Cooking Classes
Sabine’s Gluten Free Cooking School
Sabine’s Gluten Free Cooking School
Bread & Focaccia
Come and learn how to make Sabine’s delicious Bread and Focaccia
In this class you will learn how to use Sabine’s range of Just Gluten Free flours and manipulate our special dough to make Multigrain Fresh Yeast Bread and delicious Focaccia stuffed with fresh South Australian ingredients. At the end of class you can taste all you have made!
Puff Pastry
256 layers of flaky goodness
In this class you will learn how to make Sabine’s Puff Pastry, where butter, flour and eggs give life to this extraordinary pastry. Learn to roll and fold the pastry with the book fold method to create this amazing 256 layers of flaky goodness. At the end of this lesson enjoy the taste of different uses of Puff Pastry you have created.
Pasta Fresca (fresh pasta)
The authentic way to make and cook ‘Tagliatelle al Ragu’ (Bolognese sauce)
Discover how to prepare a special gluten free pasta dough from my beautiful hometown of Bologna and how to knead and cook the most delicious ‘Tagliatelle al ragu’ with the authentic recipe, along with Farfalle – a beautiful butterfly shaped pasta. At the end of this class indulge yourself tasting this authentic Italian food.
Gnocchi
Italian potato Gnocchi
In this class you will learn how to make the perfect gluten free potato gnocchi. With Sabine you will learn how to make the perfect balance between potatoes and flour, to roll the dough in cylinders and to use the authentic ‘rigagnocchi’ (an Italian tool that ridges the gnocchi).
At the end of this class you can taste the gnocchi you have made, accompanied by an exquisite sauce.
Pasta Ripiena (stuffed pasta)
The world famous Venus’ Navel . . . Tortellini
Discover how to prepare and fill Tortellini pasta just as Sabine’s Nonna does in Italy and learn the secret of the delicious filling for this Bolognese pasta. In 1891, the famous Pellegrino Artusi in Science in the Kitchen and the Art of Eating Well described this amazing pasta – and the recipe you will learn from Sabine is a direct descendant of this original recipe. At the end of this lesson you will be transported into the Bologna’s past when you taste this ancient dish.
Sweet and Savoury Shortcrust Pastry
Pies, Quiches, tarts . . . will be all yours
Discover how to prepare and use the bases pastry for your cooking. Learn how make pies, quiche, tarts and more so you can allow your creativity to flow and make your own dishes for your table.
At the end of this class you can taste and share all you have made.
BOOK NOW
Reserve your place by sending an email to info@justglutenfree.com.au
BOOK NOW
Reserve your place by sending an email to info@justglutenfree.com.au
A perfect gift for Christmas!!!!!
Kitchen-Class-Gift-Certificate
email to info@justglutenfree.com.au for more information
Lessons
- Bread & Focaccia
- Puff Pastry
- Sweet & Savoury Shortcrust Pastry
- Pasta Fresca (fresh pasta)
- Gnocchi
- Pasta Ripiena (stuffed pasta)
Bread & Focaccia
Come and learn how to make Sabine’s delicious Bread and Focaccia
In this class you will learn how to use Sabine’s range of Just Gluten Free flours and manipulate our special dough to make Multigrain Fresh Yeast Bread and delicious Focaccia stuffed with fresh South Australian ingredients. At the end of class you can taste all you have made!
Date:
– Thursday 9thFebraury 2017
Cost: $135
Duration: 9.30am to 12.30pm
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you
Puff Pastry
256 layers of flaky goodness
In this class you will learn how to make Sabine’s Puff Pastry, where butter, flour and eggs give life to this extraordinary pastry. Learn to roll and fold the pastry with the book fold method to create this amazing 256 layers of flaky goodness. At the end of this lesson enjoy the taste of different uses of Puff Pastry you have created.
Date:
– Thursday 02/02/2017
– Saturday 18/02/2017
– Saturday 25/02/2017
Cost: $135
Duration: 9.30am to 12.30pm
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes:
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you
Sweet and Savoury Shortcrust Pastry
Pies, Quiches, tarts . . . will be all yours
Discover how to prepare and use the bases pastry for your cooking. Learn how make pies, quiche, tarts and more so you can allow your creativity to flow and make your own dishes for your table.
At the end of this class you can taste and share all you have made.
Date:
-Saturday 04/02/2017
Cost: $135
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes:
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you
Pasta Fresca (fresh pasta)
The authentic way to make and cook ‘Tagliatelle al Ragu’ (Bolognese sauce)
Discover how to prepare a special gluten free pasta dough from my beautiful hometown of Bologna and how to knead and cook the most delicious ‘Tagliatelle al ragu’ with the authentic recipe, along with Farfalle – a beautiful butterfly shaped pasta. At the end of this class indulge yourself tasting this authentic Italian food.
Date:
– Saturday 11/02/2017
Cost: $135
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes:
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you
Gnocchi
Italian potato Gnocchi
In this class you will learn how to make the perfect gluten free potato gnocchi. With Sabine you will learn how to make the perfect balance between potatoes and flour, to roll the dough in cylinders and to use the authentic ‘rigagnocchi’ (an Italian tool that ridges the gnocchi).
At the end of this class you can taste the gnocchi you have made, accompanied by an exquisite sauce.
Date:
Thursday 16/02/2017
Cost: $135
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes:
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you
Pasta Ripiena (stuffed pasta)
The world famous Venus’ Navel . . . Tortellini
Discover how to prepare and fill Tortellini pasta just as Sabine’s Nonna does in Italy and learn the secret of the delicious filling for this Bolognese pasta. In 1891, the famous Pellegrino Artusi in Science in the Kitchen and the Art of Eating Well described this amazing pasta – and the recipe you will learn from Sabine is a direct descendant of this original recipe. At the end of this lesson you will be transported into the Bologna’s past when you taste this ancient dish.
Date:
Thursday 23/02/2017
Cost: $135
Location:
2/140 Marion Rd
West Richmond SA 5033
Includes:
– Learning from Sabine how to prepare a gourmet gluten-free meal
– Demonstrations and a touch of hands-on experience
– Savour with Sabine the dishes you created at the end of the class
– A little recipe booklet to take home with you