The hands-on format of the cooking class starts the minute you call. Each participant is asked to give input into what the menu might include - not just the dishes, but the techniques you’d like to master to be a comfortable, confident cook in your own home.
Be it making Italian risotto, roasting the best crisp-skinned duck, feeling at home with French soufflé-making and complex sauces, insight into the new "fusion" of cutting edge Australian cuisine, a Thai or Moroccan dish, delicate fish dishes, puff pastry or a classy, made-in-advance dessert, Di will find a like-minded group for you.
Your class starts at 9.30am and it’s all hands on deck to cook a sumptuous, four-course sit-down lunch with wine. When we wrap up at 3.30pm, the students will have had a full 6 hours to learn as much as possible from Di’s skills, talents and years of experience.
Initially trained at Le Cordon Bleu Paris, and L’Ecole Le Nôtre, Paris (pâtisserie and charcuterie), Diane continually augments this outstanding grounding with classes around the world, and in the kitchens of famous chefs, including those of Michel Guérard, Freddy Girardet, Roger Vergé, Alain Senderens, La Tour d’ Argent, Alice Waters and Wolfgang Puck.
Di has been food editor of several national magazines, among them Home Beautiful, Epicurean, The Australian Magazine, Ita and the Sunday Herald Magazine. She is currently cooking columnist for The Age/Sydney Morning Herald Good Weekend, and for 2 years was resident chef on the national TV programme Good Morning Australia.
Once the cooking course is over your new found cooking passion can continue to be cultivated in the home as this unique course comes with one of Di's beautifully signed cookbooks: Savouring Provence.