I didn’t have anything to eat when I got home from work so by the time I got to the club for the lessons, I was beyond hungry.
We were greeted with a glass of champagne (orange juice in my case) while we waited for all of the participants to arrive.
Once everyone had arrived we made our way into the kitchen we found our possies, mine was on a stool close to the chef so I could hear him.
He handed out the menus and biros to make any notes and then we started.
The entrée was eye fillet steak with creamy mashed sweet potato with champagne & mushroom sauce (full of cream), however we all decided that the entire meal was going to be low or NO fat as there was that much cream and butter on the ingredient lists. The steak was cooked to perfection, I eat my steak medium rare and could not fault it. The sweet potato was roasted whole with the skin on, Izzy (the chef) explained that if you boil the sweet potato it absorbs a great deal of water and is not as creamy when mashed.
The main course was lobster thermidor and potato wedges, the lobster was cooked just to perfection, the secret to the wedges, according to Izzy, is in your deep fryer, par cook them, take them out let them cool slightly and then put them in the fridge, when you are ready to cook them ready to eat, ensure that the oil is at temperature and put them straight in. They were just fantastic.
The dessert was apple soufflé with salted caramel sauce, the only way to explain this was absolutely devine!!. I have eaten a lot of soufflés in my time, but this was the best, I suppose because we participated in the cooking, I peeled the apples.
Sorry about the picture, I remembered to take the photo after I had eaten it.
The staff had decorated the table for the meal beautifully.
The cost of the course including instruction, a glass of champagne of arrival, a 3 course meal and drinks during the meal was $45. What an absolute bargain and a great night out.
I had said to Grumpy before I left, that I wouldn’t be surprised if one of our friends was there as she participates in most things at the club. Both her and her husband were there, they both asked where Grumpy was and I said that he didn’t want to come.
When I got home I asked him if he had wanted to come, his response was that he wasn’t invited!!!! I asked if he would like to come to the next class and he said NO! I didn’t feel guilty at all.
I have booked into all 4 classes. I would certainly recommend them to any one who wants to learn how to cook something as well as a nice night out. The next one is on Grumpy’s birthday (ooh!!) and the next morning we fly to Sydney for the boat show so looking forward to it on all counts.
One of the questions on the questionnaire about the evening was what would you like to be included in the next course. When Izzy asked Sharon to pass him the brown onion to cut up for the thermidor sauce, she said they didn’t have any, we would just have to use the red onions, everyone thought it was so funny. So my answer to this question was brown onions. LOL!!!
The highlight of the night was when we sat down to the meal, Izzy, his assistant Sharon (his wife) Caitlyn (I think the title is correct, function co-ordinator for the club) and Tanja (not sure of her job title, but she is always at the club organising the wait staff and restaurant, so I apologise if I have got this wrong) these guys sat with us and joined in with the meal.