STEAK OUT
Ruth Pretty

As summer finally arrives, barbecue ideas and invitations flow for New Zealands favourite entertaining style. Do your skills at the grill need a boost? Ruth Pretty reckons that a great steak is often the heart of a successful barbecue but getting it perfect can be tricky and the place to start is choosing the right steak. With more choices available than ever before, Ruths "exposition of beef" will explore the different flavours and textures of grass fed, grain fed, Angus and Wagyu beef to find the perfect steak. Naturally, there will be accompanying condiments (traditional and new) and interesting salads to complement or supplement the main course meatiness. Stylish, simple to prepare entree and dessert round out the menu and allow maximum barbecuing time. This is always one of Ruths most popular classes, ideal for men and women.

$195

CLASS DATES

Sunday 28 February
Saturday 6 March
Sunday 7 March
Sunday 14 March
Saturday 10 April
Sunday 11 April
Saturday 22 May
Sunday 23 May
 

 

TONY DOES THAI
Tony Tan

Cosmopolitan chef Tony Tan is one of Ruths favourite presenters: for his enthusiasm and flair as much as his huge food knowledge and experience. A Malaysian Chinese chef living in Melbourne who has cooked all over the world and takes food tours to Spain, Vietnam and Thailand, Tony inspires participants with his "lyrical harmony of spices and herbs". Importantly, his dishes are perfectly achievable at home. Thai food appeals to practically everyone, with its lightness, fresh flavours and scents of lemongrass and kaffir lime leaves, but not necessarily hot chilli impact. Tony will reveal the secrets of balancing the four classic tastes - hot, sour, sweet and spicy - with dishes designed for modern lifestyles. A regular on his culinary tours, Ruth says Tony is a goldmine of shared food and cooking information, with both traditional and modern expertise.

$195

CLASS DATES

Saturday 15 May
Sunday 16 May
 

 

ELEGANT SIMPLICITY, STYLISH RESTRAINT
Philip Johnson

Philip Johnsons Brisbane bistro Ecco rewards diners appreciating unpretentious, simple yet stunning food. One reviewer said "the magic in Eccos food is in its simplicity. Big on flavour and satisfying in various ways, dishes are light and elegant, so you leave with a spring in your step". Trained in Christchurch, Philip set up his modern Australian bistro with Mediterranean influences in 1995 and has since won a string of local and national Best Restaurant awards for his "honest food, full of flavour". Acclaimed as one of the "50 chefs at the cutting edge of Australian cuisine", he travels and teaches widely yet his heart still responds best to the simple bistro environment "unforgettable, the noise of people enjoying the food while talking business, sport and politics". Philips food and relaxed style will be welcome in Te Horo, with the best of local ingredients, presenting restaurant flair adapted for your home.

$195

CLASS DATES

Saturday 29 May
Sunday 30 May