ABOUT JUST GLUTEN FREE
Sabine De Vuono
Sabine De Vuono is an Italian-trained chef from Italy’s ‘food capital’, Bologna. For twenty years, she has worked diligently to perfect her exclusive range of gluten free products and the cooking methods to go with them. Since 2010, through Just Gluten Free, she has provided gourmet products to those with not only a gluten intolerance, but also other common food intolerances.
Now, in a move to a new kitchen on Marion Road at West Richmond and hot on the heels of three successful classes as part of the Tasting Australia associated events program, comes a change in direction. Sabine will follow her passion and focus on helping others to master the skills and secrets behind gluten free cooking.
Regular classes will be held on two Saturdays per month and a Dinner special event, one Friday a month.
Gluten Free Cooking Classes
Sabine conducts ‘regular gluten free’ cooking class, teaching you a range of techniques to help you prepared your own gluten free meals. Classes will be held two Saturdays per month from 9:30 am – 12:30pm.
Themes for our regular cooking classes include:
- Bread & Focaccia
- Puff Pastry
- Pasta Ripena (stuffed pasta)
- Pasta Fresca (fresh pasta)
- Gnocchi
- Sweet and Savoury Shortcrust Pastry
A special ‘Friday Dinner Cooking Class’ will also be held once a month on a Friday evening from 6:00pm – 9:00pm. This cooking class will be complete with a three course dinner which you get to enjoy it all at a leisurely pace. Instead of just a taste, you get to relax and enjoy the whole meal!
Themes for the Friday Dinner Cooking Class will include:
FODMAP, Vegan, Coeliac, Christmas, S. Valentine, Easter, Birthdays and the like.
(No class will be held in December).
For more details about all of our classes and how to book click on the link to our Cooking Classes below.
THIS WEEKS RECIPE
Stuffed Hot Peppers
INGREDIENTS
- 10 Hot Peppers
- 160g Tuna
- 4 Anchovies
- 10 Capers
- 20g Extra Virgin Olive Oil (EVOO)
- 500g Water
- 100g White Vinegar
- Bay Leaf
- Salt
- Black Pepper
METHOD
1. Fill a pot with water, vinegar, black pepper, bay leaf, bring it to a boil and salt it
2. In the meantime, cut peppers in half lengthwise and scoop out the innards.
3. Place hot peppers in boiling water and cook for 10 minutes.
4.When they are cooked, drain them and place on a tray and cook in a pre-heated oven for 8 minutes at 180°C
5. Let them cold down.
6. Grind the tuna, anchovies, capers, salt, black pepper in a food processor, add EVOO a little bit at a time until the mixture is smooth and creamy.
7. Using a pastry bag to pipe the mixture into the hot peppers.
8. Garnish with capers and serve.
