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Pure Steam Cooking

Meet the Australian specialist in steam cooking in this one-off event.

Pure Steam Cooking

Event

Class dates for 2018 will be published as soon as we are notified of Paul’s availability.

Join us at this one-off Special Event for a fabulous lunch cooked just for you by Paul Mounsey. He’ll be using our brilliant new ASKO ovens to show how you can embrace steam cooking in your own home. As he’s Australia’s foremost authority on steam-oven cooking you’re guaranteed to learn plenty.

Have you got a steam oven in your kitchen that is not used to it’s fullest potential?

Are you intrigued by the whole cooking with steam concept (you do know steam makes the best crusty bread!)?

Or would you simply like to step out of the busy day to day activities, relax and join us seated at our beautiful dining table in our sparkly new kitchen for some cooking banter?

With big thanks to ASKO and Winning Appliances for making this possible in bringing Paul to Perth.

Steam ovens are now becoming the must-have equipment in your home kitchen. We’ll show you how to get the most out of these wonderfully effective appliances.

The menu for this Lunch Event has been created just for us. Paul will be cooking everything right in front of you. With our new camera positioned above the stone-topped workbench you wont miss a trick as you’ll see everything he gets up to on the two high-definition screens fixed to the bulkheads.

In 2014, Paul co-founded the first online resource dedicated to steam oven cooking. His theory is whether you’re cooking for a couple or a dinner party for 12, that the dishes should be the same: simple to create, with easily understood instruction and tasty.

Included in this Demonstration Special Guest Event class

  • Special Guest appearance from Paul Mounsey who will cook using ASKO steam ovens for you.
  • An abundance of cooking with steam hints, tips and secrets shared.
  • A fresh 3-course lunch of recipes cooked from scratch using the best produce from WA.
  • Plenty of ‘culinary entertainment’ from Tracey and Bryonie who will be assisting Paul.
  • Fresh coffee or selection of teas.
  • Recipe Cards or cook book to take away.
  • Cooking inspiration for you to use in your own home kitchen.

3-Course Lunch Menu

Bread
Combi Baked Bread with Whipped Pepe Saya Butter

Steamed Salmon
52˚C Steamed Atlantic Salmon, Nicoise Style Salad, Shallot Vinaigrette

Sous Vide Lamb Rack
Saltbush Lamb Rack, Steamed Carrot and Brown Butter Puree, Braised Turnip, Sautéed Spinach and Caramelised Onion Jus

Crème Brulee
Steamed Vanilla Bean Crème Brulee, Strawberry Mousse Mille Feuille

PLEASE NOTE: Unfortunately free underground parking is not available during office hours. You are welcome to try your luck in the limited number of Customer Parking bays past our front door. Otherwise,please leave enough time to secure yourself an on-road parking spot.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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