Classic Sauces & Stocks

*10% Early Bird Discount Now Applies Only $225 (Normal Price $250)*

Teacher: Michelin Star Chef Walter Trupp

Hands on class SATURDAY 31ST MAY 2025 10am to 1pm

Held at 10 Newquay Promenade, Docklands - Tram 70 or 75 from Flinders Street Station 

“Sauces bring a dish together” They are the bridge to wine and for this reason, French cooking without sauce is like Christmas without a Christmas tree.

Any great chef or cook shows his or her skills when making sauces. In this “French sauce” cooking session, you will learn all you need to cook sauces worthy of Michelin stars. You will learn all the fundamentals about stocks and Jus before we turn them into the most amazing companions to fish and meats. Experience many a classic sauce to make at home as well as Jus, Glaze and Béarnaise

The session also covers hot and cold egg sauces such as hollandaise and mayonnaise (several ways), brown sauces, white sauces, butter sauces, vinaigrettes plus other exotic versions that are made without requiring too much preparation.

“Bon Appetit”

Conditions Apply/ Refund Policy
Please choose carefully as once booked, we do not ordinarily offer refunds or exchange to another class unless we can fill your spot. Spots are limited. We do allow exchanges to another person. If you are unable to attend, we can transfer your credit to one of our online courses. Previous vouchers do not apply.

Hands on class SATURDAY 31ST MAY 2025 10am to 1pm

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WEEKEND 3 HOUR CLASS “Sauces bring a dish together” so the French say! They say that a sauce acts as the bridge between food and wine. In this “French sauce” cooking session, you will learn all you need to know about sauces and stocks and create sauces worthy of Michelin stars!