Cooking with fire -
the art of mastering your Woodfire Oven
For this class, Andrew and I will guide you on how to make pizza dough from scratch. You will come to understand yeast and how much is needed, as well as the right mixture of different flours and the right time to add salt and oil. All these things are important for the right pizza dough!
We will also explain the method to make pizza in your conventional oven, as I understand that most will not have a wood fire oven. This way you can keep practicing and improve your technique until you are ready to purchase your own. While we wait for the dough to rise and the oven to reach the optimum temperature, we will be making some antipasto together (a mixture of demonstration and hands-on might be involved), which will be a variation on bruschetta with roasted capsicums and goats cheese. For dessert we will be delivering a seasonal fruit baked in the oven, hopefully we will find figs in season so we can make them with a delicate wine sauce.
The rustic flavours of the Fire, a Tuscan Experience!
This menu is a must. It is elegant, easy to follow, and best of all, you don't have to own a wood fire oven just yet....
We will be taking you through the sensational way of cooking chicken as they classically do in Tuscany: Chicken cooked under bricks, or as we say in Italy, Pollo al Mattone. This is an ancient way of cooking that was introduced by the Etruscans. We will be also covering another sensational dish; fish cooked under a crust of salt! This will be served with vegetables.
During the class, as we wait for the fire to reach its peak, we will be making and enjoying an antipasto together. We will also prepare the meat to be cooked and get the dessert ready for its final glory! Dessert is a delicate chocolate tortino or a seasonal fruit cake served with ice cream.
