2008 cooking classes and tour schedule - Tony Tan's Unlimited ...

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2008 CLASS AND TOUR SCHEDULEFEBRUARYFri 29 7-10pm Claude’s Classics $135MARCHMon 10 7-10pm Authentic Thai $115Tue 11 7-10pm Authentic Thai $115Mon 17 7-10pm Brent’s Mod Menu $130Sat 29 10am-3pm Thai Workshop $185Mon 31 7-10pm One Wok Wonders $115APRILTues 1 7-10pm One Wok Wonders $115Sat 5 10am-3pm Quintessential China Workshop $185Tue 8 7-10pm Becasse Signature Dishes $130Mon 14 7-10pm Totally Hong Kong $115Tue 15 7-10pm Totally Hong Kong $115Fri 18 10am-1pm Market Walk $85Sat 19 10am-3pm Vietnamese Workshop $185Mon 21 7-10pm Autumn Entertaining $115MAYSat 10 10am-3pm Men @ Work $185Mon 12 7-10pm Spanish Tapas $115Tue 13 7-10pm Spanish Tapas $115Mon 19 7-10pm Crossing Culinary Borders $115Tue 20 7-10pm Crossing Culinary Borders $115Mon 26 7-10pm Nonya Secrets $115Tue 27 7-10pm Nonya Secrets $115Sat 31 10am-3pm Thai Workshop $185JUNETue 3 7-10pm Tang Dynasty $115Fri 13 10am-1pm Market Walk $85Mon 16 7-10pm Dan’s New Frontiers $130Mon 23 7-10pm Modern Chinese $115Tue 24 7-10pm Modern Chinese $115Sat 28 10am-3pm Spice Therapy $185Mon 30 7-10pm Essence of Ben $130JULYTue 1 7-10pm Real Vietnamese $115Wed 2 7-10pm Real Vietnamese $115Mon 7 7-10pm New Shanghai $115Tue 8 7-10pm New Shanghai $115Mon 14 7-10pm Emma’s Bastille Day Dinner $130Sat 19 10am-3pm Fresh Catch workshop $185Mon 21 7-10pm Wagyu – David Blackmore $120Sat 26 10am-3pm Flat Breads & Curries $185Tue 29 7-10pm Greg’s Mod Mediterranean $130AUGUSTSat 2 10am-3pm Spanish Hands-on $185Mon 4 7-10pm Winter Seafood $115Tue 5 7-10pm Winter Seafood $115Mon 11 7-10pm Taxi’s Favourites $130Sat 16 10am-3pm Hands-on Yum Cha $185Mon 18 7-10pm Zoi’s Sweet Finale $130Mon 25 7-10pm Beyond Sichuan Flavours $115Tue 26 7-10pm Beyond Sichuan Flavours $115SEPTEMBERMon 1 7-10pm Tony’s Choice $115Tue 2 7-10pm Tony’s Choice $115Mon 8 7-10pm Sexy Healthy Gourmet $115Tue 9 7-10pm Sexy Healthy Gourmet $115Mon 29 7-10pm Andrew McConnell 312 Hits $1309-21 September Gourmet China Tour from $7,390OCTOBER15–28 October Gourmet Spain Tour POASat 4 10am-3pm Spice Therapy $185Tue 7 7-10pm Simply Philippe Mouchel $130NOVEMBERSat 8 10am-3pm Hands-on Tony’s Choice $185Mon 10 7-10pm Summer Entertaining $115Tue 11 7-10pm Summer Entertaining $115Mon 17 7-10pm Christmas Cookery $115Tue 18 7-10pm Christmas Cookery $115Mon 24 7-10pm The Banquet $115Tue 25 7-10pm The Banquet $115All prices include GST.CLASS DESCRIPTIONSFEBRUARYIn conjunction with MelbourneFood Wine Festival, Australia’s onlyfemale 3-hatted chef, Chui Lee Lukfrom Claude’s French Restaurantwill conduct a once-only session,Claude’s Classics. Her cookingis thought-provoking, intelligentand subversively edgy: groundedin French classical techniques withwhimsical Asian sensibilities, thisis food that will linger long in thememory. If only I can cook like her!MARCHIf you love Authentic Thai foodwith a twist, this is the class foryou. Learn to cook the distinctiveregional styles of Thailand focusingon curry pastes, the raunchy hot,sour, sweet, salty and bitter flavours,invigorating salads and somedelightful unusual ingredients that Idiscovered recently in Richmond.Labelled by critics as possiblyAustralia’s Ferran Adria minusthe molecular fluff, Brent Savage,ex-Mrs Jones, and 2005 Chef ofthe Year is an original. Driven andpassionate, humble and generous,his cooking at Sydney’s 2-hattedBentley Restaurant & Bar is theclosest thing to the extraordinaryinnovative Spanish cookingI’ve been raving about. But thecomparison ends here for while hissoars with creations like impossiblybold white anchovy sticks withpistachio praline, he’s groundedwith the most divine creamyartichoke custard with soy beans.Book early for Brent’s Mod Menu.Thai Workshop. A 5-hourintensive session of making spicepastes, salads, curries, stir-friesfollowed by a stunning dessert.We learn to balance flavours withsensational combinations to createauthentic dishes that reflect theearth, the sea, the individuality andthe rich diversity of Thailand.If there’s one kitchen utensil that’sindispensable, it’s the wok. OneWok Wonders is all about cookingwith this amazing and versatileinstrument. Its curved surfacedistributes heat evenly so meals canbe delivered in a jiffy. If you’re timepoorbut still want food with thewow factor, this is the class for you.6 dishes, one wok!APRILOne Wok Wonders – please seedescription in March.Author of ‘Becasse; Inspirations& Flavours’ and the brilliant ‘FrenchLessons’, Justin North is not onlya chef of tremendous refinementbut he also champions quality smallproducers. A model of precision,elegance and quiet resolve, histeaching style is relaxed and spellbinding.Becasse Signature Dishesare not only approachable but everymouthful a taste sensation.A hit last year, QuintessentialChina is a hands-on class that willtake you beyond bok choy, sweetand sour, lemon chicken and friedrice! In their place is an intensivesession on how to coax flavoursfrom top-grade soy sauce, sesameoil, chillies, roasted sesame seedpaste, lesser-known greens to matchwith the best of our local produce.Totally Hong Kong are classesdedicated to the Chinese masterchefsthat I had the pleasure ofjudging at the Hong Kong Best ofthe Best Culinary Competition lastyear. Essentially Cantonese cooking,it is lifting the cuisine to a higherlevel of appreciation without usingcostly ingredients. Instead, everydaystaples are skilfully combinedwith techniques to create complexflavours.In Vietnamese hands-onworkshop, we explore the cleanprecise flavours of Vietnam. Withits emphasis on fresh herbs, rawvegetables and light seasonings, itis not only ideal for our modernlifestyles but it is also vital. Wediscover colonial imprints anddelightful regional differences– from the north, the centre and thesouth and why they have influencedthe Vietnamese palate.As we move into mid-Autumn,quinces, mushrooms, pomegranatesand oysters are at their peak.So are quails and game alongwith persimmon. This is thefirst of a series of season drivenclasses simply called AutumnEntertaining and the dishes areWestern in flavour and techniquebut always executed with mydistinctive style.Market Walk. If you love Asiancooking and if you are confused bythe myriad sauces and ingredientsat Chinese, Vietnamese and Thaigrocers, spend some qualitytime with me as I guide youthrough some of the best shops ofRichmond’s Little Vietnam. Lightlunch included. Limited numbers.MAYMen @ Work hands-on concernsthe more sophisticated man whowishes to expand his culinaryskills beyond the basics. Whiletechniques like marinating, panfrying,grilling and baking willbe covered, the emphasis is tolearn and cook seasonal, deliciousrestaurant-quality food withoutaligning yourself to just one cuisineand your don’t have to be a rocketscientist! Menu planning will alsobe covered on this convivial day.Spanish Tapas is the fruit ofeight years of intensive eating tapasand learning from Spanish friendsincluding Teresa Barrenechea, aformer Melbourne Master Classpresenter and Gabriela Llamas, oneof Spain’s best cookery teachers. Ifyou love casual eating, extra-virginolive oil, piquillo peppers, saffron,chorizo and seductive jamon, this isthe class for you.
Booked out last year, CrossingCulinary Borders is a selection ofrecipes that incorporates my lovefor creating dishes based on myyears of cooking professionally.They embrace Asian ingredientswith Western techniques orvice versa and the end result isa symphony of taste sensationsprepared with ease.Nonya Secrets are classes basedon the fascinating cooking of theStraits Chinese or Peranakans whosettled in Malaysia and Singaporesome 500 years ago. CombiningChinese and Malay cookingmethods and ingredients, the foodis opulent and ‘romantic’, intriguingand utterly delicious. It is neitherMalay nor Chinese. It’s unique.Think fragrance and a cooking stylenew to Australia!Thai Workshop. Please seedescription in March.JUNEI love verjuice and the range ofvinegars that span across Asia andEurope. I also love how members ofthe citrus family create complex tartand smooth notes in savoury dishesand desserts. Another first-timetopic, Tang Dynasty will explorehow to use kumquats, kaffir limes,lemons and oranges as well as someexceptional vinegars (includingPedro Ximenez) to create disheswith zing – ranging from a soup, aceviche, a trotter, a chook, a sorbetand a tart.Market Walk. Second series ona cook’s tour to the Vietnamese,Chinese and Cambodian grocersin Richmond. Small group. Pleasecheck April schedule for details.Possibly Australia’s best regionalrestaurant, and definitely one ofour most awesome talents, DanHunter’s (of the Royal Mail inDunkeld) cooking is a symphonyof lightness, restraint and superbskill. Former head chef of Mugaritz,his smoked tuna broth withwisps of edible herbs and shootsis nothing short of magical. Astaunch believer of seasonality, anadvocate of culinary coherence and,with a balanced view on moderntechnology, his session, Dan’s NewFrontiers, is a must for serious foodlovers and budding chefs.Modern Chinese is a topic Iadore. It focuses on the creativetalents of young Singaporean andMalaysian chefs who are marryingChinese cooking techniquesand ingredients from China,Southeast Asia and presenting themcreatively. Ever tasted salt-bakedfish encrusted with star anise andblack cardamom? That’s modChinese. Learn how to create bold,imaginative and outstanding dishesthat will thrill even jaded palates.Always popular and alwaysrelevant, Spice Therapy is a 5-hourhands-on session. It’s an incrediblevoyage into the selection, culinaryusage of whole and blendedspices in both traditional andcontemporary cooking. We will usefresh herbs and a range of chillies—both dried and fresh—to createnew dimensions in savoury andsweet dishes. New recipes.Not many chefs in Melbournehave made such an impact asBen Shewry of Attica Restaurantin 2007. This is surely due to theenormous talents of this young,caring cook who is very much onthe ascendency. Gourmet Travellersums him as “Bold without beingpretentious, dynamic withoutbeing faddish.” Another original,his dishes mesmerise and provokeand in, Essence of Ben, he willdemonstrate the complexity of hisdelicious creations.JULYVietnamese cuisine is influencedby the French and the Chinese butmostly, it is shaped by a land ofbreathtaking beauty. It uses herbsnot only to create layers of flavoursbut also an irresistible freshnessnot seen in other Asian cuisines.Fragrant, light and appealing,Real Vietnamese is ideal for anyoccasion from a quick lunch to arelaxed dinner party.New Shanghai concerns thefood of China’s most cosmopolitancity and its surrounding regions.It is also a tribute to my friend,Jereme Leong, one of China’ssuper stars who is revolutionisingShanghainese cooking. This newstyle is elegant and chic and thefood is light with bold flavoursderived from rock sugar, darksauces and goji berries.Emma Knowles worked atSydney’s Salt, Cicada and MattMoran’s Aria restaurant beforebecoming Food Director ofGourmet Traveller. A consummateresearcher and a meticulouscook, her excellent recipes inthe magazine say it all. She willpresent a contemporary BastilleDay Dinner packed with layersof flavour and time-honouredtechniques.David Blackmore is the leaderand pioneer of the Wagyu beefindustry and his Wagyu is 100%full blood Japanese bloodline thusearning him an enviable and welldeservedinternational reputation.His clients include Neil Perry andthe highly acclaimed Americanchef, Thomas Kellar. For the firsttime, I am presenting with David,Wagyu – An Evening with DavidBlackmore, a session on cookingprimary and secondary cuts of thisdivine beef.Fresh Catch is a seafoodworkshop for anyone who lovescooking with seafood as well as forthose who are unsure of how bestto treat this precious commodity.This is a 5 hour hands-on sessionon how to select, fillet, cleanand treat seafood before turningthem into delectable, excitingand gutsy dishes. This class willcover steaming, baking, poachingand frying techniques. Limitednumbers. Lunch included.Flat Breads and Curries is a 6hour hands-on class focusing onthe sophisticated and distinctivecooking of India. It showcasesbuttery Indian roti, soft chapati,smoky naan and a host of curriesranging from the subtle to thecomplex - and how these delectabledishes are not only doable on thehome front but also to appreciatethe diverse culinary traditions ofthe Indian subcontinent.Now that chef Greg Feck,formerly of Richmond Café &Larder, has found his roost atthe newly revamped Sapore, hisculinary prowess is making a realimpact on the Melbourne diningscene. Bursting with fresh ideasand sensitive to the seasons, Greg’squest for excellence is reflectedin his flavour-driven modernMediterranean cooking withfabulous Italian accents. Book earlyfor Greg’s Mod Mediterranean.AUGUSTSpain is on the lips of every foodie– and I am as much besottedby piquillo peppers, Manchego,chorizo, smoked paprika, sherry,salt cod, jamon, paella as much I amby the generosity of the chefs I’vemet over the years in that amazingcountry. While some Spanish chefssoar with foams and spheres, themajority still adhere to earthyaromas and pure, unadulteratedflavours. This Hands-on Spanishclass draws on the classical regionaldishes with a peek into some newtechniques.Winter Seafood. This is a classfor seafood lovers. Learn howto prepare super-fresh seafoodcreatively with winter greenswithout too much fuss andpresenting them stylishly to givethe impression you’ve been slavingin the kitchen for that specialnourishing meal. A refreshingdessert follows.Michael Lambie is a culinarychameleon. Classically trainedwith an unfettered open mind,he is also a totally unaffected,delightfully honest chef withan ability to weave innovativeJapanese-Asian influences into hiswonderfully exquisite menus at TaxiDining Room. Join Michael for aninteractive demonstration to absorbthe creative ideas behind Taxi’sFavourites and understand why therestaurant has been awarded TheAge Good Food Guide Restaurant ofthe Year in 06 and 07.Hands-on Yum Cha is anotherfirst time topic. Over the years ofteaching, students have asked me ifit’s possible to create authentic dimsum, the delectable morsels servedat yum cha, at home. With Chinesewrappers readily available, it is nowpossible to prepare these treatseffortlessly. The class will featureTony Tan Cooking Class Order Form Please attach a separate sheet if you need more roomClass Title Class Date No. of seats Cost Total$$Mr/Mrs/Ms/Dr First Name SurnameAddressDaytime PhoneMobile Phoneemail! Yes, please add me to your free mailing listMail or Fax to: the unlimited cuisine company Phone: (03) 9827 7347 Fax: (03) 9826 4977 Email: classes@tonytan.com.au28A Lansell Road, Toorak, Vic 3142Or use our enrolment form on the web at www.tonytan.com.au
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