Beverley Sutherland Smith Cooking School

29 Regent St, Mt Waveley 3149
PH: 03 9802 5544, Fx: 03 9802 7683

Summer and Autumn Alfresco

Favourite food for most people now, casual, interesting colourful dishes to bring to the table fo a sunday lunch, for an easy dinner using all the vibrant flavours which come in the food at this time of the year. You will learn about dishes like spicy beef on spring onion skewers on mushrooms in a roasted nut mayonnaise, lemon marinated chicken on a bed of potato salad in lemon dressing. Roasted baby capsicums stuffed with a variety of fillings or an easy but wonderful baked tomato and cheese filo tart plus lots of other ideas.

Two lessons 10:15am or 7:30pm, Tuesday April 9 & April 16 2002
Cost $115.00

Ice-Cream Heaven

Fruity, light, beautiful ice cream which doesn't need an ice-cream machine. In the range of ice-cream shown will be a tart passionfruit, milk chocolate mousse ice-cream with roasted hazelnuts and dark chocolate, a lemon and pistachio ice-cream with mixed glacé fruit, a coffee and crushed nut toffee semi freddo and a frozen mascarpone and glacé fruit cake.

One lesson, 10:15am or 7:30pm, Tuesday April 30 2002
Cost $58.00

Five Asian Salads

Sweet and sour, tart and fresh, spicy and fragrant, these salads are amongst the most interesting of all with so many different levels of flavour. they make a very good first course for a dinner, or can be served as a meal if you prefer. I promise you won't need to go buying a huge basket of Asian ingredients, as they can be prepared with just a few of the basics. Some example of this are - green bean slad in a coriander dressing with a light tuna topping, vietnamese styleroasted lemon grass chicken salad - which can have many variations, a mix of sautéed Mediterranean vegetables such as tomato, zucchini, eggplant, onions and tomatoes served warm and coated with a soy and balsamic dressing.

One lesson, 10:15am or 7:30pm, Tuesday May 7
Cost $55.00

Popular Poultry (a repeat)

The title says it all, great ideas from simple to more elaborate for all ways to cook and serve poultry, chicken, duck and one dish of quail. For example, there is a French chicken clafouti with freh chutney, chicken stuffed under the skin with a yoghurt stuffing, a wonderful duck pie which can be made as a big pie or made into individual ones, and a tomato and capsicum couli to use with chicken.

Two lessons, 10:15am or 7:30pm, Tuesday May 14 & May 21 2002
Cost $115

Fish (a repeat)

For busy people who like to cook quick meals and for people who love fush but often hesitate to serve it for friends, as they are not sure how to handle and cook various varieties so the fish remains moist, tastes interesting and looks lovely. It shows what goes best with it and this lesson will mainly use fillets of fish which are the most popular and easiest to use

One lesson, 10:15am or 7:30pm, Tuesday May 28 2002
Cost $58

Dinner Parties

New, modern ideas in a course which is among our most popular. It covers two weeks of dinner party dishes in menus, which are fun for the cook and a pleasure for friends. they follow the concept for relaxed entertaining by preparing much of the food in advance. The menus are three courses with of course some accompaniments

Two lessons, 10:15am or 7:30pm, Wednesday June 5 & June 12 2002
Cost $115

A Proliferation of Pasta ( a repeat)

Sauces and more sauces are shown and tasted in this course so if you love to serve pasta and want new ideas this is a course where we concentrate on the many things you can prepare. Spicy Sicilian sauce, aromatic garlic and crushed zucchini, a rich, velvety ragout of beef in the tradional style, a chunky chicken and port or a moderb vegetable and pine nut mixture. It combines a mix of the quick and long cooked sauces.

Two lessons, 10:15am or 7:30pm, Tuesday July 16 & July 23 2002
Cost $115

Trips with Beverley