Lourayne’s shared plates offer a simple solution for uncomplicated entertaining, showcasing fresh, seasonal ingredients and big flavours. With an emphasis on nutrition and simple cooking techniques, her menu features: warm beetroot and avocado salad with olive oil, mustard and honey dressing; classic grilled lamb cutlets with broccoli in an anchovy dressing, and garlic-yoghurt sauce; pan-fried mushrooms and steamed, diced potatoes seasoned with parsley and lemon; and to finish, a modern version of the classic British dessert, zesty, orange-infused St Clements yoghurt pots.
Easy, modern shared plates
Uncomplicated entertaining with seasonal ingredients
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Lourayne is a cooking professional and teacher of classical French Cookery and theory as well as Food Science and Nutrition. She trained and worked in Australia as well as internationally, in Switzerland and United States of America. Her teaching experiences have included several TAFE Colleges as well as the esteemed William Angliss Institute of TAFE and Victoria University. During this time, she has also run a small business and catering company. With a career that has spanned over 40 years, Lourayne is joining The Neff Market Kitchen to share her knowledge and passion for uncomplicated food where, if there is a simpler way of cooking with emphasis on nutrition she will find a solution. More