Mad About Italy - Le Cordon Bleu Short Course

Le Cordon Bleu - Days Road, Regency Park SA 5010


Not only do we like to eat, drink and dine at all the latest places to be, On The Chopping Board (OTCB) also like to dabble in the culinary arts!  Cooking and baking is not something we have a lot of time to get to but it is definitely still one of our favourite ways to spend our time.  When Le Cordon Bleu (LCB) Adelaide kindly invited us to attend their 'Mad About Italy' gourmet short course I (Amanda) was thrilled.  Having had the LCB instructors and students cook for us in the past (see A Taste of France and Degustation Evening), it was now our turn to see if we could do half as good a job in the kitchen!

A few of our baking successes!

Located at Regency International Centre in Regency Park, we baked and cooked to our Italian loving heart's content for two whole days.  A far cry from our regular weekday activity of sitting in an office all day long, we put our body to the test with two non-stop days of standing in the kitchen, learning and hands-on baking many Italian style breads and cakes.  Our culinary instructor, Paul Triglau kept us engrossed in all the tasks at hand, with his clear passion for bread making, ensuring we made full use of the time baking so many different varieties and sharing all his hints and tips along the way.

So what did we make?  Soooo many bread and sweet varieties that we could have started our own bakery! To not put you in a carb induced coma, we have selected a few of our favourite baking creations to share with you via the following photographic diary to take you on the carb loving journey...

DAY 1 - we focused mainly on a variety of breads including ciabatta, country style, polenta sourdough, Italian ring, focaccia, pizza, turkish bread and also deep fried breads of pizza fritti and anchovy zeppole.

Our take home bread box after day 1 bake class!

Look at that gorgeous slab of dough!

Shaping our ciabatta loaves

An Italian country loaf

Fresh out of the oven - pizza for lunch!

Focaccia ready to go into the oven

It's ready! Focaccia with red grapes, rosemary & salt
Italian Ring Bread
Having the hands-on experience making all these bread varieties was awesome.  We especially enjoyed learning that the ciabatta, an Italian white bread consisting of 80% water producing a light and airy interior and crunchy outer is conveniently versatile, as we were also able to use it as a base to make pizza, focaccia and turkish bread.

DAY 2 - was spent making a garlic asiago (type of cheese) bread, an Italian pita bread, cannoli, sfogliatelle, fritole and bombolini (doughnuts).  We also made a pane acido style bread that we hand kneaded ourselves with no help from the modern day mixers.

Prepping the ingredients for the cannoli's

Cannoli dough ready to hit the deep fryer

Our cannoli's sugared & ready to devour

An inside look at the garlic asiago bread

Italian Pita Bread - look at that flakey cheesy pastry!

Sfogliatelle

Frying the fritole

Fritole - with sultanas, pine nuts and lots of rum!

Bombolini filled with either nutella, vanilla custard or apricot jam

This 2 day course was intense... from measuring out all the ingredients for the recipes, kneading, shaping, proving and scoring the dough, making toppings and fillings, deep frying, baking our creations perfectly in the oven and cleaning our workspace as we go... had us all feeling like we had transformed into master bakers at the busiest bakery in town!

The 'Mad About Italy' short course was a wonderful way to learn and develop our baking skills, bake breads and cakes we might not have normally tried making on our own, meet new baking loving friends and taste testing all our amazing creations.  We especially loved all the breads and cakes we proudly took home with us to further devour and share with our most impressed family and friends!

The details - 'Mad About Italy' short course:
- Cost $515.00
- Duration 2 days (9am until 4pm)
- Recipe booklet provided including all the ingredients and methods of creations made
- LCB Apron, tea towel, pen and notepad provided
- Hands-on practical culinary class with expert instructor
- Certificate of Participation provided
- An abundance of baking creations to eat during the class and take home each day

Warning: thanks to the expert education, everything you make comes out DELICIOUS and my stomach may have resembled a second bakery!!

If a baking short course sounds like something you would be keen to experience, the next Le Cordon Bleu short course is 'Traditional French Breads' and will be held over 2 days on the 31st of July and 1st of August 2018.

Thanks to Le Cordon Bleu Adelaide for providing this two day 'Mad About Italy' short course free of charge to OTCB.


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