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 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.
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.
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
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.
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
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.
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
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
Western influences saw the introduction of meats in the late
nineteenth century and the creation of such dishes as Teriyaki Chicken.
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.
India has two distinct regions when it comes to food, the North and the
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
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.
also shows influences from early European settlers, and neighbouring
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.