Winter Feast

Winter Feast

Sunday 21st July 10.30am – 3pm

Winter is upon us and time to warm our souls with hearty, wholesome food
that will leave your family and friends begging for more….

You will learn how to create…

  • Mustard crust roast beef with Café de Paris butter, Yorkshire Puds
  • Seafood pot pie, baby leek, saffron & fennel
  • Slow cooked pea & ham soup with mint cream, lentil & herb loaf
  • Lamb tagine with almond cous cous
  • Sous vide whole roast chicken
  • Maple & rosemary glazed roasted winter root vegetables
  • Thyme & garlic roasted Pomme Chateau in duck fat

To finish we will enjoy
Molten dark chocolate fondant with vanilla bean ice-cream

Minimum 6 guests, Maximum of 14.

Cost $110 Per Guest (inc. gst)

You will receive hands on class followed by enjoying your feast with your peers,
plus a comprehensive take home recipe package

Location

Denmark Community Resource Centre
2 Strickland Street, Denmark

Catering@KirbysCatering.com.au / 0431 938 743

Payment and dietary requirements to be provided at time of booking.
Due to the demand, class bookings are unable to be held.

Pastry & Bread Making

Pastry & Bread Making

Saturday 13th July 10.30am – 3pm

Menu

In this hands-on class, Frederick shall teach you to perfect a selection of fresh breads and an array of pastry items that will tempt your friends and family over brunch.

You will learn how to create…

  • Frederick’s Traditional Irish Soda Bread
  • French Brioche
  • Focaccia Genoan 
  • Smoked Ham, Caramelised Onion & Cheddar Quiche
  • Salted Caramel Eclairs
  • Croissants 
  • Lemon Curd & Meringue Tart
  • Churro’s with Chocolate Dipping Sauce

    Along with additional pastry techniques

Minimum 6 guests, Maximum of 14.

Cost $110 Per Guest (inc. gst)

You will receive hands on class followed by enjoying your feast with your peers,
plus a comprehensive take home recipe package

Location

Denmark Community Resource Centre
2 Strickland Street, Denmark

Booking

Catering@KirbysCatering.com.au / 0431 938 743

Payment and dietary requirements to be provided at time of booking.
Due to the demand, class bookings are unable to be held.

Gourmet BBQ Cooking Class

Gourmet BBQ Cooking Class

A 32 degrees day, over-looking the golfing greens, three BBQ’s cranking and 20 guests cooking up a feast! What a way to spend a Saturday…

Our class menu for the day was:

  • BBQ Beef fillet with Café de Paris Butter
  • BBQ Thai Tiger Prawns
  • Hickory Smoked BBQ Pork Ribs
  • Chicken Tandoori Skewers
  • BBQ Cajun Salmon with Mango Salsa
  • Lamb Kofta with Mint Yoghurt Dressing
  • BBQ Honey & Soy Chicken Wings
  • BBQ Corn, Zucchini & Tomato Salad
  • Moroccan Beetroot Salad
  • Panzanella Salad
  • BBQ Pumpkin & Sumac Sour Cream Dressing

Followed by…
Spanish Churros with Salted Caramel Dipping Sauce

Our ever popular BBQ class is on offer three times this summer – be sure to snap up a place & impress your guests with your new skills & recipe repertoire!

What’s on your menu this Summer?

What’s on your menu this Summer?

A family fav in our house over summer is to throw together a salad or two and enjoy one of Frederick’s quiches.

Two quiches we enjoy the most are:

  • Roast pumpkin, blue cheese, pine nut and sage
  • Caramelised onion, smoked ham hock & cheddar

Here’s one of Frederick’s salad recipes that he teaches in his Moroccan Class and a perfect summer dinner accompaniment;

Moroccan Beetroot Salad

You need:

  • 1 kg fresh beetroot (washed and either roasted or boiled until tender)
  • 500 mls plain yoghurt
  • 4 tsp ground coriander
  • 1 cup fresh coriander chopped very finely
  • Salt and pepper to taste

Method

  1. Dry roast the coriander if using dried coriander seed, grind very fine in a mortar and pestle
  2. Dice roasted or boiled beetroot in to small cubes
  3. Mix all the ingredients together
  4. Place in fridge and remove 15 minutes before serving


Executive Chef – Frederick Kirby


Frederick’s quiches often feature in our ready to heat at home/gourmet provisions range at Wholly Local, 9 South Coast Hwy Denmark (next door to Raven’s)