Day 1

Part 1

The Perfect Breakfast

• How to poach eggs, boil eggs and fry the perfect egg
• How to create the best breakfast at home, eggs Benedict, scrambled egg and smoked salmon
• How to create the power breakfast ? juices, yogurt, cereals, nuts and compote
• How to bake muffins, scones and croissants

Part 2

• How to create 3 brilliant salad dressings
• Learn how to make 5 great salads that will get you by any event that will be the talk of the town.
• Learn the basics of coleslaw, curry baby potato salad, roasted red pepper and cous cous salad, goats cheese and water cress salad and many more.

Part 3

• Conrad will cook 8 selected dishes from his third book with help from the audience. The entire class will sit down at a long table and enjoy everything that was cooked, complimented by a wine especially selected by a wine master.

After Lunch

Cooking demonstration with Conrad Gallagher creating architecturally designed dishes. Each class member will have the opportunity to assist with the preparation of the following Conrad Gallagher signature dishes:

• Roasted kingklip with an olive crust, salad of tomato and basil, basil crushed potatoes and steamed asparagus
• Roasted filleted beef and sumo chips, sauce bernaise and watercress salad
• Roasted tuna fish with sesame crust
• Stir fry of bok choy, shitake mushrooms, egg noodles, bean sprouts with soya and wasabi
• Warm chocolate fondant with pistachio ice cream

End the day with champagne and canap?s in the garden 

Day 2

Part 1

Morning with Italian and Mediterranean Favourites

An insight into making home made pastas, risotto and gnocchi, lots of pasta sauces and risotto garnishes.

?   Learn how to make a variety of home made pasta

?   Learn how to make unique pastas and many other Italian favourites including Spaghetti a la Pomodoro, Fettuccini Alfredo, the world's best Spaghetti Bolognese, Penne Puttanesca and Osso Buco and Macaroni Cheese.

Part 2

?   A study of fish and shell fish and an advanced look at the cooking and presentation of cray fish, langoustines, prawns, lobsters

?   An inside look at the best ways of cooking kingklip, salmon, snapper and tuna.

Part 3

How to turn the simplest braai into a gourmet feast

?   A look at marinades and basting

?   Selections of salads and pulses for the perfect braai or barbeque including chilli-buttered corn on the cob, balsamic marinated flat cap mushrooms.

?   Marinated bok choy, grilled Mediterranean veggies with harrissa.

A one-hour sit down lunch with special presentation on wine and cheese and another look at modern contemporary table settings.

After Lunch

A look at the perfect cheese platter and an afternoon of excitement as we cook some of the best classic deserts ever created

1.       Coconut rice pudding with exotic fruit salad and kiwi puree

2.       Three flavoured cr?me brul?e with short bread biscuits

3.       Individual lemon meringue pies with raspberry sorbet

4.       Marinated, gravitated wild summer berries with duck egg custard

5.       Bitter chocolate brownies with pistachio and peanut butter ice cream

6.       A look at home made ice cream and sorbets, biscuits and cookies

Cocktails in the garden     

Order Your Cooking Course with Conrad

Price R1,850 pp