"I have prepared the following notes to both tempt you and inform you of what to expect from each theme"  Duncan Robertson (Chef)

Duncan Robertson is a star on the rise. Tagged by sections of the media as Australia's answer to Jamie Oliver, Georges is thrilled to have Duncan as part of the culinary team. Already feedback from the cooking school participants has confirmed Duncan as a perfect fit. His immense global cooking experience, his extensive teaching experience in the field of culinary arts and his training as an actor add up to you as a cooking retreat participant having the time of your life.

If you are able to book as a group of six or more you get to choose the theme of your retreat. A magnificent set of themes are detailed below. To read more about Duncan and the culinary team please click on this link.

George's gourmet cooking school themes  

Classic French

During this lesson you will be guided systematically through the fundamentals of French cuisine. It will be a valuable lesson from which you will gain an appreciation of how food is prepared and why.

There are many simple and logical reasons for the way French food has developed. The climate, trade routes, religion, geography and culture has created a unique and specialised style of cookery that the world envies and the French excel in.

You will learn how the various cooking techniques emerged and how dishes were always being created due to an amazing understanding of produce and the French chefs ability to find ways to lengthen shelf life. The French created a new world of preservation - air drying, pickling, marinating, smoking and of course the classic "confit" of duck.

The major advantage the French had was its trade routes. French cuisine benefited greatly by the ease of trade in spices, fish, meats, spirits and cooking techniques. Throughout this class you will gain an understanding of how this impacted the cuisine style.

Flavours of South East Asia

Here is a challenge for the serious cook. Australia is blessed in terms of its global positioning. We are surrounded by countries that continue to push the boundaries of food style and flavour which only serves to broaden our horizons.

This lesson exposes you to dishes from Thailand, Vietnam, Japan, China, Korea, India, Singapore and Indonesia. Using the influences from these countries we can travel from the strong and spicy to the subtle and sublime.

The key to Asian cookery is balance - "ying and yang". Balance of the hot and sour, salt and sweet, acid and aromatic. Balance will be achieved using many fresh ingredients that are fragrant, colourful and delicious.

Dishes will cover fish, meat, poultry, game and vegetarian. Waking up to an Asian rice congee for breakfast will enlighten your senses. Other dishes may include Thai duck salad, Japanese sesame beef and aromatic lamb Rogan Josh.

Bring along your relaxation shoes and feel at peace.

Are you "Game"

Classic dishes at your fingers tips. I love this lesson as it will warm your heart during the cooler months. Game food is rich and flavoursome and requires the use of magnificent aromatic spices, herb sauces and marinades.

Dishes may include slow braised wild pork belly with port and red currant glaze, Szechwan duck with plum sauce, German quail consume with Spatlese, char grilled kangaroo with black bean sauce and buttery sweet potato mash, rabbit and guinness pie and smoked venison with blueberry and red cabbage braise.

The art of cooking game is a necessary part of every good cook's repertoire. During this class you will be exposed to the fundamental elements that should be honored and you will spend time studying the importance of cooking with alcohol and how brandy, port, wine and liqueur enhance the quality of a good game dish.

With game readily available to every Australian and tastes to die for you will become the hero of your kitchen after completing this school.

Patisserie

When we think patisserie we think sweet, rich, flaky, custards, glazes, tarts, flans, sweet breads, chocolate and gateaux. Tell me your mouth isn't watering! Well one can add many gorgeous savoury dishes to that thought process. We will spend our days focussing on pastry and baking.

For those who enjoy a challenge this lesson is it. Pastry is temperamental however once you understand the fundamentals your confidence grows. You will walk away from this culinary school full of confidence and a new understanding of this great art form.

Having been a pastry chef for two years I am very confident about, and very much looking forward to, helping you achieve your goals. I will let the world be my influence and teach you recipes from Switzerland, France, Holland, Germany, England and Asia.

Dishes may include home made Asian dumplings, savoury vol au vent pastries, perfect salmon quiche, aromatic fish pies, game ragout with pastry fleurons, hazelnut gateaux, strawberry danish, chocolate brioche or the famous French creme slice.

Fresh Ocean Produce

This one's for those who want to be spoilt! The amazing thing about seafood is its versatility. This class will cover much valuable theory designed to enhance the cooking skills of the avid "fisher" person.

Throughout the lesson we cover all kinds of seafood from flat fish to round fish, oily fish to white fish, crustaceans of all kinds such as crabs, lobsters, calamari and oysters. We will use many cooking methods to suit the different types of seafood, we will poach, steam, bbq, grill, fry and bake and we will cover recipes from Thailand to France and Australia to Japan.

Dishes may include freshly shucked oyster shooters with grapefruit sorbet and champagne, poached lobster with Bernaise sauce, whole baked snapper with red curry rub, sashimi, Moroccan calamari salad or chilli lime battered prawns with avacado salsa.

Health Conscious

Many people want and need to change their diet for one reason or another. In this lesson learn how to prepare for a healthy low fat and low sugar diet that still packs a punch on the taste buds.

Much of my experience pertains to teaching dietary lessons and as a result I have developed a range of recipes that are perfectly suited to a healthy lifestyle. In this lesson you will also be exposed to a new and fantastic organic way of life.

Food that is balanced in dietary fibre, nutrients, protein, soluable fats and vitamins are highlighted throughout the three days. This all sounds good but at the end of the day it must have flavour. With influences from Asia, Morocco and the Middle East along the lines of spices, herbs, fresh fruits and juices flavour will be aplenty.

Dishes may include scallops with lime, mint and chilli, steamed barramundi with sesame, soy and coriander, Vietnamese chicken soup with spring onion and shitake mushrooms or fresh tropical fruit steeped in orange liqueur.

The Americas

During the Americas lesson we will be taking a journey through many different cultures and countries that make up this beautiful region. There will be influences from the deep south, including its famous cajun cuisine, as well as influences from Mexico, Brazil, Cuba, Jamaica, the Antilles and the Bahamas.

The style of food will highlight the abundance of glorious fruit, warm water seafood, beans, chillies and flat breads. This lesson is for someone who wants to stretch their culinary skills. It is a lesson for the party person, the entertainer! Included in this class will be some amazing Latin cocktails with the appropriate music to drink them with.

Dishes may include the famous Brazilian gaucho bbq, Mexican crab with green rice, red snapper in cilantro sauce, southern fried jerk chicken, jerked lobster with coconut sauce, smoked chicken enchiladas and some amazing tropical fruit desserts. I promise though, no fried grass hoppers.

Mediterranean Escape

The Mediterranean landscape is flourishing with rich produce, live stock, herbs, cheese producers and all things tasty. During the Mediterranean Escape class you will cover wonderful dishes of Italian, Spanish, Portugese and Greek persuasion.

If you are passionate about pickles, olives, smooth oils, char grilled meats, aromatic cheese, cured meats and seafood then you need to attend this retreat and indulge yourself.

You will prepare rich pasta sauces, use long braise techniques and slow BBQ some magnificently marinated meat cuts. Additionally Greek mezze, Spanish tapas and Italian antipasto will decorate the tables throughout your three days. 

Evenings will finish with fine wines and spirits and delicate pastries filled with home made custards, nuts and chocolate while engaging in the maginificent Arthurs Seat view.  

Click here to download our printable brochure