Kylie wrote:
> Hi all,
>
> Anyone been to any cooking classes/schools? What'd you think?
>
> I'd especially like to hear of Australian experiences, with special
> reference to Perth ('cause that's where I am & could only find 2 on
> the 'net).
>
> Raelene
> xxx

I'm not in Australia, but my middle brother signed up for cooking classes
held by a local chef/restauranteur. You might wish to inquire of local
restaurants as to whether or not they hold something similar. No, he
doesn't do grudge-work in the kitchen to the benefit of the restaurant! It
is closed on Sundays and that's when the classes are held. He's getting a
real kick out of it.

Sample menu items from an email he sent me are below:

"Here are the recipes from a cooking class I was at this morning at
Jarrett's http://www.jarretts.com with Chef Richard Farmer. The lunch menu
is:

Mussels Marinara
Seafood Terrene on Salad w/Saffron Aioli
Stuffed Trout with Vermouth
Sauteed Grouper Bourride
Maracan Grilled Swordfish,
Chocolate Lava Cake & Chocolate Chip Ice Cream.

There were about 15 people there and it was a little crazy. It started at
9:00 and was over about 12:30. Best part was that we ate for lunch what we
helped to cook. I got to help with prep, sautéing veggies for the
Ratatouille (on the big chef's stove. it was hot, with two big sauté
pans going) and finishing the wine sauce for Coq Au Vin. These aren't
recipes from the restaurant, just classic recipes and techniques.

Also, here's the recipe for the Crustacean Cocktail that I tried to make at
Thanksgiving [that was in 2002]. I was on the right basic track he said,
and was happy
to give me the recipe. No thickeners such as catsup or tomato paste. I had
no idea there would be simple syrup or sambal in it though. Also he said the
V-8 works better than plain tomato juice.

Crustacean Cocktail

1 ½ Cups Mixed Citrus Juice
2 C. V-8 Juice
1 C. Olive Oil
1 Poblano pepper (diced fine)
1 Red Bell (diced fine)
½ Red Onion (diced fine)
½ bunch of cilantro (chopped)
1 tsp. ground coriander
1 tsp. cumin
2 seeded and diced jalapenos
2 oz. Simple Syrup
1 oz. Sambal

Portion:
4 Shrimp
2 oz. Lobster
pour the liquid over the top of the seafood into large martini glasses.
Garnish with Avocado Tomato Salsa

Jill