mondo
restaurant catering cooking school
Mondo Cooking Classes 2014
Classes
Welcome to our second season of cooking classes for 2014.
Mondo Organics’ founder Chef Brenda Fawdon and Chefs Paul
Horne and Rose Newberry will lead the classes this season.
Naturopath and senior lecturer at Endeavour College of Natural
Health Tanya Quod will also co-present Saturday morning classes
with Brenda.
Beginners
$110 July 9 6.30–9 pm
Needing a little inspiration and confidence in the kitchen? Join
Chef Paul Horne for pointers on knife skills, kitchen equipment and
pantry essentials. Learn basic techniques; recipes for stocks, soups
and simple mayonnaise; tips on frying and on grilling meat; and a
fast & fool-proof impressive dessert.
In August we welcome back Holly Davis for a repeat of her 2-day
workshop on lacto-fermentation and sourdough baking. If you
missed Holly’s workshop at Mondo earlier in the year, make sure
you don’t miss this wonderful opportunity to attend an informative,
fun and life-changing weekend.
Chef Jean Martinez from Artisan Wholefoods also joins the team
this season with her classic and gluten-free sourdough baking
workshop in July.
Sponsors
Thank you De Dietrich; Breville; Marcia on Montague, West End, for
quality kitchenware; Essteele cookware; and Global knives.
Class Information
Most classes this season are hands-on and suitable for absolute
beginners, through to culinary champions. Classes include a
complete meal and a glass of matching wine, beer or non-alcoholic
beverage; a recipe handout; and a Mondo apron. Classes are
designed to cater for both vegetarians and non-vegetarians;
notify us upon placing your booking if you have specific dietary
requirements.
Online Booking
Go to www.mondo-organics.com.au
Corporate and Private Bookings
We also offer corporate and private classes, entertaining 10–24
guests. For details phone Brenda Fawdon on 3844 1132 or email
[email protected]
Conditions
• Class bookings are confirmed with full pre-payment only.
• While classes, once booked, are not transferable or refundable,
we are more than happy for you to send a friend in your place.
• We prefer participants wear closed-toe shoes.
• We do not accept any persons under the influence of alcohol.
mondo cooking school
july–november 2014
Quick, Nourishing and Easy
$110 July 12 10 am–1 pm
Join us to learn quick and healthy cooking ideas for the time poor.
Nourishing soups, one-pot wonders and how to add loads of tasty
autumn veggies to your everyday diet with ease.
French Provincial
$130 July 16 6.30–9 pm
Chef Paul Horne loves to cook French food. Bouillabaisse,
dauphinois potatoes, duck ragout, traditional salad nicoise and easy
tarte tartin. These are perfect recipes to impress your dinner party
guests. Find a corkscrew and dust off your best French burgundy.
Introduction to Wholefoods with Brenda Fawdon
$50 July 19 1–3 pm (demonstration class)
Wholefoods demystified. Learn how to make chicken-bone stock
and ghee, and discover why these simple recipes are so nourishing.
Brenda whips up her favourite green soup, kale and feta buckwheat
tarts, and a black quinoa salad, plus shares the secret to her
famous chocolate puddings. Finish with a shared lunch.
Pasta Making $130 July 23 6.30–9 pm
Chef Paul Horne teaches us about different pasta-making recipes
— basic, saffron and hard — and we learn how to make tortellini,
fettucine and polenta gnocchi romana. We add winter roasted
veggies and a simple, quick dessert.
Vegetarian Winter Menu
$120 July 26 10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more
veggies in our lives. Winter vegetable soup; fast and tasty stock;
purple carrot, black bean and herb dip; purple slaw with turmeric
aioli; beluga lentil, mushroom, kale and labne galettes; and
beetroot and chocolate cake.
Classic and Gluten-free Sourdough
with Jean Martinez from Artisan Wholefoods
$220 July 27 10 am–3 pm (5-hour workshop)
Learn how to make traditional bread. Slow fermentation of breads
improves their deliciousness and digestibility — a simple process
you can learn and fit into your life with great results. The stars of
this class are our sourdough loaves, naturally leavened and slowly
risen. This bread is easy to make and much better for your tummy
than commercial bread. You will learn how to create and care for
both a gluten and non-gluten (rye) sourdough starter; and mix,
knead, prove and bake your bread, and then go home and make
it with confidence. Finishing with a sourdough chocolate cake
with homemade cultured cream. This class also includes a general
discussion on fermentation, and kefir SCOBYs, cultured cream and
butter. Workshop includes take-home sourdough starter cultures.
Pickles, Jams and Preserves
$130 July 30 6.30–9 pm
Chefs Brenda Fawdon and Rose Newberry teach you how to make
preserved lemons, rhubarb and apple jam, spiced sweet and salty
mustard pickle — piccalilli, homemade hot seeded mustard, pickled
winter vegetables, and delicious orange marmalade. Take home
jars provided.
Holly Davis Fermentation and Sourdough
2-Day Workshop $450
Saturday August 2 10 am–3 pm
Capturing cultures, eating and drinking your way to good digestion!
Holly will demonstrate how to — safely — make irresistible
cultured cream and butter, dry salted vegetable ferment, brined
vegetables and whey cultured fruits. Try dairy and non-dairy kefir.
Learn why including these foods is such a boon to good health, and
get your lacto-fermentation questions answered, with a smile.
You will have the opportunity to try all the items demonstrated, ask
questions and eat a delicious seasonal lunch including a variety of
naturally fermented foods. For those who wish, there will be dairy
and non-dairy SCOBYs to take home.
Sunday August 3 10 am–3 pm
Home-baked sourdough bread and cakes to suit everyday life. What
is more delicious than home-baked bread and cakes? But when life
is busy, how do we fit that in?
Slow fermentation is the answer and the reason these baked
goods are so delicious. They taste divine, and have the bonus of
being nutrient dense and easier to digest. This class shows you
how to make a leaven (sourdough starter), how to bake a basic
spelt sourdough, foccacia, no-knead rye fruit loaf, crumpets and
delectable chocolate cake. Sample the goods and eat a fabulous
afternoon tea.
Moroccan
$130 August 6 6.30–9 pm
Chef Paul Horne shows us how to prepare chermoula; ras el
hanout; preserved lemons; delicious traditional chicken, olive and
lemon tagine; sweet lamb tagine; and coconut and poppy seed
cakes with citrus honey syrup.
Wholefood Winter
$120 August 9 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate
about real wholefood. Join us to talk about foods that are
unprocessed and unrefined, delicious and nourishing. At this class
we celebrate good health and food prepared with healing ingredients.
Gluten and Dairy Free
$120 August 16 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod share practical
solutions and recommend natural alternatives, beyond the
supermarket shelves. Discover new flavours, ingredients and food
combinations that will inspire you to whip up a gourmet feast —
you can actually eat!
The Big Hairy (or not) Blokes Class
$130 August 20 6.30–9 pm
Chef Paul Horne, assisted by senior apprentice John Trickey,
presents a class for the boys. Pumpkin soup; slow-roasted pork
shoulder with perfect crackling; quick and easy jus; celeriac and
apple puree; grilling meats properly; easy roasted winter rosemary
veggies; and simple, delicious bread and butter pudding.
Eat Yourself to Good Health
$120 August 23 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes
and lifestyle choices that will change your old eating habits forever.
Don’t miss this one if you want to achieve wellbeing and regain
your zest for life.
Northern Italian
$130 August 27 6.30–9 pm
In this class we discover the subtle flavours of Liguria. Warmed
Ligurian olives; chickpea batter farinata; rosemary and lemon oil
focaccia; seafood soup; lemon roasted quail; greens, currants olives
and pinenuts; honey and hazelnut cake with fig ricotta.
Modern Italian Seafood — Spring
$130 September 3 6.30–9 pm
Chef Paul Horne teaches marinated squid salad, whole baked fish,
stuffed mussels, zucchini fritters, and quick and simple lemoncello
zabaglione — delicious!
Vegetarian Spring Menu
$120 September 6 10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more
veggies in our lives. Spring green salad with avocado lemon
dressing; asparagus, fennel and green pea buckwheat tarts; purple
congo potato, pepita seed and sprout salad with turmeric aioli;
carrot, black bean and herb dip; purple carrot cake.
Modern Spanish Tapas
$130 September 10 6.30–9 pm
Chef Paul Horne allows ingredients to speak for themselves.
Paul shares modern recipes for sophisticated tapas using duck
proscuitto, manchego, salted blue-eye cod, saffron, chorizo and
black pudding, and finishes with a delicious and elegant polenta
and orange cake with sticky sherry sauce.
What’s for Dinner, Darling?
$110 September 13 10 am–1 pm
Do you need healthy, delicious recipes that you are able to throw
together in under 10 minutes, without the stress? Do you need a
more organised pantry, fridge and freezer? If you need help with
fast and clever cooking tips, this is the class for you.
Classic French Desserts
$110 September 17 6.30–9 pm
Chefs Paul Horne and Rose Newberry teach the basic skills you
will need to impress your guests with French classics like crème
brulee, chocolate soufflé, tarte tatin, lemon tart, and quick and
easy chocolate truffles. Desserts will be packed in take-home packs,
unless you eat them first!
Wholefood Spring
$120 September 20 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate
about real wholefood. Join us to talk about foods that are
unprocessed and unrefined, delicious and nourishing. At this class
we celebrate good health and food prepared with healing ingredients.
Italian Vegetarian Spring Menu
$120 September 24 6.30–9 pm
Chef Paul Horne presents this class using local organic veggies.
Zucchini flowers filled with ricotta, lemon and herbs; fresh pasta,
cherve, toasted pinenuts, spinach and herb oil; traditional pizza
with mozzarella, tomato and fresh herbs; fresh shaved fennel and
mozzarella salad; and the best Sicilian lemon tart with mascarpone.
Super Foods Spring
$120 September 27 10 am–1 pm
Naturopath Tanya Quod shares why some foods are more beneficial
to us than others? How do we incorporate healing foods into
our diet. Explore whole spelt grain; chia seed pudding with fresh
berries; spring greens; spirulina; raw cacao; and natural sugars.
Mondo Spring Feast
$130 October 1 6.30–9 pm
Chefs Paul Horne and Rose Newberry both love spring and like to
let the seasonal ingredients shine. Sharing recipes from our spring
menu, this hands-on class finishes with a sit-down feast in the
restaurant, with matching wines. Delish!
Pasta Making $130 October 8 6.30–9 pm
Chef Paul Horne teaches us about different pasta-making recipes
— basic, saffron and hard — and we learn how to make tortellini,
fettuccine and delicious gnocchi romana, adding a spring green
salad and a simple, quick dessert.
Quick, Nourishing and Easy
$110 October 11 10 am–1 pm
Join us to learn quick and healthy cooking ideas for the time poor.
Nourishing green soup, one-pot wonders and how to add loads of
tasty spring veggies to your everyday diet with ease.
Modern Italian Seafood — Spring
$130 October 15 6.30–9 pm
Chef Paul Horne teaches marinated squid salad, whole baked fish,
stuffed mussels, zucchini fritters, and quick and simple lemoncello
zabaglione — delicious!
Istanbul Feast
$120 October 22 6.30–9 pm
Turkey is an exciting blend of modern Europe and the ancient
orient. Learn the secrets from Chef Paul Horne of preparing the
perfect pilav, Turkish pizza, the famous Shepherd’s salad, baharat
spice mix, chicken in sumac and pistachio crumbs, and warm sticky
date and fig pudding.
Vegan GF and DF Desserts with Chef Rose Newberry
$110 October 29 6.30–9 pm
Chef Rose Newberry shares her recipes for gluten-free, dairy-free
and vegan desserts. Spiced pumpkin date mousse, caramelised
banana, and coconut and cardamom ice cream; dark chocolate
tofu brulee with walnut praline; almond and vanilla cookies with
homemade spiced almond milk; and more. Desserts will be packed
in take-home packs, unless you eat them first!
Moroccan
$130 November 5 6.30–9 pm
Chef Paul Horne shows us how to prepare chermoula; ras el
hanout; preserved lemons; delicious traditional chicken, olive and
lemon tagine; sweet lamb tagine; and coconut and poppy seed
cakes with citrus honey syrup.
Gluten and Dairy Free
$120 November 8 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod share practical
solutions and recommend natural alternatives, beyond the
supermarket shelves. Discover new flavours, ingredients and food
combinations that will inspire you to whip up a gourmet feast —
you can actually eat!
Northern Italian
$130 November 12 6.30–9 pm
In this class we discover the subtle flavours of Liguria. Warmed
Ligurian olives; chickpea batter farinata; rosemary and lemon oil
focaccia; seafood soup; lemon roasted quail; greens, currants,
olives and pinenuts; honey and hazelnut cake with fig ricotta.
Eat Yourself to Good Health
$120 November 15 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes
and lifestyle choices that will change your old eating habits forever.
Don’t miss this one if you want to achieve wellbeing and regain
your zest for life.
What’s for Dinner, Darling?
$110 November 19 6.30–9 pm
Do you need healthy, delicious recipes that you are able to throw
together in under 10 minutes, without the stress? Do you need a
more organised pantry, fridge and freezer? If you need help with
fast and clever cooking tips, this is the class for you.
Sourdough with Chef Rose Newberry
$110 November 22 10 am–1 pm
Sourdough made easy with the help of Mondo Chef Rose
Newberry. Basic starter and easy bread recipes; the best crumpet
recipe that works every time; chestnut, walnut and spelt loaf;
buckwheat blinis with smoked fish and labne; caraway, linseed and
sesame seed rolls; sourdough crepes with mascarpone and berries.
Wholefoods Breakfast
$100 November 29 10 am–1 pm
Need some new nourishing breakfast ideas? Chef Brenda Fawdon
teaches us what the best juicer is and why. Delicious ginger and
pecan toasted muesli and an easy bircher muesli; light and fluffy
buckwheat pancakes; honey labna; and frittata with zucchini,
lemon and kefalograviera.
eat mondo
feel good
166 Hardgrave Road, West End Q 4101
07 3844 1132 [email protected]
www.mondo-organics.com.au