Antipasto Cooking Class Monday May 12 Monday July 14 Saturday July 26

ANTIPASTO

There is nothing better to begin a meal than a freshly prepared side table of regional specialities. This class gives us a chance to showcase the best of our region with simple recipes that can be used on their own as starters, accompaniments to grills or roasts, but best of all, as a balanced Antipasto. Stylish seasonal dishes suited to informal dining. All new recipes.

$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au


Of all the courses we do and serve at Sunnybrae Antipasto is definitely the most popular. This course affords the opportunity to utilise all the best seasonal produce to present a balanced set of simple dishes.

Balance is the key to all things culinary but no more important than in this course. Autumn will see artichokes, olives, home made and specialty cheeses, fungi as well as many other local specialities. For a sample class from 1995 click here.http://www.scribd.com/doc/2309461/Antipasto-1995.

We used to serve antipasto as a platter but now we tend to serve each item in its individual dish to prevent the bleeding of flavours and to keep the table neat.

I can still remember our first visit to Rome, a city that prides itself on its seasonal antipasti, the trolley with its carousel came around and we noticed that most people took 2 at most 3 items and then when it came around again did the same. Vegetables form the basis of this course but salame, fish and other preserved items also feature strongly.

We will also make some simple breads to go with our feast.