Cooking Class Menu

Our Dinner Menu for the 2011 classes will be:-

Ross's own BBQ cooked Meatballs with Greek Yoghurt, Tomato and sweet chilli dipping sauces 

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                     Pork Chipolatas

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Fresh Mt Barker chicken thigh kebabs some lightly marinated in Tamarind and lime & some Satay

                                +++

Roasted Blade of Western Australian Beef cooked with Jingilli extra virgin olive oil, fresh Rosemary, cracked pepper  with rich Jane Brook red wine Jus 

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Slow Roasted "Mediterranean-style" Amelia Park Leg of Lamb served shredded off-the-bone topped with Greek Yoghurt and Mint Sauce                                  

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Leg of Amelia Park Lamb - deboned and butterflied - marinated in Honey and sweet soy sauce 

All served with a selection of Fresh locally produced roasted vegetables and garden herbs                        

                                +++

Warm crusty bread rolls infused with garlic butter

                                +++

Caremelised Fruit with honeyed cream featuring Blueberry, pineapple, apple, peaches, pears etc.,

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A tasting selection of Jane Brook Wines and Port

                       Tea and coffee

                    (Menu updated 4/8/10)

Tasting wines are sponsored by Jane Brook Estate wines. Olive Oil sponsored by Jingilli. Meat  by Kingsley Meats, Chicken by Mount Barker "free range" Chicken. Bottled water and soft drinks are also included.

Please be free to bring along your own wine and beer but no spirits please.

Whilst the "Roast and Veggies" are cooking we will also be going through other tips and recipes.

If you have problems cooking a certain dish let me know before the class and, time permitting, I will try and include it..

Note: Menus may vary according to availability of produce, time on the night and Ross's right to change it!

Only the freshest of ingredients are used in our cooking and where possible we source only locally produced free range or organic food.

Recipes frequently used may include:

"SLOW ROASTED" MEDITTERANEAN LAMB WITH YOGHURT (This dish takes a bit of time so will be cooked well before the class starts and recipes will be given out on the night)

MARINATED LEG OF LAMB IN HONEY AND SOY SAUCE

or APRICOT GLAZED PORK LEG ROAST (butterfly) WITH ROSEMARY, WINE AND PEACHES

simple single dishes such as:

GRILLED BBQ CHICKEN BURGERS WITH DIJON MAYONNAISE TOPPING

MINI PIZZAS WITH BOCCONCINI

TANDOORI STYLE BBQ CHICKEN WITH YOGHURT DRESSING

fish dishes such as:

WHOLE FISH WITH LEMON ONION AND HERBS

BBQ KING PRAWNS IN SWEET CHILLI SAUCE

FISH IN BEER BATTER

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