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Cooking School Menu Suggestions

This document provides menu suggestions for a cooking school from Hunter Resort in the Hunter Valley region of Australia. It lists options for three courses: entrées including seared scallops, prawn kebabs, nori tuna rolls, and chicken rice paper rolls; mains such as steamed snapper rolls, peking duck pie, chicken in filo, and tagine of lamb; and desserts like bush lemon tart, bread and butter pudding, panna cotta, and chocolate and fig pudding. Students are instructed to select one dish from each course.

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1K views1 page

Cooking School Menu Suggestions

This document provides menu suggestions for a cooking school from Hunter Resort in the Hunter Valley region of Australia. It lists options for three courses: entrées including seared scallops, prawn kebabs, nori tuna rolls, and chicken rice paper rolls; mains such as steamed snapper rolls, peking duck pie, chicken in filo, and tagine of lamb; and desserts like bush lemon tart, bread and butter pudding, panna cotta, and chocolate and fig pudding. Students are instructed to select one dish from each course.

Uploaded by

weblinsolutions
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Hunter Resort Pty Ltd (ACN 003 384 307 ~ ABN 89 003 384 307) Hermitage Road, Pokolbin

NSW 2320 Hunter Valley, Australia


Phone: +61 (02) 4998 7777 Fax: +61 (02) 4998 7787 Email: [email protected] Website: www.huntervalley.com.au

Cooking School Menu Suggestions

Please select one dish from each course:


ENTRE:

Seared Scallops with Lime Coriander Salsa

Prawn and Watermelon Kebabs with Vietnamese Mint with a Chilli and Lime Dressing

Nori Tuna Rolls with a Soy Wasabi Dressing

Chicken Rice Paper Rolls with Nouc Cham Dipping Sauce

Spicy Thai Soup with Prawn Dumplings

Spring Rolls

Scallop & Prawn Ravioli with Lemon Butter Sauce

Bouillabaisse (French Fish Stew)


MAINS:

Steamed Snapper Rolls with Prawn and Coriander Mousse

Peking Duck and Five Spice Pie with Apple and Preserved Lemon Salad

Chicken in Filo with Spinach & Local Fetta

Moroccan Chicken Pie

Tagine of Lamb on a Puff Pastry & Sweet Potato Tart with Minted Yogurt

Veal Saltimbocca with Herbed Potatoes & Green Beans

Veal Tortellini with Roasted Tomato Sauce & Stuffed Zucchini

Barramundi in Filo


DESSERTS:

Bush Lemon Tart with King Island Cream and Spun Toffee

Bread & Butter Pudding

Panna Cotta with Strawberry and Mint Salad

Chocolate & Fig Pudding with Orange Caramel

Banana & Caramel tart with Macadamia Ice Cream & Toffee Shards

Brandy Basket Snaps

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