THE WINTEC COOKING CLASSES
(IN ASSOCIATION WITH HEATHCOTE APPLIANCES)
Is there a dish or cooking technique that you haven't quite conquered? Our classes offer a more intimate environment, your own full equipped station and an expert guiding you step by step, it's definitely worth paying a little extra for.
After your class we invite you to sit down and enjoy the fruits of your labour with your chef. Every one of our cooking class guests will walk away with the recipe, and the satisfaction of having mastered a new dish.
Saturday 5 May - 10.15 - 11.15am
Pan Roasted Lamb Loin - NZ Beef & Lamb Ambassador - Harry Williams
As the new Beef + Lamb Ambassador, Harry started his 20-year culinary career as a qualified butcher which seeded an appreciation of quality products and a good base for a love of New Zealand meats. His food is well-known for the best quality ingredients along with bringing in international flavours be it from his Samoan heritage, Asian or European.
Harry is teaching Pan roasted Lamb loin with Moroccan spinach, puy lentils and a parsnip puree with whipped feta and charred chives.
Saturday 5 May 11.45-12.45pm
Seared Venison Loin - Wintec - Brent McCully
Brent’s career has taken him around the world cooking with lots of angels and a fair few demons. He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec.
Brent will be teaching how to cook Seared venison loin with gorgonzola gnocchi, traditional napoli and finished with toasted Parmesan crumbs.
Saturday 5 May - 1.15pm- 2.15pm
Pork Chops with Cauliflower Rice - Waikato Food Inc - Maurice Montero
The best Waikato has to offer! This class will see Maurice Montero take his passion for everything local and sizzle up the stage with a very tasty dish indeed. Learn how to create a succulent Brined pork chop with cauliflower rice and completed with a celeriac and apple salsa.
Saturday 5 May - 2.45pm-3.45pm
Slow Smoked Akaroa Salmon - Wintec - Shannon Katipa
Current Chef Tutor at Wintec, Shannon has a long line of credits to his name, and has been involved with the Waikato Culinary Fare, NZ Chef of the Year, Monteith’s Wild Food Challenge, and holds several past Beef & Lamb awards. Join Shannon and be inspired in this real-life classroom and be guided along under his expert tutelage, with a giggle or two thrown in for good measure.
Learn how to cook slow smoke Akaroa Salmon with a Sweet corn & chilli hash, poached free range eggs, and coconut creamed spinach.
Sunday 6 May - 10.15am- 11.15am
Thai Drunken Noodles - Thai Cooking Parties - Thanya Crawford
Thanya is an experienced tutor and an expert in teaching how to create fresh, authentic Thai dishes in a fun environment. Learn how to create this delicious traditional Thai dish (Pad Kee Mao) with the theory that these spicy noodles are perfectly accompanied with an ice cold beer and also are a great cure for a hangover!
Sunday 6 May - 11.45am-12.45pm
Pork & Prawn Dumplings - Wintec - Brent McCully
Brent’s career has taken him around the world cooking with lots of angels and a fair few demons. He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec. Brent will be teaching all the techniques around creating the perfect dumpling.
Pork & prawn dumplings with sichaun dried fried greens, black vinegar and a chive glaze.
Sunday 6 May - 1.15pm-2.15pm - Little Cooks Creamy Risotto - Ulrike Schilling
Ulrike is a NZ and City and Guilds qualified chef with years of experience in the industry, lecturing at AUT and teaching at LittleCooks Ltd. Her focus is on simple, healthy and sustainable food that tastes great and she believes that teaching children the skills and the knowledge to achieve this will help them make better food choices in life.
Learn how to make a colourful, moist and creamy vegetable risotto topped off with golden crispy breadcrumbs – we’ll talk you through the basics, you’ll all be making your own risotto and at home you can adjust it by adding all your favourite ingredients. We’ll even show you how to use the left overs (if there are any…) to make little risotto balls for your lunchbox the next day!
Sunday 6 May - 2.45pm-3.45pm - Vanilla Scented Snapper - Wintec - Carl Houben
Waikato born and bred, Carl has worked in some of New Zealand’s finest culinary establishments and won many awards. As a current Tutor at Wintec, Carl will take you on a delicious experience celebrating one of our favourite fish - snapper.
Vanilla scented snapper fillet with green pea & chive risotto with a crisp pancetta, pickle rainbow carrot, fennel & watercress accompanied with a meyer lemon oil.