Modernist Cuisine - Cooking Class

Thursday 12 March 2020

Overview

Join Executive Chef Jamie Shepley from The Roundabout Restaurant for this special class on modern cookery techniques for restaurant quality meals.

 Sous vide cooking

Sous vide steak

Sous vide fish for a terrine

Confit and sous vide egg yolks

Sous vide vegetables

Other techniques

Liquid nitrogen

Fermentation

Fluid gels

Spherification

Restaurant quality meals

They will use some fermented ingredients, which is old world cooking but very modern in current cookery. Learn to make fermented black garlic, fermented chilli, and a fluid gel to go with the terrine. Dashi crackers with tapioca.

Demonstration of liquid nitrogen to make a nitro ice cream and a little nitro alcoholic aperitif to start the class. You will enjoy a meal from what is prepared during this class.

Price includes - Tuition, recipes and meal with regional wine or beer.

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