CREATIVE & HANDS-ON COOKING WORKSHOPS FOR ADULTS, TEENS, TWEENS & KIDS
YOUNG CHEFS AT WORK
Note: All menus subject to change due to market availability
400 RMB per person for 1 class (3 hours, incl. 3-course lunch + complimentary wine)
Including all fresh, organic (wherever possible) ingredients, equipment and recipe cards
Min. 6 participants
Suitable for all skill levels
EAST MEETS WESTFusion at it's best!
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Asian guacamole with wonton crisps
Green curry coconut chicken
Coconut blend with red fruits
Fragrant Asian "tea" with vegetables and shrimps
Sweet Chili tenderloin with vegetable noodles
Orange sorbet with fortuneless cookiesCrispy pork lettuce wraps
Prawn, lemongrass and lime risotto
Fried bananas with ice cream and warm cashew sauce
Japanese style vitello tonnato
Pineapple chicken with bean sprout noodles
Melon with Sherry and ginger cream
MORE ONE POT WONDERS - NEW SERIESthe wonders continue -more amazing dishes with minimal fuss.
the wonders continue -more amazing dishes with minimal fuss.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Tomato, lentil and orange soup
Belgian beef stew
Limoncello parfait
Spinach salad with quinoa and pan-fried shitakes
Normandy pork
Margarita cheesecake freezes
Flaky mushroom and gruyere tarts
Baked lamb with cumin, cardamom and coconut milk
Sticky date toffee pudding
Lukewarm Salad with oranges, spinach and bacon
Flemish style chicken stew
Chocolate & amaretti mousse
VEGGIES GALORE - NEW SERIESall new recipes where veggies take main stage. Find inspiration in the exciting world of vegetarian cooking.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Thursday 15 May 2014
Spring minestrone with homemade pesto
Lentil "meat"loaf
Amaretto apple sabayon
Eggplant, feta and poppy seed tarts with caramelized onions
Mushroom stroganoff
Chocolate & almond semifreddo
Grilled lentil wraps
Eggplant cannelloni
Coconut panna cotta with pineapple and mint
Cauliflower, spinach and feta frittata
Eggplant timbale with warm tomato coulis
Red fruit, mascarpone and white chocolate trifle
ONE POT WONDERS - series 1Make delicious food with minimal fuss. Rediscover the classic art of braising, stewing, roasting and baking.
Make delicious food with minimal fuss. Rediscover the classic art of braising, stewing, roasting and baking.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Apple cheddar tartlets with caramelized onions & roasted pine nuts
Red bell pepper & okra lamb stew
Vanilla cream with orange compote and oatmeal crumble
Green apple & baby spinach salad with feta cheese
Paprika pork goulash with herbed bread dumplings
Spiced pear cobbler
Warm salad of roasted pumpkin, prosciutto & pecorino
Red wine beef Bourguignon stew
Apple candy with Baileys cream
Spring minestrone with herbed cheese balls
Chicken tajine with green olives & preserved lemons
Macchiato coffee mousse
VEGGIES ONLY! - series 1Let yourself be inspired by the exciting world of vegetarian cooking.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Green pea and broad bean fritters with chili tomato salsa
Chickpea and spinach stew with Spanish picada
Mini brioche pudding with lime cream and fig chutney
Sweet & sour eggplant, onion and celery salad
Soft baked peppers stuffed with roasted vegetables
Banana and chocolate swirl ice cream with butterscotch sauce
Warm quinoa, spinach and shitake salad
Red curry vegetable stew with cold yoghurt dressing
Zesty lemon tartlets
Sweet potato and cumin Soup with feta yoghurt
Layered eggplant and polenta casserole
Strawberry galette with basil whipped cream
EAT YOURSELF HEALTHYThese workshops bring you healthy alternatives and great dishes with a special focus on steaming, poaching and blanching techniques.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Tomato and watermelon gazpacho
Steamed cod with garden herbs and zucchini soufflé
Minty fruit lasagna
Salmon tartar with shoots salad and arugola oil
Honey lemon chicken with green couscous
Pineapple carpaccio with almond crumble
Chilled melon soup with prosciutto and basil
Poached salmon with mustard sauce
Yoghurt parfait with berry compote
A new twist on Waldorf
Grilled tenderloin with Mediterranean vegetable ragout
Chilled honey-roasted peach and cardamom soup with vanilla cream
HAO CHI!Discover some of China's classic flavours, ingredients and techniques and turn them into dishes with a Western twist
WORKSHOP1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Steamed egg custard with spicy minced meat
Prawn, lemongrass and lime risotto
Ginger ice cream with fortuneless cookies
Spring roll with scallops
Salmon filet with Chinese herbs and smoked salmon rice
Almond tofu with fresh fruits
Spring onion pancakes with smoked salmon and horseradish
Earl Grey steamed paksoy wraps
Banana chocolate wontons
Fragrant broth with zucchini and fish balls
Sweet Chili tenderloin with vegetable noodles
Pumpkin compote with orange and ginger foam
FEELING SAUCYA good sauce can bring magic to your plate. These workshops cover all new sauce types and techniques to inspire your culinary creativity.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Cauliflower soup with salmon and parsley coulis
Lamb chops with lemon thyme sauce and herbed couscous
Mini Tarte tatin with crème anglaise
Mushroom ragout on brioche
Sole filet with leek mash and white beer Beurre blanc
Classic crème caramel
The ultimate Ceasar
Chicken with sweet and sour orange coriander sauce
Creamy chocolate pudding “After Eight”
Green asparagus soup with ricotta, basil and black olive croutons
Pork tenderloin with coffee sauce
White chocolate mousse with pistachio orange praliné
GREEN IS THE NEW BLACKGet inspired in the vegetarian kitchen. Create exciting recipes and discover how easy it is to be green.
WORKSHOP 1
WORKSHOP 2
WORKSHOP 3
WORKSHOP 4
Broccoli soup with toasted nut crumble
Roasted mushroom risotto
Warm mango compote with basil and vanilla ice cream
Zucchini filled with goat cheese and warm tomato vinaigrette
Vegetable bulgur with saffron aioli
Belgian Chocolate moelleux
Mediterranean couscous cakes with celery salsa
Eggplant timbale with warm tomato coulis
Pear salad with sabayon and almond crumble
Bell pepper soup with sour cream and green pesto
Vegetable crepes with garden herbs
Lemon and lime syllabub
WORLD IN BITESIZE
A selection of tapas, fingerfood, dips & spreads. Every small dish simply bursting with texture, color, and flavor from around the world.
WORLD IN BITESIZE
A selection of tapas, fingerfood, dips & spreads. Every small dish simply bursting with texture, color, and flavor from around the world.
Chilled fennel soup
Potato pancakes with marinated salmon and dill
Pernod shrimps
Oven roasted mushrooms with mozzarella bread
Pannacotta with strawberry tartare and basil
Red pepper gazpacho
Morrocan style hummus with portobello mushrooms and feta cheese
Garlic chicken in tomato sauce
Asparagus with toasted anchovy gremolata
Fruit salad with balsamic syrup
Cold cucumber, basil and mint soup
Roasted eggplant dip with greek yoghurt and herb rubbed pitas
Sherry glazed pork
Stuffed portobello mushrooms
Catalan cream
Curried Zucchini shooter
Teriyaki Chicken rolls
Gazpacho seafood salad
Grilled scallops with citrus vegetables
Upside down Mango tartlets
SAUCE SUCCESS
Sauces can make magical contributions to your cooking, yet creating the perfect sauce can be a daunting task. In this hands-on class, we’ll show you that making a sauce can be far easier than you might think. You’ll discover how you can turn a simple meal into a memorable dinner, from appetizer, to entrée, to dessert.
SAUCE SUCCESS
Sauces can make magical contributions to your cooking, yet creating the perfect sauce can be a daunting task. In this hands-on class, we’ll show you that making a sauce can be far easier than you might think. You’ll discover how you can turn a simple meal into a memorable dinner, from appetizer, to entrée, to dessert.
Crispy Sole filets with Remoulade Sauce
Pork Tenderloin with Forest Mushroom Sauce en timbale
Poached Pear with Belgian Chocolate Sauce
Asparagus Hollandaise with Smoked Salmon
Lamb Chops with Red Wine Sauce and Gratin Dauphinois
Cinnamon ice cream with apples and star anise sauce
Lukewarm Salad with Oranges, Shiitakes and Spinach
Red Snapper in White Butter Sauce and Vegetable Tagliatelle
Grilled Melon with Sangria Caramel
Shrimps in Curry Sauce
Rolled Chicken Breasts with Tarragon Sauce
Strawberry Gratin with Vanilla Sabayon
HERBS 'N GREENS
Bring some bursts of flavor to the table and experiment with fresh herbs and greens. Learn how to best use fresh herbs and enjoy some really tasty dishes.
HERBS 'N GREENS
Bring some bursts of flavor to the table and experiment with fresh herbs and greens. Learn how to best use fresh herbs and enjoy some really tasty dishes.
Young spinach and arugula cappuccino
Chicken rolls With Sage, Prosciutto and Spring Succotash
Lemon Tiramisu
Herbed tuna timbale with fresh shoots
Red snapper In Green Butter Sauce and fennel
Fresh basil mango compote with vanilla ice cream
Asparagus a la Flamande
Lamb Chops With Mini Ratatouille And Green Couscous
Spring Sabayon
Carrot Soup With herbed ravioli
Tilapia bourride with prosciutto crumble
Minty Fruit Lasagna
AN ELEGANT DINNER
A dinner for 4, 6 or 8? Impress your family and guests with delicious meals that look beautiful and that you can effortlessly serve without spending all your time in the kitchen.
AN ELEGANT DINNER
A dinner for 4, 6 or 8? Impress your family and guests with delicious meals that look beautiful and that you can effortlessly serve without spending all your time in the kitchen.
Carrot Soup With Smoked Halibut
Chicken With Coriander in Sweet And Sour Orange Sauce
Warm Mango Compote With Basil And Vanilla Ice Cream
Fennel Soup With Saffron And Spanish Chorizo
Poached Salmon With Herbed Mustard Sauce
Strawberry Cappuccino With Cumin Mousse
Salmon Tartar With Shoots Salad
Grilled Veal Steaks With Lemon Thyme Sauce And Herbed Couscous
Caramelized Melon With Rosemary And Vanilla Ice Cream
Green Asparagus Soup With Ricotta, Basil And Black Olive Croutons
Cod Filet With Leek Mash And White Beer Butter Sauce
Pear Salad With Sabayon And Almond Crumble
ASIAN INSPIRATION
This hands-on cooking class blends the subtle and exotic flavors of the East with a few of the traditional and familiar ingredients of the West. You’ll learn how to balance the flavors and create some delicious dishes!
Carrot Coconut Soup With Curry And Coriander
Oriental Fish Parcels
Cantaloupe Salad With Lime, Mint And Ginger
Vegetable Rolls With Zesty Dip
Grilled Beef With Green Asparagus, Sesame Seeds And Lemon Soy Sauce
Fresh Mango With Cardamom and Lemon Grass
Pumpkin Soup With Lemon Grass And Mushrooms
Salmon With Wasabi Whipped Potatoes And Tomato Ginger Coulis
Coconut Blend With Red Fruits
Shrimps With Pineapple And Ginger
Chicken With Crispy Peppers And Crunchy Cashew Nuts
Stir-fried Strawberries With Green Pepper
OMG! COOKING FOR A GROUP
Yes, you can cook a beautiful dinner for all your friends and be the talk of the town! It is all about selecting the right ingredients, planning ahead and of course, the sneaky tricks…
OMG! COOKING FOR A GROUP
A TASTE OF EUROPE
We’ll tour around Europe and rediscover the bistro classics and add our twist to them ... Recipes from Belgium, France, Italy, Spain ….
A TASTE OF EUROPE
We’ll tour around Europe and rediscover the bistro classics and add our twist to them ... Recipes from Belgium, France, Italy, Spain ….
MYSTERIES OF WESTERN COOKING REVEALED
These series of hands-on cooking classes will teach you the basics of Western cooking. You’ll be able to try your hand at different cooking techniques, we’ll also talk about the basic ingredients in a Western kitchen and focus on a classic menu set-up. Of course, your questions are welcomed at any time!
MYSTERIES OF WESTERN COOKING REVEALED
These series of hands-on cooking classes will teach you the basics of Western cooking. You’ll be able to try your hand at different cooking techniques, we’ll also talk about the basic ingredients in a Western kitchen and focus on a classic menu set-up. Of course, your questions are welcomed at any time!
WORLD COOKING
Discover some of my favourite dishes from around the world and learn how to cook them
WORLD COOKING
Discover some of my favourite dishes from around the world and learn how to cook them