Modernist Cuisine - Cooking Class
Thursday 12 March 2020
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
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.