rillettes on crackling
sweet pickled turnip
pig face and foie gras terrine
black garlic, crispy ear
sea buckthorn nam jim granita
sous vide shoulder with galangal and turmeric
pan roasted loin in coriander roots and seeds
sausage en crepinette
burmese tomato curry butter sauce, parisienne carrots, citrus compressed daikon,
honey butter rutabaga purée
lard shortbread crumb,
smoked and candied pork belly,
coconut rum ice cream with cardamom apple caramel swirl,
passionfruit lemongrass fluid gel,
You’ll learn the basics of classical cookery and pastry in five hands-on classes per week.
Cookery and pastry classes are coupled with theory classes in subjects related to the culinary and hospitality fields including: communications, writing, food costing, food history, sanitation, nutrition, wine and kitchen management.
The program runs from June 3 – September 20, 2019.
Successful students will graduate with a Cook: Basic – Level 1 Diploma.