes
Coffee Madeleine of Commercy

week 5:

Far Breton
Raspberries Charlotte
Mini Cream ‘Swans’

week 6:

Dark Chocolate and Pine Nuts Tart or Tartlets
Orange Macaron de Paris
Orange and almonds Petit Fours

week 7:

‘Imperatrice Eugenie’ Rice Pudding Cake
Apples Claffoutis
Chocolate Dipped Strawberries

week 8:

Burgundy Style Cream Cheese and Honey Tartlets
Sabayon of Fresh Fruits and Sorbet
Mini Chocolate Truffles Cakes

French Patisserie Menu 4:

week 1:

(cooking demonstration and 4-course sweet meal)
Rhubarb & Chocolate Crumble
Altesse Coffee & Nougat Cake
Hazelnut White Chocolate Truffles
Apricot Claffoutis

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Altesse Coffee & Nougat Cake
Apricot Claffoutis
Hazelnut White Chocolate Truffles

week 3:

Rhubarb & Chocolate Crumble
Pineapple & Coconut Cold Soufflé
Melba Tartlet Petit Fours

week 4:

Grenoble Style Walnut Cake
Crêpes Mirette
Vienna Madeleine

week 5:

Carlos Almond Cake
Apricot Condé Style
Chocolate Macaroons

week 6:

Dartois Almond Cake
Romaine Charlotte
Progrès Petit Fours

week 7:

Chocolate Marquise
Sour Cream and Mix Berries Tartlets
Biarritz Petit Fours

week 8:

Caramel Pears Cake
Banana Bavarian Pudding
Hermits Petit Fours

French Patisserie Menu 5:

week 1:

(cooking demonstration and 4-course sweet meal)
Bande de Tarte aux Pommes (Apple Tart)
Gateau Montmorancy
Strawberries Bavarois
Macaron de Paris au Chocolat

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Bande de Tarte aux Pommes (Apple Tart)
Strawberries Bavarois
Macaron de Paris au Chocolat

week 3:

Gâteau Montmorancy
Rocher Congolais
Almond Crêpes

week 4:

Two Chocolate Charlotte
Parisian Flan
Sarthe Sablé

week 5:

Coffee Dacquoise Cake
Rice au Lait & Citrus
Madeleine au Chocolat

week 6:

Alexandra Cake
Choclate Crème Brulée
Almond Allumette

week 7:

Gâteau Marbré
Coffee Soft Caramel
Choux au Caramel

week 8:

Strawberries Mille-Feuille
Coffee Ile Flottante
Comtesse Petit Fours

French Patisserie Menu 6:

week 1:

(cooking demonstration and 4-course sweet meal)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Choux au Café (Coffee Custard Choux à la Crème)
Moulded Milk and Praliné Chocolate

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Moulded Milk and Praliné Chocolate

week 3:

Choux au Café (Coffee Custard Choux à la Crème)
Hazelnut Financier Cake
Apple Crêpe with Maple Syrup

week 4:

Tarte Choco-Poire (Pear Chocolate Tart)
Banana Mille Feuille
Chestnut Mont Blanc Mousse

week 5:

Rose Petal Crème Brûlée
Normandy Pear Cake (Beurré Normand aux Poire)
Pineapple Gaspacho with Red Berry

week 6:

Croustillant au Chocolat Amer (Crispy Bitter Chocolate Cake)
Lime & Mint Bavarois Cream
Macoron de Paris with Light Strawberry Butter Cream

week 7:

Mango Clafoutis
Red Berry Charlotte
Chocolate and Cinnamon Cookies

week 8:

Crème Caramel with Orange Zest
Rice Pudding with Two Chocolates
Rhubarb and Tarragon Muffin Cake

French Patisserie Menu 7:

week 1:

(cooking demonstration and 4-course sweet meal)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies 
Milk Chocolate and Orange Heart Chocolate

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies

week 3:

Lemon and Apricot Ring Cake
Palet au Beurre and Lavender
Milk Chocolate and Orange Heart Chocolate

week 4:

Banana and Chocolate Cake
Riz au Lait à l'Orange
Pistachio Macaron with White Chocolate and Honey Ganache

week 5:

Froufrous Framboise-coco (Coconut and Raspberry mini-cake)
Semolina and Orange Rhubarb Cake
Crêpes Façon Grand-Mère

week 6:

Roasted Pineapple Charlotte with Strawberry Coulis 
Violet Cream Brulée with Crystallised Violet Flowers
Green Tea and Honey Madeleine

week 7:

Mango ‘Mirroir’ Cake
Lemon Lingot Meringué
Peppermint Chocolate Truffles

week 8:

Chocolate Eclairon 
(Eclairs filled with Macaron Chocolat) 
Fruit and Jelly Sparkling Terrine

French Patisserie Menu 8:

week 1:

(cooking demonstration and 4-course sweet meal)
Tarte Chocolat-Pistache
Crème Caramel
After-Eight Macarons
Torsade Canelle

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Tarte Chocolat-Pistcahe
Crème Caramel
Torsade Canelle

week 3:

Upside Down Pears and Pine Nut Cake
Rose Petals Cream Bavarois
After-Eight Macarons

week 4:

Orange and Chocolate Ganache Cake
Raspberry Mirroir Cake
White Chocolate and Pistachio Heart Chocolate

week 5:

Charlotte Façon Tiramisu
Violet and Lemon Cupcake
Petit Gateaux Mars Bar aux Céréale

week 6:

Yogurt and Blueberries Cake
Chouquette
Milk Chocolate and Coffee Truffles

week 7:

Feuilletés Frangipane Rhubarb
Pumpkin and Date Cake
Sucette au Chocolat au Lait

week 8:

Walnut and Figue (Fig) Caramel Tart
Dark Chocolate and Bananas Mini Cake
Milk Chocolate & Caramel Mousse

French Patisserie Menu 9:

week 1:

(cooking demonstration and 4-course sweet meal)
Salted Caramel & Chocolate Tartlet Claffoutis Caraïbes (Pineapple and Coconut)
Orange Cream Patissière Eclairs
Rocher Noix de Coco and Vanilla

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Orange Cream Patissière Eclairs
Clafoutis Caraïbe (Pineapple & Coconut)
Rocher Noix de Coco and Vanilla

week 3:

Salted Caramel and Chocolate Tartlet
Mille-feuille au Chocolat
Amiens Style Apricot Macarons

week 4:

Petit Gâteau Fondant au Chocolat
Mango & Passion Fruit Charlotte 
Milk Chocolate and Pistachio Hearts

week 5:

Tarte Citron Vert Meringue
Blood Orange’s Cold Soufflé
Petis Fours aux Amandes

week 6:

Pannequet Crêpes Berrichonne Style
Acidulated Cherries Crème Brulée 
Pistachio Macarons de Paris

week 7:

Chestnut Mirroir Cake
Passion Fruit Crème Caramel
Coffee and Rum Truffles

week 8:

Verrine Kiwi & Mango
Raspberry & Chantilly Cream Amandine Tart
Sablé Nantais

French Provincial Menu 1:

week 1:

Provence
(cooking demonstration and 5-course meal)
Provençal Tomato Soup
Rack of Lamb Provençal
Oven Baked Tomato Provençal
Provençal Sautéed Potatoes
Cammargues Rice Pudding Tarte

week 2:

Provence
(from week 2, student will cook themselves and take the cooked food home.)
Provençal Tomato Soup
Rack of Lamb Provençal
Provençal Sautéed Potatoes

week 3:

Provence
Gnocchi à la “Provencale”
Oven Baked Tomato Provençal
Cammargues Rice Pudding Tarte

week 4:

Nornandy
Brittany Mussels a la Mariniere
Normandy Style Perch Fillets
Royan Style Rice

week 5:

Burgundy
Cheese Gougère
Rabbit (or Chicken) Stewed in Burgundy Red Wine
Vendenge Style Potatoes

week 6:

Tourraine / Berry
Tourangelle Style Soup
Venison Ccutlets “Sologne” Style
Sautéd Green Cabbage

week 7:

Alsace
Cheese and Onion “Alsacian” Tart
Poached Trout in Riesling Wine
Boiled Potatoes

week 8:

Aquitaine / Basque County
Basque “Piperade” Omelet
Gachuccha Basque Style Rice
Black and White Raisin Tart from Aquitaine

French Provincial Menu 2:

week 1:

Orléannais
(cooking demonstration and 5-course meal)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans
Orléannaise Style Potatoes
Pithivier Almond Cake

week 2:

Orléannais
(from week 2, student will cook themselves and take the cooked food home.)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans

week 3:

Orlénnais
Venison Sausages with Onions and Tomato Sauce
Orléannaise Style Potatoes
Pithivier Almond Cake

week 4:

Lorraine
Quiche Lorraine
Beef Paupiette Lorraine Style
Baby Potatoes with Fine Herbs

week 5:

Corsica
Corsican Style Chicken
Oven Baked Jasmine Rice with Capsicum
Stuffed Crepes with Chestnuts

week 6:

Auvergne
Auvergnate Style Soup
Brayaude Omelet
Sautéd Green Cabbage

week 7:

Quercy
Catalane Style Lamb Steak
Etuvé Peas
Plums Claffoutis

week 8:

Charantes
Charantes Style “Mouclade”
Daube of Beef Charantaise
Baked Potatoes with Chives

French Provincial Menu 3:

week 1:

Provence
(cooking demonstration and 5-course meal)
Pistou Tomato Soup
Chicken Provençal Style
Saffron Oven Baked Rice
Zucchini Niçoise Style
Sweet Rum and Citrus Omelet

week 2:

Provence
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Provençal Style
Saffron Oven Baked Rice
Sweet Rum and Citrus Omelet

week 3:

Provence
Pistou Tomato Soup
Fillet of Perch Provençal
Zucchini Niçoise Style

week 4:

Languedoc
Languedoc Pork Carbonnade
Languedoc Sautéed Potatoes
Apple and Aubergine (Eggplant) Tarte Tatin

week 5:

Massif Central
Blue Cheese Sirloin Steak
Stuffed Mushrooms
Black Cherry Clafoutis

week 6:

Flandres
Flemish Style Soup
Flemish Style Mackerels
Madeleine of Commercy

week 7:

Paris
Veal Cutlets "Marchand de Vin"
Gratin Potatoes
Chocolate Profiteroles

week 8:

Bordeaux
Bordelaise Poached Fish Fillets
Bordelaise Sautéed Chicken
Aubergine Bordelaise Style

French Provincial Menu 4:

week 1:

(Auvergne)
(cooking demonstration and 5-course meal)
Potiron Cream Soup
Auvergnate Coq au Vin
Lardon Potatoes
Auvergnate Salad
Pompes aux Pommes

week 2:

(Auvergne)
(from week 2, student will cook themselves and take the cooked food home.)
Auvergnate Coq au Vin
Lardon Potatoes
Pompes aux Pommes

week 3:

(Auvergne)
Potiron Cream Soup
Blue Cheese Tart
Auvergnate Salad

week 4:

(Provence)
Paupiette à la Provencale
Bitteroise Eggplant
Croustade Provencale

week 5:

(Normandy)
Croquette of Camembert
Mont St Michel Style Scallop
Normandy Style Cauliflower

week 6:

(Poitou)
La Rochelle Fish Soup
Braised Geese
Braised Green Cabbage

week 7:

(Picardie)
Rabbit Stew with Prunes
Liloise red Cabbage
Northern Cake

week 8:

(Burgundy)
Leek and Speck Soup
Beef in Cocotte
Nivernaise Carrot

French Seasonal (Summer):

week 1:

(cooking demonstration and 5-course meal)
Pistou tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Pistou Tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes

week 3:

Salmon Brittany Style
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 4:

Tian of Tomatoes and Courgettes (vegetarian)
Roasted Parsnips and Potatoes
Pears Charlotte with red Fruit Coulis

week 5:

Crustacean "Bisque" Soup
Chicken Liver Omelet
Mushroom Ratatouille

week 6:

Green Seasonal Salad and French Dressing
Chicken Roulade Argenteuil Style
Blueberries Tart

week 7:

Melon "Charentaise" Style
Veal Escalope Cordon Bleu
Nicoise Style Zucchini

week 8:

Sirloin Steak "Arlésienne" Style
Anna "gateau" Potatoes
Biscuit "Kiss of a Lady"

French Seasonal (Autumn):

week 1:

(cooking demonstration and 5-course meal)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale

week 3:

Venison steak with peppered sauce
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 4:

Gnocchi Romany style
Cod fillet ‘Veronica’ style
Braised rice Mediterranean style

week 5:

Fresh herbs and cheese frittatas
Green tabbouli ‘Toulonnaise‘
Red berries cream brulées

week 6:

Autumnal vegetable soup
Pork paupiette alsacienne
Roast potatoes and apple ‘Noisette’

week 7:

Braised lamb with sun-dried tomatoes crust and garlic jus
Crétan potatoes
Balthazar cake with orange liquor

week 8:

Snails with garlic and parsley butter
Stuffed tomatoes ‘old style’
Assorted braised vegetable ‘pot’

French Seasonal (Winter):

week 1:

(cooking demonstration and 5-course meal)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Subric of Spinach
Turned Roast Cocotte Potatoes
Charentaise Honey Galette

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Turned Roast Cocotte Potatoes

week 3:

Chicken Fricassee ‘Old Style’ (A l'Ancienne)
Subric of Spinach
Charentaise Honey Galette

week 4:

Cheese Gougere
Tofu Marengo Style
Peas Country Style

week 5:

Veal Alsacienne Style
Flemish Cabbage
Agenaise Prunes Omelet

week 6:

Berrichone Galette
Provençale Beef Stew
Garlic Cream Tagliatellie

week 7:

Marseillaise Bouillabaisse
Marseillaise Pilaf Rice
Creole Bananas

week 8:

Duck a l'Orange
Turnips and Swede Puree
Chocolate Delicious Cake with Cream Anglaise

French Seasonal (Spring):

week 1:

(cooking demonstration and 5-course meal)
Dubarry cauliflowers cream soup
Chicken ‘grandmother’ style
Parisienne potatoes
Lyonnaise French beans
Savarin Chantilly

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Chicken ‘grandmother’ style
Lyonnaise French beans
Savarin Chantilly

week 3:

Dubarry cauliflowers cream soup
Beef steak Bordelaise style
Parisienne potatoes

week 4:

Pan fried trout Grenobloise style
Biarritz style baked rice
Fruits berries hot soufflé

week 5:

Cheese brioche
Archiduchesse scramble eggs
Carrots ‘vol au vent’

week 6:

Veal escalope Nivernaise style
Parmentier potatoes
Lemon quatre-quart with anglaise cream

week 7:

Liver pâté "French style"
Rigodon Bourguignon
Spring seasonal salad with French dressing

week 8:

Quails Montmorancy style
Gratin potatoes Alpine style
Alsacienne biscuits

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)

Healthy Food Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Fresh Herbs and Cheese Frittatas
Chicken Fillet Provençal Style
Green Tabouleh Salad
Vapeur Potatoes
Melon and Berries Basket with Fruit Coulis

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Fillet Provençal Style
Green Tabouleh Salad
Melon and Berries Basket with Fruit Coulis

week 3:
Fresh Herbs and Cheese Frittatas
Shark Steak with Citrus Salsa
Vapeur Potatoes

week 4:
Kangarro Rump Steak with Native Pepper Berries Sauce
Roasted Kumara with Lemon Pepper
Citrus Upside-Down Cake

week 5:
Broccolis and Olive Flan
Gratin of Vegetables Casserole
Sautéed Parsnips and Pears

week 6:
Pork Medaillions with Cranberries and Madarine Sauce
Watercress and Roast Capsicum Subric
Corn Bread and Figs Muffins

week 7:
Hazelnut and Spinach Crêpes
Peppered Prawns on Lemon Fettucini
Braised Fennel Provençal

week 8:
Mushroom and Ham Feuilleté
Garlic Roasted Potatoes
Light Vanilla Cream Caramel

Iberian Cooking Menu 1:
week 1-7: Spanish cooking; week 8 and 9: Portuguese cooking
week 1:
(cooking demonstration and 5-course meal)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes

week 3:
Braised Liver in Red Wine Sauce
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 4:
Spanish Paella (with Saffron & Capsicum Rice)
Mocha Layer Cake (Torta Moca)

week 5:
Spanish Omelet
Catalane Rice Salad
Orange Roll (Torta Loranja)

week 6:
Gazpacho Soup
Lamb Cutlets in Sherry Sauce
Vegetables & Saffron Stew

week 7:
Mussels in White Wine Sauce
Fish “Brandade”
Portuguese Custard Tartlet from Madeira Island

week 8:
Braised Partridges (poultry) in Wine Sauce
Saffron & Peas Baked Rice
Orange Flavoured Tartlets

International Pastry Menu 1:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Individual Paris-Brest Hazelnut Chocolate Cake
Raspberries Cream Brulée
Banana & Liquor Soufflé
Almond Cookies

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Paris Brest Hazelnut Chocolate Cake
Banana & Liquor Soufflé
Almond Cookies

week 3: (France)
Rasberries Cream Brulée
Brittany Pears Crêpes
Cold Peach Charlotte

week 4: (British Isles)
Apples and Pears Crumble
Cream Cheese & Honey Tartlet
Triffle

week 5: (Africa)
Mauritius Style Banana Tartlet
Algerian Bakulawa Almond Cake
Figolli Almond Biscuit (Malta)

week 6: (Italy)
Italian Baked Cheesecake
Tiramisu Pudding
Vanilla Panna Cotta & Chocolate Sauce

week 7: (North America)
American Style Pecan Pie
Canadian Maple Pancakes
Bananas Creole Style

week 8: (Germany & Austra)
Cherries Black Forest Gateaux
Apples and Sultanas Strudels
Mango Bavarian Cream & Passion Fruit Coulis

International Pastry Menu 2:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Crêpes Suzette Style
Fraisalia French Cake
Little Pot of Vanilla Cream
Macadamia Butter Biscuits

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Little Pot of Vanilla Cream
Fraisalia French Cake
Macadamia Butter Biscuits

week 3: (France)
Strawberry Bavarian Custard & Coulis
Crêpes Suzette Style
Walnut Madeleine of Commercy

week 4: (Greece)
Kos Lemon Pie
Semolina Halvas Pudding & Fruit Compote
Greek Style Baklavas

week 5: (Asia)
Indonesia Spekkooek Cake
Japanese Vanilla Cake
Shev Keer Pudding

week 6: (Iberian Peninsula)
Spanish Baked Rice Pudding with Valencia Orange
Orange Infused Almond Tartlet
Spanish Chocolate Mousse

week 7: (Russia)
Malakoff Russian Style Charlotte
Russian Honey Cake
Russian Nuts Cookies

week 8: (Australia)
Pavlova with Fresh Berries
Wattle Seed and Honey Muffins
ANZAC Cookies

Italian Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Minestrone soup
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Baked fennel “gratinati”
Mascarpone cheese custard with petit four

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Mascarpone cheese custard (with petit four)

week 3:
Minestrone soup
Roast lamb in garlic and rosemary crust
Baked fennel “gratinati”

week 4:
Stewed baby octopus in red wine and garlic
Venetian rice and peas
Tiramisu cappuccino cake

week 5:
Lombardy style Pumpkin soup
Baked lasagne “ai funghi” (vegetarian style)
French beans with roasted tomato sauce

week 6:
Beef steak Pizzaiola
Zucchini Umberto
Chocolate squares

week 7:
Tuna pate
Gourmet Pizza (with home made base + sauce)
Endive and Cannelloni bean salad with Italian dressing

week 8:
Veal shanks Milanese style
Sicilienne style baked cauliflower
Vanilla & almond biscuits

Italian Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach

week 3:
Chicken Risotto
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 4:
Mushrooms Bucatini
"Carne Diavolo"
Baked Potatoes "Con-Créma"

week 5:
Parmesan and Italian Parsley Omelet
Asparagus All Forno
Ricotta and Hazelnut Tort

week 6:
Lamb Stew with Rosemary
Green Beans in Roasted Tomato Sauce
Glazed Blueberries "Bar"

week 7:
Red Lentils and Tomatoes Soup
Meatballs Palermo Style
Potatoes and Pumpkins Purée

week 8:
Cream Cheese and Spinach Roulade
Orange and Avocado Salad
Almond Cake

Italian Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
Artichoke and Salami Salad with Italian Dressing
Sardinian Lamb Stew
Carrots with Basil Pesto
Baby Chats Potatoes with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Sardinian Lamb Stew
Carrots with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 3:
Artichoke and Salami Salad with Italian Dressing
Pan Fried Fillet of Perch with Herb and Parmesan Crust
Baby Chats Potatoes with Basil Pesto

week 4:
'Margarita' Pizza
Spicy Marinara Stir Fry
Coconut Panna-Cotta

week 5: (vegetarian menu)
Cream of Broccolis Soup
Creamy Pumpkins Risotto
Sautéed Mange-Tout (Snow Peas)

week 6:
Veal Scaloppini Zingara Style
Baked Pasta with Parmesan
Italian Style Baked Cheesecake

week 7:
Roast Courgettes with Green Sauce
Beef and White Beans Lasagna
Cauliflower with Italian Cheese Sauce

week 8:
Stuffed Cannelloni with Cheese and Tomato Sauce
'Bagna Cauda' and Dripping Vegetables
Fig Bread Loaf

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

Hospitality Cooking Class Menu 1:
week 1
Vichyssoise Cream Soup ^(v)
Salad of Chicken Liver

Fillet of perch Verdi
Mediterranean Baked Rice ^(v)
Zucchini Provençal ^(v)

Lamb Cutlets Musketeers
Boulangere Potatoes ^(v)
Lyonnaise Green Beans ^(v)

Paris Brest Gateaux ^(v)
Exotic Fruit Salad ^(v)

week 2
Spanish Gazpacho Soup ^(v)
Seafood Pancakes

Spanish Paella
Saffron Rice ^(v)
Etuvé Peas & Capsicum ^(v)

Medaillons of Pork Alsatienne
Sauerkraut Cabbage ^(v)
Parsley Potatoes ^(v)

Spanish Chocolate Mousse ^(v)
Batavia Vanilla Cake ^(v)

week 3
Tomato & Zucchini Soup ^(v)
Cocotte Egg’s Choron ^(v)

Veal Escalope Parmigiana
Italian Mashed Potatoes ^(v)
Baked Fennel Gratinati ^(v)

Grilled Tuna & Citrus Salsa
North African Tabouli ^(v)
Garden Salad and Dressing ^(v)

Cheese & Fruits Cassata ^(v)
Chocolate Friends & Coulis ^(v)

week 4
Cream Agnes Sorel
Greek Salad ^(v)

Sirloin Bordelaise Style
Dauphinoise Gratin Potatoes ^(v)
Fagot of Green Beans ^(v)

Venison Sausage & Onions
Ribbon Pasta & Garlic ^(v)
Niçoise Ratatouille ^(v)

Poached Meringues & Coulis ^(v)
Moka Coffee Gateaux ^(v)

week 5
Russian Borsch Soup
Asparagus Hollandaise ^(v)

Chicken a la Kiev
Paprika Potatoes ^(v)
Russian Cauliflower Salad ^(v)

Kangaroo Rump Riberries
Kumara Puree ^(v)
Roasted Pumpkins ^(v)

Strawberries Romanov ^(v)
Chocolate & Wattle Mousse ^(v)

week 6
Tomato & Rice Velouté ^(v)
Pizza ”Buonagustia” ^(v)

Stuffed Trout with Mushrooms
Almond Broccolis ^(v)
Vapeur Potatoes ^(v)

Beef Steak Pizzaola
Zucchini Umberto ^(v)
Pomme Pont Neuf ^(v)

Berrichone Cherries Flan ^(v)
Apricot Charlotte ^(v)

week 7
Minestrone Soup
Tian of Tomatoes & Courgettes

Veal Osso-Bucco Milanese
Italian Green Beans in Tomato ^(v)
Sun Dried Tomato Risotto ^(v)

Fresh Herbs Frittata ^(v)
Watercress Pate ^(v)
Truffade Potatoes ^(v)

Tiramisu ^(v)
Gateaux Fraisier ^(v)

week 8
French Onions Soup ^(v)
Tuan Pate & Horseradish

Rack of Lamb Provençal
Provençal Potatoes ^(v)
Cauliflower Gratins ^(v)

Vegan Couscous ^(v)
Steamed Semolina ^(v)
Roasted Parsnips ^(v)

Pithivier Almond Cake ^(v)
Fruit Bavarian Cream ^(v)

week 9
Prawns Bisque Soup
Swiss Cheese & Onion Flan ^(v)

Tournedos Rossini Style
Noisette Potatoes ^(v)
Vichy Style Carrots ^(v)

Asparagus Al Forno ^(v)
Trivelle Pasta Gratin ^(v)
Mediterranean Spicy Veg’s ^(v)

Lemon Cream Brulée ^(v)
Apple Fritters & Apricots ^(v)

week 10
Potage Cultivateur ^(v)
Mushrooms Buccatini ^(v)

Breast of Chicken Dijonnaise
Peas Frech Style
Tarragon Mash Potatoes ^(v)

Bombay Style Poached Eggs
Glazed Carrots & Sesame ^(v)
Baked Potatoes Con Creama ^(v)

French Apple Tart ^(v)
Chocolate Delicious Cake <sup>(v)

(v)</sup>: denotes vegetarian dish.

Hospitality Cooking Class Menu 2:
week 1
Alsatian Onion Tart ^(v)
Tomato & Boccocinni Salad ^(v)

Alsatian Coq au Vin
Tagliatelle à la Crème ^(v)
Braised Endives ^(v)

Beef and Mushrooms Lasagne
Roman Style Artickoke ^(v)
Garden Salad and italian Dressing ^(v)

Kougelhoph Cake ^(v)
Marscapone Custard ^(v)

week 2
Cream of Warrigal & Spinach ^(v)
Warm Goat Cheese Salad

Crocodile Steak & Tomatoes Chutney
Native Lemon Rice ^(v)
Sautéed Squash ^(v)

Berrichone Veal in Red Wine
Berrichone Potatoes ^(v)
Peas French Style ^(v)

Riberries Bread and Butter Pudding ^(v)
Poirat Berry Cake ^(v)

week 3
Bordelaise Style Mussels ^(v)
Caesar Style Salad

‘Pauillac‘ Style Leg of Lamb
Croquette Potatoes ^(v)
Mushrooms Bordelaise Style ^(v)

Creole Style Chicken
Creole Rice ^(v)
Okra and Red Beans Casserole ^(v)

Saintonge Almond Cake ^(v)
American Pecan Pie ^(v)

week 4
Thai Sweet Corn Pancakes
Cheese Gougere and Garden Salad ^(v)

Beef Stir Fry with Cashew Nuts
Thai Fragrant Rice ^(v)
Stir Fried Vegetables ^(v)

Burgundy Rabbit in Red Wine Sauce
Vendages Style Potatoes ^(v)
Nivernaise Style Carrots ^(v)

Coconut & Lemon Crème Bruleé ^(v)
‘Flamusse’ Apple Pudding ^(v)

week 5
Marinière Style Mussels
Dubarry Style Potage ^(v)

Brittany Style Baked Tuna
Oven Baked Rice Royan Style
Pine Nuts Broccolis ^(v)

Croustade of Mushrooms ^(v)
Provençal Sautéed Potatoes ^(v)
Tomatoes Provençal Style ^(v)

Gateaux Charentis ^(v)
Strawberries Bavarian & Coulis ^(v)

week 6
Green Pea Soup ^(v)
Niçoise Salad ^(v)

Beef Fillet Wellington Style
Oven Roasted Potatoes ^(v)
Minted Peas ^(v)

Gnocchi Provençal Style
Roasted Parsnips ^(v)
Cauliflower Mornay ^(v)

Apple & Pear Crumble ^(v)
Cammargue Rice Pudding Tart ^(v)

week 7
Tourangelle Style Soup
Tzazikis Salad ^(v)

Veneson Cutlets Sologne Style
Celeriac Purée ^(v)
Blésois Style Potatoes ^(v)

Lamb Moussaka
Greek Salad ^(v)
Lemon Baked Potatoes ^(v)

Sister Tatin Apple Tart ^(v)
Baklava Honey Cake ^(v)

week 8
Dutch Herring Salad ^(v)
Languedoc Pumpkin Soup ^(v)

German Sauerkraut
Sauerkraut Cabbage ^(v)
Boiled Potatoes & Carrots ^(v)

Basque Piperade Omelet ^(v)
Green Beans à la Crème ^(v)
Gachucha Style Rice

Black Forrest Gateaux ^(v)
Black & White Raisin Tart ^(v)

week 9
Savoyard Potage ^(v)
Crunchy Nuts Terrine ^(v)

Dauphinoise Tournedos
Savoyarde Gratin Potatoes ^(v)
Sautéed Zucchini ^(v)

Tofu Marengo Style ^(v)
Oven Baked Potatoes & Walnut Cream ^(v)
Mustard Green Beans ^(v)

Gateau de Savoie & Anglaise ^(v)
Chocolate Custard Pot of Cream ^(v)

week 10
Pumpkins & Bunya Nut Soup ^(v)
Oysters Convent St Adresse

Pan Fried Emu Steak & Illawara Plum Sauce
Roasted Kumara Potatoes ^(v)
Bush Ratatouille ^(v)

Normandy Perch Fillets
Vapeur Potatoes Persillade ^(v)
Roasted Pumpkins ^(v)

Apple & Munthary Crumble ^(v)
Normandy ‘Sarassin’ Pancakes <sup>(v)

(v)</sup>: denotes vegetarian dish.

Hospitality Cooking Class Menu 3:
week 1
Quinche Lorraine ^(v)
Asparagus Cream Soup with Croutons ^(v)

Beef ‘Paupiettes’ Lorraine Style
Braised Cabbage with Chestnuts ^(v)
Braised Endives with Fine Herbs ^(v)

Country Style Omelet
Broccolis in Capers Sauce ^(v)
Pine Nuts Risotto Style ^(v)

Blueberries Tartlets ^(v)
Coconut Cream Custard ^(v)

week 2
Cream Cheese & Spinach Roulade ^(v)
Lyonnaise Onions & Rice Soup ^(v)

Veal Scaloppini Zingara
Pasta with Olive Oil and Parmesan ^(v)
Sicilian Style Zucchini ^(v)

Poached Fish Red Wine in ‘Matelote’ Style
Green Beans Lyonnaise Style ^(v)
Duchesse Style Potatoes ^(v)

Italian Style Baked Cheesecake ^(v)
“Bugnes” Lyonnaise ^(v)

week 3
Pebronata Corsica ^(v)
Egg & Chicken Soup

Corsican Braised Chicken
Oven Baked Jasmine Rice with Capsicum ^(v)
Minted Zucchini ^(v)

Tiropites (Greek Pastry Triangles) ^(v)
Burghul Pilaf ^(v)
Green Beans in Garlic Tomato Sauce ^(v)

Corsican Stuffed Crêpes with Chestnuts ^(v)
Lemon Cream and Honey Cookies ^(v)

week 4
Gratin of Kumara
Baked Black Pudding Martinique Style ^(v)

Kangaroo Stew in Red Wine
Native Fettuccini Pasta ^(v)
Braised Celery with Native Thyme ^(v)

Polynesian Marinaded Lime Fish
Harlequin Rice Créole Style ^(v)
Sautéed Mange-Tout ^(v)

Riberries Muffins with Native Honey ^(v)
Baked Bananas Créole Style ^(v)

week 5
Watercress Cream Soup ^(v)
Pastizi with Peas and Capsicum ^(v)

Filet of Perch Bercy Style
Grelot Potatoes ^(v)
Baby Carrots with Echalottes ^(v)

Rabbit Stew Maltese Style
Garlic Sautéed Potatoes ^(v)
Cauliflower Maltese Style ^(v)

Gateau ‘Opéra’ Cake ^(v)
Figolli Maltese Biscuit and Vanilla Cream ^(v)

week 6
Waldorf Styled Salad ^(v)
Potage Blésois ^(v)

Basil and Ricotta Cheese Filo Parcel ^(v)
Green Beans with Seeded Mustard ^(v)
Baked Pasta Verdi Style ^(v)

Chicken Fricassé Orléannaise Style
Sautéed Salsifies ^(v)
Orléanaise Style Potatoes ^(v)

Apricot and Amaretto Biscuit Crumble ^(v)
Pithivier Almond Cake ^(v)

week 7
Béarnaise Garbure Soup
Japanese Pancakes ^(v)

Sirloin Steak Béarnaise Sauce
Pommes Allumettes ^(v)
Carrot à la Crème with Chives ^(v)

Japanese Chicken Teriyaki Style
Koshihikiri Boiled Rice ^(v)
Bamboo Shoot Salad ^(v)

Périgord Cake ^(v)
Green Tea Ice-Cream with Adzuki Beans ^(v)

week 8
Stuffed Kumara with Macadamia ^(v)
Auvergnate Style Soup ^(v)

Barramundi Fillet with Native Lime Crust
Sun Dried Tomato and Peas Risotto ^(v)
Sautéed Zucchini with Peppermint ^(v)

Brayaude Omelet ^(v)
Sautéed Green Cabbage ^(v)
Potatoes Gargoullion Style

Tropical Fruit Salad ^(v)
Grand-Marnier Gateaux ^(v)

week 9
Charente Style Mouclade ^(v)
Akudjura Tomato Soup ^(v)

Daube of Beef Charentaise
Braised Leeks ^(v)
Baked Potatoes with Chives ^(v)

Bush Vegetables and Peppermint Quiche ^(v)
Roasted Pumpkins with Macadamia ^(v)
Potatoes Pancakes ^(v)

Briffaut Style Brioche ^(v)
Passion Fruit Mousse ^(v)

week 10
Smoked Salmon Scrambled Eggs ^(v)
Green Beans Quercy Style

Vegetables Coconut Curry
Basmati Rice with Peas ^(v)
Roasted Pumpkins ^(v)

Catalane Lamb Steak
Saffron Mash Potatoes ^(v)
Etuvé Ladies Fingers ^(v)

Semolina Halva with Yogurt ^(v)
Plums Claffoutis Cake <sup>(v)

(v)</sup>: denotes vegetarian dish.

Hospitality Cooking Class Menu 4:
week 1
Pistou Tomato Soup ^(v)
Mussels à la “Belges”

Fillet of Perch Provençal
Saffron Rice ^(v)
Zucchini Nicoise Style ^(v)

Waterzoï of Chicken
Pommes Frites Mayonnaise ^(v)
Braised Red Cabbage ^(v)

Sweet Rum Omelet with Ice Cream ^(v)
Cream Cheese Tartlet ^(v)

week 2
Celery & Blue Cheese Soup ^(v)
Poached Fillet of Barramundi & Wine Sauce

Kangaroo Steak with Rosella Sauce
Kumara Potato Cake ^(v)
Corn & Capsicum Fritters ^(v)

Sautéed Chicken Bordelaise Style
Aubergine Bordelaise Style ^(v)
Bordelaise Style Potatoes ^(v)

Davidson Plum Cheesecake ^(v)
Crêpes Suzette Style ^(v)

week 3
Trout Fario Style
Italian Style Beans Soup ^(v)

Carbonade of Pork Languedocienne
Sautéed Vegetables Terrines
Sautéed Style Potatoes ^(v)

Vegetarian Moussaka ^(v)
Fennel Provencal Style ^(v)
Garden Salad & French Dressing ^(v)

Aubergine & Apple Tatin ^(v)
Mousseline of Apricots

week 4
Russian Pirojki
Melon ^(v) and Cured Ham

Kolibiac of Salmon
Baked Lemon Rice
Buttered Cauliflowers ^(v)

Toulousain Cassoulet
Haricot Beans Stew ^(v)
Mix Vegetables ^(v)

Russian Charlotte Malakoff ^(v)
Fried Millas & Ice Cream ^(v)

week 5
Parisian Style Seafood
Algerian Style Salad ^(v)

Entrecote Marchand de Vin
Gratin Style Potatoes ^(v)
Braised Peas ^(v)

Moroccan Style Lamb Tajine
Steamed Semolina Grain ^(v)
Algerian Style Braised Fennel ^(v)

Chocolate Proifterolles ^(v)
Algerian Almond Bakulawa ^(v)

week 6
Goat Cheese & Olives Tartlets ^(v)
Flemish Style Soup ^(v)

Spanish Omelet ^(v)
Asparagus with Saffron Sauce ^(v)
Catalane Cold Rice Salad

Flemish Style Mackerel
Vapeur Style Potatoes
Assorted Boiled Vegetables

Spanish Baked Rice Pudding with Orange
Madeleine of Commercy & Cream Anglaise

week 7
Burgundy Style Snails
Urap Panggang ^(v)

Fish Quenelle in Red Wine Sauce
Nivernaise Baby Carrots ^(v)
Chives Mashed Potatoes ^(v)

Chicken Satay Style
Godo-Godo Salad ^(v)
Nasi Kelapa (Coconut Rice) ^(v)

Pain d’Epice & Ice-Cream ^(v)
Pisang Goreng (Deep Fried Bananas) ^(v)

week 8
Pine Nuts & Basil Risotto ^(v)
Cauliflower a la “Grecque” ^(v)

Spicy Tuscan Sausages
Bow Ties Pasta Gratin ^(v)
Sautéed Zucchini with Oregano ^(v)

Stuffed Quails with Prunes Sauce
Gratin Agenais ^(v)
Sautéed Butter Beans ^(v)

Cassata pudding with Orange Sauce ^(v)
Sabayon of Fresh Fruits & Sorbet ^(v)

week 9
Salmon Tartare with “Le Puys” Lentils
Aubergine and Garlic Soup ^(v)

Sirlon Steak with Blue Cheese Sauce
Cantal Truffade Potatoes ^(v)
Stuffed Mushrooms ^(v)

Vegetables & Fruits Curry ^(v)
Fried Thai Rice ^(v)
Broccolis “Caponata” ^(v)

Black Cherries Claffoutis ^(v)
Fresh Poach Peaches and Coulis ^(v)

week 10
Subric or Sweet Potatoes
Assorted Cruditées ^(v)

Paper Bark Fillet of Lanb & Bush Marmelade
Baked Rice with Orange Stock ^(v)
Zucchini, Squash & Native Peppermint ^(v)

Summer Beef Stew
Parsley Potatoes ^(v)
Cauliflowers Fritters ^(v)

Muntharies Berries Mousse ^(v)
Strawberries Tartlets ^(v)
(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 5:
week 1
Salad of Palm Tree “Heart” ^(v)
Pumpkin Risotto ^(v)

“Colombo” of Pork
Stuffed Tomatoes
Creole Rice ^(v)

Sardinian Lamb Stew
Penne Pasta with Olive Oil
Sautéed Zucchini with Olive Oil ^(v)

Coconut “Antilles” Cake ^(v)
“Panna Cotta” ^(v)

week 2
Cocktail of Prawns with Aurora Sauce
Brain “Meurette” Style

Roast Beef and Yorkshire Pudding
Roast Potatoes ^(v)
Minted Peas ^(v)

“Verjus” Chicken
Pumpkin Puree ^(v)
Cheesy Mash Potatoes ^(v)

Bread and Butter Pudding ^(v)
Burgundy Cream Cheese Tartlet ^(v)

week 3
Cheese Soufflé ^(v)
Bulgarian Cold Yogurt Soup ^(v)

Coq au Vin
Tagliatellie Pasta a la Crème ^(v)
Roasted Pumpkins with Sesame ^(v)

Hungarian Goulash
Czech Paprika Potatoes ^(v)
Polish Style Mushrooms ^(v)

Dark Chocolate and Pine Nuts Tart ^(v)
Hungarian Dobos Tort ^(v)


week 4
Miso Soup with Shitake Mushrooms ^(v)
Mushrooms & Chicken Liver Salad ^(v)

Seafood Tempura
Vegetables Tempura ^(v)
Sesame Rice ^(v)

Loin of Veal Stuffed with Spinach
Noisette Potatoes ^(v)
Braised Carrots ^(v)

Japanese Vanilla Cake ^(v)
Raspberries Charlotte ^(v)


week 5
Spinach Omelet ^(v)
Braised Artichokes ^(v)

“Hachis” Parmentier
Parmentier Potatoes ^(v)
Sautéed Green Beans ^(v)

Lamb Souvlaki
Egg Plant Fritters ^(v)
Braised Potatoes ^(v)

Pears Claffoutis ^(v)
Semolina and Fruit Pudding ^(v)


week 6
Seafood Soup
Stuffed Zucchini ^(v)

Roast Leg of Lamb with Rosemary
Potatoes Con-Crema ^(v)
Fennel “Gratinati” ^(v)

Veal Kidney “Bercy” Style
Sauté Potatoes ^(v)
Provençal Tomatoes ^(v)

Blueberries Gateau ^(v)
Chocolate Crepes ^(v)


week 7
Dauphinoise Soup ^(v)
Avocado and Crab Cocktail ^(v)

Ravioles Dauphinoise ^(v)
Dauphinoise Gratin ^(v)
Sautéed Spinach ^(v)

Braised “Virginia” Ham
Roasted Sweet Potatoes ^(v)
Roasted Parsnips ^(v)

Rhubarb and Apples Upside Down Cake ^(v)
Caramelized Grapefruits ^(v)


week 8
German Bier Soup ^(v)
Mackerel Fillet with Cider Sauce

Stuffed Baby Chicken Hamburg Style
Braised Red Cabbage ^(v)
Boiled Potatoes with Chives ^(v)

Brittany “Cotriade” Fish
Potatoes ^(v)
Braised Peas ^(v)

Apple Strudel ^(v)
Far Breton ^(v)


week 9
Leek “Tourte” ^(v)
Scandinavian Platter

Salmon Supreme with Champagne Sauce
Saffron Rice ^(v)
Fagot of Zucchini ^(v)

Roast Loin of Pork with Apples Sauce
“Mousseline” Potatoes ^(v)
Braised Red Cabbage ^(v)

Impératrice Rice Pudding ^(v)
Red Fruits Pudding ^(v)


week 10
Austrian Vegetables Soup ^(v)
Potatoes “Gateau” ^(v)

Austrian Veal Goulash
Potatoes and Cabbage ^(v)
Viennese Style ^(v)

Poached Chicken
Baby Carrots ^(v)
“Nouille” au Beurre ^(v)

“Linzertorte” ^(v)
“Piquenchâgne” (Pears Cake) <sup>(v)


(v)</sup>: denotes vegetarian dish.

Hospitality Cooking Class Menu 6:
week 1
Roast Courgette with Green Salsa ^(v)
Grilled Sardines
Chicken with 40 cloves of Garlic
Chickpeas Omelette ^(v)
Saffron & Peas Oven Baked Rice
Brava Style Spanish Potatoes
Grilled Tomatoes ^(v)
Grilled Mushrooms & Garlic Oil ^(v)
“Salambo” Choux ^(v)
Orange & Almond Tartlet ^(v)

week 2
“Choucroute” Fried Eggs ^(v)
Smoked Salmon Crêpes
Luxembourg Style Poached Fish
Lamb with Artichokes
Parsley Boiled Potatoes ^(v)
Pasta Gratin ^(v)
Sautéed Carrots ^(v)
Sautéed Zucchini ^(v)
Dutch Raisin Cake ^(v)
Cinnamon Cake & Anglaise ^(v)

week 3
Cream of Parsnips ^(v)
Parmesan Crusted Fish
Sirloin Steak Niçoise Style
“Fiori” Semolina Gnocchi ^(v)
Niçoise Style Zucchini ^(v)
Sautéed Parsnips ^(v)
Niçoise Sautéed Potatoes ^(v)
Roasted Sweet Potatoes ^(v)
Tarte au Citron ^(v)
Coconut Panna-Cotta ^(v)

week 4
White Onions Soup ^(v)
Russian Style Salad ^(v)
Zurich Style Veal
Tarragon Braised Chicken
Rosti Potatoes ^(v)
Mashed Potatoes ^(v)
Roasted Baby Carrots & Turnips
Sautéed Broccolis ^(v)
Zucker Kirchentorte ^(v)
Chocolate “Mirror” Cake ^(v)

week 5
Blue Cheese Gougere ^(v)
Provençal Omelet ^(v)
Lobster Thermidor (+ $ 10.00)
Asparagus Risotto ^(v)
Stuffed Capsucum ^(v)
Baby Potatoes with Basil Pesto ^(v)
Pilaf Rice ^(v)
Baby Carrots with Basil Pesto ^(v)
“Fraisalia” Cake ^(v)
Vanilla Cream “Petit Pots” ^(v)

week 6
Kangaroo Tail Soup ^(v)
Pissaladière ^(v)
Pork T Bone with Macadamia
Scallop Mornay Style
Subric of Warrigal Green ^(v)
Country Style Braised Peas ^(v)
Sweet Potato Gratin ^(v)
Parmentière Potatoes ^(v)
ANZAC Biscuits & Sorbets ^(v)
Madeleine of Commercy ^(v)

week 7
“Annette” style Salad
Cod “Brandade”
Friand a la Bressane ^(v)
Poultry Braised in Red Wine
Gratin Potatoes ^(v)
Saffron Rice ^(v)
Roasted Potiron ^(v)
Braised Peas ^(v)
Plum Bourdaloue Style Tart ^(v)
Portuguese Custard Tartlet ^(v)

week 8
Chinese Cream of Prawns Soup
Roasted Beetroot Salad ^(v)
Sichuan Style Braised Fish
Roasted Duck with Mushrooms
Steamed Rice ^(v)
Fried Courgettes ^(v)
Steamed Green Vegetables ^(v)
Noisette Potatoes ^(v)
Chinese Rice Fritters ^(v)
Hazelnut & Chocolate Mousse

week 9
Radishes & Salted Butter ^(v)
Macadamia & Pears Soup ^(v)
Sautéed Rabbit & Baby Onions
Mud Crab with Fruits (+ $9.00)
Meunière Endives ^(v)
Black & White Braised Rice
Persillade Potatoes ^(v)
Braised Celery ^(v)
Crusty Apple tart ^(v)
Wattle Bavarian Cream ^(v)

week 10
Broccolis Soup ^(v)
Minted Carrot Salad ^(v)
Asparagus Quiche ^(v)
Salmon Fillets with Chive Sauce
Sautéed Mange-Tout ^(v)
Vapeur Potatoes ^(v)
Tagliatelle Verdi Style ^(v)
Vegetables Printanière ^(v)
Brazilian Coconut “Manjar” ^(v)
Caramelized Pineapples ^(v)
(v): denotes vegetarian dish.

Practical Master Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Twice Baked Cheese Soufflé
Pan Roasted Chicken
served with Potato Rosti
and Zucchini
Warm Pear Tart

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Pan Roasted Chicken with Potato Rosti and Zucchini
Warm Pear Tart

week 3:
Twice Baked Cheese Soufflé
Spanish Style Paella

week 4:
Snapper Fillet en Papillote
Greek Style Baklava

week 5:
Fried Tofu with Mushrooms Ginger Broth
Sirloin Steak with Tarragon Salt

week 6:
Chicken with Preserved Lemon
Sweet Shortcrust Pastry with Crème Patissière and Berries

week 7:
Pumpkins Risotto
Braised Rabbit in Capsicum, Tomato and Fennel Sauce

week 8:
Seared Kangaroo with Creamed Corn
Lemon Diva Cupcakes

Practical Master Cooking Class Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Poached Eggs with Smoked Salmon and Hollandaise Sauce
Quails with Port Jus and Eschalot Sauce
serve with Kipfler Potatoes
and Carrots Pureed
Chocolate Delice with Almond Macaron

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Poached Eggs with Smoked Salmon and Hollandaise Sauce
Chocolate Delice with Almond Macaron

week 3:
Quails with Port Jus and Eschalot Sauce
Serve with Kipfler Potatoes and Carrots Pureed
Orange Blossom Panna Cotta with Pain Perdu & Blood Orange Syrup

week 4:
Butter Chicken with Basmati Rice and Pappadams
Mango, Raspberries and Toffeed Macadamia Pavlova

week 5:
Beef Wellington Style and Green Beans
Strawberry Tart

week 6:
Crispy Duck and Raspberry Sauce with Braised Red Cabbage
White Chocolate Pot with Fresh Rhubarb Compote and Pistachio Snaps Biscuits

week 7:
Scampi with Pine Mushrooms and Fondant Potatoes
Boudin of Whiting on a Bed of Baby Spinach and Beurre Blanc

week 8:
Scallops with Toffee Apple
Spiced Lamb Rack with Herbed Couscous and Pomegranate Dressing

Vegetarian & Vegan Cookery Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Pistou tomato soup
Fresh herbs and cottage cheese frittata
Gratin Dauphinoise potatoes
Lyonnaise style green beans
Chocolate mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Fresh herbs and cottage cheese frittata
Lyonnaise style green beans
Chocolate mousse

week 3:
Pistou tomato soup
Tian of tomatoes and courgettes
Gratin Dauphinoise potatoes

week 4: (Vegan Menu)
Greek style mushrooms
Firm tofu Marengo style
Courgettes provençal style

week 5: (Vegan Menu)
Vegetables and rice baked casserole
Sautéed pears and parsnips with nuts
Melon and berries basket with minty coulis

week 6: (Vegan Menu)
Iced cucumbers and herbs broth
Vegan couscous
Green vegetables and tomatoes tabouleh

week 7:
Cheese and onions flan
Napolitaine style spaghetti
Red fruits pudding

week 8:
Greek style salad with olive dressing
Watercress and roast capsicum pâté
Mushrooms ratatouille

Vegetarian & Vegan Cookery Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing
Green beans with creamy mustard sauce
Coconut cream custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing

week 3:
Fragrant Thai Broth with fried sesame tofu
Green beans with creamy mustard sauce
Coconut cream custard

week 4:
Country style omelette
Cheesy baked potatoes with chives and walnuts
Carrot cake

week 5: (Vegan Menu)
Crunchy nuts terrines
Artichoke Provençal
“Spicy” sweet potato chips

week 6: (Vegan Menu)
Asparagus soup
Mushrooms casserole
Asian style vegetable stir fry

week 7: (Vegan Menu)
Vegetarian moussaka
Broccoli in capers sauce
Dried fruits crumbles with soya custard

week 8:
Spinach gnocchi with tomato sauce
Basil and ricotta cheese filo parcel
Bean combo salad