Cookery Class with Di Holuigue - Vic

'The hands-on format starts the minute you call. Each participant is asked to give input into what the menu might include - not just the dishes, but the techniques you'd like to master to be a comfortable, confident cook in your own home. Be it making Italian risotto, roasting the best crisp-skinned duck, feeling at home with French souffl?making and complex sauces, insight into the new fusion of cutting edge Australian cuisine, a Thai or Moroccan dish, delicate fish dishes, puff pastry or a classy, made-in-advance dessert, Di will find a like-minded group for you. Your class starts at 9.30am and it's all hands on deck to cook a sumptuous, four-course sit-down lunch with wine. When we wrap up at 3.30pm, the students will have had a full 6 hours to learn as much as possible from Di's skills, talents and years of experience. Initially trained at Le Cordon Bleu Paris, and L'Ecole Le Notre, Paris (patisserie and charcuterie), Diane continually augments this outstanding grounding with classes around the world, and in the kitchens of famous chefs, including those of Michel Gerard, Freddy Girardet, Roger Verg, Alain Senderens, La Tour d'Argent, Alice Waters and Wolfgang Puck. Di has been food editor of several national magazines, among them Home Beautiful, Epicurean, The Australian Magazine, Ita and the Sunday Herald Magazine. She is currently cooking columnist for The Age/Sydney Morning Herald Good Weekend, and for 2 years was resident chef on the national TV programme Good Morning Australia.'

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