Accoutrement Cooking School

Mosman, Sydney, Australia

School Introduction

Accoutrement Cooking School and Epicurean, situated in the Sydney suburb of Mosman offering a regular program of cooking classes with celebrity chefs from some of Australia's best restuarants. Including Demonstrational classes, Hands-on, Saturdays and overseas cooking

Schedule & Fees

2004 Accoutrement Cooking School Program

# Date Class
Mon 16 Feb Kylie Kwong, Billy Kwong Fresh & Simple
Outstanding modern Australian Chinese – a fusion of flavours. Two highly successful books and a television show to her credit, Kylie will be creating some of her best fresh & simple flavours. 6.30pm

$100
Tues 17 Feb Laif Etournaud, Onde Summer Braises
There is a reason this neighbourhood restaurant is packed every night, the food is so good and satisfying. This class will show easy summer braises with a modern French touch. 6.30pm

$79
Wed 18 Feb Kylie Kwong, Billy Kwong Fresh & Simple
Outstanding modern Australian Chinese – a fusion of flavours. Two highly successful books and a television show to her credit, Kylie will be creating some of her best fresh & simple flavours. 10.30am
REPEAT
$100
Mon 23 Feb Martin Boetz, Longrain Summer @ Longrain
With his recently launched book “Modern Thai” – a sell out and a multi award winning restaurant to his name. Summer @ Longrain cannot be missed. 6.30pm

$85
Tues 24 Feb Martin Boetz, Longrain Summer @ Longrain
With his recently launched book “Modern Thai” – a sell out and a multi award winning restaurant to his name. Summer @ Longrain cannot be missed. 10.30am
REPEAT
$85
Wed 25 Feb Peter Conistis, Chef New Restaurant – New Menu
With the closure of Eleni’s and the long awaited opening of his new restaurant mid 2004. Peter will be creating delicious modern Greek food. 6.30pm
$79
Sat 28 Feb Janni Kyritsis, Chef HANDS ON GAME ‘Game – on’
“Australia has such a range of excellent game, it’s a shame people don’t know how to use it!”, Janni Kryitsis. Renowned Sydney chef Janni will teach how to choose, prepare, cook and present game. 11.00am
- 1pm
$135
Mon 1 March Sean Moran, Sean’s Panaroma Seasonal by the Sea
The hallmark of Sean’s menu is seasonal, this class will help you create fresh, seasonal dishes. 6.30pm
$79
Tues 2 March Sean Moran, Sean’s Panaroma Seasonal by the Sea
The hallmark of Sean’s menu is seasonal, this class will help you create fresh, seasonal dishes. 10.30am
REPEAT
$79
Wed 3 March Steve Hodges, FishFace Restuarant FishFace
This Darlinghurst icon has been totally refitted by the talented Steve Hodges, ex-Pier Restaurant. Steve will show you how to select, prepare and present fish to perfection. 6.30pm

$79
Mon 8 March Matt Moran, Aria Chook!,
Poach it, roll it, de-bone it or stuff it ! Matt is going to demonstrate the versatility of chicken. Using King Island chicken you will re-discover how delicious and easy chicken can be. 6.30pm

$79
Tues 9 March Belinda Jeffery – Food Editor North Star, Vogue To Market, To Market !
With Belinda firmly ensconced in the “Byron” lifestyle. This ‘To Market, To market’ class will combine fresh market flavours and original ideas. 6.30pm
$79
Wed 10 Mar Belinda Jeffery, Food Editor North Star, Vogue To Market, To Market !
With Belinda firmly ensconced in the “Byron” lifestyle. This ‘To Market, To market’ class will combine fresh market flavours and original ideas. 10.30am
REPEAT
$79
Mon 15 Mar Mark Best, Marque Marks Marque!
Awarded ‘Best French Restaurant” again and a well deserved third hat, Mark has consistently produced beautiful flavours using classic French technique. 6.30pm
$79
Tues 16 Mar Steve Manfredi, Chef & Author, An Authentic Italian Menu
Steve and his family originated from Northern Italy, Steve is going to take us on a journey back to his homeland and produce an authentic Northern Italian meal. 6.30pm
$85

# Date Class
Wed 17 Mar Steve ManFredi, Chef & Author, An Authentic Italian Menu
Steve and his family originated from Northern Italy, Steve is going to take us on a journey back to his homeland and produce an authentic Northern Italian meal. 10.30am
REPEAT
$85
Wed 17 Mar Marilyn Lean, Glace Glace Presentation
Sorbet and ice-cream. The WOW factor is the hallmark of Marilyn’s work, learn the tricks of the trade. Learn to present beautiful ice cream petit-fours. 6.30pm
$79
Mon 22 Mar Danny Russo, L’Unico Treasures of the Sea
A totally new sensation in Australia, ‘fresh’ soft shell crab. Working with the Dept of Fisheries, Danny has perfected the cultivation of this crab. Experience this plus other seafood signature dishes. 6.30pm
$79
Tues 23 Mar Danny Russo, L’Unico Treasures of the Sea
A totally new sensation in Australia, ‘fresh’ soft shell crab. Working with the Dept of Fisheries, Danny has perfected the cultivation of this crab. Experience this plus other seafood signature dishes. 10.30am
REPEAT
$79
Wed 24 Mar Louise Harper, Oh! Calcutta - Family Recipes from Mangalore, South India
Coming from this Southern Indian region, Louise will be revealing some of her secret family curry recipes which now provide the base for her multi-award winning food. 6.30pm

$79
Sat 27 Mar
Tamara Millstein, Food Writer & Author Olive Oil and Food
As an accredited olive oil judge with the IOOC, you will taste different oils, and learn to use them. Learn to match the right oil to the right dish – like wine! 11.00am
$40
Mon 29 Mar Adam & Burke, Confiseur & Co Easter Chocolate
Outstanding pastry and chocolate is being produced in this tiny Mosman venue. Easter is coming, learn the secret to making beautiful Easter chocolates. 6.30pm
$79
Tues 30 Mar Peter Evans, Hugo’s, Brunch!
Awarded “Best Breakfast Restaurant 2004” and with the launch of their newest concept, a Pizza & Pasta Bar under Hugo’s Lounge – Peter will focus this class on great ideas for brunch. 6.30pm
$79
Wed 31 Mar Peter Evans, Hugo’s, Brunch!
Awarded “Best Breakfast Restaurant 2004” and with the launch of their newest concept, a Pizza & Pasta Bar under Hugo’s Lounge – Peter will focus this class on great ideas for brunch. 10.30am
REPEAT
$79
Mon 5 April Christine Manfield, East@West (London) Christine Manfield Desserts
Christine Manfield, dessert spells SEDUCTION: seduction of the eyes, the nose, the palate. This class is based on her soon to be released book, work miracles with the laws of gravity and temperature to produce edible creations. 6.30pm
$100
Tues 6 April Hugh Whitehouse, Ex – Milsons Hugh’s Cuisine
Taking a year out after his huge success at Milsons, Hugh will be sharing a menu of exciting contemporary food. Having personally attended his classes at Milsons I found him to be a talented and professional presenter. 6.30pm

$79
Wed 7 April Serge Dansereau, Bathers Pavilion Change of Season, Menu & Style
With the change of season comes a new Bathers Café menu. Once again Serge will create a fresh and seasonal autumn menu. 6.30pm
$79
Tues 27 April Damien Pignolet, Hotelier & Restaurateur Autumn Flavours
Damien has been teaching for 25 years and his depth of knowledge in the art of cooking is second to none. Damien will produce seasonal dishes to enjoy during the colder months. 6.30pm

$79
Wed 28 April Damien Pignolet, Hotelier & Restaurateur Autumn Flavours
Damien has been teaching for 25 years and his depth of knowledge in the art of cooking is second to none. Damien will produce seasonal dishes to enjoy during the colder months. 10.30am
REPEAT
$79

# Date Class
Mon 3 May Justin North, Becasse Becasse Because
After an enormously successful year personally and professionally, Justin is back because Becasse is an award winning modern French restaurant. 6.30pm
$79
Tues 4 May Justin North, Becasse Becasse Because
After an enormously successful year personally and professionally, Justin is back because Becasse is an award winning modern French restaurant 10.30am
REPEAT
$79
Wed 5 May Brigid Kennedy – Simmer Catering Small Food
Party food at its best. Brigid shows how to plan and create beautiful ‘small food’ for entertaining. Known for stunning presentation without spending hours in the kitchen. 6.30pm

$79
Mon 10 May Ricky O’Campo, Carabella, A Galician Menu
Ricky’s family originate from Galicia, one of Spain’s most beautiful regions in the North West. Ricky’s class will be producing a menu of some of his favourite family recipes that are so influential in his cooking today. 6.30pm
$79
Tues 11 May Ricky O’Campo, Carabella, A Galician Menu
Ricky’s family originate from Galicia, one of Spain’s most beautiful regions in the North West. Ricky’s class will be producing a menu of some of his favourite family recipes that are so influential in his cooking today 10.30am
REPEAT
$79
Wed 12 May Shane Harris, ex - MG Garage Sommeilier Wine & Food
This class will teach you how to match the correct wines to your menus. Together with one of Sydney’s top chefs this class will teach you how to make the perfect match to enhance your menu. 6.30pm
$79
Sat 15 May Rowie Dillon, Rowie’s Cakes Voluptuous
It is possible for naughty tasting food to be good for you! Rowie will be taking a snippet from her book to show us a simple approach to gourmet gluten-free! Learn some non-dairy, wheat and gluten-free desserts. 11.00 – 1pm
$40
Mon 17 May Lorraine Godsmark, Yellow Bistro & Foodstore HANDS ON PASTRY
At long last Lorraine & George have opened their new venture in Potts Point. Well worth the wait for any sweet-a-holic!!. This class will show you the techniques & secrets to perfect pastry – sweet and savoury! 10.30am

$135

Tues 18 May Peter Doyle, Est Est., Est., Est!
Peter has won the prestigious SMH award for Professional Excellence – 30 years of dedication to the craft of cooking. Establish an Est. menu. 6.30pm

$79
Wed 19 May Glen Bowman, Alegria A Menu from Noosa
By popular demand Glen returns with a new menu from the northern capital of gastronomy. This region is producing innovative food. 6.30pm
$79
Sat 22 May Toby’s Estate - Coffee, How to…
This class covers the origins of coffee, how to make the best cup of coffee including tips for using plungers, stove top, espressos and drip filters. Also selecting beans, grinding freshness and storage tips and of course tastings!. 11.00am

$40
Mon 24 May George Francisco, DISH Dish!
Originally from San Francisco, Farillon and Stars Restaurants. Receiving a hat in his first year, this new restaurant in Newport has simple but cleverly combined textures. 6.30pm

$79
Tues 25 May Max Mullins, Sailors Thai Thai Essentials
Voted Best Thai Restaurant 2003, this continually successful restaurant continues to produce the essence of Thai cooking. Learn how to combine the essentials of Thai cooking – hot, sweet, salty & sour 6.30pm

$79
Wed 26 May Max Mullins, Sailors Thai Thai Essentials
Voted Best Thai Restaurant 2003, this continually successful restaurant continues to produce the essence of Thai cooking. Learn how to combine the essentials of Thai cooking – hot, sweet, salty & sour 10.30am
REPEAT
$79

# Date Class
Mon 31 May Rachel Grisewood, Manna from Heaven – HANDS ON BISCUITS
This hands-on class will teach you the techniques required to bake Rachels famous melt-in-the-mouth biscuits. From weighing, mixing, moulding, rolling, cutting and baking. 6.30pm
$135
Tues 1 June Rachel Grisewood, Manna from Heaven – HANDS ON BISCUITS
This hands-on class will teach you the basic techniques required to bake Rachels famous melt-in-the-mouth biscuits. From weighing, mixing, moulding, rolling, cutting and baking 10.30am
REPEAT
$135
Wed 2 June George Sinclair, Yellow Bistro & Foodstore, From the Pantry
Yellow in Potts Point is positioned to be one of Sydney’s best Bistros under the guidance of George Sinclair & Lorraine Godsmark. From the Pantry – how to stock and utilise cleverly for entertaining. 6.30pm

$79
Mon 7 June Loretta Sartori, Distorta, Cake Techniques
Back by popular demand from last year and with some new flavours. This class will teach you the science and techniques of baking to enable you to produce perfectly formed cakes. 6.30pm

$79
Tues 8 June Loretta Sartori, Distorta, Cake Techniques
Back by popular demand from last year and with some new flavours. This class will teach you the science and techniques of baking to enable you to produce perfectly formed cakes 10.30am
REPEAT
$79
Wed 9 June Loretta Sartori, Distorta, Pastry Techniques
It’s all about technique! This class will improve your technical skills and teach you the secrets of perfect pastry. 6.30pm
$79
Thur 10 June Loretta Sartori, Distorta, Pastry Technique
It’s all about technique! This class will improve your technical skills and teach you the secrets of perfect pastry. 10.30am
REPEAT
$79
Tues 15 June Tony Tan, Unlimited Cuisine Company, Modern Asian Seafood
Stylish and sophisticated, this class offers simple but sensational interpretations on how to deliver a range of seafood with Asian flavours for your whole family to enjoy. 6.30pm
$79
Wed 16 June Tony Tan, Unlimited Cuisine Company, Modern Asian Seafood
Stylish and sophisticated, this class offers simple but sensational interpretations on how to deliver a range of seafood with Asian flavours for your whole family to enjoy 10.30am
REPEAT
$79
Thur 17 June Tony Tan, Unlimited Cuisine Company, HANDS ON - “SPICE BOX”
This hands-on class explores the extensive range of fresh & dry Asian spices and how to use them cleverly to enhance your repertoire 10.30am
$135
Sat 19 June Mark Henry, Knife Engineer HANDS ON Knives
It all starts with the knife! In this interactive & educational session. Youwill learn the techniques of how to care for and sharpen your knives correctly with Australias only knife engineer. Bring your favourite knife for sharpening !! 11 – 12.30pm
$40
Sat 19 June Mark Henry, Knife Engineer Knife Sharpening
It all starts with the knife! In this interactive & educational session. Youwill learn the techniques of how to care for and sharpen your knives correctly with Australias only knife engineer. Bring your favourite knife for sharpening !! 1.30pm – 3pm
REPEAT
$40
Mon 21 June Giovanni Pilu, Cala Luna, A Taste of Sardinia,
Giovanni has owned and run one of Sydneys only Sardinian Restaurants for the past 7 years, his success noted by a well deserved hat. Taste a fresh and much under-rated degustation of Sardinian flavours. 6.30pm

$79
Tues, 22 June Bill Granger, Bills Open Kitchen
Back by overwhelming popular demand, Bill invites you to join his Open Kitchen. Learn the secrets of his success. 10.30am
$100
Tues, 22 June Peter Gilmore, Quay, FISH
Poach, steam or pan fry to perfection. Learn to choose, prepare and present fish as this award winning chef does best ! 6.30pm
$79

# Date Class
Wed 23 June Bill Granger, Bills Open Kitchen
Back by overwhelming popular demand, Bill invites you to join his Open Kitchen. Learn the secrets of his success. 10.30am
REPEAT
$100
Mon 28 June Christopher Whitehead, Opera Bar A Menu From the Bar
Imagine staring at the Harbour Bridge sipping a signature cocktail and grazing on delicious bar food. This slick cocktail bar on the Opera House concourse, owned by Matt Moran – Aria, serves just that! Head chef Christopher will show us a menu of sexy bar food along with a suggested saucy cocktail, fine-bar-dining at its best. 6.30pm
$79

Tues 29 June Lorraine Godsmark, Yellow Bistro & Foodstore, Desserts
Yellow – a Mecca for foodlovers! This demonstration class will have you whipping up some of Lorraines favourite desserts – the godess for the sweet-tooth. 6.30pm

$79
Wed 30 June Guillaume Brahimi, Guillaume at Bennelong Braising - the Art of
This classic method of cooking is under rated and under utilised. Guillaume will demonstrate the techniques to ensure perfect braising. 10.30am
$79
6, 7 & 8 July Kids Cooking – Ben Jenkins
Started cooking at a very young age and wants to inspire young people to cook. Tuesday 9 – 12 years, Wednesday 13 – 15, thursday 16 & up 11-2.30
$55
Mon 19 July Karen Martini, Icebergs Dining Room Karen’s Choice
After a hugely successful year this award winning restaurant just goes from strength to strength. Karen will prepare a sample menu of seasonal ‘Iceberg’ creations along with some of her own personal favourites. 6.30pm

$79
Tues 20 July Alex Herbert, Chef. , … Soup
As winter draws in and the menu changes, Alex will show us how versatile soups can be. Using a broad range of ingredients from the expected to the unexpected you will learn to serve soups for formal or informal occasions. 6.30pm
$79
Wed 21 July Alex Herbert, Chef …Soup
As winter draws in and the menu changes, Alex will show us how versatile soups can be. Using a broad range of ingredients from the expected to the unexpected you will learn to serve soups for formal or informal occasions. 10.30am
REPEAT
$79
Mon 26 July
Kimitaka Auzuma, Azuma HANDS ON - SUSHI
Voted 2003 & 04 ‘Best Japanese’, come and learn the ancient and delicate art of making simple and beautiful sushi. 6.30pm
$79
Tues 27 July Darren Simpson, Aqua Luna Aqua Luna @ Home
Darren’s success begins in London, working at The River Café, Terence Conrans restaurants – Jaimie Oliver used to work for him! Now relocated to Australia he started Aqua Luna 4 years ago, the success speaks for itself. Darren will be creating restaurant food to make at home 6.30pm
$79

Wed 28 July Darren Simpson, Aqua Luna Aqua Luna @ Home
Darren’s success begins in London, working at The River Café, Terence Conrans restaurants – Jaimie Oliver used to work for him! Now relocated to Australia he started Aqua Luna 4 years ago, the success speaks for itself. Darren will be creating restaurant food to make at home. 10.30am
REPEAT
$79

Tues 3 Aug Damian Heads, ex-Garfish European Trends
Damian returns from 6 months in London and Europe working alongside some of the worlds best chefs. This 2003 winner of the Josephine Pignolet award gives us a taste of the latest European trends. 6.30pm
$79
Tues 4 Aug Damian Heads, ex-Garfish European Trends
Damian returns from 6 months in London and Europe working alongside some of the worlds best chefs. This 2003 winner of the Josephine Pignolet award gives us a taste of the latest European trends 10.30pm
REPEAT
$79
Tues 10 Aug Lisa Litner, Lecturer, Restaurateur & Author Fabulous Low GI
Advanced Cordon Bleu graduate and lecturer. Passionate about good health and easy ways to achieve it through smart eating, using Lisa’s own delicious low GI recipes, designed for daily eating and easy entertaining. 6.30pm

$79

# Date Class
Wed 11 Aug Lisa Litner, Lecturer, Restaurateur & Author Fabulous Low GI
Advanced Cordon Bleu graduate and lecturer. Passionate about good health and easy ways to achieve it through smart eating, using Lisa’s own delicious low GI recipes, designed for daily eating and easy entertaining. 10.30am
REPEAT

$79
Mon 16 Aug Danny Russo, L’Unico HANDS ON – Italian Tradition
Porcini the Italian mushroom. Fresh, frozen, canned & dry – you be the judge! Danny will teach the huge differences and when to use to them, along with other Italian traditional secrets for Carbonara and quail… get your hands dirty ! 6.30pm

$135
Tues 17 Aug Danny Russo, L’Unico HANDS ON – Italian Tradition
Porcini the Italian mushroom. Fresh, frozen, canned & dry – you be the judge! Danny will teach the huge differences and when to use to them, along with other Italian traditional secrets for Carbonara and quail… get your hands dirty ! 10.30am
REPEAT

$135
Wed 18 Aug Philippe Leban, ex-Prime Melt in the Mouth, Meat
Prime won ‘Best Steak’ 2003 & 04 with this chef at the helm. Philippe is now taking time off from restaurant life returns to us by popular demand to share the secret of how to select, prepare and perfectly cook all types of meat 6.30pm

$79
Mon 23 Aug Marieke Brugman Howquadale Retreat
Twenty years devoted to teaching and a consummate traveller. Marieke’s unique cooking encompasses many exotic elements including Portuguese, Turkish & Rajistan. Marieke is always ahead of her time 6.30pm
$85

Tues 24 Aug Marieke Brugman Howquadale Retreat
Twenty years devoted to teaching and a consummate traveller. Marieke’s unique cooking encompasses many exotic elements including Portuguese, Turkish & Rajistan. Marieke is always ahead of her time. 10.30am
REPEAT
$85
Sat 28 Aug Toby’s Estate - Tea, How to…
This class covers the origins of Tea and its qualities. Enjoy an interactive class tasting teas and learning when to select them. 11.30 – 1pm

$40
Mon 30 Aug Peter Gilmore, Quay, Desserts
Deservedly voted the 2003 Best Restaurant of the Year. The desserts on Peter’s menu are simply outstanding. This class is devoted to some of his favourite desserts. 6.30pm

$79
Tues 31 Aug Valli Little, Delicious Magazine Tuesday Night Cooking!
Quick, easy and stunningly presented. Valli will teach us how to create a delicious menu, styling and presentation tips for ‘Tuesday night cooking’ 6.30pm
$79
Wed 1 Sept Damien Pignolet, Restaurateur & Hotellier The Master of Sauce
The master of Sauce! To be a great cook the technique of making sauces is essential. Learn from the expert ! 6.30pm
$79
2 – 17th Sept Gourmet Tour of Spain,
Hosted by Bon Vivant, Eduardo Gonzalez, this twelve day trip will visit some of Northern Spains most beautiful gastronomic villages, Sant Celoni, Girona, Dali Museum in Figueras, Cadaques dinner at El Bulli!, an excursion in the Pyrenees, Tarrega olive groves, olive oil tasting and cooking class, Cistercian Monastery of Poblet, Sitges, visit the wineries of Codorniu and Barcelona. POA
Mon 20 Sept Vanessa Martin, Il Piave, Menu from Il Piave
This restaurant and chef go from strength to strength. Vanessa will be creating another gastronomic Il Piave menu. Vanessa is in the forefont to maintain true Italian style of cooking in Sydney. 6.30pm
$79
Tues 21 Sept Vanessa Martin, Il Piave, HANDS ON – PASTA
Making your own fresh pasta is easy when you know how. Join this hands-on pasta class to learn the Il Piave secrets to making fresh pasta. 10.30am

$135

# Date Class
Wed 22 Sept Dietmar Sawyere, Forty One Entrée’s
Swiss born & trained, a perfectionist. The benchmark of fine dinning for 10 years – the key to success is always the starter. 6.30pm
$79
27, 28 & 29 Sept Kids Cooking – Ben Jenkins
Started cooking at a very young age and wants to inspire young people to cook. Monday 9 – 12 years, Tuesday 13 – 15, Wednesday 16 & up 11-2.30pm
$55
Mon 11 Oct Hamish Ingham, Billy Kwong Best Young Chef
Winner of the 2004 Josephine Pignolet Award “Best Young Chef” under the guidance of Kylie Kwong. Hamish will treat us to a menu of his favourite dishes 6.30pm
$79

Tues 12 Oct Hamish Ingham, Billy Kwong Best Young Chef
Winner of the 2004 Josephine Pignolet Award “Best Young Chef” under the guidance of Kylie Kwong. Hamish will treat us to a menu of his favourite dishes 10.30am
$79
a Wed 13 Oct Alex Herbert, Chef HANDS ON – Gnocchi
Good gnocchi is hard to find. Get your hands mucky and let Alex show you how to make beautiful gnocchi and its versatility. No more lead bullets !! 6.30pm
$135

Mon 18 Oct Greg Malouf, MoMo’s A Middle Eastern Menu
Recipes from his soon to be released book!. Greg’s new book is focused on deep middle eastern flavours with a healthy approach. 6.30pm
$79

Tues 19 Oct Greg Malouf, MoMo’s A Middle Eastern Menu
Recipes from his soon to be released book!. Greg’s new book is focused on deep middle eastern flavours with a healthy approach. 10.30am
$79

Wed 20 Oct Anthony Mussara, HarboursideKitchen&Bar Modern Italian Seafood
Italy has influenced Anthony’s cooking and Sydney is alive with seafood. Be innovative with Anthony’s creative ideas. 6.30pm
$79

Mon 25 Oct Serge Dansereau, Bathers Pavilion Bathers Café Cookbook
In conjunction with the launch of his new book “Bathers Café Cookbook’ Serge will present his new ‘lounge menu’. 6.30pm
$79
Tue 26 Oct Serge Dansereau, Bathers Pavilion Bathers Café Cookbook
In conjunction with the launch of his new book “Bathers Café Cookbook’ will present his newest ‘lounge menu’. 10.30am
REPEAT
$79
Mon 1 Nov Loretta Sartori, Distorta Xmas Fare
Following the tremendous success of last year Christmas Fare class we have asked Loretta to return again with her festive treats. Learn traditional fare including pudding, fruit cake, mince tarts and many more. 6.30pm
$79

Tues 2 Nov MELBOURNE CUP

Wed 3 Nov Loretta Sartori, Distorta Xmas Fare
Following the tremendous success of last year Christmas Fare class we have asked Loretta to return again with her festive treats. Learn traditional fare including pudding, fruit cake, mince tarts and many more. 10.30am
REPEAT
$79
Thurs 4 Nov Loretta Sartori, Distorta Christmas with a difference !
This class is still dedicated to Christmas, however it will demonstrate some new and interesting ideas for the Australian Christmas table 6.30pm
$79

Special Courses & Features

Regional Culinary Styles

Contact Info

Accoutrement Cooking School
Accoutrement Cooking School
611 Military Rd
Mosman NSW 2088

Tel
Fax +61-2-9969-7929

http://www.accoutrement.com.au