A couple of weeks ago, a friend sent a message to a few of us - would we be interested in a music and cooking class? Once I'd checked the gig schedule, I was keen. Cooking classes were on my list of New Things To Do This Year, and after a brief search earlier in the year, nothing had come of it. This was too easy. And, what could be a better way to spend a Saturday - music and cooking?!
On our way in, I had to ask: what exactly is happening tonight? Details were still a bit sketchy... Canapes. The a cappella choir, 'Fusion'. Cooking class with Danielle Dixon (from Masterchef last year). 6-8pm, at Taste in the Valley. I was suddenly a bit dubious - what if the choir was, you know... not amazing? Would I need cooking skills? How precise and dictatorial would this cooking class be? Agh!!!
On arrival, we could see some of the choir inside already, and I breathed a sigh of relief - I recognised a few, and when I spotted their conductor I knew we were in for a treat. My favourite choir conductor in Brisbane (Debra Shearer-Dirie), with whom I've worked a couple of times. The champagne on arrival also helped, and then we had a wander around the store to look at all these (largely unnecessary) gadgets before heading to the loft area.
Cooking. But first, explanation. I was relieved that Danielle cooks the way I do - experimentation. Recipes are more like guidelines. Some pasta variations were discussed ('my nonna said...' etc), and pasta-makers as well as what to do and why. And that was it! Come and try. The choir came and chatted with us too, so I got to meet one of the faces I've seen in many choir things.
So, 100g plain flour and 1 egg. Mix it together until it forms a play dough sort of consistency (ooh, when was the last time I was in contact with play dough?!), knead it a bit.
Divide it in half, squish it a bit.
Slice into 3 bits, and feed through the fettuccine end (or thinner option if you wish).
Take over to large pots of boiling water - it needed about a minute in the water before being removed with a big broad slotted spoon/ladle thingy.
As originally hoped, this was a fabulous evening. We could have paid the same amount for just a concert or just a cooking class, but to have them combined was superb. The intimate, kitchen setting made it far more special than any vibe you get in a normal concert, and getting expert cooking tips from, well, experts, was handy. Although I don't see a pasta-maker in my kitchen any time soon.
I would quite happily do this once a month, it was so good. Fingers crossed for the next one!