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Lifelong skills are taught in this class. How to treat and use yeast correctly. What flour to use. Practice kneading techniques. What to look for when proving dough and how to bake bread successfully. You’ll become proficient at creating utterly delicious golden loaves whenever you want.
No need for expensive equipment, you have all you need at your fingertips! Learn how to form basic dough and turn it into multiple shaped and flavoured breads. Sweet and savoury.
The kitchen fills with the heady aroma of freshly baked bread. Anticipation grows as the time to eat draws near. Savour this ancient art and ensure you give yourself the pleasure of baking for many years to come.
• Rosemary and Sundried Tomato Focaccia
• Italian Cheese and Tomato Scrolls
• Classic Turkish Flat Bread
• Seeded Wholemeal Bread Rolls
• Coffee Hazelnut Iced Scrolls
• Fresh bread selection from the oven is served for lunch with Charcuterie Plate, Fine Cheese, Fresh Raw Salad Crudites and Homemade Tomato Chilli Jam
Listen to what clients are saying… What to Expect and FAQ Terms and Conditions
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Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.
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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
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 the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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