Emma cleverly combines traditional French flavours, cooking techniques and seasonal ingredients in an eclectic, all vegan spring menu. Join Emma to learn how to make a range of delicious French recipes: chilled carrot and ginger vichyssoise; a tian of layered avocado and baguette with fine herbs and tomato sorbet; vegetable ratatouille a la Grecque with ancient grain salad; braised fennel and onion galette with a salad of butter lettuce, nectarine, mint and macadamia mayo; an impressive vegan bombe Alaska made with a golden topping of aquafaba (chickpea water) meringue; and for a final sweet treat, pate de fruits, a traditional confectionary made with concentrated set fruit paste dusted with sugar.
The French Vegan
Traditional flavours with clever vegan techniques
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
Chef, Industry Trainer
Emma Mackay started her career during the height of the Nouvelle Cuisine rampage of the 80s, working at Iain Hewitson’s Three Hat restaurant Fleurie. In 2002 Emma was awarded Young Chef of the Year while co-heading the kitchen at Blakes Cafeteria. Emma is now a certified Industry Trainer with an approach to cooking which is fun, informative and hands-on. More