Mit ein bisschen Alkohol schmeckt die BBQ-Sauce gleich noch besser

Going, going, gone.

...und gegrillt.

Die Dessertsauce wird abgeschmeckt.

Gleich werden die Doraden verarbeitet

The delicate art of preparing the scallop.

"Oi you, put that camera down and switch on the lamps."

A range of sausages made by the class - yep, ours is the one that exploded.

Der Fisch bekommt die letzte Würze

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Removing the membrane from the squid.

Read for mashing, with the skins saved and baked.

Jellies, edible leaves and fancy foams

Raspberry Entremet from our Patisserie & Baking Course in France.

Become a professional cook or chef with our Certificate III in Commercial Cookery course. Develop your skills under experienced chefs in a commercial kitchen setting. Know more at www.southmetrotafe.wa.edu.au/courses/certificate-iii-comm...

#CookFolk Kitchen Fundamentals Workshop: Pestos & Pastes Guest chef Fern Green #ferngreenfood How to use pestos & pastes to transform simple ingredients into delicious meals May 7&8 #CookeryCourse #CookingClass #CookingWorkshop #LouisaChapmanAndrews bit.ly/2VVk20h

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