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Cooking Around The World and Baking Fire

Explore the world of cooking with fire; baking sweet & savoury; and Modern Australian & Southern Indian cooking.

The new format which has been embraced for the past two year is you get two chefs with 40 years of collective experience and they have 2 days with each class. The 5th day brings the 2 classes together for a shared table experience - a banquet for you and your family.

  • Adults: $418.00
  • Under 18: $242.00

Prices include GST

Details

Age 16+
Skill Level Everyone
Time slot Whole Day
Status Filling up.
Location Bellingen High School

More about the course

Cooking with Neil
Neil” the Gun” Gunning will show case his restaurant experience this year
Baking
Baking is a method of cooking food that uses prolonged dry heat normally in an oven.
Learn tips to improve your baking repertoire, from sweet to savoury.  A simple cake for afternoon tea, a batch of biscuits for school lunches or a lavish pie for your next dinner party.  Impress your friends and family with your new-found baking skill. GF bread and alternative recipe ideas  will feature throughout the course
Fire
Turn off the oven this summer and fire up the BBQ/fire pit/smoker.  Learning this hot cooking trend is easier than you think. From making a pizza, in the school’s wood fired pizza oven to charring greens on the BBQ, or smoking your own meats at home. 
Cooking with fire gives you an element of flavour that no other way can.
Cooking with Kenton
This year will highlight two styles of cuisine that are punchy or mellow depending on the mood of the day.
Modern Australian or Contemporary
This is open for wide interpretation, so I will be sharing some of my Cafe classics, and some restaurant show stoppers to showcase at any dinner party or just a family dinner. Regional, fresh and good quality produce are the heroes of the week.
Southern Indian
Subtropical Bellingen is usually hot during Camp Creative, but we will be in air conditioned comfort so why not enjoy refreshing curries and side dishes of southern India too cool down the senses. Seafood, coconut and fresh fruits are approached in a very different way.
 

 

 

 

 

 


Tutor

Neil Gunning

Neil Gunning

Neil has been running a catering company, SAGE (Serious Attitude for Good Eating) for the past 10 years in Bellingen, he also currently works at two local eateries including the famous Oak St restaurant. His classes fill very quickly. This is Neil's third year as a tutor at Camp Creative.

Kenton Shaw

Kenton Shaw

Kenton’s family moved to the NSW mid-north coast in 1981 and he began his career at the tender age of 10, mashing bananas for smoothies and making the famous chocolate-coated bananas at the Big Banana. He has been cooking in the region now for 20 years, culminating as owner/chef of the highly regarded Misty’s restaurant in Dorrigo. Kenton is both passionate and well informed about the region and its cuisine. During his time operating Misty’s, he took part in initiatives such as “Paddock to the Plate”, a program using local produce that integrated food and cooking styles with seasonal produce from our backyards or growers’ markets. He has participated in many food festivals and cooking demonstrations and has conducted cooking schools celebrating cuisines from around the world. His latest project working with the Coffs Harbour City Council as project officer for the Harvest publication (a Regional Cookbook) is an exciting development for the region. This is Kenton's third year as a tutor at Camp Creative.

 


Course Requirements

A fee of $120 is payable on the first day to either tutor. This covers consumables for the whole course

You will be eating throughout the day so lunch is covered. All equipment is provided, but you could bring your favourite knife, if you have one and please wear covered shoes.


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