Visa Wellington on a Plate 2011 has come to a close, Floriditas Restaurant has been busy and many diners tried our lunch or dinner offerings.
For the first time this year we ran a hands on pastry class, where six people per class, got to work their way through some classic pastry recipes and left with a new found confidence for making pastry and a box of their own creations.
Over six sessions students of differing ages and abilities have made magnificent light fluffy choux pastry, beautifully layered puff and tender rich shortcrust, with ease, giving it a sharp professional look without stress and all in no time at all.
Rolling pastry with even pressure,daring to blind bake and enjoying the power to create their own delicious masterpieces.
Tara, my Zest Food Tours assistant was terrific, she was everywhere anticipating every move. We have worked together before so it was a hugh pleasure to work with her again.
Tara's knowlegde and skill allowed us both to spend plenty of time with our students giving them individual tuition in the areas they were.
For the last Sunday session, Emma, from Floriditas stepped in as assitant and with Judy our Zest Food Tours guide.
Its been interesting to see the things that people are concerned about when it comes to pastry and skills that had previously been passed down by mothers and grandmothers that are just getting lost.
Rolling technique and pastry that is too dry appear to have been the main stumbling blocks for people.
Often the length of a recipe appears to put some off, but having it shown to you and giving it a go makes it managable.
Thanks to everyone who gave it a go and mastered their fear of pastry.
So what will we do for next year,what are your biggest cooking fears?