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 cooking classes @ eumundi’s hidden valley, Australia

  Cooking Classes @ eumundi’s hidden valley are not only lots of fun and informative. They are
  small and intimate (max 8 in the class) allowing Chef John to guide you in a number of areas
  (other than creating great tasting food) such as, basic knife skills.  Students receive manuals
  with step by step instructions and information on ingredients, herbs and spices. The menus (listed below)
  are designed for easy replication at home.

  Scheduled classes are programmed on Saturday Afternoons throughout the year from 1pm,
  giving you time to cruise around the Eumundi markets first. After the class (early evening) sit down
  with a glass of wine and enjoy the tasty morsels you've created.  Partners who have managed to
  avoid the class are welcome to join in.

 Organise your own group: you only need 5 people to organise your own private group where
 you pick the date and the menu. Also available are private classes for two - see rates below.

 All Classes subject to minimum numbers.

 Some menu items or produce may be substituted on the day to ensure freshest quality.

  Rates:
  In-house guests:
  $95 per course including banquet and wine afterwards
  $45 for partner to join in banquet
  $380 for private class for two persons

  Others:
  $115 per course including banquet and wine afterwards
  $45 for partner to join in banquet

  NB: all classes must be paid for upfront. 50% refund is available
  on if cancellation before 14 days.

  Two night package for two persons with cooking class
   - see tariffs for $:
  Available Friday/Saturday nights:

• For two persons

• Arrival Friday night - complimentary 3-course dinner

• Saturday morning - After a delicious 2-course breakfast, take time to stroll around
  the colourful Eumundi Market

• Saturday afternoon - banquet cooking class with dinner and wine to follow

• Sunday morning - another great breakfast to finish off your stay

• Late checkout

  Moroccan Banquet

  We've tried to capture the essence of the Morocco in the banquet described below. Students
  will discover more about the balance of flavours and textures of this particular cuisine. 

• Chicken tagine with preserved lemon and olives

• Eggplant and fetta stir-fry

• Harissa potato salad

• Fruited couscous

• Preserved lemons

• Chermoula

• Green harissa

• For break – mint tea

• Dessert - sticky ginger cake with orange blossom clotted cream

  Return to date schedule

  Fresh Tastes of Queensland

  Using fresh local produce from Eumundi market and surrounds this menu boasts mouth-watering tastes.

• Lemongrass chicken skewers

• Grilled fresh fish served with pineapple, chilli and lime salsa

• Shredded pork with a macadamia caramel, lemon  and mango salad

• Orange sweet potato and oven-dried pineapple salad

• Warm avocado and grapefruit  salad

• Pan-fried, green onion chilli bread

• Fresh ginger, lime and lemongrass steamed pudding

 Return to date schedule