SUNNYBRAE COOKING SCHOOL

New Classes for 2009

2009-01-19T14:11:00.006+11:00

.New Cooking Classes for 2009 will commence on Monday March 2
Classes begin at 9.30 for 10 am with a good coffee and .snack before we sit down informally to discuss the days cooking. Bread baking in one form or other is always covered in every class and the wood oven is often also used if the occasion calls for it.
The new format will be to prepare a four course seasonal lunch utilising the freshest and most interesting ingredients we can source from as close to Sunnybrae as possible.
The maximum class size is 12 which allows time to cover any specific questions or techniques that each participant may wish to explore.
Often a class takes a completely different direction to the one we have planned from input by the group . While we take our work seriously and try to provide as much accurate information as possible we also like to enjoy our kitchen adventures while cooking as well as around the dining table.
All cases are hands on, but not like a formal class room, we divide all the tasks between the group and I demonstrate all techniques as required. We pick whatever is suitable from the garden and also from the gardens of our neighbours.
You can also request certain techniques or use of ingredients with which you may not have much confidence or things that you may enjoy, but do not often get the chance to cook.
We sit down to lunch around 1.30pm and partners or friends can join us for lunch for $55 per person.
Please bring an apron or you can purchase one of Diane’s design.

.Good sensible shoes, a sharp knife as well as a good sense of humour/adventure are also welcome.
Costs $110 person including wines and GST or $100 per person for groups of 4 or more
Standby: Call one day before on the Sunday and if there is room the same discount applies.

.Telephone bookings only 03 52362276

New Christmas Cooking Classes

2008-10-24T19:38:00.008+11:00

Towards an Australian Christmas

From Monday November 10 all our Monday classes will be focussed on Christmas cooking with menus that hopefully give the cooks, as well as the guests time to relax, monster the relatives and generally not get too many nickers into too many twists.

The classes will cover planning the shopping and spreading the preparation time over a few days to minimise any anxiety that the cooks may have.

Cooks seem to get into such a dither about food at Christmas. In the last few years during Diane’s and my “civilian period” it’s been yabbies from the top dam or crayfish.

When I say top dam, I have to explain the top dam was where all the yabbies that survived the restaurant Sunday lunches were released over the years with a view to seeding this dam for later.
We forgot about them till the following Christmas time and of course they had bred up and grown to a rather good size.
This year there is hardly any water in the dams so any yabbies that may have dug-in for the dry will be spared.

Planning a Christmas lunch involves capturing the spirit of the occasion with dishes suited to our climate. Victoria with its Mediterranean climate and seasons reversed means that care has to be taken with some traditional English Christmas dishes. But with some clever planning a great spread can be enjoyed that both encapsulates the cultural background of your family while paying respect to the season, the market and the garden.

A worry free day can be achieved with good planning, and a few early market visits early to get acquainted with availability is essential.
Many suppliers are taking orders now especially if specialty poultry is involved. A good list of suppliers will also be available.
Each class will cover a multi course banquet that captures the sense of occasion in great style with a minimum of stress for all the participants.

Dates Christmas Cooking Classes
Mondays on November 10 November 17 November 24
December 8 and December 15
Times 9.30 for 10 am start finish about 3.30
$110 per person $100 per person for groups of 4 or more Bookings 03 52362276

A New Direction for Cooking Classes

2008-08-19T17:01:00.008+10:00

A Day in the Kitchen

From September the 15th 2008 the Cooking School at Sunnybrae is taking a new direction.In the past our classes have been on a single subject like pasta, antipasto, seafood, bread, desserts and the like.

The new series will be based around the hands on preparation, and of course enjoyment of a balanced 4 course meal highlighting the best seasonal, but perhaps less commonly used ingredients.

They will be on Mondays only.

You can have an input on what is covered in the class by indicating your preferences when booking.

So if you have an interest in cooking say? young goat, squab, oysters, terrines, any unusual or traditional dishes we will incorporate them into the class provided the ingredients are in season and available fresh.

If there is a special technique you would like to see such as fine pastry, sabayon based ice-cream, clear stocks or perhaps wood fired cooking or indeed anything else, we will endeavour to put your request into the class.

There will always be at least one bread covered in each class and as much from the garden as possible.

Most people who come to our classes are looking for inspiration, conviviality and also to polish their culinary skills. So that’s what we will be doing, giving you a chance to use the best ingredients in season to create a balanced multi-course menu that incorporates unusual but achievable techniques in a cheerful and hopefully inspirational setting.So rather than sitting down to 6 pasta dishes or six Cassoulet after class we can enjoy a balanced, diverse meal together with some well chosen wines.Achieving balance both in a menu and within each dish is one of the most important challenges that all cooks face.There will also be a few specialised single subject classes and a number of guest presenters.So if you feel like spending a day in the Sunnybrae kitchen followed by a spectacular lunch, with a small group [12 maximum] of like-minded cooks led by George Biron, just let us know your preferences and indicate a Monday that suits so we can book you in.Keep checking the cooking school site for more updates and also let us know what you would like us to present.

Bookings by telephone only on 03 52362276.

What to bring.A sharp knife, an apron, sensible shoes and an enthusiasm for good food and wine.

Costs$110 pp including all wines and GST.

$100 including all wines and GST pp for groups of 4 or more.

Partners or mates who would like to join us for lunch $55 from 1.30 pm

Last minute discount. Ring ONE day before to see if there is space $100.p.p including all wines and GST.

Back To School

2008-03-20T19:58:00.016+11:00

It has been a long break of nearly eight years, but Sunnybrae Cooking School is back. I was going to call it Sunnybrae Food Studio but then Diane was quick to point out that I may have been having a bit of a lend of myself, so Cooking School it is.

We are currently planning the next program and invite suggestions for specific topics and also guest presenters. For those of you new to Sunnybrae we have a well equipped spacious teaching kitchen that is full of natural light suitable for 12 participants. Not much has changed in the set-up with good views to the garden but now the courtyard has been shaded and a new wood fired oven has been installed with a table that comfortably seats 16.The classes begin at 9.30 for 10am with coffee and quick introductions arround a shared table discussing the program of the day.Enthusiasm, a love of cooking and dining are the only pre-requisites. Bring a sharp knife, sensible shoes and an apron, or purchase a Sunnybrae apron designed by Diane.

The classes are all hands-on and you can opt to do as much as you feel you would like to do.

There may be specific techniques that interest you, so we do our best to allocate tasks as requested.

The day continues in the kitchen with side trips to the garden to gather whatever is available on the day. Bread is usually a part of every class but we also have specialist Bread Making Classes.

We break for lunch around 1.30 pm feasting on our own work. After a wander in the garden we return to the kitchen to put finishing touches to our dessert or any other unfinished business.

There may be a cake or some loaves in the oven? an ice-cream or two setting?

Needless to say wines, coffee and other appropriate drinks are served throughout the day.

It is not done with mirrors. The shared table at lunch provides further opportunities to discuss food, wine, life and the whole catastrophe.

Classes in the coming program will be in the first instance on Saturdays and Mondays giving you the opportunity to make up a short break with a class or two combined with a visit to the restaurant on Sunday. Partners and mates are able to come to lunch during classes after 1.30 pm. Cost for Lunch Only is $55.00. There are many fine accommodation houses in the district from stylish self-contained cottages to Heritage Bed and Breakfasts with many other options as well. The Great Ocean Walk is one of the best new attractions in the district. Walk up an appetite or walk off the guilt? not that you would have any.The train service is also quite handy with 3 trains on most days to and from Birregurra. A program can be built around this great service for those that do not wish to drive. Private classes for schools, industry and other specialist groups can be arranged. Send us en email to gbiron@bigpond.net.au to register for any news.

F A Q's

There is a detailed index at the top right of this page.

The program begins on May 10 at the bottom of this page and works its way up to the top for the last class in this series on August 25.

Mailing address for payments is is Sunnybrae PO Box 23 Birregurra Victoria 3242

Google Calendar at the top Right on this page can be saved.

All comments to this page except spam published and answered if appropriate.

Special Standby Deals- If on the spur of the moment you wish to come to a class and there is room you can book ONE day in advance and there is a $10 discount.

Sausages Cooking Class Monday August 25

2008-03-20T19:28:00.005+11:00

There are a great variety of traditional artisan-made sausages available. We will look at Chorizo, Boudin Blanc and Noir. Lyonnaise, Debreceni, Cotechino. Toulouse, Lapcheong etc. We will also prepare our own simple snags to enjoy and take away. No machine required.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Stocks and Sauces Cooking Class Monday June 30

2008-03-20T19:14:00.003+11:00

A very close look at the fundamentals of French and other European cuisines. We will aso look at some Asian stocks. Derivative sauces and also special sauces that do not require stock.Light liasons, sabayon and other modern techniques. No chemistry sets required. While there may be some 'acceptable' commercial stocks available they just do not compare with real thing.I just can't get myself to justify using any stock cubes.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Winter Menus Cooking Class Saturday August 2 and Monday August 18

2008-03-20T19:01:00.004+11:00

Winter dishes do not have to be heavy. Slow cooking, developed flavours, great eating weather. Two entrees, two mains, two desserts.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Winter Desserts Cooking Class Monday July 21 and Saturday August 9

2008-03-20T18:43:00.004+11:00

Puddings plus. Warming winter dishes using classic techniques with a modern touch. We do not have a cyclotron but are kitted up for most techniques, Comparing different sugars with a close eye on the sugar levels. Also cakes.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Braising Cooking Class Monday July 7 and Saturday August 16

2008-03-20T17:51:00.004+11:00

The original slow cooking. Too many stews or ragout ignore the subtle differences between say a Daube and a Navarin, between a Matelot and a Bourride. Osso buco, Rendang, Gulyas some of the finest winter cooking there can be. Bring on Winter.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Duck Cooking Class Saturday July 5 and Saturday July 12

2008-03-20T16:07:00.004+11:00

People seem to be intimidated by the preparation of duck. It just takes a little special care and then a wealth of dishes are revealed. From confit to Peking, duck prosciutto, duck neck sausages.

Also some other classics. Nothing gets wasted, no fear.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Winter in the Vegetable Garden Cooking Class Monday 16 June and Saturday 28 June

2008-03-20T15:13:00.004+11:00

Winter is one of the most productive times in the Sunnybrae vegetable garden. Prepare and enjoy eating the produce you have picked that morning. Warming winter dishes – best time for artichokes. Two entrees, two mains, two desserts.

Offal Cooking Class Monday 23 June

2008-03-20T14:50:00.004+11:00

The unmentionable cuisine.Sweetbreads, tongue, liver, kidney in classic recipes with light accompaniments. Not particularly politically correct but delicious and nutritious.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Typical dishes include.....

Veal Livers With Orange Sauce & Watercress

Veal Sweetbreads With Mushrooms in Puff Pastry

Crepinette of Hare With Beetroot

Veal Marrow With Ox Cheek Bordelaise

Devilled Kidneys - Lamb

Veal Kidneys With Sherry & Roasted Peppers

Picked Tongue With Horse Radish

Brains With Parmesan Crust, Tomato & Basil

Goat Shanks With Lemon & Oregano

For the true believers.

Sunnybrae Classics Signature Dishes Saturday June 21 and Saturday August 23

2008-03-20T14:15:00.006+11:00

Over the last 15 years or so some dishes have become constants in our repertoir. We love to share them with others.The way we do our stock, the way we make our pastry. Special game dishes, dressings and much more.

Soup Cooking Class Saturday June 14

2008-03-20T13:42:00.006+11:00

Soups on. I promise no pumpkin soup, as much as we love it. From consomme to Bouillabaisse, from light delicate broths to hearty one pot meals. Some bread to accompany will also be covered.

Cassoulet Cooking Class Monday June 9 and Monday August 4

2008-03-20T13:07:00.006+11:00

No dish holds more romance and mystery than this traditional speciality from the South West of France. We will compare 3 different styles. Which dried beans with which? Sausages? Crust or no crust? but most importantly creating a depth of flavour and texture.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au
If you are really after some serious cassoulet action check out http://katehill.blogspot.com/2007/11/more-camp-cassoulet-shopping-list.html
Photo from Kate Hill.

Pasta and Risotto Cooking Class Saturday June 7 and Monday July 28

2008-03-20T12:45:00.009+11:00

A look at some simple, authentic regional recipes. We will make our own pasta and also examine the variations in quality dried pastas. We will compare risotto rices, make filled pastas, gnocchi, white tomato risotto, truffle flavoured ravioli, squid ink pasta and more.

A typical class may cover a range of dishes like these from a previous class

Traditional Cannelloni of Veal

Ravioli of Squab With Sage and Onions

Saffron Linguini with Salmon and Asparagus

Lemon Gnocchi

Notes on Risotto

Rissoto of wild fungi

Polenta With Eggplant and Roasted Peppers

Fungi Cooking Class Wild and Cultivated Monday June 1

2008-03-20T12:04:00.007+11:00

Fungi
Explore the use of wild and cultivated fungi with a trip to gather some during class with identification in the field. The trip is usually into the Otways but with variable weather conditions the extent of what we find can vary from week to week. We know the district well and do reconaisance trips before the class but if the weather is extremely dry there may not be much arround. We will also look at some new cultivated varieties in simple, flavoursome dishes. We are surrounded by a good range of exotic, edible fungi. Learn to identify, cook and preserve these exiting wild foods.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Diane and I have been living at Sunnybrae since 1981. Walks in the bush, local pine forests and old gardens very quickly reveal wonderful displays of strange and beautiful fungi. I began to use wild mushrooms firstly for our own table and then slowly as I started to understand the varieties, we began to use them in the restaurant. I cannot caution too strongly as to the dangers of indiscriminate tastings. It took about six years before we were confident of our understanding of them to start putting them on our menus, and even now, there are only about six varieties that we use...but the hunt is on..... from Masterclass notes click here http://www.scribd.com/doc/2409499/Fab-Fungi

Seafood Cooking Class Saturday May 31 and Saturday July 19

2008-03-19T17:30:00.007+11:00

SEAFOOD

I will have ordered a wide selection of the best available seafood for the day from Footscray Market and our local suppliers. We will examine all the produce, pointing out how to really test for freshness and how to get each variety ready for eating. – this class will also involve simple recipes to highlight the individual flavours of each variety.

$110 per person or $100 per person with a group of 4 or more.

All Inclusive Wines and GST

CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER

Places are Transferable but Not Refundable

But a refund will be made if your place can be filled by another booking.

Bookings on 03 52362276 0r email gbiron@bigpond.net.au

The cooking of seafood can intimidate some cooks but if a little care is taken you will find that it is one of the simplest types of produce to use. Fish and other seafood cooks very quickly so great care in timing is needed. We will also discuss the sustainable varieties available and concentrate on some of the lesser known and used species.

Opening oysters is a simple skill that brings great rewards.

We will discuss and illustrate the difference between calamari and squid and also how to check if scallops and other seafood has been soaked to increase weight and enhance appearance to those who might not be familiar with these practices. A snow white scallop looks

good to some, to others they are a rip-off.

Basic Essentials Cooking Class Monday 26 May

2008-03-19T16:56:00.012+11:00

Basic Essentials.

A chance to begin or re-visit some basic but essential techniques.
Stock, sauces, pastry, knife skills, simple boning and filleting as well as the fundamentals of planning a dish and a menu.

$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST

03 52362276 to book or gbiron@bigpond.net.au
.

This class will cover knife skills and how to keep them sharp. Basic boning of a chicken and fish. Preparation of chicken stock, simple pastries, dressings, foundation sauces. Also poaching, steaming,frying and how to chose the best techniques for each recipe.

How to plan a menu will also be covered as well as basic bread making.

Classic Bisro Cooking Class Saturday May 24

2008-03-19T15:43:00.011+11:00

These dishes never go out of fashion. Alain Ducasse, Charlie Trotter, Raymond Blanc and many other leading chefs all have moderne retro-bistros that keep alive the rich traditions of Bistro Cooking. They have also realised that this is the way most of us like to dine. We may go once to the big 3 star but return again and again to the bistro.

We all have our favourite Bistro; if only they were a little closer to home. The best style of restaurant cooking for home.
5 Classic dishes with well researched recipes. Desserts also covered.

$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST

03 52362276 to book or gbiron@bigpond.net.au

.

It’s no mystery how these classic keep coming back into fashion. Some of the most satisfying meals are in this genre. I collect many recipes from the classic bistros of Europe and often seek them out when travelling. A true Tarte Tatin is more than just apples under puff pastry. The autumn weather is perfect for things like ox-tail, squab? a simple but carefully made boudin blanc?
A true cannelloni when you find one can satisfy much more than just an empty stomach.

The question of is it a Brasserie? or a Bistro is best debated after a couple of glasses of Pinot at the table in your favourite example of this timeless genre. Or perhaps in this class?

For an example of a Classic Bistro class from earlier click here .. http://www.scribd.com/doc/2310151/Classic-Bistro-Class-Notes?ga_uploads=1

Classic Desserts Cooking Class Monday May 19

2008-03-19T14:49:00.007+11:00

Classic Desserts Monday May 19

Seasonal examples from 5 classic dessert categories. Mousses, tarts, ice-creams, hot puddings, Soufflé. Some custards and pastry also covered. We can always branch out and be adventurous once we have mastered the classics. We will also look at various forms of sugar and how to balance sweetness with natural flavours.

$110 per person or $100 per person with a group of 4 or more.

All Inclusive Wines and GST

CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER

Places are Transferable but Not Refundable

But a refund will be made if your place can be filled by another booking.

Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Once the basics of the classic dessert repertoire are mastered then originality can begin to be explored.

The French kitchen is renowned for technique in this discipline.
The Italians like to keep it simple but there is also a wealth of knowledge to be learned from them. Fruit plays a great part in this section of the menu as does pastry.

Once you have mastered basic pastry a new confidence can develop in all your cooking.
With desserts the high degree of accuracy of measurement in ingredients and temperatures is required; they are not as forgiving as some other forms of cooking. Practice is paramount. Natural sweetness can be harnessed from many foods so sugar levels do not have to be too high.

Autumn Menus Cooking Class Saturday 17 May

2008-03-19T13:22:00.007+11:00

Autumn at Sunnybrae brings quinces, late tomatoes, heritage apples, roasted pears amongst many other regional specialties. Perhaps some wild fungi? or some game? A time to stock the larder and appreciate fine ripe flavours. Two entrees, two main courses, two desserts. A straight-forward approach to traditional techniques.

Autumn is one of the most exciting times for produce. If only the rains would return.
The last and sometimes best tomatoes are with us, fungi will have burst in the forest and game is in season. There is still a little warmth in the soil and eggplants, grapes, and olives abound. Chestnuts and walnuts are here. New salad greens are growing and the appetite is strong for perhaps light ragout.

Quinces come into their own to be paired with pork or other sweeter meats; beetroot is abundant perhaps with some hare? The local shooters are bagging quail and the scene is set for some serious grazing in the dining room. As I write these notes we pray for rain or as they say
We’ll all be rooned….

Antipasto Cooking Class Monday May 12 Monday July 14 Saturday July 26

2008-03-19T11:56:00.012+11:00

ANTIPASTO

There is nothing better to begin a meal than a freshly prepared side table of regional specialities. This class gives us a chance to showcase the best of our region with simple recipes that can be used on their own as starters, accompaniments to grills or roasts, but best of all, as a balanced Antipasto. Stylish seasonal dishes suited to informal dining. All new recipes.

$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Of all the courses we do and serve at Sunnybrae Antipasto is definitely the most popular. This course affords the opportunity to utilise all the best seasonal produce to present a balanced set of simple dishes.

Balance is the key to all things culinary but no more important than in this course. Autumn will see artichokes, olives, home made and specialty cheeses, fungi as well as many other local specialities. For a sample class from 1995 click here.http://www.scribd.com/doc/2309461/Antipasto-1995.

We used to serve antipasto as a platter but now we tend to serve each item in its individual dish to prevent the bleeding of flavours and to keep the table neat.

I can still remember our first visit to Rome, a city that prides itself on its seasonal antipasti, the trolley with its carousel came around and we noticed that most people took 2 at most 3 items and then when it came around again did the same. Vegetables form the basis of this course but salame, fish and other preserved items also feature strongly.

We will also make some simple breads to go with our feast.

Bread and Pizza Cooking Class Saturday May 10 and Monday August 11

2008-03-19T10:18:00.015+11:00

Bread and Pizza

Saturday May 10 and Monday August 11

Taking the mystery out of real bread baked in a conventional and also in the new Wood Oven. If you feel the need to knead this is your class. The class covers bread leavened with yeast and natural sour dough leaven. Learn how to make a starter and achieve a crisp crust. Rye and other grains also covered. . A seasonal lunch is also prepared while we wait for the bread to rise. Take home your loaf.

$110 per person or $100 per person with a group of 4 or more.

All Inclusive Wines and GST

CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER

Places are Transferable but Not Refundable

But a refund will be made if your place can be filled by another booking.

Bookings on 03 52362276 0r email gbiron@bigpond.net.au

Home made bread is a treat. There is something seminal, elemental even spiritual about baking your own bread. I have been obsessed with bread for a long time but knew very little about baking bread before we opened Sunnybrae in 1991 and in fact we had Babaka’s bread sent down to us when we first opened.
Very quickly I realised that baking our own was the only way to go. For 10 years I made bread every time we were open and for all our classes. Sometimes twice a day for lunch and dinner service.
In the last 8 years or so my interest has turned to naturally leavened bread to the extent that after attending an oven raising workshop taken by Alan Scott in 2002

at Fruition Bakery in the Yarra Valley we organised our own workshop and the new oven was built by a dozen very enthusiastic budding bakers.

Many of these participants have now built their own ovens and some have opened their own bakeries. We spent 3 days building, eating, drinking and discussing the finer points of bread making oven building and lots of lies were laid as well as bricks.
I also like good yeast bread, slowly developed for flavour and a light texture.

On the last day of the oven building workshop we were visited by 10 of Australia best bakers for a demonstration that must have been the highest concentration of baking talent in the country.

Pizza has also been a passion for a very long time …

To read more click here..

http://www.scribd.com/doc/2309055/Pizza-Passion-PDF?ga_uploads=1