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tony tan s 2006 cooking class and tour schedules Happy New Year! While on holidays, I have classes based on my years of cooking been cleaning out the kitchen pantry, picking professionally. These are called Tonys Choice, out the odd packet of salted black beans and as the food lover in me loves to create new An invitation to Tony Tans preserved Chinese mustard used last year. These flavours and exquisite dishes. are instant reminders of the wonderful events Along with this years line up, I have great that happened in 2005. The salted black beans pleasure in announcing the return of two took me right back to Dallas to the IACP outstanding teachers, chefs Steven Pallett and for a meal is something to Conference where my friend and colleague Loretta Sartori. They will share more secrets Lauraine Jacob and I spoke about the evolution of their impeccable cooking. For the first time of Chinese food. The preserved mustard in Melbourne, author Jane Lawson of Cocina reminded me of a fabulous day teaching some Nueva will conduct two classes on her be eagerly anticipated. His enthusiastic students at Fenix, a Melbourne Food and Wine Festival event. interpretation of the exciting flavours in the Spanish kitchen. In my study, I found a stack of notes on a paper Class size will stay at a maximum of eight for I gave at Manning Clark House in Canberra. students to learn tricks of the trade in a more cooking is savoury, Called The Asian Connection, the session personal environment. Classes run for 3 hours looked at how much weve embraced the with the first two hours being demonstration cuisines of Asia since the 60s. I also found and the last hour reaping the spoils of the recipes and menu ideas I cooked at Richmond session with wines carefully selected by Brown masterly and absolutely Hill Café and Larder as well as William Angliss College. There were also lovely notes from my Brothers around the dining table. By popular demand, more hands-on classes are offered. students mentioning how much theyve learnt over the years. From another, a note of thanks China Tour. If you have a wicked sense of for the delicious food served at the launch of adventure, love food and culture, China is the mouthwatering. the Dining Club in the Flower Drum ultimate destination for you in September. This Restaurant. Such wonderful memories! Now culinary journey to China explores the essence that the holidays are behind us, the cook in me of Chinese food - which is at once traditional Stephanie Alexander is looking forward to another year of surprises and innovative, classic and contemporary. The and challenges. tour begins at Shanghai, breathtaking in its modernity and heady in its streetscape. From To begin with, I owe much to my parents for here, to soporific Hangzhou where cicadas sing fostering in me a respect for food and the entire in late summer and beautiful West Lake is food chain. In the same vein, my friend shrouded in the morning mist. Your final Stephanie Alexander has taken this further by destination is magnificent Beijing, ancient, establishing the Kitchen Garden Foundation. cultured and home of modern-day emperors. Its goal is to engage kids in growing, harvesting, Along the way youll experience a very personal preparing and sharing food in schools. To China filled with delicious food looking like support her cause and in my way, I have decided edible calligraphy, see centuries-old pagodas, to donate the proceeds of two special cooking serene temples, courtyard houses, the classes to her foundation. Forbidden City, the Great Wall and Zen-like Australia has come a long way since the 60s. We gardens. You will visit a private tea plantation, are now more concerned with issues of dine at stunning restaurants - some super biodiversity, conservation, sustainability and luxurious, others hidden gems - and learn Tony Tans classes are proudly our multi-cultural heritage. I hope our ethnic regional cuisines yet to be discovered in the supported by Brown Brothers diversity is well reflected in the classes I West. Dates - 15 to 27 September. conduct. My travels obviously have some All in all, there is plenty on offer. I hope to see bearing too, as ideas, techniques and ingredients you in one of my fun-filled classes or on my are turned into delicious creations for you to tour. Heres wishing your year be filled with love, take home. great joy - and great food! the unlimited Classes resume in March with topics ranging cuisine company from the foods of Malaysia, Singapore, Thailand, India, Vietnam, Bali, China and Hong Kong. 28A Lansell Road, Some of them include my treasured recipes and Toorak, Victoria 3142 given personal twists with my hope they will ignite your spirits and make you want to rush Phone: (03) 9827 7347 into the kitchen to cook as though its the most Genuine hospitality is about giving - Web: www.tonytan.com.au most natural of all activities. There are also especially giving the best of ones ability. 2006 Class & Tour Schedule C L A S S D E S C R I P T I O N S All prices are GST inclusive MARCH March Sat 25 10am-3pm Thai Workshop (5 hours) _______________ $150.00 Mon 27 7-10pm Classic Thai _________________________ $99.00 Now that we have Long Grain in Melbourne, many of you would Tue 28 7-10pm Classic Thai _________________________ $99.00 be even more mesmerised by Thai food. Thai flavours are raunchy APRIL and exuberant. Flavour combinations include hot, sour, sweet and Tue 4 7-10pm Malaysian Feast - truly Asia _____________ $99.00 salty in dishes. If you love the seductive regional aromas from Wed 5 7-10pm Malaysian Feast - truly Asia _____________ $99.00 Thailand, there are 2 topics to choose from. Classic Thai has Mon 10 7-10pm Classy Hong Kong ____________________ $99.00 delightful, fresh twists packed with sensational dishes, skilful Tue 11 7-10pm Classy Hong Kong ____________________ $99.00 blending of techniques with some new ingredients to create a full Thu 20 7-10pm Stephanies Kitchen Garden _____________ $99.00 dinner menu bound to enthral your family and friends. Thai Fri 21 7-10pm Stephanies Kitchen Garden _____________ $99.00 Workshop is a 5 hour hands-on intensive session of making spice Wed 26 7-10pm Cocina Nueva________________________ $99.00 pastes, salads, curries and some delicious surprises. Foods from the Thu 27 7-10pm Cocina Nueva________________________ $99.00 central plains, the north and the south with echoes of Indian and MAY Muslim influences will be covered. Wed 17 7-10pm Tonys Choice________________________ $99.00 Thu Mon 18 22 7-10pm 7-10pm Tonys Choice________________________ $99.00 Nonya Secrets _______________________ $99.00 April Tues 23 7-10pm Nonya Secrets _______________________ $99.00 JUNE Malaysias cuisine combines the delicacy of Chinese cooking, the Mon 5 7-10pm Haute Vegetables _____________________ $99.00 aromatic herbs of the Southeast Asia and the exuberance of Indian Tues 6 7-10pm Haute Vegetables _____________________ $99.00 spices. While we all know satay and rendang, the food of Malaysia Tues 13 7-10pm Winter Game ________________________ $99.00 is truly a microcosm of flavours of Asia. In Malaysian Feast, expect Wed 14 7-10pm Winter Game ________________________ $99.00 sumptuous dishes flavoured with lemongrass and candlenuts, heady Mon 19 7-10pm Lorettas Pastries & Dessert _____________ $99.00 salads and delicious Chinese treats. Wed 21 7-10pm Cutting-edge Asian____________________ $99.00 Classy Hong Kong explores the food of this modern harbour city Thu 22 7-10pm Cutting-edge Asian____________________ $99.00 with an ancient culture. While the cooking here is essentially refined Sat 24 10am-3pm Spice Therapy (5 hours) _______________ $150.00 Cantonese, there are regional variations such as Chiu Chow, top Mon 26 7-10pm Modern Chinese ______________________ $99.00 class produce and seriously marvellous techniques Ive learnt from Tues 27 7-10pm Modern Chinese ______________________ $99.00 master-chefs in this class. Thu 29 10am-1pm Market Walk_________________________ $70.00 JULY Kitchen Garden Classes are designed in recognition of Stephanie Mon 3 7-10pm New Shanghai _______________________ $99.00 Alexanders dedication in teaching good food to future generations Tues 4 7-10pm New Shanghai _______________________ $99.00 of Australians. In 2001, her kitchen garden project started in Sat 8 10am-3pm Thai Workshop (5 hours) _______________ $150.00 Collingwood College with children growing, harvesting and cooking Tue 12 7-10pm Steves Elegant Japanese ______________ $99.00 food from the organic garden. The Kitchen Garden Foundation was Mon 17 7-10pm Real Vietnamese______________________ $99.00 established in 2005 and it is with pleasure that I am donating the Tues 18 7-10pm Real Vietnamese______________________ $99.00 entire proceeds to this worthy cause. The classes will celebrate her Sat 22 7-10pm Fresh Catch Workshop ________________ $150.00 inspirational season-based menus prepared during the wonderful Mon 24 7-10pm Beyond Bali _________________________ $99.00 days at Stephanies. Tues 25 7-10pm Beyond Bali _________________________ $99.00 Cocina Nueva are classes featuring the exciting new flavour- Sat 29 10am-3pm Quintessential China Workshop (5 hours) ___ $150.00 combinations of the Spanish kitchen. Conducted by Sydney-based AUGUST chef-author Jane Lawson of one of the best selling cookbooks, Tues 1 7-10pm Sichuan Flavours _____________________ $99.00 Cocina Nueva, expect traditional classics with modern flair, divine Wed 2 7-10pm Sichuan Flavours _____________________ $99.00 tapas inspired by the passion and the heat of the Spanish kitchen Mon 7 7-10pm Masala Magic _______________________ $99.00 and a sensuous dessert that will take you right back to those sultry Tues 8 7-10pm Masala Magic _______________________ $99.00 nights in Spain. Sat 12 10am-3pm Spice Therapy (5 hours) _______________ $150.00 Mon 14 7-10pm Just Oz ____________________________ $99.00 Tues Thu 15 17 7-10pm 10am-1pm Just Oz ____________________________ $99.00 Market Walk_________________________ $70.00 May Mon 21 7-10pm Spanish Revolution____________________ $99.00 Tonys Choice celebrates Australian seasonal produce with freestyle Tues 22 7-10pm Spanish Revolution____________________ $99.00 cooking. It embraces my love for creativity as much as I adore Mon 28 7-10pm Classic Thai - repeat class ______________ $99.00 challenging the palate - but always with harmony. This year, I am Tues 29 7-10pm Classic Thai - repeat class ______________ $99.00 pulling techniques from the Western kitchen and marrying them SEPTEMBER with sexy inspirations from Asia. Always stimulating, always Mon 4 7-10pm Singapore Style ______________________ $99.00 organised, revel in divine flavours ranging from the subtle to the Tues 5 7-10pm Singapore Style ______________________ $99.00 assertive and expect to return home laden with ideas and tips for Mon 11 7-10pm Slow & Easy Asian ____________________ $99.00 your next dinner party. Tues 12 7-10pm Slow & Easy Asian ____________________ $99.00 15 - 27 September Gourmet Tour of China _________ from $5600.00 Nonya Secrets are classes based on the fascinating cooking of the OCTOBER Straits Chinese or Peranakans who settled in Malaysia and Singapore Tues 3 7-10pm New Tapas__________________________ $99.00 some 500 years ago. Combining Chinese and Malay cooking Wed 4 7-10pm New Tapas__________________________ $99.00 methods and ingredients, the food is opulent, intriguing and utterly Sat 7 10am-3pm Hands-on Spanish (5 hours) ____________ $150.00 delicious. It is neither Malay nor Chinese. Its unique. Think Mon 9 7-10pm Hurry Curry _________________________ $99.00 fragrance and think of a cooking style new to Australia! tony online Tues 10 7-10pm Hurry Curry _________________________ $99.00 NOVEMBER Tue 14 7-10pm Tonys Choice Mark 2 __________________ $99.00 Wed 15 7-10pm Tonys Choice Mark 2 __________________ $99.00 Mon 20 7-10pm Tropical Seduction ____________________ $99.00 www.tonytan.com.au Tues 21 7-10pm Tropical Seduction ____________________ $99.00 My website contains copies of my tour brochures and class Sat 25 10am-3pm Hands-on Tonys Choice _______________ $150.00 schedules. There are also testimonials from past students. Mon 27 7-10pm Summer Entertaining __________________ $99.00 Im also adding older recipes for free download, and have Tues 28 7-10pm Summer Entertaining __________________ $99.00 a mailing list available to keep you updated with news and upcoming schedules. Please visit to find out more. Limited to 5 participants only HANDS-ON CLASS NEW for 2006 Modern Chinese is a topic I adore. I first became Fresh Catch is a seafood workshop for anyone June aware of this sensational movement recently and we who loves cooking with seafood as well as for those havent seen this in Australia. It focuses on the who are unsure of how best to treat this precious Vegetarian cooking has come a long way. Gone are creative energies of young Singapore chefs that are commodity. This is a 5 hour hands-on session on the days of hippy cafes, sandal-wearing, incense- marrying Chinese culinary traditions with cooking how to select, fillet, clean, dress fish and shellfish burning, brown rice-munching images. In their techniques, presentations and ingredients from and turn them into delectable, exciting and gutsy place are restaurant-quality dishes that not only Southeast Asia and the West. The last time I ate this dishes. This class will cover steaming, baking, look sexy but taste exquisite as well. Haute exciting cooking style was in February. Have you poaching and frying techniques. Seafood laksa Vegetables is a class on how to prepare innovative, ever tasted scrambled egg white with scallop and anyone? Limited to 5 participants. Lunch show-stopping dishes that will make even the truffle oil? Learn how to create bold, imaginative included. skeptic adore meatless cooking! Think curry oil, and stylish dishes that will make you a star! Now that I have conducted classes on Balinese, I quinoa, fresh greens and cheeses, nuts, ice-cream Market Walk - designed to be informative and am now keen to go Beyond Bali and explore the and some stunning surprises. entertaining, this is a cooks tour to Richmonds tantalising cooking of Java and Sumatra. If you Winter Game is a first-time topic. Its about eating incredible Vietnamese, Chinese and Laotian grocers. love the riot of colours in tropical gardens, vibrant seasonally and what better time of the year than We not only identify ivory lotus root, fuzzy melon salads and sensuous curries laced with turmeric winter to enjoy how to use wild and farmed game and water celery but also the bewildering variety of and coconut milk, fish delicately spiced with such as venison, roo, quail, partridge or pheasant in sauces and how to use them in ethnic as well as nutmeg and soy, beef redolent of the Spice Islands, Thai, Chinese and Australian cooking styles. Also contemporary dishes. Light lunch included. this is the class for you. Indonesian cooking will incorporating winter greens, the menu features Numbers are limited. never taste the same again!! slow-cooking methods and uses marinades to Quintessential China is a hands-on class that will celebrate the joy of cooking in winter. July take you beyond bok choy, sweet and sour, lemon chicken and fried rice! In their place is an intensive Melbournes favourite pastry queen, Loretta Sartori, conducts a technique-driven session on New Shanghai concerns the cooking of the most session on how to coax flavours from top-grade Pastries & Desserts. She has an uncanny infinity cosmopolitan city in China and its surrounding soy sauce, sesame oil, chillies, roasted sesame seed with flour and to see her teach is like watching a regions. It is also a tribute to Jereme Leong, one of paste, complex vinegars, lesser-known greens to magician in action. Learn how to achieve perfect Chinas rising stars who is revolutionising match with the best of our local produce. Expect results with nothing but flour and butter to make Shanghainese cooking. It has elegance and finesse Peking duck, Hainanese chicken rice, prawn ball mouth-watering savoury pastries and a glorious as well as contrasts in this new cooking style - it soup and a stunning eggplant number with dessert from this extraordinary, enthusiastic teacher. has wow-factor! The class will look at how to use pinenuts. Limited to 5 participants. Lunch Oh, shes making hand-made strudel! Book early! rock sugar, maltose, Chinkiang vinegar and the included. delightful osmanthus wine. Cutting-edge Asian Dinners were booked-out classes last year. For those of you who missed out, Thai Workshop is a 5 hour hands-on intensive this is the opportunity to book into this years session of making spice pastes, salads, curries and sessions. The classes highlight some of the most some delicious surprises. Please check March for exciting dishes Ive ever presented overseas and in details. the school. These are matched by some of the most exquisite wines from Brown Brothers. Chef Steven Pallett is often called the thinking chef s chef . His cookbook Simply Sushi has If you are passionate about spices, Spice Therapy helped to demystify the art of making perfect is a 5-hour hands-on session for you. Its an sushi. Formerly chef at Kenzan, I am honoured to incredible voyage into the selection, culinary usage have Steven conduct Elegant Japanese, a superb of whole and blended spices in both traditional and session based on a Japanese degustation menu and August contemporary cooking. We will use fresh herbs and how the seasons have shaped this most aesthetic of a range of chillies - both dried and fresh - to create cuisines. new dimensions in savoury and sweet dishes. Grains of paradise, anyone? Vietnamese cuisine is influenced by the French If you love hot, pungent, bold and fragrant and the Chinese but most of all it is shaped by a flavours, youll love this years collection of fertile land of breathtaking beauty right in Sichuan Flavours. But not all Sichuan cooking is Southeast Asia. hot. Like Thai, Sichuanese cooks weave from It uses herbs not only to create layers of flavours sweet, sour, salty and spicy notes with skill and but also an irresistible freshness not seen in other subtlety. Now that youve read about ma po bean Asian cuisines. Fragrant, light and appealing, Real curd, tea-smoked duck and smoky bacon, get Vietnamese is ideal for any occasion from a quick ready to thrill your friends with zingy beef with lunch to a relaxed dinner party. sesame, quail with fennel and cassia ... and more! On a recent visit to Singapore, Devagi Sanmugam - a fantastic Singaporean cookery teacher - had me even more excited about the flavours of South Whilst the classes are set with given topics, it is possible to customise subjects specifically to the needs of groups and individuals. Demand for full day classes and personal tuition is high and I encourage you to contact me to place your name on the student list for alternative dates. Tony Tan Cooking 2006 Class Order Form Please attach a separate sheet if you need more room Class Title Class Date No. of seats Cost Total Mr/Mrs/Ms/Dr First Name Surname Address Daytime Phone Mobile Phone email o Yes, please add me to your mailing list Mail or Fax to: the unlimited cuisine company Phone: (03) 9827 7347 Fax: (03) 9826 4977 28A Lansell Road, Toorak, Vic 3142 Or use our form on the web at www.tonytan.com.au India. Comprising the cooking styles of Tamil Nadu, Kerela, Sri Lanka, The Masala Magic class water town, the Forbidden City and the Great Wall, attend cooking demonstrations, enjoy some November will feature curry leaves, semolina with cashews, spectacular street food and dine on some the best Tropical Seduction - When we think Noosa and Mysore style lamb, tamarind fish, chutneys and regional cuisines of China. Also included are five- far-north Queensland, we think of languid days, aromatic sambals. And the bonus is its star hotels, your bilingual host, weeping willows, blue skies, salty breezes and luscious, yummy wonderfully approachable! sweeping mountains. Not included in the price are foods. This class is about capturing the essence of a thousand memories youll bring back home. what we do so well in Australia, combining Spice Therapy - This is a repeat hands-on class for Inquiries to me or Janene Ferguson, Harvey World ingredients like mangosteens and gingers from the those who missed out in June. Please read June Travel, South Melbourne Tel: (03) 9696 7979. Photography credits: Food dishes (except Chillies on page one): Con Poulos Photography; Page one chillies, class image and portrait photography by Peter Mack Brochure design by Terrabyte/DMK ~ www.dmk.com.au schedule for details. north and marry these with staples such as crab Singapore Style - Always popular, always meat and beef to create new dishes with some Just Oz is a class on the ever-changing landscape interesting techniques for your collection. fascinating, this class on the diverse food of this and the way we eat in Australia. Its purely tropical island is bound to thrill even the more Summer Entertaining - With the festive season contemporary Australian cooking with a tiny nod jaded foodie-traveller. From much-loved hawker fast approaching and summer just around the to Asia. It celebrates our countrys most inventive favourites such as Indian mee goreng to authentic corner, food cooked with flair with minimum fuss chefs and this session is a tribute to them. home-style dishes, to stunning restaurant is best. We do, however, still want to make an Definitely no meat pies or roast chook - but creations requiring not too much effort - expand impression and the class is designed to take you certainly top quality ingredients like Wagyu beef, your culinary repertoire to enjoy with family and and your friends to some gastronomic cloud or barra and mushrooms and innovative cooking. friends. some earthly paradise. Think summers finest Great food, great techniques, simple execution. Slow & Easy Asian - We love quick cooking- offerings - tangy mangoes, scallops, crayfish, Market Walk - Second series on a cooks tour to succulent lamb with an Asian twist and a lavish techniques, especially with todays busy lifestyles, the Vietnamese, Chinese and Cambodian grocers do-ahead dessert. but sometimes we pay the price for convenience. in Richmond. Small group. Please check June Deep, rich layers of flavours are best released by Tonys Choice Mark 2 - A completely different schedule for details. long, slow braising with a few carefully chosen take to that offered in May, this class celebrates the Spanish Revolution follows Cutting-edge ingredients. I have put together a collection of simple pleasures of springs bounty such as Spanish. In 20 years of moving forward, Spain is recipes that draws together the best of both worlds. asparagus, broad beans, artichoke and berries now leading the world with its breathtaking and Expect Chinese, Vietnamese and Korean dishes prepared with my trade mark free-form cooking. sometimes provocative cuisine. Inventive, avant- and a lovely dessert. With seafood plucked from our local waters and garde - these are adjectives that describe the talents tender meat from the land, Tonys Choice reflects of Ferran Adria, Sergi Arola and Juan Mari Azark. New youthful stars like Andoni Aduriz, October my love for creativity with the magic of cooking. Francis Paniego and Dario Barrio are wowing Tonys Choice hands-on class - This is an New Tapas - Nearly a decade has passed since my intensive session for those who love to be diners with food based firmly on tradition, first visit to Spain eating tapas and learning from challenged and hungry to taste cooking styles technique and creativity. Menu inspired by my cookery teachers and chefs. Since then, tapas bars unhindered by tradition though a solid grounding recent trip to Spain. have conquered the world teasing our palates with in techniques is preferred. Teamed with a series of Classic Thai - repeat classes for those who missed Latin flavours and sexy combinations with Spanish small eats, pastries and flat breads packed with out in March. Please check March schedule for ingredients like jamon, piquillo peppers, stunning produce, this five-hour session is my details. manchego and bacalao. Master a range of finale for the year. Think new recipes that resonate spontaneous, exciting tapas that explode with with flavour, freshness and fun. Sign up soon! September earthy and marine flavours for simple, casual entertaining. This month, I escort a deluxe Gourmet Tour to Hands-on Spanish - An intensive 5-hour class on Tour Info China. Commencing 15th September, participants Spanish dishes from Catalunya, Valencia, Galicia will not only explore the extraordinarily rich and and Madrid. Rice, tomatoes, black pudding, For tour itineraries and full details, please varied foods of China but they will also share with jamon, chorizo, quail and seafood are all given the telephone for a brochure or visit my website me a very personal, if not passionate, sojourn to Spanish touch to produce authentic Spanish dishes (www.tonytan.com.au) to download a copy. the land of my ancestors. This is a tour for food that Ive learnt from chefs and cookery teachers lovers and for those who delight in discovering the Teresa Barrenechea, Gabriela Llamas, Jaume intense cultural legacy of Chinas 5000 year Brichs and Aussie expat Ruth Roberts. Calamari history. Fideua or quail with chocolate are part of the menu. The tour begins at Shanghai with its mix of colonial architecture, modern day sophistication Hurry Curry - who says curries cannot be made in and swing music. The journey continues to next to no time? Booked out instantly last year, this beautiful Hangzhou famous for its Westlake before class is for those of us who are time poor but still heading north to imperial Beijing. Some highlights would like to cook gorgeous curries. Using quality include tea appreciation set in a tranquil tea commercial blends and other short cuts but jazzed plantation, sumptuous picnics, visits to a beautiful up with tricks of the trade, youll be surprised how remarkably easy it is to have everyone singing for more. the unlimited cuisine company ABN 18 586 147 755 28A Lansell Road, Toorak, Melbourne, Australia 3142 Phone: (03) 9827 7347 Fax: (03) 9826 4977 Website: www.tonytan.com.au How to enrol Please complete the enrolment form overleaf and forward your full name, postal address, preferred class/date and time, together with a cheque or money order made payable to the unlimited cuisine company at the address above. Notes Full payment confirms your place in the class. All cheques received will be issued with a receipt which confirms your enrolment. Sorry, no credit card facilities are available. No refund will be forwarded on classes not attended. Another person may replace you or may be transferred to another class if more than 7 days notice is given and if a seat is available. Alternatively, class recipes will be forwarded to you. Gift vouchers are only to be used for the year indicated.
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