Food and Wine

Asian Cooking & Dim Sum:

Tutor/Facilitator: Rhoda Feasey
5 Wednesday nights - Starts on 14 October from 7-9pm

Learn to prepare and cook delicious but economical and healthy meals for you and your family using seasonal vegetable, meat and seafood. You will see how easy it is to utilise stir frying, steaming and deep frying techniques and learn to select the best meat, seafood and different ways of cutting meat. Fee includes all ingredients.

Fees: NZ$115 - Includes all ingredients

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CHEESE MAKING: Halloumi & Ricotta

Tutor/Facilitator: Alexis Murti
1 Saturday morning - On 17 October from 9:30am-12:30pm

You make the cheese at this intensely practical DIY 'hands-in' workshops because the key to good cheese making is knowing how the cheese should look and, most importantly, how it should feel at different points in it's creation. During this three hour hands-on workshop, you will be guided through the cheese making process while you make your own Halloumi and Ricotta which you will be able to take home and show off at the end!

Fees: NZ$90 - Includes Ingredients

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INDIAN COOKING FROM YOUR PANTRY:

Tutor/Facilitator: Manjula Patel
1 Saturday - On 14 November from 9am-4pm

Make yummy entrees using left over vegetables. Learn how to make curry using frozen chips. Also make different breads from scratch as well as using bought lentils to make an easy curry.

Fees: NZ$125 - Includes ingredients

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INDIAN COOKING: Traditional

Tutor/Facilitator: Manjula Patel
5 Monday nights - Starts 12 October from 7-9pm

Make quick nutritious meals with heaps of flavour. You bring your own ingredients and container to take your meals home. Recipes include Spicy Gobi Bhajis (fried cauliflower) Madras Chicken curry( rich coconut curry) Different Dhals and Breads for any occasion

Fees: NZ$70

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JAPANESE COOKING: Homestyle & Bento

Tutor/Facilitator: Katy McTeigue
3 Tuesday nights - Starts 17 November from 7-9pm

This will encompass both traditional ‘washoku’ cuisine, ‘yoshoku’ foreign-influenced Japanese food, and food from Kansai region (Osaka/Kyoto area). Also learn to prepare a variety of boxed meals from cute "kyaraben" to more formal traditional Japanese Cuisine. Bring your chopsticks, and a container to take leftovers home in.

Fees: NZ$75 - Fee includes all ingredients

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JELLY ART CAKES

Tutor/Facilitator: Ha Nguyen
1 Thursday night - On 19 November from 6:30-9:30pm

Learn to make beautiful 3D jelly cakes. These confections are made with jelly and aga powders (which are from seaweeds and vegan-friendly) and inject colorful motifs onto a clear base. These cakes are an awe-inspiring example of when food transcends into edible works of art.

Fees: NZ$55 - Includes Ingredients

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MIDDLE EASTERN MEALS:

Tutor/Facilitator: Rolla Farah
5 Tuesday nights - Starts on 13 October from 7-9pm

Learn how to prepare Palestinian Middle Eastern Cuisine such as kebabs, shawarma, falafel, kidra, kefta, couscous, basbousa, sfiha, humus and taboulah salad.

Fees: NZ$115 - Includes all ingredients

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VIETNAMESE COOKING:

Tutor/Facilitator: Ha Nguyen
4 Thursday nights - Starts on 15 October from 6-8pm

These dishes can be enjoyed for any meal and will be taught by a Vietnamese chef with a passion for authentic cooking. The menu will include dishes such as savoury pancakes, wraps, rolls noodle soups and rice noodle salads.

Fees: NZ$100 - Includes Ingredients

Click here for more information on this course or to enrol

 
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