Hosted by Executive Chef, Nathan White, each class has a maximum of 14 participants who were involved in the preparation of nine courses of food and then, to taste each course. Blacklea wines also accompanied each course. The menu included bottled squid poached in roasted scallop consommé and garlic custard; beetroot tortellini, goats cheese foam and walnut vinaigrette. One of the desserts looked amazing: a salted caramel, popcorn and peanut butter ice cream.

Last weekend’s class had been booked out for several months in advance. Classes are held three times a year: the second weekend in February, and on long weekends in June and October. 

Until recently, Nathan White, who trained 20 years ago with legendary Thai Chef, David Thompson, worked in Sydney. Six months ago he moved (with his fiancé) to successfully take over the bistro at the Rylstone Bowling and Golf Club.