BEVERLEY SUTHERLAND SMITH
COOKING SCHOOL
29 REGENT STREET, MT. WAVERLEY
TELEPHONE 9802 5544
Winner of the Monash Business Award for Micro Home Based Business 2002-2003
www.beverleysutherlandsmith.com.au
Inside this Issue
Hands on participation Classes
· BBQ cooking (1)
· BBQ cooking (2)
Demonstrations
· Asian Anti pasta & Main Course Salads
· Dinner Parties
· Main Course “Soup”
· Chocolate Desserts
· Tea at the Ritz
· Italian Dinners
· Fabulous Fish
· Souffle
· Autumn and Winter Mains
· Unusual Dessert Cakes
· Versatile Vegetables
· New Modern French Menus
· Pasta
Functions
Products available through the School
· Cook Books
· Beverley’s DVDs
“Favourites” Vol. 1
“Barbeques and Salads” Vol. 2
Travel News
Enrolment Form / Beverley, a passionate cook and teacher, has been operating her cooking school since 1967. You will be welcomed with tea or coffee and homemade biscuits or cake on arrival. Classes are small, the atmosphere is warm and friendly and a copy of all recipes is handed out. Demonstrations cover many options for cooking from easy and simple food to more elaborate dishes. Hints and techniques are given, generous tastings, interesting wines, and the opportunity to wander in ‘The Edible Garden’. As the cooking school has been operating now for forty years, we shall have some special nostalgic lessons among the new ones and a dinner later this year to celebrate. We would love to see some of our regular and very special clients again.
How to find us:
There is easy access to the cooking school from the South Eastern Freeway. Turn off at Forster Road exit and continue to Waverley Road. Regent Street is only a couple of streets down on the left. Except in peak hour traffic, it takes around 15 to 20 minutes from the city or from Toorak Road only 10 minutes.
SUMMER, AUTUMN AND WINTER
CLASS PROGRAMME
HANDS ON BBQ PARTICIPATION CLASSES
These classes proved to be very popular in our 2007 programme. A substantial luncheon and wines are included in addition to the recipes; class size is restricted to 12 people under the personal instruction of Beverley, representing great fun and value. If you have a gift voucher, please mention this when making your booking and bring the form with you on the day.
BARBECUE COOKING (1)
Prepare a range of marinated meat, fish, poultry with different techniques as diverse as skewered orange lamb, individual foil packages of lemon grass and ginger prawn, basil chicken and more. Lots of fun working together, informative and suitable for any age group. After the hands on preparation, the food is cooked on the barbecue with accompaniments of salads and wines to match. Dessert is then served. Even if the weather is not kind we have under cover facilities for cooking on the barbecue.
Morning classes commence 11 am and usually finish about 2.30 to 3 pm.
Evening classes commence at 6.30 pm and finish about 9. 45 pm.
BARBECUE COOKING (2)
Due to the popularity of the BBQ class, Beverley has created a second BBQ lesson. This is suitable for people who have attended and loved our first class, as well as those who wish to expand their repertoire with BBQ style cooking. This class will include a range of salad accompaniments to BBQ’s, including how to make the best French potato salad, a way to make ordinary tomatoes really flavoursome and of course meat, fish and vegetable BBQ dishes. As each class is complete in itself you do not need to have done Barbecue (1) to come to (2)
Dates for Barbecue (1) Friday evening 6.30pm Feb 22
Sunday 11 am March 2 Saturday 11 am April 12
Sunday 11 am May 4
Dates for Barbecue (2) Friday evening 6.30 pm March 14
Saturday 11 am April 26
Saturday 11 am May 10
Tuition Fee: $85
Gift Certificates
Don’t know what to give that special person? Why not give them a Gift Certificate to one of our classes.
When booking please advise us you are using a gift certificate and this is sufficient to hold your booking for a class. Please bring the certificate with you to the lesson for redemption. A Single Class gift certificate can be used for any single lesson, or if you prefer, you can attend one of the two week class lessons. If you wished to attend both, an additional $75 is payable. Please send your payment - cheques made payable to Beverley Sutherland Smith, or nominate that a gift certificate is being used, to confirm your booking. You will be notified immediately if this date or booking is not available.
DEMONSTRATIONS
ASIAN ANTI PASTA AND MAIN COURSE SALADS (2 Weeks) (New Lessons)
Exotic names and exotic flavours of Asia in starters, Mongolian peanuts, strange flavour eggplant, Peking cucumber skins these are just a few of the little platters of starters that you can serve in the same manner you would anti pasta. Included are some modern Asian main courses, glazed Poussin on Vietnamese cabbage salad, sesame roast chicken salad and more. All very light and sparkling fresh tasting food.
Tuesday Feb 26 and March 4 10.15 am or 7 pm
Tuition Fee for 2 lessons: $145
DINNER PARTIES (2 Weeks) (New lessons)
Lovely dishes for autumn and early winter. Soused white fish with a wasabi sauce, racks of lamb with coconut harissa topping on a bed of roasted pumpkin and spinach in a sauce, eggplant rolls and salsa verde and a scrumptious chocolate dessert, these are just some of the dishes in the menus.
Tuesday March 11 & 18 10.15 am or 7 pm
Tuition Fee: $145
MAIN COURSE “SOUP” (Single Lesson) (New Lesson)
This is a modern trend, a large bowl with some rich or fragrant base, topped with fish or meat. Especially good for a Sunday lunch. Among the dishes will be a fish in an Asian coconut broth and ocean trout strips on an Italian panzanella with a spicy basil mayonnaise and chicken with pea and leek base.
Tuesday April 8 10.15 am or 7 pm
Tuition fee: $75
CHOCOLATE DESSERTS (Single Lesson) (New Lesson)
If you love chocolate you will really adore this selection. You will learn to prepare a French chocolate fondant, a white and dark chocolate mousse cake and a warm chocolate cake with mascarpone accompaniment.
Tuesday April 15 10.15 am or 7 pm
Tuition fee: $75
TEA AT THE RITZ (Single Lesson- Repeat Lesson)
This was really popular last year as a lovely afternoon out and will be repeated. Entertain friends for a change to “High tea” Little club sandwiches, rolled ribbon sandwiches, mini lemon tarts and rich moist cakes such as a chocolate meringue roll and a toasted coconut cake. A selection will be shown and then you will try them all as if you were having afternoon tea at the Ritz. If you don’t want to entertain in this manner, all these ideas are wonderful to keep on hand for guests. Many can be frozen.
Sunday April 27 1.45 pm arrival
Tuition fee: $80
ITALIAN DINNERS (Two Lessons) (New Lessons)
There are many regions and all kinds of lively tastes in Italian food and some will be combined in creating dinners rather than concentrating on one area. Fish spiedini, a stuffed beef roll, pasta with sauce of a thousand tastes and a velvety lemon ricotta tart are included.
Tuesday April 22 & 29 10.15 am or 7 pm
Tuition fee: $145
FABULOUS FISH (Single Lesson) (Repeat Lesson)
Always popular, this repeat lesson is for busy people who want new ideas for fish cooking whether for a family meal or for a special dinner. Mainly using all boned fish fillets there will be 5 different fish preparations shown in the lesson.
Tuesday May 6 10.15 am or 7 pm
Tuition fee: $75
SOUFFLE (Single lesson) (New Lesson)
Soufflé dishes are so easy now with the creation of the twice baked cheese soufflé. We shall do this along with a chocolate version that can be done in advance as well and two other more traditional but easy soufflé dishes, one savoury and one sweet.
Tuesday May 13 10.15 am or 7 pm
Tuition fee: $75
AUTUMN AND WINTER MAINS ( Two Lessons) (New Lessons)
Sometimes it is not easy to find interesting main courses so this lesson concentrates on mains, each with their accompaniment. For example there will be lamb in a salt crust, venison under a corn topping, baby chickens with quince and buttermilk bread and an ale cured beef. Suitable for any occasions.
Tuesday May 20 & 27 10.15 am or 7 pm
Tuition: $145
UNUSUAL DESSERT CAKES (Single lesson) (New Lesson)
Cakes make an easy finish to a casual meal as you can always bake them in advance but if you are serving them as a dessert it is good to make something different than the usual orange and almond or flourless chocolate cake seen on so many menus. A grated potato and chocolate cake with a chocolate truffle topping, a crunchy polenta and blueberry cake and a fruity moist pumpkin and pecan will be featured.
Tuesday August 5 10.15 am or 7 pm
Tuition : $75
VERSATILE VEGETABLES (Two lessons) (New Lessons)
Vegetable dishes to serve on their own or as an accompaniment with all the lively and fresh tastes you hope to achieve with this style of food. Pumpkin and couscous cakes, goat’s cheese moulds with herb sauce, layered vegetable pie, potato and roasted garlic herb puff, etc.
Tuesday Aug 12 & 19 10.15 am or 7 pm
Tuition: $145
NEW MODERN FRENCH MENUS (Two lessons) (New Lessons)
Once we thought it was too rich but modern French cooking is light and exciting and a mix of colourful and flavoursome dishes of different areas will be combined into two menus. The French onion soup of Gironde, ocean trout mousseline, chicken jambouneaux and a layered colourful vegetable terrine will be included in the selection.
Tuesday August 26 & September 2 10.15 am or 7 pm
Tuition: $145
PASTA Repeat single lesson
Last year this was popular and voted lots of fun as well as being enormously helpful. Our pasta expert Beverley Olbrich will demonstrate first and not only do you see the fresh pasta made but have a chance to work your own portion of dough under her instruction and then take some home. As well as the pasta three easy but delicious sauces will be demonstrated and of course you will have a generous portion to taste on each table as the sauces and pasta are made.
Dates for pasta lessons
Thursday April 3 10.15 am & 7 pm
Saturday April 19 11 am
Tuition Fee $80
A further letter will be posted with classes for the latter part of the year and of course we keep our web site up to date with new listings as we organise classes. As always we shall have our finger food lesson and festive lesson in November.
Terms & Conditions For Booking Classes:
We can take telephone bookings or fill out the enclosed form and either post or fax. Payment is required in advance before each class and is non refundable. Should you be unable to attend, you may transfer to another class provided 10 days notice is given.
If cancellation is within the 10 days, you can ask for a refund. Or if something should happen and you cannot attend you can always send a substitute person on the day. If you are unable to do this, we will provide you with a copy of the recipes from the lesson.
We shall also have our PRODUCE WEEK again this year. The dates for this will be
Friday December 12, Saturday December 13, Sunday December 14 and Monday December 15
FUNCTIONS
BOOK THE COOKING SCHOOL EXCLUSIVELY FOR YOUR NEXT SPECIAL OCCASION –
An Intimate Alternative to Restaurants. For bookings and pricing telephone: 9802 5544.
The Cooking school, which becomes a garden room for functions and the beautiful Conservatory are proving popular for birthdays, parties, special anniversaries, corporate functions, charity fundraisers, AGM’s and small wedding parties. You and your guests will have the room completely to yourself when you book.
Start your function with champagne cocktail by the pool, or in the conservatory. It is a unique setting and gives an opportunity for speeches in private without obtrusive background noise as so often happens in restaurants. And of course, delicious catering by Beverley with a menu of your choice.
COOKBOOKS
Books are always available through classes but if you would like to order through the mail any of the following books can be sent. Books will be personally autographed for you.
FINGER FOOD BOOK
Our latest book on all manner of bite sized delicious morsels you can easily make and serve at home. Cost: $20
BRUNCH, LUNCH & CASUAL MEALS
Some of the favourite dishes served at our lunches and dinners. Easy casual food with lovely fresh flavours. Cost: $20
MINI MUNCHIES
A collection of delicious little savoury and sweet items to have with coffee, tea or for any occasion when you just want a “Mini Munchie”. Cost: $20
CLASS RECIPE BOOK
We have printed a limited edition of class recipes. The purpose of this was to give people who may not be able to come to every class an opportunity to have a collection of our recipes. The book has 100 pages, no illustrations but all the recipes are much loved and well tested. It covers subjects from finger food, savoury first courses, main dishes, vegetables and lots of lovely desserts, cakes and easy breads. Cost $20