When guest Chef Alfie Spina said he could return for some more workshops, there was no hesitation in what would be on the menu. After the feedback and response to his first Pasta Perfect class, we agreed a follow up class would be well justified.
Deb with guest Chef Alfie Spina
Following the always-inspiring demonstration, showing how easy it is to make fresh pasta, Alfie shared with us recipes for broad bean, spinach and pea ravioli, squid ink spagettini with prawns, pappardelle pasta with rabbit ragu and fettuccini with “Mama Love” sauce. (The secret to this sauce is home-made Passata that is made and stirred with a lotta love over a long time).
This is a happy pasta face!
People were able to take their pasta dough with them to make more at home and of course, the magic of pasta is you can do almost anything to make up your own sauce……let the experimenting begin.
The gallery of photos on our website will have your mouth watering!!
In the next workshop, Alfie moved us away from “meals” as such, to pates and terrines.
Admittedly, pates and terrines are not everyone’s preference and some would suggest it is a more acquired taste.
The gallery of photos on our website will have your mouth watering!!
In the next workshop, Alfie moved us away from “meals” as such, to pates and terrines.
Admittedly, pates and terrines are not everyone’s preference and some would suggest it is a more acquired taste.
Terrine
However, watching Kate and Alfie’s 19 month son Enzo, eat all these fabulous foods, makes a mockery of that folklore!!!
Duck liver pate with port jelly and date puree, salt cod pate served with pickled fennel, pork terrine with fig balsamic jam and Escabeche of mackerel with tomato jam were prepared, assembled, cooked and consumed with many ‘oohs’ and ‘ahhs’ as we smelt and tasted delicious and full flavours.
Duck liver pate with port jelly and date puree, salt cod pate served with pickled fennel, pork terrine with fig balsamic jam and Escabeche of mackerel with tomato jam were prepared, assembled, cooked and consumed with many ‘oohs’ and ‘ahhs’ as we smelt and tasted delicious and full flavours.
Duck liver pate with port jelly
One of our ‘Frequent Cooks’, Katie, was very pleased to be back doing classes with Alfie again and commented that meeting people like Alfie, “keeps me inspired to keep experimenting with my cooking”.
Another class participant, Alan, told us “Alfie was fantastic, his food sensational and the atmosphere of the class convivial.
I certainly learnt a lot from it and will be experimenting as a result. Thanks for the experience”.
Another class participant, Alan, told us “Alfie was fantastic, his food sensational and the atmosphere of the class convivial.
I certainly learnt a lot from it and will be experimenting as a result. Thanks for the experience”.
Salted cod pate with pickled fennel
While sitting here writing this blog, I have been reflecting how fortunate I have been to meet some incredible chefs and how generous it is that they are willing to spend time in a strangers kitchen and share their love of ingredients and cooking with some of us local Gippslanders.
As I commence planning the next schedule and hopefully, a full program for next year, I do hope I can maintain the opportunity for people who want to learn more about cooking and extend their repertoire for a shared table.
I know Alfie has some exciting opportunities coming his way in the near future, so I am not sure when we will be able to have him in the Plough Creek kitchen again. So until we do, a huge thanks to him for the information and teaching he has offered us this year.
Watch out for some of his recipes that I will share in my next recipe column.
Happy Tastings. DC xx
As I commence planning the next schedule and hopefully, a full program for next year, I do hope I can maintain the opportunity for people who want to learn more about cooking and extend their repertoire for a shared table.
I know Alfie has some exciting opportunities coming his way in the near future, so I am not sure when we will be able to have him in the Plough Creek kitchen again. So until we do, a huge thanks to him for the information and teaching he has offered us this year.
Watch out for some of his recipes that I will share in my next recipe column.
Happy Tastings. DC xx
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