Cooking Class Menu 2012

We will be using two menus in 2012, our origional popular menu and a brand new one. Once we have the second menu finalised we will update the class dates with which menu will be used at that time.

Our Dinner Menu for the 2012 classes will be:-

Menu one..........(as below)

Menu two is being finalised

Ross's own BBQ cooked Meatballs with Greek Yoghurt, Tomato and sweet chilli dipping sauces
or
"Korma Style" BBQ Kebabs made with beef & lamb with herbs and spices

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Pork Chipolatas

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Fresh Mt Barker chicken thigh kebabs some lightly marinated in Tamarind and lime & some Satay

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Roasted Blade of Western Australian Beef cooked with Jingilli extra virgin olive oil, fresh Rosemary, cracked pepper with rich Jane Brook red wine Jus
or
Slow Roasted "Mediterranean-style" Amelia Park Leg of Lamb served shredded off-the-bone topped with Greek Yoghurt and Mint Sauce
or
Leg of Amelia Park Lamb - deboned and butterflied - marinated in Honey and sweet soy sauce

All served with a selection of Fresh locally produced roasted vegetables and garden herbs

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Warm crusty bread rolls infused with garlic butter

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Caremelised Fruit with honeyed cream featuring Blueberry, pineapple, apple, peaches, pears etc.,

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A tasting selection of Jane Brook Wines 

Tea and coffee

(Menu updated 23/9/11)

Tasting wines are sponsored by Jane Brook Estate wines. Olive Oil sponsored by Jingilli. Meat by Kingsley Meats, Chicken by Mount Barker "free range" Chicken. Bottled water and soft drinks are also included.

Please be free to bring along your own wine and beer but no spirits please.

Whilst the "Roast and Veggies" are cooking we will also be going through other tips and recipes.

If you have problems cooking a certain dish let me know before the class and, time permitting, I will try and include it..

Note: Menus may vary according to availability of produce, time on the night and Ross's right to change it!

Only the freshest of ingredients are used in our cooking and where possible we source only locally produced free range or organic food.

Recipes frequently used may include:

"SLOW ROASTED" MEDITTERANEAN LAMB WITH YOGHURT (This dish takes a bit of time so will be cooked well before the class starts and recipes will be given out on the night)

MARINATED LEG OF LAMB IN HONEY AND SOY SAUCE

or APRICOT GLAZED PORK LEG ROAST (butterfly) WITH ROSEMARY, WINE AND PEACHES

simple single dishes such as:

GRILLED BBQ CHICKEN BURGERS WITH DIJON MAYONNAISE TOPPING

MINI PIZZAS WITH BOCCONCINI

TANDOORI STYLE BBQ CHICKEN WITH YOGHURT DRESSING

fish dishes such as:

WHOLE FISH WITH LEMON ONION AND HERBS

BBQ KING PRAWNS IN SWEET CHILLI SAUCE

FISH IN BEER BATTER

ADD YOUR NAME TO OUR MAILING LIST BY SENDING AN EMAIL TO cooking@barbitec.com

(updated 10/11/10)

Two of our sponsors below, Jane Brook Wines & Jingilli Extra Virgin Olive Oil

Also our newest CASA Dairy Products