Join this class to discover the amazing versatility of herbs found in cuisines across the world. Caroline will discuss all things herb, from buying the best quality, to caring, storing, freezing and invaluable cooking tips. Recipes include: gravlax, a Scandinavian fresh dill-cured salmon appetizer, with dill-cornichon sauce, pickles and artisan bread; fragrantly spiced Malaysian laksa paste used to make a prawn, rice noodle and coconut milk soup garnished with bean sprouts, coriander, Thai basil, chilli and a squeeze of lime; a quick Mediterranean couscous with olive oil, preserved lemon, a mix of all green herbs, char-grilled broccolini and pistachio nuts; char-grilled tender lamb loin with three different classic, herb based sauces – Italian pesto alla Genovese, provincial French pistou and Spanish salsa verde – so you can compare the differences and similarities between the mixes; and to finish, a delicious tangy lemon and savoury rosemary moist dessert cake with whipped cream and berries.
Herb Essentials: The key to great tasting food
Recipes from across the globe
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
Owner/Food Consultant, A Bit of Jam & Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years her interest has focussed on artisanal preserving where she has been recognised as an award winning expert in this field. Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan she enjoys sharing her knowledge whilst teaching how to make the very best jams, jellies, marmalades, pickles and relishes. More