Cairns Cooking School in Cairns, Queensland, Australia | Specialty School

Cairns Cooking School

Locality: Cairns, Queensland, Australia

Phone: +61 450 921 044

Address: 45 Grafton Street 4870 Cairns, QLD, Australia

Website: http://www.cairnscookingschool.com

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• Specialty School
• Cooking school

25.01.2022 Wine + dinner = winner! #cairnscookingschool #cookinglesson #cookingclass #winner #winedinner

24.01.2022 I love my job, and eating is most certsinally my favourite thing to do!!

23.01.2022 Hmmm what's there not love about food!

21.01.2022 We cant wait to create a delicious tasting table highlighting our regions epic flavours!!

19.01.2022 Inspired by my new found love of truffles (there are two new kinds of cheese to the market that are truffle infused - a brie and a cheddar), todays recipe is a really indulgent brunch youre going to definitely want to make if you can get access to fresh truffles. Its creamy, its cheesy, its buttery and its truffle-ey. These creamy mushroom and black truffle baked eggs are an indulgent brunch recipe youre going to love. Mushrooms sautéed in butter, garlic, thyme and wh...ite pepper then topped with gruyere and truffle infused eggs its the perfect gooey home for some fresh crusty bread. #cairnscookingschool #truffles #eggs #brunch #recipe #decadentbrekkie #cookinglesson #cookingclass #yum #weekendfeels 1 small black truffle Good nob of butter 400g mushrooms 1 clove garlic, minced 2 teaspoons fresh thyme leaves, finely chopped 1/2 teaspoon white pepper 3 tablespoons pure cream 1/2 cup shaved gruyere 6 eggs, infused with truffle To serve: shaved truffle, fresh crusty bread, butter Method: 1. To infuse your eggs: put 6 eggs in a glass jar with the truffle wrapped up in paper towel. Pop into the fridge for at least 24 hours. 2. To make the baked eggs: Preheat oven to 200C. 3. In the cast iron skillet, melt the butter and when foaming, add the mushrooms and season with sea salt and freshly grated pepper. Cook until they are soft and tender. Add the garlic, thyme and white pepper for the last 2 minutes. Stir in the cream. 4. Sprinkle the gruyere over the mushrooms and crack the infused eggs. Pop into the oven to bake for 10 minutes. You want the whites to be cooked but the yolks still a bit soft. 5. Serve with a bit of shaved truffle, fresh crusty bread and some coffee. Bon appétit! source: themacadames.com

19.01.2022 Todays mantra. whos with us? #sundays #sleepin #hungry #cairnscookingschool #recipes #cookingclass #cookinglesson

18.01.2022 This recipe is from one of Britains finest food bloggers and uses one of our favorite summer fruits! They not only have a raspberry jam filling, but have a cream filling as well, and are lightly coated in sugar. I probably dont need to say more, just go bake them. #cairnscookingschool #donuts #homemade #summerscoming #recipe #cookingslesson #cookingclass #thingstodoincairns Raspberry Ripple Doughnuts...Continue reading

15.01.2022 Fabulous gift idea for Christmas! We have a dynamic 6 months coming up in 2019.

15.01.2022 With the weather heating up wouldn't it be great to be able to make your own sorbets and ice creams whenever you want? Well you can by joining chef Catherine Pacey for this weekend's Cairns Cooking School's Icecream and Sorbet Masterclass. #cairnscookingschool #icecream #recipe #cookinglesson #cookingclass #thingstodoincairns

13.01.2022 This passion fruit or granadilla curd is the perfect balance of sweetness to tart, is very easy to make, and is a wonderfully decadent treat in summer. #passionfruit #homemade #recipe #cookinglesson #cairnscookingschool #thingstodoincairns #cookingclass #summer For a big batch that makes around 2 cups / 500ml: 6 large eggs (free range or organic only)... 120g butter 1 cup of sugar 1 cup of passion fruit pulp (strained or whole) Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 minutes). Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick. I allowed it to cool in the pot which further thickens it and then empty into a sterilised jar and store in the fridge. This is wonderful to have on hand to create a dessert. It can be sandwiched between sponge cakes or biscuits, poured over meringues, dolloped onto pancakes or turned into gooey tarts. It is also wonderful just spooned directly out the jar. Source: drizzleanddip.com

12.01.2022 Omg my fav breaky place!!! 41 shields st cairns!!!

12.01.2022 THAT'S A YESS FROM ME!

11.01.2022 When your 8yr old daughters nails her first roast pork dinner!! #porkstarlegend #checkoutthatcrackel #yummo

10.01.2022 The Ramen is back, by POPULAR demand. This is one of our favourite,tasty classes!!

09.01.2022 Are you in charge of organising this years Christmas Party? Look no further for a Christmas Party with a difference! We can host you and your coworkers with either a hands-on cooking class or demonstration style class with plenty of food and drink for all. Contact us today [email protected]

09.01.2022 A Tribute to the Great Australian Pav: Black Forest Pavlova With Espresso Cream #cairnscookingschool #pav #espresso #dessertdoneright #cookinglesson #cookingschool #yum #delicous Ingredients: For the meringue... 8 egg whites 2 cups granulated raw sugar 2 tablespoons dutch cocoa powder 1 teaspoon vanilla essence For the topping 2 cups thickened (whipping) cream 2 tablespoons strong espresso coffee a 680 gram (24 ounce) jar of morello cherries cup chopped walnuts cup dark chocolate curls * cup dark chocolate shavings ** * To make chocolate curls run a potato peeler down the edge of a block of chocolate. ** To make chocolate shavings use an ordinary fine grater or a Micro-Plane. Method: 1. Preheat oven to 220C (approx 420F). Place a sheet of baking paper on two large baking tray and draw 20cm (8) rounds. 2. Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down. 3. Beat your egg whites until they are stiff and add your sugar slowly along with the vanilla essence, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again. 4. Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it. 5. Shape the meringue into the two rounds on the baking paper/trays. Place meringues into the oven and immediately turn the temperature down to 120 degrees celcius. Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool. Topping: 1. Drain the morello cherries into a colander with a bowl underneath it to catch the syrup. Give the cherries a shake to make sure the syrup drains out of them. You will want the cherries quite dry so give them a bit of time to drain. 2. Pour the cherry syrup into a saucepan and over medium heat reduce it down to a honey-like consistency (about 5-10 minutes). If you over-reduce you can add a little bit of water and whisk through to make it more liquid again. Set aside. 3. Beat the cream with the coffee until stiff peaks form. With a silicone spatula spread half of the cream over the bottom meringue, place cherries on the cream along with half of the chopped walnuts. Sprinkle half of the chocolate shavings over the meringue. 4. Place the top meringue layer over the bottom. Spread the remaining cream over it along with the cherries, nuts and chocolate shavings. Top with the chocolate curls. Drizzle the cherry syrup over the entire pavlova. Source tanyazouev.com

07.01.2022 Say no more! Bacon, bacon, bacon - my first true love! #cairnscookingschool #baconlove #yum #baconbaconbacon #recipe #thingstodoincairns #cookinglesson #cookingschool

06.01.2022 When a highly experienced Chef meets a highly experienced Fitness Pro, you get result-based dishes that taste fantastic... and you're almost certain to get quick results before Xmas! BOOK for this Thursday 30th Nov...

06.01.2022 It's really quite simple - food! #quoteoftheday #winnerwinnerchickendinner #cairnscookingschool

03.01.2022 Kylie Lamb April 21 at 3:11pm So much fun! Thank you, Catherine :) :) :) I learned heaps and am leaving full, happy and inspired. Excited for your next class!

02.01.2022 We are very excited to let you know.. That new classes have been listed on our Event page... NOm nom nom..I LOVE FOOD!!We are very excited to let you know.. That new classes have been listed on our Event page... NOm nom nom..I LOVE FOOD!!

01.01.2022 We saw this and thought it was to good not to share... And that laddies and gentlemen are how vegans are born

01.01.2022 Smiles all round from some of our favorite cooking school peeps.

01.01.2022 An EPIC night created by EPIC people for a fantastic cause. The annual Power of Pallets charity fundraiser, Black tie ball raised over 33K for the FNQ Hospital foundation.. Cairns cooking school along with 25 awesome volunteers presented and plated over 600 meals and and 1500 canapes. Thank you to everyone that made this night a huge sucess. #ispseafood #smokinglobalq #totalfoodnetworkcairns #cairnscatering #tanksartcenter #powerofpallets #welovefood