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

how to fold and prepare fillingsto turn them into siu mai, prawndumplings, radish cake and heartysticky rice dishes.Now firmly established at herdelightful Sweet Source in Carlton,Zoi Condos’ extraordinary pastrytalents were harnessed and refinedfrom her time with Loretta Sartori,the French Culinary Institute andNew York’s famous Union SquareCafé. Her Sweet Finale sessionfocuses on how to create lusciousmouth-watering desserts employingseasonal fruits, ice cream andchocolate designed to enrich adining experience.If you adore bold and fragrantflavours, you’ll love BeyondSichuan Flavours. Featuring sweet,sour, salty and spicy notes, this is acollection of dishes I learnt on mytrip to south-west China. Similarto Sichuan and Hunan cooking,cumin and a remarkable variety ofmushrooms often grace the table.Typical dishes are Naxi fish, soupswith Yunnan ham – similar toprosciutto and jamon and chickenwith smoky bacon. A perfect classfor anyone who aspires to learnmore about the exciting food ofChina!SEPTEMBERTony’s Choice. A favourite withstudents, this class celebrates thesimple pleasures of spring’s bountyprepared with my trade markfree-form cooking. With seafoodplucked from our local watersand tender meat from the land,Tony’s Choice reflects my lovefor creativity with the magic ofcooking. A wow factor class!Sexy Healthy Gourmet. Theseclasses are designed for thosewho love to eat great food withincredible flavours for a healthierlife-style without feeling you aredeprived! Focusing on seafood,some poultry and sophisticatedvegetarian dishes and pairing thesewith herbs, aromatics and naturalsweeteners, healthy cooking is notonly fun and approachable butessential for our wellbeing.Andrew McConnell is a lonestar among the galaxy of stars. Heroams globally but ultimately it ishis originality and his wondrouscreations that have won him legionsof fans to Three, One Two. Perhapsmore importantly, his knack offusing seasonally-driven impeccabledishes with energetic whimsyreflects the character of this deeplycaring, unassuming chef. His classfeaturing 312 Hits is thereforebound to excel. Book early.This month, I escort a superdeluxeCulinary Tour to China.This 12-day sojourn exploresand pampers our curiosity on allthings Chinese. From its rich andfascinating regional cooking stylesto its diverse peoples, China haslong fascinated me. The tour startsin ultra-modern Shanghai, China’sfinancial centre where east meetswest dance in perfect harmony. Thejourney heads north for imperialBeijing with its ancient hutongs(alleyways fast disappearing underthe bull-dozers) and courtyardhouses. Then to beautiful Lijiang,a World Heritage-listed cobbledstreet town bisected by canals insouthwest Yunnan. China’s cultureand rituals span 5000 years; somehighlights include a session on fineteaappreciation, visits to the GreatWall and the Forbidden City, apicnic against the backdrop of JadeDragon Snow Mountain, meetingmaster chefs, outstanding cookingdemonstrations and dining on thefour major regional and minoritycuisines of this awe-inspiringcountry. Please ring Tony (03 98277347) or Janene Ferguson at HarveyWorld Travel (03 9696 7979) forfurther details. Email me if you like.OCTOBERSpice Therapy. This is a repeathands-on class for those whomissed out in June. Please read Juneentry for details.Fashions may come and go butstalwarts, like my friend PhilippeMouchel, will be here forever.Now at his Brasserie, Philippe’sauthority on his native cuisine,especially his impeccable sauces, isthe stuff of legend. Exceptionallytalented, loyal and generous, hehas trained countless young chefsfor the prestigious Bocuse D’orcompetitions. In Simply Philippe,he will present recipes from readilyavailable ingredients with greatflavour combinations to not onlyexpand your repertoire but also tounderstand why he is rated as oneof the world’s finest French chefs.Spain Gourmet Tour. If youlove tapas, absolutely exciting,sensuous food, passionate Latinpeople and superb wines, comewith me to Spain. 11 days ofexhilarating adventure, yourculinary journey takes in ancientLa Rioja, the region of fine wines,beautiful San Sebastian, stunningGuggenheim Museum in Bilbao,historic Seville before returningto youthful Madrid. Inclusions:most meals, some at Michelinstarredrestaurants, regionalcooking classes, outings to markets,excursions to an olive mill and toJabugo to sample the legendaryjamon. October 15–28. Numbersare limited. Please ring me on 98277347 or email classes@tonytan.com.au.NOVEMBERTony’s Choice hands-on class. Thisis an intensive session for those wholove to be challenged and hungry totaste cooking styles unhindered bytradition though a solid groundingin techniques is preferred. Teamedwith a series of small eats, pastriesand stunning produce, this sixhoursession is not for the novice.Think new recipes that resonatewith flavour, freshness and fun.Sign up soon!Summer Entertaining. Withsummer just around the corner,food cooked with flair withminimum fuss is best. We do,however, still want to make animpression and the class is designedto take you and your friends tosome gastronomic cloud or someearthly paradise. Think summer’sfinest offerings – tangy mangoes,scallops, succulent lamb with anAsian twist and a lavish do-aheaddessert.Christmas Cookery. Last year, Iwrote in The Age on the variationsof Christmas cooking in Malaysia.It’s about Anglo-Indian-Chineseinspirations and how these eclecticmixes have created exotic dishesin my family. Turkey especiallyis given a contemporary twistwith lime and lemongrass whileseafood starters are treated withAsian touches and desserts aremade ahead of time. A class onsumptuous festive fare with ease.The Banquet is my finale of theyear. Not strictly a class – instead it’san evening to celebrate the harvestfrom land and sea – and my neverendingfascination with cooking. Acollection of seven recipes packedwith mischief, scents, textures,unexpected flavours all put togetherwith balance and harmony, they areperfect for the dedicated cook andthe serial entertainer. Be inspired!CUSTOM CLASSESWhilst the classes are set with giventopics, it is possible to customisesubjects specifically to the needs ofgroups and individuals. Demandfor full day classes and personaltuition is high and I encourage youto ring me for further discussions.Photography by Peter Mack (front page pics except 3 and 5 in row); and Chris Chen at Gourmet Traveller (page 4 pics, plus pics 3 and 5 in front page row) • Brochure design by DMK (www.dmk.com.au)the unlimited cuisine company ABN 18 586 147 75528A Lansell Road, Toorak, Melbourne, Australia 3142Phone: (03) 9827 7347 Fax: (03) 9826 4977 Email: classes@tonytan.com.au Website: www.tonytan.com.auHow To EnrolPlease complete the enrolment form overleaf and forward your full name, postal address, preferred class/date and time, together with a cheque ormoney order made payable to the unlimited cuisine company at the address above. You can also fax or email your enrolment, and mail payment.Payment & NotesFull payment confirms your place in class. All payments received will be issued with a receipt which confirms your enrolment. Sorry, no credit cardfacilities are available. All prices include GST.No refund will be forwarded on classes not attended. Another person may replace you or may be transferred to another class if more than 7 daysnotice is given and if a seat is available. Alternatively, class recipes will be forwarded to you. Gift vouchers are only to be used for the year indicated.