This year Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of August, more than 100 boundary-pushing events will take over some of the best restaurants, venues and eateries in the city!
Le Cordon Bleu New Zealand is delighted to be part of Visa Wellington On A Plate and will be hosting four events this year including a chef collaboration with Keigo Tamura, the eldest son to the owners of Manshige, a highly respected restaurant specialising in Kyo-ryori (Kyoto cuisine) established in 1937.
-C'est Cheese - Cheese Making Workshop-
What makes a successful cheese? Passion and precision as you create. This one-day course will teach you the fundamental techniques of cheese-making for a variety of soft and hard cheeses including mozzarella, parmesan, feta, and ricotta. Master Cuisine Chef Francis will show you how to develop the different tastes, smells and textures of these cheeses using the thermophilic and mesophilic cultures, salt compounds and different enzymes. Ace the temperature, pay close attention to the method and ingredient measurements and you will soon be a cheese-maker aficionado!
- Kyo-ryori Masterclass -
Keigo Tamura is the eldest son to the owners of Manshige, a highly respected restaurant specialising in Kyo-ryori (Kyoto cuisine) established in 1937. Considered the pinnacle of Japanese cuisine, Kyo-ryori has a history stretching back hundreds of years, with roots in elegant imperial palace culinary preparation, and the famed local cooking of Kyoto. Dishes are created with an emphasis on passing seasons, local and seasonal ingredients, making each Kyo-ryori meal a once-in-a-lifetime experience.
- Be Cultured - Fermentation 101 -
Fermentation occurs when bacteria feed on the carbohydrates of fresh fruit, vegetable or grain, and then creates lactic acid. This process creates a more nutritious and digestible form of food, which is why it’s oh so good for your gut! The centuries-old process can prove difficult to master, but this class will teach you tips on how to develop only the good bacteria, how to find the right produce and time frames for your fermentations.
-Molecular Gastronomy Masterclass-
Molecular gastronomy is to understand the physical and chemical transformations that occur during cooking so that chefs can experiment with unusual flavour combinations and cooking techniques. In this masterclass Master Cuisine Chef Francis will teach you different molecular techniques like spherification; gelification, espuma siphon, and foam emulsion. Taste each dish to understand texture, flavour and appearance.