classes - around the world - Simply dVine Cooking Classes

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classes - around the world

Before we moved to Shepherds Flat near Daylesford and Hepburn Springs in Victoria we did a big trip to Europe and really got involved in the food culture over there.....it was fantastic. Due to this holiday and others we have had in the past we are constantly expanding our courses and recipes. We are always researching new dishes, testing them, and finally adding the best of them to our classes.

So when you attend any cooking classes with us, you will experience the true tastes of other countries......we only use genuine ingredients, and will show you how easy it is to source them here.

This series of classes introduces you to great recipes from all around the world.
spanish
Spanish Cooking Classes - Spanish Food Market
Spanish Cooking Classes - Tapas Bar
Spanish cuisine consists of a variety of dishes which are influenced by its near neighbours in Europe, and Africa and from many parts of the world due to the early Spanish sea farers, and of course by the sea.

While not overly spicy, Spanish food is full of flavour, just think of dishes such as Paella, Tortillas, Patatas Bravas, and of course Tapas.

So if you have ever wanted to learn these tasty dishes and great party foods, now is the time to come along to Simply Dvine.
french
French Cooking Classes - Outdoor Food Market
French Cooking Classes - Outdoor Dining
Whenever people think of French cooking they think of fine dining and the use of their famous sauces. However, historically the sauces were developed to disguise the taste of the poor produce that was being used. Many techniques used in food preparation around the world have come from the French and the undeniable love of food. 

Traditional French cooking is very regional with different areas being famous for particular dishes such as Tart Tartine from central France, while Beef Bourguignon comes from the East and is influenced by Germany, and the famous fish soup of Bouillabaisse comes from the South and is influenced by France's Mediterranean neighbours, the list of great traditional French dishes goes on and on. 

No matter what you think of French cooking, everyone has to agree that they make the best Patisseries in the world, again with many traditional regional favourites such as buttery croissants, eclairs, and macarons to name but a few.
As we came into modern times the French took their level of cooking to another level, but you cannot get away from their good, tasty, wholesome peasant dishes that have withstood the years.
italian
Italian Cooking Classes - Outdoor Dining
Italian Cooking Classes - Canal Living
When you talk about Italian cooking you are actually talking about a number of different regions with a wide variety of influences. To the north you will see dishes with French, german, and Austrian influences, while to the South you will find dishes with North African and Greek influences. Wherever you go the dishes are made with good, fresh products and are kept simple and very tasty. If you love pastas, pizzas, risottos, fresh vegetables, garlic, cheeses, herbs, and olive oils then you will love the dishes you can learn to cook yourself in our Italian courses.
greek
Greek Cooking Classes - Local Seafood Dishes
Greek Cooking Classes - Island Views
Greek cuisine is very diverse, with its European, mediteranean, and Middle Eastern influences. Learn how to make dishes using the vegetables of Greece such as tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Let's not forget about the herbs such as oregano, mint, garlic, onion, dill and bay laurel leaves.

Greek cuisine also has some lovely meat dishes made up with lamb/goat and of course an abundance of seafood dishes. Of course no Greek meal would be complete without the use of Olive Oil and everyone's favourite, Feta cheese.
vietnamese
Vietnamese Cooking Classes - Gourmet Sailing
Vietnamese Cooking Classes - Local Dishes
Traditional Vietnamese cooking always uses the freshest of ingredients, with minimal use of dairy and oil, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines in the world.

Vietnam also shows influences from its various neighbours including China and Thailand.

Dishes in Vietnam appeal to diners via five senses.....food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.
japanese
Japanese Cooking Classes - Local Dishes
Japanese Cooking Classes - Beautiful Restaurant
Traditional Japanese food is based on Rice with Miso Soup and other dishes consisting of seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.

Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Noodles such as Udon and Soba are found in many Japanese dishes. Chinese influence saw the creation of the famous Ramen soups and Gyoza fried dumplings.

Western influences saw the introduction of meats in the late nineteenth century and the creation of such dishes as Teriyaki Chicken.
moroccan
The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean, African influences. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

Characteristic flavouring ingredients in cooked dishes include preserved lemon, cold-pressed, unrefined olive oil and dried fruits. Spices are used extensively in Moroccan food such as saffron, cinnamon, cumin. turmeric, ginger, pepper, coriander, parsley, and paprika, other common ingredients include mint, olives, oranges and lemons.
indian
India has two distinct regions when it comes to food, the North and the South.

In Northern India you will mainly find Muslims and Hindus, so neither Beef or Pork is eaten, so we see a lot of Chicken, Lamb, and Vegetarian dishes, as well as Seafood dishes as you get closer to the coastlines. Due to the lack of water not many Northern dishes come with rice, but with breads such as Naan, Roti, and Paratha. To add big flavours to dishes dried spices and fresh chillies are frequently used. Yogurt is used a lot in sauces, marinades, and condiments to help cool the fiery curries, a wide range of other condiments also add sweetness and sharpness to help cut through the richness of the curries.

While in the South of India you will mainly find Vegetarian dishes, but near the coasts you will find Chicken, Lamb and Seafood dishes again. Southern dishes are a lot lighter than those found in the North, with the use of herbs, ginger, coconut, and citrus fruits, as well as aromatics such as mustard seed, cinnamon, and of course cashew nuts for beautiful tasting sauces.

India also shows influences from early European settlers, and neighbouring countries.
thai
Thai Cuisine is well-known for its balance between five fundamental flavors - hot (spicy), sour, sweet, salty, and bitter. You'll be introduced to the tastes sensations of authentic Thai ingredients, such as kaffir limes leaves, Thai basil, lemongrass and tamarind paste. There's plenty of slicing, dicing and preparation of unusual and not so unusual vegetables to be found in the soups, salads and main courses, along with meat chicken and seafood. Each dish has its own unique flavour and is complimented by the use of fish sauce, coconut milk or a dipping sauce or two. 

So if you've ever wanted to know how to make authentic Thai cuisine, come along to these fun filled hands-on classes... and be amazed at the quality of food you produce. 
middle eastern (turkish and lebanese)
Turkey lies on the divide of Europe and Asia and although its cuisine Is largely the heritage of Ottoman cuisine, it is often described as a refined fusion of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.

As you move around Turkey the dishes change greatly due to these influences. The cooking of Istanbul and rest of the Aegean region inherits many elements of the Ottoman cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables, stew, eggplant, stuffed dolmas and fish. The cuisines of the Aegean and Mediterranean regions are rich in vegetables, herbs, and fish.  The cuisine of the south east is famous for its variety of kebabs, mezes and dough-based desserts such as baklava.
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