DESCRIPTION
Welcome to Roving Larder Cooking School EVENTS!
We are so excited to see you here! Our Cook & Dine Culinary Events are wonderful experiences that get people together to create more than just food. They will forever cherish beautiful shared memories!
Come and enjoy the beautiful backdrop North Head Sanctuary’s peaceful retreat has to offer while we welcome you with drinks and opulent grazing boards.
Hands-on and demonstration. Feel more connected.
Ease into a wonderful immersive class involving both demonstration and hands-on cooking, followed by the most enjoyable 3-course menu served with matching wine,
The structure of this well-rounded culinary program balances two fundamental approaches to learning in the kitchen: open forum cookery demonstrations, and all-inclusive hands-on cooking,
Your event is unique!
Exclusive guests! Exclusive Menu! Exclusive style!
It is good fun to have everybody cooking together, but we can always throw in team-building activities, games, and challenges suited for your guests.
ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we’ll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.
Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! … and raise any remaining
questions you may have too.
MENUS
Sicilian Fresh Pasta
Crispy pancetta, rock melon, and goat cheese BRUSCHETTA on freshly oven-baked garlic and herb
sourdough croutons,
Handcrafted RICOTTA and spinach AGNOLOTTI in a rich tomato sauce,
AFFOGATTO. A vanilla ice cream drowned with a shot of hot espresso and a shot of liqueur served with CROSTOLI – a traditional sweet crisp pastry made from dough that has been shaped into thin twisted ribbons, deep-fried, and sprinkled with powdered sugar.
__
Handcrafted Gnocchi from Sicily
ARRANCINI. Crispy herb and lemon-crusted mushroom risotto spheres filled with bocconcini and served with a rich tomato sauce.
Cooked twice handcrafted GNOCCHI in Creamy Lemon Ricotta and Pistachio Pesto, and
Our summer take on the popular CANNOLI. Baked filo pastry filled with a tangy lemon curd swirled in a citrussy mascarpone cream and decorated with white chocolate and crushed pistachio,
__
Sicilian Seafood Risotto
CAPRESE SALAD. Wine tomatoes, burrata cheese topped with baby basil leaves, crushed roasted pistachios, a drizzle of olive oil, and ribbons of honey.
Let your senses guide you through the creaminess of a Sicilian SEAFOOD RISOTTO with Lemon Butter Arborio rice, garlic chili seafood, and parmesan Reggiano.
End your meal with the most popular classic Italian dessert: with a Sicilian twist. LEMON TIRAMISU is an elegant, rich layering of zesty lemon curd, citrussy creamy mascarpone, lady finger biscuits soaked into a limoncello syrup, and a delicious Italian meringue,
__
Queen of Tarts
ST JACQUES TATIN. Balsamic caramelized French shallots baked with pastry on top and then inverted for serving with seared scallops, crispy pancetta, and peppery rocket leaves.
QUICHE. Pastry crust filled with a moist savoury mixture of eggs, cheese, and Slow-roasted cherry tomato on the vine and peppered goat’s cheese.
LEMON MERINGUE TART. A blend of vibrant tastes of Lemon Sable (short pastry), Lemon Curd, and
luscious marshmallow-like Italian Meringue.
__
French Classics
LIVER PÂTÉ served with other CHARCUTERIES, Cornichons, and freshly oven-baked garlic and herb sourdough croutons,
MOULES MARINIERES. Mussels cooked in a Mariniere sauce. A classic and easy dish that showcases the freshness and sweetness of mussels in a white wine and garlic buttery cream sauce.
Served with FRENCH FRIES,
STRAWBERRY MILLE-FEUILLES. Layers of thousand leaves of butter puff pastry alternating with vanilla pastry cream, caramelized puff pastry on top, and decorated with fresh strawberries.
__
Sea, Fresh & Fun
SCALLOPS CEVICHE: a Peruvian dish consisting of raw seafood marinated in lime juice, red
onion, chili, and coriander.
CRISPY SKIN SALMON. Fresh, skin-on salmon fillets, given a quick marinade with parsley, lemon, and olive oil, seared to produce crisp skin and moist flesh enhanced with shallot, garlic, white wine, butter, and capers sauce. Served with a fragrant Basmati rice and a refreshing festive summer salad.
FRAISIER in Verrine. Layers of Roasted fresh strawberries coulis whipped vanilla mascarpone cream,
and Homemade Ladyfinger biscuits.
__
Pearls of Bangkok
Skewered THAI CHICKEN SATAY with a spicy crunchy peanut sauce
Coconut Green THAI SEAFOOD CURRY: a fragrant and flavourful dish that combines the sweetness of prawns, scallops, and fish with an abundance of veggies and a creamy and spicy coconut sauce. Served with Saffron rice.
Coconut limed SAGO PUDDING flavoured with Kaffir lime and served with chilled slices of fresh mango and toasted coconut flakes.
Group size up to 24
Price: from $180 pp
Min group fee is $2,500.00
Includes 3.5 hours in our amazing cooking school, all equipment, welcome drinks, and 2 complimentary glasses of wine with your meal
All Events require a deposit equivalent to 50% of the minimum group fee in order to reserve the date requested.
T&Cs apply
