Cooking Class at Casacaboni

L Plates

The best way to learn a new skill in the kitchen is to do it yourself. 

With this philosophy in mind, The Advertiser has teamed with TAFESA's Regency International Centre to create a series of hands-on cooking classes, featuring some of the state's best-known chefs and food heroes, as part of Tasting Australia.

The L Plates classes, part of Regency’s Gastronomic Adventures program, will be over two sessions, morning and afternoon, on Saturday, April 29. Practical and fun, L Plates classes are run with small groups (16 participants) and plenty of time to hone techniques with our amazing team of mentors.


For enquiries: TAFE SA Hospitality 8348 4446.

MORNING | 8am - 11am

Let’s Do Brunch - Book

Scott Huggins (Magill Estate/Magill Estate Kitchen), Emma McCaskill
With two young children at home and a pair of restaurants to run, Scott and Emma’s best time to catch up with family and friend is in the morning. In this class, they share some of the simple yet delicious brunch dishes that have become their favourites.

Asian Vego - Book

Simon Bryant
Popular chef and creative director of Tasting Australia Simon Bryant has made it his life-long mission to show the boundless potential of veggies. Here he calls on miso, chillies and other ingredients from the Asian kitchen in recipes that sing with flavour. Meat eaters welcome.

Made in Madrid - Book

Brad Sappenberghs (Comida)
With its hanging legs of jamon and rustic charm, Comida’s Central Market stall could come from the backstreets of Barcelona or Madrid. Brad will share tapas treats using both fresh and preserved ingredients – perfect for easy entertaining.

Super Salads - Book

Quentin Whittle (Stone’s Throw)
Forget limp lettuce and soggy slaw. Salads are muscling up with satisfying mixes of veggies, grains, nuts and more that make them the main feature, rather than the support. Quentin shares some of his favourite combinations from around the Mediterranean, from the exotic spices of the Middle East to the clean, fresh flavours of the Aegean sea.

Japan Easy - Book

Eddie Ye (Yakitori Takumi)
Normally seen spinning skewers behind the bar at the pint-sized Yakitori Takumi, Eddie will explore dishes cooked in Japanese homes for this class. Introduce these clean, umami flavours to your repertoire with soups, stews and even a pasta dish.

Out of Algeria - Book

Azou Bouilouta (Le Souk)
Raised in Algeria before moving to Europe, Azou embodies the blending of cultures in the North African country controlled by France for more than a century. Azou will share the secrets of the exotic spice blends at the heart of a great tagine and the method for couscous that is light and fluffy.

Autumn in Italy - Book

Salvatore Pepe (Pepe Cucina)
It’s the season when mushrooms appear on the forest floor and a bubbling braise is a welcomed relief from the sudden chill of night. Salvatore prepares a stunning Italian autumn dinner including a lesson about pasta in all shapes and sizes.

Knead to Know - Book

Paul Beech
One of the most popular classes from the last three L Plates. Learn the secrets of sourdough bread-making from Regency’s Chef Lecturer Paul Beech. This longer, five-hour session will leave plenty of time to mix, knead and shape a variety of loaves in French and Italian styles, including ciabatta, Sicilian Altamura and your own mother starter. *Note: five-hour class.


AFTERNOON | 1pm - 4pm

Heat seeking - Book

Greggory Hill (Hispanic Mechanic)
As the crowds that pack Mexican hot spot Hispanic Mechanic will attest, chef Greggory has a natural feel for working with the heat and nuances of the huge variety of fresh and dried chillies. In this class he will help you develop your chilli repertoire and use them in some of the dishes that have made his restaurant so popular.

North by Northeast - Book

Terry Intarakhamhaeng (Sukhumvit Soi 38)
While still showing the vibrant sweet/sour/salty balance that makes Thai food so appealing, the food of the north is unique, with influences from nearby Myanmar and Laos. In this class, Terry, chef/owner at city street-food specialist Sukhumvit Soi 38, will focus on the dishes he grew up with in Chiang Mai for an introduction to one of Thailand’s great culinary regions.

Afghan Banquet - Book

Farida Ayubi (Parwana)
A sell out last year, Farida and daughter Fatema return for a class full of the exotic fragrances and generosity that make Parwana one of Adelaide’s most-loved restaurants. Learn the secret of Farida’s magical pilau rice and stunning vegetable dishes.

Yum Cha - Book

Karena Armstrong (The Salopian Inn)
Stock up on the steamer baskets and prepare to wow your friends. Karena has learnt the secrets of the Asian kitchen from chefs including Kylie Kwong. Here she shows how to make the dumplings, pork buns and other delicacies that kick off the menu at The Salopian. Sunday morning will never be the same.

Playing with Fire - Book

Matt Standen (Pink Moon Saloon)
The smoke and sizzle of cooking with a wood or charcoal fire have captivated a new generation of chefs and home cooks alike. Matt Standen, who uses a purpose-built wood oven in most of the dishes at city bar and eatery Pink Moon Saloon, shares the secrets of grilling, smoking and slow cooking with the most primal of cooking methods.

My Whey - Book

Kris Lloyd (Woodside Cheese Wrights)
Roll up your sleeves and be cheese maker for the day in this class led by Kris and Regency’s Gina Dal Santo. They will illustrate how to make a fresh feta using local Adelaide Hills cow milk. Taste the fruits of your labour and some other cheeses chosen by Kris at the end of the class.

For all bookings: www.eventopia.co

For enquiries: TAFE SA Hospitality 8348 4446.


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