Something Saucy


In recent times classic sauces have been largely neglected in favour or other textures, like foams and gels.

However I believe sauces are the cornerstone of good cooking, dictating what wine will work and how delicious a boring piece of protein can be!

They also inspire fear and dread in most home cooks so join this class to learn the basics and change the way you cook by mastering the following; stocks and glazes, hot and cold emulsions, rich reductions, buttered vegetable purees and simple dressings.

4 hours – $185 per person – Click here to book