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Print out and stick on the fridge
Monthly Newsletter
February & March
TUESDAY
WEDNESDAY
THURSDAY
22
23
24
25
Lunch - closed
Dinner - open
Lunch - closed
Dinner - closed
Lunch - open
Dinner - open
Lunch - open
Dinner - open
Lunch - open
Dinner - open
28
1
2
Lunch - closed
Dinner - open
Lunch - closed
Dinner - open
14
15
Morning Tea - open
Lunch - closed
Dinner - open
SA
Closed – Labour Day
4
PL
Lunch - closed
Dinner - open
3
Lunch - open
Dinner - open
Lunch - open
Dinner - open
Lunch - open
Dinner - open
Passion for food....
...flair for people
9
10
11
Lunch - open
Dinner - open
Lunch - open
Dinner - open
Lunch - closed
Dinner - closed
M
8
Lunch - closed
Dinner - open
E
21
7
‘Cilantro’ - Holmesglen training restaurant
at the Moorabbin campus has a two
16 monthly publication
17
18know more
to let you
about the Lunch
Restaurant
and the
Centre
Lunch - open
- open
Lunch
- open for
Dinner - open
Dinner
- open and Bakery.
Dinner - open
Hospitality,
Cookery
Morning tea
21
22
23
Lunch - closed
Dinner - open
Morning Tea - open
Lunch - closed
Dinner - open
Lunch - openTuesdays (Semester
Lunch 1- open
only)
Dinner - open
Dinner - open
28
29
30
Morning Tea - open
Lunch - closed
Dinner - open
four Sustainable Seafood Degustation Dinners in
Lunch - openHolmesglen have
Lunch
- open
Lunch - open
June to demonstrate our commitment to use only sustainable seafoods
Dinner - openfrom reputable Dinner
Dinner
openGummy
suppliers.- open
We thank Red Legs and
Bass- Strait
Shark for their support of these dinners. (Add red legs logo here
24
For more information on Cilantro restaurant visit
www.holmesglen.edu.au/services/restaurant/cilantro
25
Indulge yourself with a selection of tasty treats, served with specialty
teas and espresso coffees.
Lunch - open
Dinner - open
Seating 10am
Bookings required
31Degustation
1 Dinners
Seafood
Be quick, they fill fast!
M
Tuesday 21st to Friday 24th June 6.30pm
5 Courses $55.00 per person
February & March
In these newsletters, you will find profiles of our staff and
students, a recipe of the month to try at home from one
of our chef Instructors, upcoming special events and many
other useful tantalizing tid-bits of information.
Master
Class
Speciality
Course
Holmesglen, Building
1, 488
South Road
Moorabbin ph (03)
9209 5599
She is passionate about food, and
loves to share that passion with
her students.
SA
This is the sweetest class you
will ever do!!
Learn all you need to know about
making the most magnificent
Artisan Hot Cross Bun this Easter.
Learn the traditional technique of
kneading, rolling and mixing the
dough and then get inspired with
creative combinations like;
•Cranberry, Macadamia and Dark
Belgium Chocolate
•Apricot and White Chocolate
•Triple Chocolate and Chilli
•Cider, apple and caramelised
hazelnuts
•And finally the traditional Fruit
Bun
The course is presented by
Daniela Turinski, a Holmesglen
Patisserie Teacher. Daniela has
worked at Il Fornaio- the St Kilda
pastry institution as Head Pastry
Chef and then a few years later
as Executive Chef, running the
patisserie, bakery and caférestaurant. Daniela has been
teaching patisserie at Holmesglen
for two and a half years.
When: Saturday 9th April 2011
Time: 9.00am - 1.00pm
Uniform: Suitable kitchen attire
required including enclosed toe,
non-slip footwear, long pants and
a long sleeved shirt. Apron and
hat provided.
Location: Moorabbin campus
488 South Road,
Moorabbin VIC 3189
Hospitality Building 1
Cost: $125per person
Includes refreshments
Note: Each student receives a
Certificate of Participation and
souvenir recipe book.
For further information and
bookings
Emily Lansley
T: 03 9209 5599
E: Emily.Lansley@holmesglen.
edu.au
Bookings are essential.
April & May
Recipe of the
Month
Corporate events can be catered for with audio visual
equipment available. Please mention when booking.
Special occasions can also be catered for, please discuss with
our Event Coordinator.
White and dark chocolate
marquise, with
pistachio cream
Serves 4
Chocolate Terrine
6 Yolks
25 g sugar
225 gm Covertures chocolate
100 gm unsalted butter
50 ml whipped cream
2 leaves gelatine
50 ml cream hot for dissolving
gelatine
Method
Place the sugar into a pot and boil
Whisk egg yolks till light and fluffy
Add boiling sugar to whipped yolks
and whisk till cold
Melt chocolate and butter together
over a double boiler (Stir until
shiny and remove from the heat)
then add to the sabayon (egg yolk
/sugar mix)
Dissolve the gelatine in the boiling
cream
Add all ingredients together and
mix well
Pour into moulds until half full and
allow to freeze
White Chocolate Terrine
6 Yolks
25 gm sugar
225 gm Covertures white
chocolate
30 gm unsalted butter
50 ml whipped cream
2 leaves gelatine
50 ml cream hot for dissolving
gelatine
Method
Place the sugar into a pot and boil
Whisk egg yolks till light and fluffy
Add boiling sugar to whipped yolks
and whisk till cold
Melt chocolate and butter together
over a double boiler (Stir until
shiny and remove from the heat)
then add to the sabayon (egg yolk
/ sugar mix)
Dissolve the gelatine in the boiling
cream
Add all ingredients together and
mix well
Pour into moulds to fill on top of
the dark chocolate terrine and
leave to freeze
Pistachio cream
250 ml milk
250 ml cream
6 egg yolks
50 g sugar
½ vanilla bean
1 tsp pistachio paste
Bring milk, cream, pistachio and
split vanilla bean to the boil
In a separate bowl mix the eggs
and sugar
Slowly pour in the boiling liquid
into egg yolks stirring until it’s all
mixed in
Return to heat and cook till 82
deg C or sauce consistency allow
to cool
To serve, spoon pistachio cream
onto plate to swirl and decorate.
Turn terrines out onto plate
and garnish plate with crushed
pistachios.
Holmesglen, Building 1, 488 South Road Moorabbin ph (03) 9209 5599
Email
[email protected]
Why not try our other
Training Restaurant at the
Waverley Campus
T: 9564 6241
Function packages are available. Please call our Event
Coordinator to discuss your specific requirements.
PL
Lunch - closed
Dinner - open
Bookings and enquiries
T: 03 9209 5599
FRIDAY
E
MONDAY
Rear of Building 1
488 South Road
Moorabbin
Restaurant
Calendar
2012
Cilantro
What’s on
at Cilantro
Special
Events
Cilantro, the student training restaurant
at Holmesglen’s Moorabbin campus, is an
impeccable example of Modern Australian
cuisine.
Cafe
Industry Icon Dinners
Indulge yourself with a selection of tasty treats prepared
by our talented Bakery and Patisserie students served with
speciality teas and espresso coffee. Try from a selection of
our house made sour dough gourmet toasted sandwiches or
freshly baked bakery items.
Dine with some of Australia’s best known chefs as
they work alongside our third year cookery apprentices,
presenting a selection of the dishes made famous in their
restaurants. Fine wines supplied by Australian Vintage.
Trainee chefs and wait staff
operate the restaurant
allowing students to learn
the skills required in the
hospitality industry.
The atmosphere is ambient
and friendly. The menu offers
a variety of authentic and
vibrant flavours catering for all
tastebuds. Menus range from
traditional Mediterranean and
European dishes to modern
Asian flavours.
The extensive beverage list
ranges from beers and spirits,
to cocktails and mocktails.
The wine selection includes
house wines and cellar
releases.
• Most dietary requirements
can be catered for, please
mention when booking
• Ample car parking is
available for patrons at
$2 per day
• Cilantro is located on the
ground floor of Building 1
and is wheelchair
accessible
Open Monday
Seating from 10.30am
• Monday 27 February to
Friday 30 March
• Monday 16 April to
Friday 22 June
• Monday 16 July to
Friday 21 September
Monday 6 August
Monday 15 October
Seating 6.30pm, 5 courses including wines: $65.00
Bookings required
Lunch
Open Wednesday to Friday
Seating from 12.00pm - 12.45pm
3 courses: $23.50
Bookings required
Dinner
Cilantro is
open during the
following term
dates:
Monday 19 March
Monday 23 April
Open Monday to Thursday
Seating from 6.30pm - 6.45pm
3 courses: $28.50
Iron Apprentice Dinners
Experience the culinary skills of the final year apprentice
cookery students as they present their best dishes and
compete for the annual title of Iron Apprentice.
Monday
Monday
Monday
Monday
Monday
Monday
16
23
30
13
20
27
July
July
July
August
August
August
Monday
Monday
Monday
Monday
Monday
Monday
3 September
10 September
17 September
8 October
22 October
29 October
Seating 6.30pm, 4 courses including wines: $37.50
Bookings required
• Monday 8 October to
Friday 16 November
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A credit card guarantee is required for all
bookings larger than 8 people