Cooking Classes

Cooking Classes at our Culinary Experience B and B. Come for our Indulgence Week-end and choose the menu that you would like to learn to cook.

A Taste of Nelson International Dining from Kay’s Cookbook
Nelson Green-Lipped Mussels in Orange Sauce
Tasman Bay Greens with Strawberries and Goat Cheese
Tasman Bay Scallops with Garlic Wine Sauce
Baked Asparagus with Parmesan Cheese
Nelson Apple Strudel with vanilla ice cream
Bruscetta with fresh tomatoes, basil and lots of garlic
Chicken Provencal with fresh herbs and white wine
Orzo Pasta with Sun-Dried Tomatoes
New Orleans Bread Pudding with Whiskey Sauce
Dining Italian Style A Dinner from Provence: Sun-Drenched Provencal Cooking
Endive Salad with Gorgonzola and Walnuts
Pasta with Arugula Ricotta Pesto Sauce
Chicken Breasts Balsamico with fresh herbs
Marinated Pears with Mascarpone Cream
Paupiettes of Chicken filled with Olives, Ham and Garlic cooked in a Wine Olive Sauce
Grand Aioli with New Potatoes (Classic Garlic Mayonnaise)
Salad of Watermelon, Goat Cheese and toasted Pumpkin Seeds
Oeufs a la Neige (Eggs in the Snow: Clouds of meringue float in a sea of Crème Anglaise with a crystallized web of Carmel on top.)
Do-ahead Dinner for Summer Elegant and Easy Dining – A do-ahead dinner for hassle free entertaining
Orange Glazed Pork Tenderloin Stuffed with garlic and mustard
Barley and Wild Rice Pilaf
Broccoli with Black Olives and Anchovies
Cold Mango Soufflé
Butter Lettuce Salad with Strawberries and Goat cheese with Hazelnut Vinaigrette
Asparagus with an Orange Butter Sauce
Chicken Cordon Bleu Wrapped in Flaky Phyllo Pastry
Poached Pears stuffed with finely chopped Chocolate, Crystallized ginger and Ricotta drizzled with a rich Chocolate Sauce
Southwestern Foods from New Mexico French Bistro Cooking
Pork Tenderloin Adobo with garlic, chile marinade
Salsa de Tomatillo
Arroz Verde with Bell Peppers and Cilantro
Black Bean Salad with Cumin Vinaigrette
Pumpkin Almond Torte
Basil stuffed chicken with Roasted garlic sauce
Radicchio and Butter Lettuce Salad with Parmesan Curls
Roasted Barley and Pine nuts
Chocolate Soufflé with Grand Marnier Sauce
The Best of France Best of Provence
Eggplant Caviar with toasted French Bread
Filet Mignon topped with Chevre and Pine Nuts in a Shallot, Red Wine Sauce
Gourmet Greens with Salad Dressing a la Megalithes (with yogurt and grainy mustard)
Chocolate Crème Brulee with caramel topping
Goat Cheese with garlicky tomato olive topping
Daube Provencal – Southern France classic beef stew, marinated overnight in red wine
Gratin de Legumes – A colorful vegetable medley, slowly roasted with garlic and olive oil
Tarte Tatin – Classic French apple tart with puff pastry.
Best of Mexico from Kay’s cookbook A Taste of New Zealand
Chicken Breasts with Achiote Marinade
Papaya and Avocado Salad with Papaya Seed Dressing
Chilled Gazpacho with crunchy garnishes
Mexican Wedding Cake Cookies
Green Shelled Mussels, Lemon Grass and Thai Chilies
Lamb Shanks with Garlic and Lemon and Basil
Roasted Baby Sweet Potatoes
Pavlova with mixed fresh fruit