Cooking Schools in Brisbane
Marilyn August 2nd, 2006
Last week I went to Black Pearl Epicure to hear Melbourne Chef, Karen Martini (Mr. Wolf and Melbourne Wine Room), talk about her food philosophy and run us through a few top winter dishes.
She came early to the industry, starting her apprenticeship at 15. She was a Head Chef at 21 years. In her 30s now she impressively juggles her work in two restaurants with teaching, writing a column, and the impending birth of her first baby. How do women do it … why do women do it?
Anyway, she was very generous with her advice and I can absolutely recommend her book Where The Heart Is. The next night I cooked her Lamb shanks braised with cinnamon, garlic and thyme. This dish has Middle Eastern overtones (her Dad is Tunisian) and the dish is a stand out. For details of the other top chefs coming to Black Pearl go to http://www.blackpearl.com.au/
Jacki Passmore (writer of over 30 cookbooks, food stylist and ex-restaurateur) has recently been appointed head of the cooking school at Executive Chef. Good cooking begins with mastering the basics and Jacki has designed 3 modules covering ‘Food for Today’ which gives you hands on instruction. For more information go to http://www.executivechef.com.au/