William Angliss Institute summer cookery courses

(media release)

From this January William Angliss Institute’s Sydney kitchens will be sizzling with a range of fabulous summer courses hosted by some of Australia’s leading food authorities including Jane Strode, Helen Greenwood and Jochen Hess.

William Angliss Institute will be conducting its traditional courses as well some exciting new courses and evening master classes during 2013 with an enviable line-up of chefs, food importers and sommeliers.

Summer Tea Cakes

Renowned pastry chef Jane Strode, former Rockpool pastry chef and Food Editor of House and Garden magazine will teach attendees how to perfect the art of making and baking delicate, delectable summer muffins, breads, cakes and tarts.

Through her expertise and amazing recipes, attendees will learn how to mix the best ingredients with the right techniques and skills needed to make summer afternoon tea cakes, muffins brioche, with participants being able to take home all they have created in class!

Single session: 10.00am – 4.00pm: Saturday January 19

Introduction to Traditional French Pastry

Over two sessions the students will learn the fundamentals of creating mouth watering French pastry from a variety of French pastry recipes, by our pastry chef Jochen Hess who has worked in leading establishments and hotels in Germany, Spain, UK, Switzerland, Canada, Egypt and Australia.

Former Harrods Executive Sous Chef, Jochen will teach the art of making fabulous tarts, croissants and the classic brioche, choux pastry and madeleines. This course will enable students to learn the techniques, tips and tricks required to make traditional French pastries so they prepare great pastries at home.

Two sessions 10am-4pm: Saturday February 2 and Saturday February 9

Pasta Pugliese Style

Sabino Matera, a passionate Puglia native with a vast knowledge of regional Italian food and wine will be your guide as you journey through Puglia exploring the diversity of the cuisine from mountain to coast and town to town discovering the best that Italy has to offer.

Plano di Foggia, or the vast planes of Foggia, produces the most sought after grain and flour throughout Italy and much of Europe. Roll up your sleeves and enter the world of handmade pasta, Pugliese style; be seduced by the hands-on method of preparing fresh pasta and explore the diversity of dishes made with this supreme grain.

And what would a dish of fresh pasta prepared by yourself be without a glass or three of Pugliese wine, perfectly matched to your culinary masterpiece?

Single session: 6pm-9pm:Wednesday February 20

Bread Making

In this hands-on course held over two sessions students will learn the fundamentals required to make a range of delicious breads that have beautiful flavour, texture and character. Under the expert guidance of our specialist artisan baker and pastry chef Paul Hughes, you will learn through instruction, demonstration and practical hands-on experience, the traditional and contemporary methods of making sour dough and a range of other breads.

Artisan bread is exactly what its name suggests: bread that is crafted, rather than mass-produced. Baked in small batches rather than on a vast assembly line, the ingredients are all natural, with flours that are untreated and unbromated.

Students will learn how to choose the right ingredients for their breads, the tips and tricks of successful bread making, the different mixing methods and of making the dough. This course will teach the sourdough process, how to start your own culture, keep it alive and, of course, create your own bread using the culture. Over the duration of the course students will make a variety of products including Ciabatta, Baguettes, Olive Sourdough, Miche, and Sourdough Rye which they can take home all you make to share with your family and friends.

Two sessions 10am-4pm: Saturday February 16 and Saturday February 23

Cake Creations

Ex owner of Bistrode, former Rockpool pastry chef and Food Editor of House and Garden magazine, Jane Strode will teach the skills you need to make a range of delicious cakes and sponges including flourless orange chocolate cake, lemon cheesecake, brownies, Madeira cake, muffins and more.

Learn to adapt these recipes to suit your party menus. Ideal for beginners or those wanting to hone their cake making skills, this hands-on course includes informative discussion and demonstrations – and each student takes home what they bake.

Two sessions: 10.00am-4.00pm: Saturday February 23 and Saturday March 2

William Angliss Institute hosts a range of educational, unique and exciting short courses on weekends and during weeknights from its new purpose-built commercial kitchens, state-of-the-art Coffee Academy and specialty classrooms. William Angliss Institute’s Angliss Industry Training Centre in Sydney is located at 26-32 Waterloo Street, Surry Hills.

For more information go to: shortcourses.angliss.edu.au or phone 02 9125 5100.

Tags: ,

Comments for this article

No comments yet.

Leave a Reply