Claudelands, Hamilton
2nd & 3rd May 2020

THE WINTEC COOKING CLASSES 2020

(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.

Our Chefs

Wintec CMYK Logo Horizontal Option 3
IMG_6592

Carl Houben

Current Chef Tutor at Wintec, Carl has a long line of credits to his name. Join Carl 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.

Josh Kanara-Bailey

Josh Kanara-Bailey

Upon graduating from Wintec, Josh was one of four students who were hand-picked to work at the Hayman Islands Resort as Demi Chef. After returning to New Zealand Josh worked as Chef on the Waipa Delta River Boat and the Agenda Restaurant, before he taking up a full time teaching role at Wintec in Culinary Arts. Josh loves being able to help others fulfill their desires, and learn and love cooking.

Brent McCully

Brent McCully

Brent’s career has taken him around the world, cooking with lots of angels and a fair few demons. Brent owned his own restaurant before fulfilling another professional goal, becoming at cookery tutor at Wintec.

Mark Hollands

Mark Hollands

Mark is New Zealand born, but started his culinary journey in Australia, when he was 15 years old. Mark has over the past 25 years worked in both Australia and New Zealand in both fine dining restaurant and niche restaurants, with roles starting in junior positions to most recently Mark was the Head Chef at Five Stags in Cambridge. Mark recently joined Wintec as a full-time tutor in 2019.

Saturday Classes

Roast Chicken & Risotto - Carl Houben

10.00am - 11.00am

Carl Houben

Polynesian style brown sugar, lime and star anise roasted chicken with a coconut pearl barley ginger risotto topped with crispy shallots and baby coriander.

Learn how to cook the perfect roast chicken, with a mouth-watering risotto and perfect accompaniments.

Pavlova Roulade - Josh Kanara-Bailey

11.30am - 12.30pm

Josh Kanara-Bailey

Pavlova Roulade with Macadamia, white chocolate and warm cherry sauce.

This is the first time desserts have been introduced into our classes. Learn the trick of cooking a perfect roulade, combined with a beautiful sauce to make this dish the perfect finale for your dinner party.

Chocolate Eclairs - Carl Houben

1.00pm - 2.00pm

Carl Houben

Choux Pastry – Sweet and Savoury Chocolate eclairs and Beignets (sweet – Lemon, savoury – curry spiced cauliflower).

Another delectable dessert!  Chef Carl is going to teach you how to make a beautiful choux pastry and then prepare some eclairs and beignets, both sweet and savoury.  Perfect little finger food, canape or sweet.

Agnolotti - Josh Kanara-Bailey

2.30pm - 3.30pm

Josh Kanara-Bailey

Handmade chicken and chive Agnolotti with pumpkin, walnut, asparagus and basil.

Love Italian cooking? Learn to cook the perfect al dente pasta for friends and family. Agnolotti is little pasta squares stuffed with a variety of fillings, like small ravioli.

Sunday Classes

Gnocchi - Brent McCully

10.00am - 11.00am

Brent McCully

Seared Venison Loin Gorgonzola Gnocchi with Napoli sauce and toasted parmesan crumbs.

Brent will demonstrate some great little tricks to produce Italian influenced dishes.

Marinated and seared venison medallions on 'soft as pillows' blue cheese gnocchi finished with a traditional fresh tomato sugo and topped with crunchy crumbs. A crowd pleasing taste sensation to be sure!

Duck Salad - Mark Hollands

11.30am - 12.30pm

Mark Hollands

Crispy Skin Duck Breast with a Pomegranate and Blood Orange dressing and salad greens.

Learn how to cook a delicious crispy skin duck breast to perfection and pair it with a zingy little salad to excite your taste buds.

Kung Pao Chicken - Brent McCully

1.00pm - 2.00pm

Brent McCully

Kung Pao Chicken on handmade pancakes with picked cucumber.

A classic dish from the Orient that's jam packed with flavour, texture and colour.

Using 23 (mostly common) ingredients, we are going to create some magic with some special techniques and some great produce. Chop sticks optional!

Gyoza - Mark Hollands

2.30pm - 3.30pm

Mark Hollands

Japanese Gyoza (Pot stickers)

A tasty Japanese dumpling filled with meat and vegetables wrapped in a thin dough. Steamed and fried, then served with delicious fresh flavoured dipping sauce. Great for a snack.