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Create with the natural materials around us

Events

Pasta Masterclass – From Zero to Hero

This is the third masterclass in the “Sustainability Series” promoting cooking from scratch, eating seasonally and looking at the paddock to plate ethos.

PASTA MASTERCLASS – FROM ZERO TO HERO

We have been making our own pasta here at The Falls Retreat for years and we have a tried and tested recipe that we will share with you. We will demonstrate and explain the kneading and resting process, show you how to create different types of pasta and cover the different types of tools and equipment required to roll your dough and create your very own pasta. Taste the difference and you will never want to go back to the packet version!

Highlights include:

  • Learn secrets of the Bistro kitchen as we share our house made pasta recipe

  • Learn the tips and tricks of kneading, rolling and cutting different types of pasta

  • Find out about al the various tools & equipment available

  • Discover methods and recipes for making home made gnocchi and ravioli

  • Delicious lunch of house made pasta of the day using seasonal produce from our organic veggie gardens served at our banqueting table. Cash bar available for drinks

Date: Saturday 24th April 2021

Time: 10am – 3pm

What to bring: Just yourselves and some enthusiasm!

Cost: $150 per person

What’s included:

Morning tea on arrival – a welcome drink with a tasty bite from the kitchen team

All day interactive cooking demonstration with Brad King

Recipe & instruction booklet

Delicious lunch served at our banqueting table. Cash bar available for drinks

BOOKINGS ARE ESSENTIAL

If you book all 4 of cooking classes in the “Sustainability Series” you will receive a $25 discount. Please contact us at info@fallsretreat.co.nz

Pickling & Preserving Masterclass

This is the first masterclass in the “Sustainability Series” promoting cooking from scratch, eating seasonally and looking at the paddock to plate ethos.

Come and enjoy our cooking class on pickling and preserving. Identify fruit and veggies from our organic gardens and learn how we utilise excess seasonal produce to create our own range of pickles, chutneys, jams and sambal. Brad will cover the types of fruit and vegetables that can be preserved, what blends of vinegars and herbs to use when you pickle and his top tips for successful jam making. He will also share his knowledge of fermenting and show you how we make our fabulous kimchi. Fermenting is a simple process but it needs to be done correctly, and in this workshop you will discover how we can manage microbial bacteria to produce highly nutritious food.

Highlights include:

  • Learn how to utilise excess produce to make chutney & pickles

  • Discover Brads tops ticks for making and jarring jam

  • Learn secrets of the Bistro kitchen and recreate our housemade beetroot chutney

  • Find out about the nutritional heath benefits of fermented foods and how to create your own kimchi

  • Delicious grazing style lunch featuring our house-made chutney, pickles and kimchi along with delicious organic salads and free-range meats served at our banqueting table

Date: Saturday 17th April 2021

Time: 10am – 3pm

What to bring: Just yourselves and some enthusiasm!

Cost: $150 per person

What’s included:

Morning tea on arrival – a welcome drink and a tasty bite from the kitchen team

Interactive cooking session with Brad King

Recipe and instruction booklet to take home

Delicious grazing style lunch featuring served at our banqueting table. Cash bar available for drinks

If you book all 4 of cooking classes in the “Sustainability Series” you will receive a $25 discount.

Please contact us at info@fallsretreat.co.nz