COMBINED MOLECULAR AND COCKTAIL MAKING
COMBINED MOLECULAR GASTRONOMY & COCKTAIL MAKING
Brian’s Molecular Gastronomy expertise is now highly sought after by both chefs and home cooks alike. The city’s chefs go to him to learn about this exciting approach to cooking, and there are many dishes on menus through the city and country that are a result of their collaboration with Brian and his deep understanding of cuisines in the context of Molecular Gastronomy.
Brian collaborates globally with both chefs and industry giants, and his sellout classes in Sydney and the Central coast have attracted high-end chefs and keen amateur cooks. His classes provide you with the foundational knowledge and skills to create and master the techniques of spherifications, hot gels, flavoured noodles, soils / powders, and hot and cold foams.
No matter what the approach, from a simple braise to a highly complex molecular dish, Brian’s basic philosophy is the same: it needs to taste fantastic.
Class length: 3 hours
Next Class: Saturday 24th February – 3pm start
purchase a cooking class voucher for a friend or loved one!
- Spherified Mojitos
- Seared Scallops with Chorizo Soil
- Prawns with Thai Green Curry Noodles
- Hot Pumpkin and Ginger Panna Cotta
- Attain a basic knowledge of molecular gastronomy
- Learn how to create multiple effects with spectacular techniques
- Gain an understanding of molecular applications
- Learn how to accentuate flavours with textures and temperatures
Next Class: Saturday 24 February – 3pm start
*** Zigi’s Cooking School will send a courtesy email to confirm a class is proceeding as planned or a courtesy email and/or sms if the class is to be cancelled (if the minimum number of participants are not met) two days before the start date
If you do not receive the courtesy email or sms confirmation two days before the start date it is the participant’s responsibility to contact Zigi’s Cooking School to confirm the course is going ahead. See Terms and Conditions ***