Hissing and Sizzling – Barbecue Brilliance
Come along and learn how to produce mouth watering, fall-off-the-bone meat every time you have a BBQ and the importance of rubs, marinades and accompaniments. And you will also learn a selection of fresh seasonal salads to accompany your meat dishes.
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Sat 29 Nov
- $98.00 incl. GST
Sessions
Session 1
Sat 29 Nov 12:00 - Sat 29 Nov 17:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Do you want to perfect your barbecue skills? Come along and learn how to produce mouth watering, fall-off-the-bone meat every time you have a BBQ and the importance of rubs, marinades and accompaniments. And you will also learn a selection of fresh seasonal salads to accompany your meat dishes. We'll look at a variety of main meat dish and accompaniments. Participate in the preparation and cooking of the food. Afterwards, we'll all sit down for a sociable barbecue meal and enjoy the delicious dishes we've prepared.
Ingredients
All ingredients are included in the course fee for this course. Value $43.00. Please bring an apron and a tea towel plus a container for any leftovers.
Who should attend?
Those looking for fresh inspiration about barbecuing. Those tiring of burnt snags and chewy steak. Those new to NZ seeking to learn more about our barbecue culture.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
