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20th June                  One Pot Wonders                                                                 Thursday 6pm – 9pm R450

Winter is the perfect time for cooking the one pot way. Stews, curries and soups, there are so many options. Liam will show some great ideas to improve your repertoire.

22nd June                 Asian Course: China                                                            Saturday 10am – 1pm R450

China, the country with the world’s largest population has so many options regarding food. The western version of Chinese food often pales in comparison to the real deal. Come see what Liam will cook up.

25th June                 Around the World: Spain                                                  Tuesday 6pm – 9pm R450

One of the most popular of European cuisines thanks in part to the explosion of Tapas bars and of course paella. This class is a Chefs Warehouse standard and never disappoints.

29th June               Basic Techniques: Offal & Charcuterie                         Saturday 9.30am – 1pm R450

Offal is often neglected by the average cook, but there are many examples of this meat type that stand out from the norm. Charcuterie comes in many forms and together these two make for an interesting class, come see what all the fuss is about.

6th July                     Asian Course: Singapore                                                   Saturday 10am – 1pm R450

With its rich multicultural heritage, Singapore serves up a true melting pot of flavours and foods. You can see a reflection of Singapore’s cultural diversity in the array of local cuisines on the menu – Chinese, Malay, Indian and Peranakan among others.

13th July                   Basic Techniques: Eggs                                                      Saturday 9.30am – 1pm R450

A food staple in many countries, the humble egg comes in many shapes and sizes, from quail to ostrich, eggs are essential to many dishes. Liam has a few tricks to share.

18th July                   Easy Breads                                                                              Thursday 6pm – 9pm R450

Bread comes in so many types and is a part of the meal in almost all cuisines. Artisan breads are coming to the fore and can be a bit daunting to the home baker. We have some tips to get you on your way to making your own, awesome healthy bread.

20th July                   Around the World: Modern Persian                           Saturday 10am – 1pm R450

Situated in the Middle East, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran’s neighbouring regions at various stages throughout its history. It is also the origin of many types of dishes such as kebab or ice cream.

27th July                   Basic Techniques: Vegetables/ Vegetarian               Saturday 9.30am – 1pm R450

Citing health as the main reason, eating a vegetarian or even a vegan diet is gaining momentum nowadays. In the meantime, Liam has some interesting ideas for those veggies that are the sides to all those meat dishes many enjoy.

1st August                Franck Dangereux                                                                 Thursday 6pm – 9pm R550

Well known chef Franck Dangereux will be taking a little break from The Food Barn, and will cook up come great dishes for you. Don’t miss out on this one.

3rd August               Asian Street Food Bites                                                      Saturday 10am – 1pm R450

Street food in Asia is so varied, but it is also one of the best ways to get a feel for the different countries cuisines. Come take a journey through Asia with us.

6th August                Lebanese/ Mediterranean Cooking                              Tuesday 6pm – 9pm TBC

Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb. Large amounts of garlic, olive oil and lemon are found in the Lebanese diet. Keep posted, we are waiting for confirmation from a guest chef for this class.

10th August              Andres Conde                                                                         Saturday 10am – 5pm SOLD OUT

13th August              Kobus vd Merwe                                                                    Tuesday 6pm – 9pm R500

Foraging is a term that has been thrown about a lot lately thanks to Rene Redzepi of Noma fame. Kobus has been foraging for a while now, the West Coast being his source and his source of inspiration. Oep ve Koep is a landmark in Paternoster and no visit is complete without making a stop there. Come see what Kobus cooks up this time, his second visit to Chefs Warehouse.

17th August              Basic Techniques: Pasta, Grains & Potatoes            Saturday 9.30am – 1pm R450

These ingredients make up the basis of most dishes. Without rice, wheat or potatoes, no meal is quite complete. Liam has some fantastic ideas to share, come take a look.

19th August              Cooking Methods                                                                  Monday 6pm – 9pm R450

Searing, braising, blanching, sautéing to name a few, these are methods of cooking that can sometimes be confusing. This is the class for anyone unsure of how to proceed, or need that little bit of guidance.

24th August              Around the World: India                                                  Saturday 10am – 1pm R450

Like China, Indian cuisine is a varied as the many cultures that inhabit this vast country. Curries are the first dishes that come to mind, but depending on where the dish originates, the flavours will be quite different. Come take a trip through India with Liam.

28th August              Pasta                                                                                           Wednesday 6pm – 9pm R450

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is typically made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes. Liam has some great recipes to show.

31st August              Basic Techniques: Pastry: Batter & Baking               Saturday 9.30am – 1pm R450

This is the first of the Basic Techniques classes that deals with desserts and baking in general. Puff pastry can be used in both savoury and sweet dishes, come learn how to make one that isn’t as time consuming as the traditional one.