CAKES & OTHER SWEETS CAKE DECORATING WITH BUTTERCREAM Learn several decorating techniques to decorate 3 sponges and cupcakes. Learn to pipe flowers, swirling techniques, ombre and more. You will be required to bring some ingredients and equipment to this course. Please contact the WEA for a full list of requirements and equipment before enrolling. Pamela Lane 67044A Mon., 6pm 20 April, 1 sess x 3 hrs FEE: $74, No disc. or conc. WEA CENTRE
THAI CUISINE Learn how to make your favourite Thai foods like Golden Bags, Pandan Chicken and Pad Thai. This is a demonstration and hands-on course with students joining in to roll, wrap and stir-fry! Plenty of sampling opportunities. Chonticha Srichay 67012A Sat., 9am 30 May, 1 sess x 3 hrs FEE: $120, No disc. or conc. WEA CENTRE CHEESEMAKING BY WOODSIDE CHEESE WRIGHTS This home cheesemaking and tasting session is brought to you by Mitchell Lloyd, Artisan and Manager of Woodside Cheese Wrights in the Adelaide Hills. Each student will make their own Feta cheese and get to sample 5 Woodside cheeses and be provided with goat feta and various herbs and spices to create your own marinated jar to take home. Cheese tastings will be accompanied with a delicious glass of wine. Tutor will also demonstrate how to make a Halloumi cheese. (Course fee covers majority of materials however students will need to bring along some items). Mitchell Lloyd 67008B Sat., 10am 2 May, 1 sess x 3 hrs FEE: $154, No disc. or conc. WEA CENTRE MASTERING THE ART OF WOOD FIRED OVENS Designed for the novice to experienced enthusiasts who are interested in mastering wood-fired cooking. This course covers design, firing, cooking techniques and practising traditional recipes. For individuals who own or are wanting to build a wood-fired oven, for professionals looking for authentic and unique cooking methods, future educators wanting to expand their knowledge of the scientific and traditional aspects of wood-fired cooking. Or anyone curious about the science of cooking. This course has it all. There will be two lecture sessions and a hands-on cooking session at the WEA with the last session to be held at the Tutor's home with a hands-on cooking session using his wood oven. Nesimi Ertugrul PhD Engineer 67014A Wed., 5.45pm 10 June, 1wk x 2hrs(10/6) 1wk x 3hrs(17/6)+F/T3hr FEE: $172, disc. $158, conc. $155 WEA CENTRE
FRENCH MASTERCLASS - MACARONS & BRIOCHE Discover authentic French recipes with patissier Andre Guerinet, previous owner of Mulots Patisserie. Andre will demonstrate how to make Macarons and two different types of Brioche, including Saucisson as well as individual Brioches. Students will get to fill their own Macarons and to taste and take home as well. Demonstration class with some hands-on. Andre Guerinet 67015B Sat., 9.30am 20 June, 1 sess x 4 hrs FEE: $129, No disc. or conc. WEA CENTRE
FRENCH PASTRIES -CROQUEMBOUCHE & ECLAIRS André will demonstrate how to make choux pastry for Croquembouche and Chocolate Eclairs. Students will get to fill their own eclairs and to taste and take home as well. Demonstration class with some hands-on. Andre Guerinet 67046A Mon., 5.30pm 18 May, 1 sess x 4 hrs FEE: $129, No disc. or conc. WEA CENTRE WINE & OTHER BEVERAGES knowledge and skills required to gain employment in the industry or to make that perfect cup for yourself at home. Certificate provided by La Crema Coffee. Course held at La Crema Coffee, St Marys. Gentilcore Family 67022A Mon., 6pm 18 May, 2 wks x 2.5 hrs FEE: $184, No disc. or conc. LA CREMA COFFEE BARISTA COURSE - INTRODUCTION This course will give you the basic
The following courses are held by Anna Hofmeyer, Qualified Chocolatier at Adelaide Chocolate School, 48 Melbourne
Street, North Adelaide BASIC TRUFFLE MAKING
Using beloved chocolate like Cadbury and Nestle, you'll learn to craft exquisite truffles that tantalise the taste buds. $30 payable at the session to cover all ingredients. 67087B Sat., 6.30pm 16 May, 1 sess x 2 hrs FEE: $74, No disc. or conc. BELGIAN TRUFFLES - INCLUDING TEMPERING Learn the art of crafting rich, decadent chocolate truffles from scratch. From tempering the chocolate to creating the perfect Belgian ganache. $40 payable on arrival for all ingredients. 67086B Sat., 9.30am 2 May, 1 sess x 2 hrs FEE: $74, No disc. or conc. BE AN ITALIAN PASTRY CHEF FOR ONE DAY Make perfect cream puffs with chantilly zabaione filling, mono-portion shortbread tarts with ricotta and chocolate cream, crostatine (tarts filled with pistachio frangipane and raspberries). Demonstration with some hands-on experience. Ilenia Scuderi 67007A Wed, 6pm 29 April 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE
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