Says Ronit: “From the basics of spice selection and combination and the fundamental condiments essential to this type of cooking, to substantial key pieces for our table we will create a selection of dishes such as Vegetable Couscous, Lamb Tagine and a variety of cold and warm salads. We will also discuss condiments, such as marinated olives, chutneys and preserved lemon, and their complimentary dishes. The delectable sweet selection will include something like sweet briouates – filo cigars with almond paste and nut filling, showered with rosewater or orange blossom syrup.”

Ronit Robbaz-Franco in her Myocum garden.

The day ends with a feast from the banquet table, full of the foods everybody has cooked.
WHERE?
Open Table Lot 19 Lagoon Drive Myocum, NSW 2482 Classes are held in our fully equipped commercial Myocum kitchen. We are able to accommodate up to 10 people, which makes this a fantastic opportunity for groups of friends or colleagues.

COST
Workshops cost $130 GST included per class; A 50% deposit is required 10 days prior to the class to secure your place. This is transferable but non-refundable.

BOOKINGS
Please call Ronit on 02 66843 013 e-mail – [email protected]

Contact Ronit at Open Table on: opentable

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