William Angliss Institute offers a wide range of Cookery courses from the basic fundamental skills for the novice at home or industry through to tailored industry and specialist level training.
Follow award winning Cheesemaker Giorgio Linguanti into the magical and stimulating world of cheesemaking. This one day, hands-on, highly rewarding class focuses on the technique and process involved in cheese production. Giorgio will share his expertise and cheesemaking proficiency, while divulging hints and tricks to ensure a smooth, tasty and satisfying product, including mozzarella, primo sale and other simple cheeses.
Led by our personable Chef Greg Hampton, and with Pastry Chef Maria Lantelme lending her formidable talent for desserts, Chef at Home is a journey through some serious and sensational, previously unexplored, home cooking. With dishes as diverse as the humble egg to a Ballotine of Atlantic Salmon and Vanilla Bavarois (to name but a chosen few) and everything in between, Chef at Home will challenge and confront you but always satisfy and entertain. This course, consisting of sixteen classes and incorporating hot and cold entrees, soups, sauces, meats, poultry, fish, seafood, breads, desserts and condiments will stretch your ability and expand your knowledge in all food areas, while you gain valuable skills that you will employ in your kitchen every day. A must for the serious gourmand.
Understanding the Mediterranean diet is the key to mastering one of the oldest cuisines. Making fresh pasta and sauces, under the Chefs direction, learn the techniques and the precise formula for making delicious home-made pasta and pasta sauces and gain greater understanding of how and when to use ingredients to improve taste and healthy eating.
In this course Chef Samuel Balliston introduces you to the exciting adventure of home cooked cuisine and demonstrates how satisfying the experience can be. Designed to launch the beginner or the novice cook into the culinary world while establishing confidence in the kitchen, this hands-on course covers a range of basic equipment and cooking methods, as well as food preparation and presentation and interpreting recipes.
Through a combination of demonstration and hands-on experience, Chef Samuel Balliston will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
Step out of your comfort zone and join our professional Chef introducing you to Tapas and the Catalan speciality Fedegua. A time honoured and traditional Spanish dish the Fedegua is best translated as paella with pasta, where the heart of the fare is the fish. The focus is on fresh prawns, calamari, mussels and octopus with a special emphasis on the essence of a beautiful fish stock as the foundation of this extraordinary recipe. This hands-on course will change how you look at paella.