Braising Cooking Class Monday July 7 and Saturday August 16

The original slow cooking. Too many stews or ragout ignore the subtle differences between say a Daube and a Navarin, between a Matelot and a Bourride. Osso buco, Rendang, Gulyas some of the finest winter cooking there can be. Bring on Winter.
$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

Duck Cooking Class Saturday July 5 and Saturday July 12

People seem to be intimidated by the preparation of duck. It just takes a little special care and then a wealth of dishes are revealed. From confit to Peking, duck prosciutto, duck neck sausages.

Also some other classics. Nothing gets wasted, no fear.
$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

Winter in the Vegetable Garden Cooking Class Monday 16 June and Saturday 28 June

Winter is one of the most productive times in the Sunnybrae vegetable garden. Prepare and enjoy eating the produce you have picked that morning. Warming winter dishes – best time for artichokes. Two entrees, two mains, two desserts.

$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

Offal Cooking Class Monday 23 June

The unmentionable cuisine.Sweetbreads, tongue, liver, kidney in classic recipes with light accompaniments. Not particularly politically correct but delicious and nutritious.
$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


Typical dishes include.....

Veal Livers With Orange Sauce & Watercress

Veal Sweetbreads With Mushrooms in Puff Pastry

Crepinette of Hare With Beetroot

Veal Marrow With Ox Cheek Bordelaise

Devilled Kidneys - Lamb

Veal Kidneys With Sherry & Roasted Peppers

Picked Tongue With Horse Radish

Brains With Parmesan Crust, Tomato & Basil

Goat Shanks With Lemon & Oregano

For the true believers.

Sunnybrae Classics Signature Dishes Saturday June 21 and Saturday August 23

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Over the last 15 years or so some dishes have become constants in our repertoir. We love to share them with others.The way we do our stock, the way we make our pastry. Special game dishes, dressings and much more.

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$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

Soup Cooking Class Saturday June 14

Soups on. I promise no pumpkin soup, as much as we love it. From consomme to Bouillabaisse, from light delicate broths to hearty one pot meals. Some bread to accompany will also be covered.

$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

Cassoulet Cooking Class Monday June 9 and Monday August 4

No dish holds more romance and mystery than this traditional speciality from the South West of France. We will compare 3 different styles. Which dried beans with which? Sausages? Crust or no crust? but most importantly creating a depth of flavour and texture.
$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
If you are really after some serious cassoulet action check out http://katehill.blogspot.com/2007/11/more-camp-cassoulet-shopping-list.html
Photo from Kate Hill.

Pasta and Risotto Cooking Class Saturday June 7 and Monday July 28

A look at some simple, authentic regional recipes. We will make our own pasta and also examine the variations in quality dried pastas. We will compare risotto rices, make filled pastas, gnocchi, white tomato risotto, truffle flavoured ravioli, squid ink pasta and more.

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$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

A typical class may cover a range of dishes like these from a previous class

Traditional Cannelloni of Veal

Ravioli of Squab With Sage and Onions

Saffron Linguini with Salmon and Asparagus

Lemon Gnocchi

Notes on Risotto

Rissoto of wild fungi

Polenta With Eggplant and Roasted Peppers

Fungi Cooking Class Wild and Cultivated Monday June 1

Fungi
Explore the use of wild and cultivated fungi with a trip to gather some during class with identification in the field. The trip is usually into the Otways but with variable weather conditions the extent of what we find can vary from week to week. We know the district well and do reconaisance trips before the class but if the weather is extremely dry there may not be much arround. We will also look at some new cultivated varieties in simple, flavoursome dishes. We are surrounded by a good range of exotic, edible fungi. Learn to identify, cook and preserve these exiting wild foods.
$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

Diane and I have been living at Sunnybrae since 1981. Walks in the bush, local pine forests and old gardens very quickly reveal wonderful displays of strange and beautiful fungi. I began to use wild mushrooms firstly for our own table and then slowly as I started to understand the varieties, we began to use them in the restaurant. I cannot caution too strongly as to the dangers of indiscriminate tastings. It took about six years before we were confident of our understanding of them to start putting them on our menus, and even now, there are only about six varieties that we use...but the hunt is on..... from Masterclass notes click here http://www.scribd.com/doc/2409499/Fab-Fungi

MEEN KUZHAMBU (Fish Curry from Tamilnadu)

Ingredients:
Fish ......... 1/2 Kg (wash, marinate with salt)
Onion ....... 1 large (diced)
Tamarind pulp.... 4-5 tbsps.
Tomato .......... 1 (chopped)
Green chillies .... 1-2 (chopped)
Red chilli powder ....1 tsp.
Turmeric powder ... 1/2 tsp.
Coriander powder ....1 tbsp.
Ginger-garlic paste ... 1 tbsp.
Cumin seeds ........ 1 tsp.
Coconut ................ 1tbsp. (grated)
Salt .................... to taste
Oil .................... 2 tbsps.
For tempering:
Mustard seeds ......... 1tsp.
Red chillies ........ 2-3
Asafoetida ............... a pinch
Curry leaves ............... 1 sprig
Method:
1. Roast and dry grind cumin seeds and coconut.
2. Take oil in a pan, saute the onions, add ginger garlic paste and tomatoes.
3. Fry for a few minutes and add all the dry masalas, salt, little water and tamarind juice.
4. Now add the fish and let it cook till done and the gravy is thick.
5. Add the ground masala.
6. Add the tempering and garnish with coriander leaves.
(serve with plain boiled rice and fried papads)

STUFFED KARELA (Bitter Gourd)

Ingredients:
Onion ......1
Ginger ..... 1 inch piece
Garlic ....... 3-4 cloves
Coriander leaves ...1-2 sprigs
Mint leaves .... 7-8 leaves
Tamarind juice ... 1 tbsp.
Peanuts ......... 1 tbsp (roasted and ground)
Coriander powder ....1 tsp.
Cumin powder ....1 tsp.
Red chilli powder ...1/2 tsp.
Turmeric powder ...1/4 tsp.
Yogurt ....... 1/4 cup
Salt to taste
Oil
Method:
For the masala:


1. Grind coarsely the onion, ginger, garlic, mint and coriander leaves.
2.In a pan add a tablespoon of oil and fry the pastefor a while on low flame till the water is dry.
3. Add all the dry masalas, tamarind, salt and peanut powder.Let it cool.
4. Scrape the karelas, remove the seeds and marinate them with salt and yogurt for few hours and deep fry them
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5. Now stuff the filling in the karelas and shallow-fry them in a thick-bottomed pan on a very low flame till done.(5-7 mins.)

CHICKEN KORMA

Ingredients:

Chicken ......... 1/2 Kg.

Onion ............. 1 (sliced)

Coconut .........1/2 cup (grated)

Cashews ......... handful

Ginger-garlic paste... 1tbsp.

Green chillies ........ 3-4

Sesame seeds ....... 1tsp.

Poppy seeds ......... 1tsp.

Cloves ................ 3-4

Cinnamon ......... 1 piece

Bay leaves ....... 2

Cumin seeds.... 1tsp.

Coriander seeds ....1tsp.

Cardamoms .......... 4-5

Turmeric powder ....1/2 tsp.

Salt ........ to taste

Oil .

Method:

1. In a pan, heat oil. Fry bay leaves and cinnamon.

2. Add the onions and saute for 1-2 minutes.

3. Add the chicken, salt and turmeric.

4. Stir fry, add water to cook.(cook till almost done)

For masala:

5. Roast and dry grind Corianderseeds, cumin seeds, sesame seeds, poppy seeds, cardamoms and cloves.
6. To this masala add the coconut, cashews, green chillies, ginger-garlic paste ang grind adding little water.
7. Now add this ground masala to the chicken, with enough water to make a thick gravy and simmer it till done.
8. Garnish with coriander leaves.Serve with rice.appams or idiappams.
( Follow the same recipe to make mutton, fish or prawn korma.)