Cooking Class Program

September 2010 to August 2011

Please read our terms and conditions below the program.

September

FROM CHINATOWN MARKETS TO BLACK PEARL TONY CHING

Hands On Discover smoked pork hocks, pork neck, ribs and fresh vegetables at the Chinatown market that will add to the benefit of buying locally, where we will buy all your meat and come back to make a slow cooked hocks with a sticky sauce, a ginger braised pork neck and sweet and sour chilli pork ribs.
Saturday, 04 September 02:00PM - 06:00PM $130.00

FROM CHINATOWN MARKETS TO BLACK PEARL COOKING SCHOOL TONY CHING

BASIC ASIAN FOOD FOR KIDS (AGES 10 - 13 YEARS) TONY CHING

Hands On. Start of the class is learning about ingredients used in Asian cuisine: such as the soya sauces, fish sauces, vinegars, herbs and dried products. Then you head to the kitchen to make a chicken cashew nut dish, a stir-fried Asian vegetables all served with jasmine rice.
Sunday, 05 September 12:00PM - 02:15PM $50.00

BASIC ASIAN FOOD FOR KIDS (AGES 7 - 9 YEARS) TONY CHING

Hands On Start of the class is learning about ingredients used in Asian cuisine: such as the soya sauces, fish sauces, vinegars, herbs and dried products. Then you head to the kitchen to make a chicken cashew nut dish, a stir-fried Asian vegetables all served with jasmine rice.
Sunday, 05 September 09:00AM - 11:00AM $50.00

STICKY DATE - COBBLER KRISTIE RICKMAN

Hands On. Kristie, formerly of e’cco Bistro and now Queen of Cakes, is back by very popular demand. Come and learn how to make delicious puddings, from a classic sticky date to a delicious pie and a cobbler. A cobbler is a traditional baked dish. It consists of a filling which is placed in a large baking dish which is covered by a layer of pastry as a crust. These will be sure to keep the kitchen cosy and put a rosy glow on your family’s cheeks!
Monday, 06 September 06:00PM - 08:30PM $130.00

MASTER OF THE WORLD CHEESE Will Studd

Demonstration. What is it that gives a particular cheese its characteristics and why are not all bries created equal? What do you look for if you want the very best of a specific variety? Where does your favourite cheese come from and how is it made? If you have ever asked yourself questions like these, then this class is for you. Let the 'Master of Cheese', Will Studd, share his passion and extensive knowledge about cheeses with a glass of wine and taste the very best cheeses of the season.
Thursday, 09 September 06:00PM - 08:30PM $130.00

SAUSAGE MAKING John Wakeling

Hands On. Sausage making can be easily mastered at home. Using good quality meat, herbs and spices, you will learn how to make delicious sausages.
Friday, 10 September 06:00PM - 09:00PM $125.00

CHINESE SOUPS - TONY CHING TONY CHING

Hands On. First you will learn why good stock is so important for the Chinese soups. You will be making an Asian roast duck noodle soup based on Asian master stock, Asian vegetable soup with prawn dumplings, chilli and ginger chicken soup and sweet and sour pork soup.
Saturday, 11 September 06:00PM - 08:30PM $125.00

HAWKER-STYLE FOOD FROM EFENDY RESTAURANT Somer Sivrioglu

Demonstration. This class features hawker-style food, reminiscent of Istanbul’s Grand Bazaar,where Chef will showcase a street hawker style. On the menu is Midye Tava (deep fried mussels with walnut garlic tarator), a contemporary style (signature dish) Kadayifli karides (Kadayif wrapped prawns on muhammara), a Palace cuisine Hunkar Begendi (saltbush lamb shoulder over smokey eggplant puree), and a regional cuisine, home-style pistachio Baklava.
Monday, 13 September 06:00PM - 08:30PM $140.00

MATT MORANS (ON MASTERCHEF) SPRING FAVOURITES MATT MORAN

Demonstration Matt is back with us on very popular demands with his spring menu of Kingfish served with poached prawn and citrus dressing, confit duck leg with spring vegetables and hazelnut vinaigrette and a chocolate delice with honeycomb and milk chocolate ice cream
Tuesday, 14 September 06:00PM - 09:00PM $140.00

PAULS SEAFOOD FAVOURITES PAUL LEETE

Demonstration Executive Chef Paul Leete of Sails restaurant in Noosa Heads represents the very best in Modern Australian cuisine; his food is creative while keeping a strong focus on fresh seasonal produce that compliment Queensland climate. He will be cooking with a fresh, simple approach to seafood from his new cook book.
Friday, 17 September 06:00PM - 09:00PM $140.00

ORGANIC SPROUTED AND MULTI-GRAINED BREAD PAUL WILDERBEEK

Hands On. Paul is an artisan baker and teacher. Paul will teach you about sprouted and mutigrained bread. He will touch on ancient grains with a lesson on kamut, emmer, spelt and other flours that will be avaiable to us during that month.
Saturday, 18 September 09:00AM - 12:00PM $125.00

BAKING MUFFINS FOR KIDS (AGES 7-9 YEARS) BECKY LEE

Hands On. Learning to cook helps develop creativity, skills, friendships teamwork; but more importantly, it’s a lot of fun. The kids will learn about different ingredients and how to prepare and follow simple recipes involving measuring, mixing and baking. Becky is an expert in making cakes, a specialist in pastilliage, won gold medals at culinary competitions, and now is pastry chef at Hospitality Training Assiciation. Together the kids will bake a range of muffins such as blueberry, chocolate chip, feta and spinach, and roast vegetable muffins with chutney and caramelised onions.
Sunday, 19 September 09:00AM - 11:00AM $55.00

BAKING MUFFINS FOR KIDS (AGES 10-13 YEARS) BECKY LEE

Hands On. Learning to cook helps develop creativity, skills, friendships and teamwork; but more importantly, it’s a lot of fun. The kids will learn about different ingredients and how to prepare and follow simple recipes involving measuring, mixing and baking. Becky is an expert in making cakes, a specialist in pastilliage, won gold medals at culinary competitions, and now pastry chef at Hospitality Training Assiciation. Together the kids will bake a range of muffins such as blueberry, chocolate chip, feta and spinach, and roast vegetable muffins with chutney and caramelised onions.
Sunday, 19 September 12:00PM - 02:15PM $55.00

SLOW FOOD BELINDA TUCKWELL (MA MENSA RESTAURANT)

Hands On. Belinda is head chef at Hastings Street’s Italian favourite, 'Ma’Mensa', believes in the slow food movement and the enjoyment of excellent foods and wines. She will be with us to share her knowledge of how to slow cooked pork belly, green pestos and baking ciabatta bread all to enjoy with Italian wines.
Monday, 20 September 06:00PM - 08:30PM $130.00

PETIT FOURS SAVOURY AND SWEET Patrick & Daniele Dennis

Hands on. Petit Fours are small assorted desserts generally eaten at the end of a meal or served as part of dessert. Petits Fours usually consist of tiny cakes covered in glacé icing, fondant, small éclairs or tartlets. You will be making assorted petit fours with Patrick and Danielle.
Tuesday, 21 September 06:00PM - 08:30PM $130.00

DAMIEN PIGNOLETS SALADES (OF MASTERCHEF) DAMIEN PIGNOLET

Demonstration Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking. Damien is keen to pass on his knowledge of the techniques and methods he has honed over the years. He will be making a bistro Moncur mozarella salad, a duck salad Chinoise,Tuna, Tomato, Celeriac and Fennel Salad with Aioli and a rockmelon and rasberry salad with honey and passionfruit.
Wednesday, 22 September 06:00PM - 08:30PM $140.00

PASTA MAKING: TORTELLINI, GNOCCHI AND TAGLIATELLE MIRKO GRILLINI

Hands On. Mirko will show you how easy it is to craft these wholesome classics, tortellini, gnocchi and tagliatelle, from scratch. You will be mixing the dough, kneading and shaping your own. Mirko will inspire you with a few easy sauces for a satisfying meal with the family.
Friday, 24 September 06:00PM - 08:30PM $130.00

COMPLETE KITCHEN CONFIDENCE : KNIFE SKILLS TONY CHING

Hands On. Knife skills are essential, as you need to be comfortable with the most important tool in the kitchen. In this class, you will learn and practice the correct cuts of vegetables: dice, mince, brunoise, julienne and much more. Plus, you will learn to how choose a knife that best suits your hand and needs. There will also be tips on how to keep your knife sharp, safe and well maintained. Lastly, you will finish with preparing a meal incorporating your newly acquired skills.
Saturday, 25 September 09:00AM - 12:00PM $125.00

COMPLETE KITCHEN CONFIDENCE : KNIFE SKILLS TONY CHING

KIDS ASIAN NOODLE (AGES 7 - 9 YEARS) TONY CHING

Hands On. Asian noodles come in many different varieties. Noodles are a very important part of Asian cooking. You will learn about glass, egg, ramen, rice sticks and vermicelli. Cook noodle poached pork dumpling soup, learn about stocks and Singapore fried noodles. Finish with open-steamed chicken wontons with a black vinegar and soya dressing.
Sunday, 26 September 09:00AM - 11:00AM $50.00

KIDS ASIAN NOODLE (AGES 10 - 13 YEARS) TONY CHING

PHILIP JOHNSON Dinner Parties ecco Style PHILIP JOHNSON

Demonstration Acclaimed Brisbane chef Philip Johnson from e'cco bistro will showcase some recipes from his new book, Eating In - Food to share from the e'cco kitchen. Whether you're hosting a big night in, long Sunday lunch or casual weeknight dinner, Philip will share an insiders view on how to create restaurant inspired meal in the comfort of your own kitchen, offering some simple menu ideas and party planning advice.
Monday, 27 September 06:00PM - 08:30PM $140.00

SOUS VIDE AT HOME BRENT FARRELL FROM BRENTS RESTAURANT

Hands On. This is your chance to learn from Brent the cooking technique of sous vide that is taking over the culinary world. Sous vide involves slow cooking vacuum-sealed food at a consistent, low temperature. The menu is buttermilk poached Barramundi with tomatoes, double smoked bacon and peas, slow cooked hen egg, Jamon, truffle fried toast and poached asparagus.
Tuesday, 28 September 06:00PM - 08:30PM $130.00

PAELLA SALLY LYNCH

Hands On. Come and saturate your senses and enjoy cooking this Spanish dish, ‘the paella’. Sally will use local, seasonal fresh produce, saffron, Calasparra rice and spices. Come and capture the spirit of Spain in these dishes that are perfect for entertaining family and friends.
Wednesday, 29 September 06:00PM - 08:30PM $130.00

October

PARENTS & KIDS BREAKFAST (Price for 2) ANDREW MCKENZIE

Hands on In this fun class kids and parents whether with mum or dad team up to learn and cook breakfast together. Fast and easy breakfast menu that can be recreated for the whole family any morning. You both will be making, poached eggs with Hollandaise sauce and egg Benedict with English muffins.
Sunday, 03 October 09:00AM - 11:30AM $150.00

PASTA MAKING: TORTELLINI, GNOCCHI AND TAGLIATELLE MIRKO GRILLINI

RICK STEINS SEAFOOD FROM HIS HEAD CHEF AT BANNISTERS JULIAN LLOYD

Demonstration Julian from Bannisters, a unique boutique hotel located on the cliff tops above beautiful Mollymook Beach on the South Coast NSW is here to cook from Rick's cook books with 2 entrees of prawns with crispy garlic and chilli, marinated tuna with passionfruit, chilli and coriander and a main course of the divine 'bourride' a seafood stew of clam, salted cod, snapper, whiting and prawns
Wednesday, 06 October 06:00PM - 08:30PM $140.00

MAHA BAR MELBOURNE A little bit of Maha magic, Middle eastern food 2010 SHANE DELIA

Demonstration. Demonstration. Shane Delia is one of Melbourne’s most innovative young chefs. Opening his much awarded first restaurant Maha Bar and Grill . Shane will be cooking roasted quail, candied walnut and ancient grains, coffee and cardamom air, 12 hour Maha lamb, Carrot and dill pilaf, Fat touché and doughnuts, candied almonds and roast almond ice cream.
Monday, 11 October 06:00PM - 09:00PM $140.00

CLASSIC FRENCH DISHES FROM LA BELLE ÈPOQUE RESTAURANT TRENT ROBSON

Demonstration Trent recently taken up the Head Chef position at Belle Époque where he creates authentic, but inventive French bistro food. You will have a chance to taste his fantastic French classic menu here at Black Pearl.
Tuesday, 12 October 06:00PM - 08:30PM $130.00

FISH & CHIPS AND MARINATED BABY OCTOPUS TRISH O'REILLEY

Hands on The master of seafood is back with us again. This time Trish will be teaching you how to make the perfect beer batter and how to grill and make a pancho crumb fish, with french fries and aoili. A crunchy Greek baby octopus with preserved lemons.
Wednesday, 13 October 06:00PM - 08:30PM $130.00

CROQUEMBOUCHE JOHN WAKELING

Hands On. Discover the wonder of choux pastry. Learn how to make delicious éclairs filled with vanilla cream and topped with luscious melted chocolate sauce and decorated with threads of caramel. Be thrilled and inspired by making your own croquembouche.
Friday, 15 October 06:00PM - 09:00PM $130.00

GERMAN BREADS PAUL WILDERBEEK

Hands On. Making German black bread and rye bread at home just got easier when you have Paul to guide you through all the basics. Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in colour. Great with mustard, cheese, cold smoked meats and anything pickled!
Saturday, 16 October 09:00AM - 12:00PM $120.00

MACAROONS Patrick and Daniele Dennis

Hands on. In Paris if you go to a fine French restaurant you may find miniature macaroons among the petit-fours. These beautiful treats are becoming more and more popular in Australia. How to cook these delicate almond meringue treats is a mystery to most people, Patrick and Daniela are here to show you how.
Wednesday, 20 October 06:00PM - 09:00PM $130.00

FRENCH TERRINE AND PATE BRUNO RICHEUX

Hands On. Terrine and pate are traditionally French. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their distinctive and divine flavours. Bruno will teach you how to make a country style terrine and a duck liver pate.
Friday, 22 October 06:00PM - 09:00PM $130.00

COMPLETE KITCHEN CONFIDENCE: FILLETING AND GRILLING TONY CHING

Hands On. Tony continues to show you the tricks of the trade: this time with a filleting knife. He will teach you the skills of filleting fish, chicken and meat. Then you will be shown the essential techniques of how to grill them properly. Bring your own filleting knife and the desire to become the filleting master in your domain!
Saturday, 23 October 09:00AM - 11:30AM $125.00

FUNKY CUPCAKES FOR KIDS (AGES 7-9 YEARS) BECKY LEE

Hands On. Basic or more advanced, we've got everything from decadent chocolate muffins to healthy ones. Tasty, fun to decorate with funky icing and easy to follow recipes, funky cupcakes is all about putting fun into your decorations. The kids will get creative or even silly with their cupcake decorations.
Sunday, 24 October 09:00AM - 11:00PM $55.00

FUNKY CUPCAKES FOR KIDS (AGES 10-13 YEARS) BECKY LEE

Hands On. From basic or the more advanced, we've got everything from decadent chocolate muffins to healthy ones. Tasty, fun to decorate with funky icing and easy to follow recipes, funky cupcakes is all about putting fun into your decorations. The kids will get creative or even silly with their cupcake decorations.
Sunday, 24 October 12:00PM - 02:15PM $55.00

IDEAS FOR KIDS PARTY KRISTIE RICKMAN

Hands On. Kristie, formerly of E'cco Bistro and now Queen of Cakes, is back on very popular demand. Dreading coming up with ideas for your child's birthday party? Learn some ideas for simple but effective decorating when choosing a theme, whether it be 'under the sea', 'jungle' or your child's current obsession. Learn how to make sweets to impress all the kids. Kristie is here to pass on her knowledge to show how these little creations can look fabulous for your kids' and tea parties.
Monday, 25 October 06:00PM - 09:00PM $130.00

TAPAS BY GLEN BARRATT GLEN BARRATT

Hands on. Tapas is the name of a wide variety of appetizers or snacks in Spanish cuisine. They may be cold or warm, such as grilled sardines in vine leaves, tortilla patatas, Ortiz anchovies, deep-fried piquillo peppers stuffed with salt cod and Jamond Iberico with olives.
Wednesday, 27 October 06:00PM - 08:30PM $130.00

SAUSAGE MAKING John Wakeling

Hands On. Sausage making can be easily mastered at home. Using good quality meat, herbs and spices, you will learn how to make delicious sausages.
Friday, 29 October 06:00PM - 09:00PM $125.00

VEGETARIAN WORLD FOOD KURMA DASA

Demonstration. Kurma Dasa has been writing cookbooks, teaching students around the world and hosting international TV shows. Kurma's vegetarian cuisine continues to attract food-lovers from all cultures with its exotic flavours, delicate spices, nutrition and taste. On the menu is pan-seared chilli and tamari-glazed fresh panir cheese steaks, served with BBQ asparagus on a bed of sweet potato mash with rocket salad, soft, cashew-studded steamed semolina breads (Rawa Idli), served with hot-and-sour Toor Dal (Sambar) and fresh coconut chutney, and Moghul-inspired saffron spicy rice, served with Saudi Baharat-scented chickpeas and mixed greens (Hoummos bi Sabanik).
Saturday, 30 October 06:00PM - 09:00PM $140.00

KIDS SAUSAGE MAKING (AGES 9-13 YEARS) JOHN WAKELING

Hands On. Sausage making can be easily mastered at home. Using good quality meat, herbs and spices, you will learn how to make delicious sausages of chicken, beef and pork.
Sunday, 31 October 12:00PM - 02:00PM $60.00

KIDS SAUSAGE MAKING (AGES 7-9 YEARS) JOHN WAKELING

November

CHEESES OF FRANCE AND ITALY BABAK HADI

Demonstration. We travel from France to the Italian Alps to find the best and most amazing cheeses available. Babak will compare the two countries renowned for their cheeses, and discuss cheese types and characteristics. You will also learn how to select, care for, cut, wrap and store your cheeses.
Wednesday, 03 November 06:00PM - 08:00PM $65.00

WORKING WITH SPELT FLOUR PAUL WILDERBEEK

Hands On. Is there a secret to using whole spelt flour in bread baking and fruity bread? Discover the ease of working with spelt as Artisan baker Paul to teach us that spelt flour has a sweeter and nuttier flavour, is easily digestible and has a higher protein content than wheat and is ideal for all types of bread. You will be tasting the hot bread with organic butter,Hill Farm jams and chutney.
Saturday, 06 November 09:00AM - 12:00PM $120.00

CHRISTMAS LUNCH WITH ONE PARENT AND ONE CHILD ANDREW MAKENZIE

Hands on Whether you love traditional festive fare or a simple lunch. we have devised a simple menu that will keep everyone happy. Roast chestnut stuffed quail with Yorkshire pudding. Roasted vegetables not to forget the sprouts and the true gravy. For dessert it is a rolly polly jam pudding, flat-rolled suet pudding, which is then spread with jam, baked and rolled up and served with cream.
Sunday, 07 November 09:00AM - 11:30AM $150.00

BBQ CLASS TONY CHING

Hands On. You will be amazed at the versatility of BBQ cooking. Tonight, Tony takes you on a BBQ trail as you cook the perfect steak, find out how to use fresh fish and make a mouth-watering char-grilled chicken accompanied by fresh salads. Dressings, marinades and condiments can turn an ordinary meal into something special. Learn what products you need to have in your pantry to achieve this.
Monday, 08 November 06:00PM - 09:00PM $130.00

OYSTER SHUCKING, DRESSING, AND COOKING TRISH O'REILLEY WITH GUEST OYSTER SHUCKER

Hands on How to shuck and cook a live oyster the easy way. Oysters have become associated with wine, beer, champagne and romance. We have collected some great recipes for you to serve, cook, smoked and dress them. You will also have the chance to to learn how to shuck your own oysters. Trish will teach you everything you want to know about oysters.
Tuesday, 09 November 06:00PM - 08:30PM $130.00

TRIVIA NIGHT BABAK HADI

Demonstration. Black Pearl epicurean Babak Hadi hosts a quiz evening to stimulate palate and mind. Each table forms a team to take on a series of stimulating challenges. Join us for a fun night of blindfolded taste tests, prizes and a light meal.
Friday, 12 November 06:00PM - 08:30PM $70.00

JUSTIN NORTH S SIGNATURE DISHES (ON MASTERCHEF) JUSTIN NORTH

Demonstration. . Justin is back with us by very popular demand. The class will feature his signature dishes from Becasse and Etch restaurant with his focus on Terroir (regional) distinctiveness. Justin brings together the finest quality ingredients, sourced locally from reputable, passionate growers who embrace the ideas of organic, ethical and sustainable farming practices.
Saturday, 13 November 12:30PM - 03:00PM $140.00

CHEESEMAKING - HALLOUMI AND BRIE GRAHAM REDHEAD

Hands On. At this course you will gently mould the fresh Barambah organic milk into a brie, take it home to grow the white mould and then wrap and mature. Discuss the difference between brie, camembert and triple cream. Halloumi has become a very popular cheese in recent years. It is very easy to make and being able to cook this cheese makes it unique. This course also offers a range of some great local and international cheeses served with wines.
Sunday, 14 November 09:00AM - 01:00PM $140.00

VIETNAMESE STREET FOODS SALLY LYNCH

Hands On. Sally is back to take you on another culinary journey through different regions of Vietnam and will be cooking up some very interesting dishes. Menu coming very soon.
Tuesday, 16 November 06:00PM - 08:30PM $125.00

SOUS VIDE AT HOME BRENT FARRELL FROM BRENTS RESTAURANT

SMOKING YOUR MEAT AND FISH FOR CHRISTMAS John Wakeling

Hands On. Smoking is one of the oldest methods of preserving fish or any other meats for that matter. It is popular as it adds an interesting flavour to meat, fish and poultry. Learn how to smoke your chosen meat, poultry and fish at home.
Friday, 19 November 06:00PM - 08:30PM $130.00

COMPLETE KITCHEN CONFIDENCE STOCKS AND ROASTING TONY CHING

Hands On. You will focus on gaining essential skills such as making stocks and sauces. The process of stock making involves many techniques such as roasting, braising, caramelising, skimming, reducing, deglazing and sauce making. Being able to make a good stock will provide the backbone foryour cooking and is a must for any serious cook.
Saturday, 20 November 09:00AM - 11:30AM $125.00

CHRISTMAS COOKIE DECORATIONS (AGES 10-13 YEARS) BECKY LEE

Hands On. Learn how to make a Christmas tree, snowman and ginger bread man, all dressed up in chocolate bits, icing, scarves and ribbons. These charming cookies will be fun for kids of all ages to decorate and take home.
Sunday, 21 November 12:00PM - 02:15PM $55.00

CHRISTMAS COOKIES DECORATIONS (AGES 7-9 YEARS) BECKY LEE

BBQ CLASS TONY CHING

PASTA MAKING -TORTELLINI -GNOCHI AND TAGLIATELLI TONY CHING

Hands On. Tony will show you how easy it is to craft these wholesome classics, tortellini, gnocchi and tagliatelle, from scratch. You will be mixing the dough, kneading and shaping your own. Tony will inspire you with a few easy sauces for a satisfying meal with the family.
Wednesday, 24 November 06:00PM - 08:30PM $130.00

Moroccan Spice - with Glen Barratt and Ian Hemphill (HERBIE SPICES) Glen Barratt

Demonstration. With over 40 years in the spice business, Ian Hemphill ('Herbie') is one of Australia's foremost culinary spice and herb experts. In this Moroccan Spice Class, Ian will give you the comprehensive introduction to spices and Chef Glen from Restaurant 2 will cook some Moroccan dishes of Spiced Couscous, Berbere Chicken, Beetroot and Yoghurt Dip with Mastic,Zahlouk (Eggplant Salad) and Spiced Orange Slice.
Thursday, 25 November 06:00PM - 08:30PM $125.00

TERRINE AND SALMON MOUSSE BRUNO RICHIEUX

Hands On. Making terrine and mousse, served with crusty French bread for Christmas is sensational when you know how. Bruno will teach you how to make a chicken terrine and a raw salmon mousse in aspic to impress your friends and family.
Friday, 26 November 06:00PM - 09:00PM $130.00

PUERTO RICAN PORK SHOULDER AND SALT-CRUSTED BEEF TENDERLOIN TONY CHING

Hands On. Learn to trim, debone and prepare your pork shoulder with a dry rub of oregano, garlic, sage and a sparkling BBQ sauce. Salt- crust your premium beef tenderloin in cloth and grill. Serve with some nice hot or mild mustards on crusty toasted sliced bread.
Saturday, 27 November 09:30AM - 12:00PM $130.00

CHRISTMAS PARTY PREPARATIONS KRISTIE RICKMAN

Hands On. Take the pressure off your Christmas desserts this year. Now is the time to start getting your fruit soaking! Preparing your pastry, mince tarts and Christmas puddings is just the beginning.
Monday, 29 November 06:00PM - 09:00PM $130.00

December

TAPAS WITH GLEN BARRATT GLEN BARRATT

Hands on. Tapas is the name of a wide variety of appetizers or snacks in Spanish cuisine. They may be cold or warm such as Stuffed Squids, tortilla patatas, Ortiz anchovies, marinated mussles, piquillo pimentos, Jamond Iberico and Churros with Hot Chocolate.
Thursday, 02 December 06:00PM - 08:30PM $130.00

CHEESEMAKING - GOURMET FETA AND SIMPLE TABLE CHEESE GRAHAM REDHEAD

Hands On. This cheese has multiple uses for when you take it home. From the one batch of milk, turn a single cheese into a gourmet marinated feta, leave some to use as a simple fresh lactic spread and even make your own labnah. Then to make a very simple table cheese, to the milk just add starter, rennet cut, cook and hoop and salt and it's all finished. Leave all the strict cheesemaking rules behind for this cheese. This course also offers a range of some great local and international cheeses served with wines.
Saturday, 04 December 09:00AM - 01:00PM $140.00

CHRISTMAS BBQ CLASS TONY CHING

Demonstration/Hands On. Tony takes you on a Christmas BBQ trail. Don’t be constrained by the traditional Christmas meal. Learn how to cook your turkey, quail and seafood Australian style; on the BBQ. Your delicious dishes will be accompanied by products from Hill Farm, including cranberry sauce, chutneys and relishes.
Monday, 06 December 06:00PM - 09:00PM $140.00

PAELLA SALLY LYNCH

CLASSIC HORS DOEUVRES JOHN WAKELING

Hands On. On Entertaining made simple! Prepare an elegant hors d’oeuvres platter for a cocktail party. John will teach you unique ways to serve and with stunning presentations for your party. You will learn how to make puff pastry crab and chive, smoked salmon pillow, tartlets Florentine, croutons with toppings and choux pastry with egg fillings. With John as your guide your cocktail parties will be long remembered by your guests for your fantastic hors d’oeuvres.
Friday, 10 December 06:00PM - 08:30PM $130.00

CHRISTMAS DECORATION IN MINI PASTILLAGE for kids (AGES 10-13 YEARS) BECKY LEE

Hands On. Pastillage is sometimes known as gum paste. You can shape it into anything, which you can then frost, paint with food colouring and decor it. Becky will guide you into making Christmas decorations for your tree
Sunday, 12 December 12:00PM - 02:15PM $60.00

CHRISTMAS DECORATION IN MINI PASTILLAGE FOR KIDS (AGES 7-9 YEARS) BECKY LEE

EDIBLE GIFTS KRISTIE RICKMAN

Hands On. Avoid the shopping centre crowds and the stress of present ideas...why not try edible gifts? Learn how to make delicious and stunning sweets that everyone will love! From nougat to individual cakes, learn how to present them. This will be your easiest Christmas yet!
Monday, 13 December 06:00PM - 09:00PM $140.00

GINGERBREAD HOUSE PATRICK & DANIELE DENNIS

Hands On. Decorating a gingerbread house is magical. The smell of ginger, the creativity and freedom you feel while building your own colourful dream ginger home – it’s a wonderful tradition for kids and grown ups alike. The house will already be made, all you have to do is to come and decorate your dream house and keep it until Christmas.
Wednesday, 15 December 06:00PM - 09:00PM $130.00

FRENCH CHRISTMAS TABLE BRUNO RICHEUX

Hands On. Bûche de Noël ('Yule log') is a traditional dessert served during the Christmas holidays in France. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. Learn how to prepare to make the Yule log and a traditional French Christmas dish of duck breast, Paris mashed potato and truffle jus.
Friday, 17 December 06:00PM - 08:30PM $135.00

CHRISTMAS BBQ CLASS TONY CHING

January

No courses currently scheduled

February

SUMPTUOUS DESSERTS KRISTIE RICKMAN

Hands On. Love is in the air! Why not bring your partner and learn how to create sumptuous desserts that will keep the romance simmering in your kitchen all year round. With restaurant quality desserts, from rich chocolate pudding to pannacotta and chocolate strawberries, all you will need to add is the champagne!
Monday, 14 February 06:00PM - 09:00PM $130.00

CHEESEMAKING - GOURMET FETA AND SIMPLE TABLE CHEESE GRAHAM REDHEAD

March

PETIT FOURS SAVOURY AND SWEET Patrick & Daniele Dennis

DEBRA BROWN FROM THE UK ENCHANTING MAUGICAL CAKE DEBRA BROWN

Hands on Debra is an accomplished cake decorator, author, teacher and demonstrator. Debbie travels the world for her cake decorating and unique modelling skills. The first workshop will be the Bewitching Mermaids from the enchanting magical cake book. Tea, coffee and lunch provided and you get to take your cake home. Debra will sign her book too.
Thursday, 24 March 09:00PM - 05:00PM $600.00

DEBRA BROWN FROM UK ENCHANTING MAGICAL CAKE DEBRA BROWN

Hands on Debra is an accomplished cake decorator, author, teacher and demonstrator. Debbie travels the world for her cake decorating and unique modelling skills. The first workshop will be the Pixie Teapot House from the enchanting magical cake book. Tea, coffee and lunch provided and you get to take your cake home. Debra will sign her book too.
Friday, 25 March 09:00AM - 05:00PM $600.00

DEBRA BROWN FROM UK - ENCHANTING MAGICAL CAKE DEBRA BROWN

Hands on Debra is an accomplished cake decorator, author, teacher and demonstrator. Debbie travels the world for her cake decorating and unique modelling skills. The first workshop will be the Hocus Pocus from the enchanting magical cake book. Tea, coffee and lunch provided and you get to take your cake home. Debra will sign her book too.
Saturday, 26 March 09:00AM - 05:00PM $600.00

DEBRA BROWN FROM UK - ENCHANTING MAGICAL CAKE DEBRA BROWN

Hands on Debra is an accomplished cake decorator, author, teacher and demonstrator. Debbie travels the world for her cake decorating and unique modelling skills. The first workshop will be the Dragon Castle from the enchanting magical cake book. Tea, coffee and lunch provided and you get to take your cake home. Debra will sign her book too.
Sunday, 27 March 09:00AM - 05:00PM $600.00

April

No courses currently scheduled

May

No courses currently scheduled

June

No courses currently scheduled

July

No courses currently scheduled

August

No courses currently scheduled

Important Class Details:
Classes fill quickly so book early. Full payment is required to confirm your place.
Bookings are confirmed on receipt of payment. Confirmation will be posted or emailed.
We do not credit “no shows”.
Cancellation or transfer to another class is acceptable with two weeks’ notice.
While we can’t offer refunds we are happy for you to send someone in your place.
Closed shoes must be worn during “Hands On” classes for safety.
Black Pearl aprons are for sale on request
Check our web site for extra classes, changes, guest chefs and important class details and culinary travels.
Please check the expiry date on Gift Voucher as an expired Voucher will not be accepted.
In the event that an expired voucher is used payment in full will be required. Voucher must be presented on the day of the class. Expired Gift Vouchers are not to be used online.

Class Venues

All classes (except Barbeque classes) are held at:
Black Pearl Epicure
36 Baxter Street, Fortitude Valley

Barbeque classes are held at:
Jubilee Hotel
470 St Pauls Terrace
Fortitude Valley