Last weekend PCCS was thrilled to host the return of Chef Kate Spina (nee Connor) from Sydney. Kate has specialised as a Pastry Chef in recent years and is certainly a popular guest presenter with PCCS participants. I have spoken about Kate in previous blogs. I was so thrilled when she agreed to return for a couple more workshops at PCH.
Deb with guest Chef Kate Spina
Kate did not disappoint. It is hard not to be all gushy when you watch someone respect the ingredients and love what they do so much AND be prepared to share that skill and knowledge with others. This time we were treated to her expertise in “Bread Making for the Home Baker” on Saturday morning and Sunday morning she shared her tips for successful “Pastry 101”.
In the Bread class we learnt about wet and dry dough, all about yeast (quite a lot of commentary after Kate’s throwaway line of yeast having sex to reproduce in the dough), about the environmental conditions that help bread prove the correct way and how much muscle power goes into effective kneading. One participant commented that “much of the information Kate shared they had read in a book, but being hands on and watching an experienced Chef, just made it all click and so much easier”.
In the Bread class we learnt about wet and dry dough, all about yeast (quite a lot of commentary after Kate’s throwaway line of yeast having sex to reproduce in the dough), about the environmental conditions that help bread prove the correct way and how much muscle power goes into effective kneading. One participant commented that “much of the information Kate shared they had read in a book, but being hands on and watching an experienced Chef, just made it all click and so much easier”.
 Phil practising his kneading |  Steve practising his art of bread making |
Four guys and two gals produced pita bread, fruit and nut buttermilk flatbread, focaccia and white herbed loaves and rolls. We shared a platter of delicious accompaniments and everyone took home with them dough to make their own focaccia as “homework”.
Breads and shared platter
Kate gave strict instructions that she wanted photos to show what their bread looked like at home. And I can tell you, she was thrilled to see the photos and successes sent by text the next morning.
Sunday morning pastry class was also rewarding for those who attended. Flaky pastry, Filo pastry and Brown, burnt butter pastry were transformed into Quiche Lorraine, Raspberry Galettes, savoury and sweet strudels, Sable Bretons (some with orange curd on top) and Frangipane pear tart.
Sunday morning pastry class was also rewarding for those who attended. Flaky pastry, Filo pastry and Brown, burnt butter pastry were transformed into Quiche Lorraine, Raspberry Galettes, savoury and sweet strudels, Sable Bretons (some with orange curd on top) and Frangipane pear tart.
Quiche and savoury strudel
One of the comments that resonated with all of us was, “Who would ever have considered making their own filo pastry? Now that I have done it and it is so easy, why would I not make it?”
 Filo pastry |  Filo read to use |  Frangipane pear tart |
We would like to extend a huge thank you to the participants who attended the classes and for supporting our cooking school.
Again, as previously, huge appreciation to Kate for making what seems like difficult cooking so much more achievable for us at home, in our kitchens. So rewarding and SO MANY happy tastings!!
DC XX
Again, as previously, huge appreciation to Kate for making what seems like difficult cooking so much more achievable for us at home, in our kitchens. So rewarding and SO MANY happy tastings!!
DC XX
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