Cuisine: BRITISH
Where: Rhodes Mezzanine, Grosvenor House, Dubai
What the class involves: Cooking is both fun and luxurious in this master class with head chef Paul Lupton.
The morning starts with breakfast, where the participants get to know each other. The group is limitedto a maximum of six so everyone can get personalised attention from the chef.
After breakfast, it's off to the professional kitchen, armed with aprons, chef's hat and a handy, pocket-sized notebook with the recipes in it.
The agenda is to cook up a three-course meal that sounds and tastes gourmet, but is surprisingly easy to put together in a few hours.
The standardised menu for this season is broad bean and mint soup; seared salmon with caviar and raspberry soufflé. The class is very hands-on, with participants preparing their own dishes every step of the way, after the chef demonstrates how to do it.
Lupton is also more than happy to share his expert tips and tricks, as well as advice on adapting the recipes, which means that you leave the class not just having learnt how to make a few new dishes, but also equipped with useful lifelong skills.
The class ends with everyone sampling the fruits of their labour together at the lunch table.
First-hand feedback: Housewife Hanne Isden isa regular guest at the hotel and a Gary Rhodes fan:
"I really liked the whole set-up, it is friendly and nice. I found it inspiring, as I feel like I can now try things I wouldn't have dared to before - such as a soufflé - because I've done it here and it was successful. I wanted to learn certain things like the correct technique for cutting onions and how to poach anegg - and I did.
"This class has helped change my attitude towards certain foods, and made me more adventurous!"
Need to know: Classes are held on the first Saturday of each month. Dh1,100 per head, and Dh1,500 for the premium package (including a goody bag). Call 04-3176000.
Try this at home: Broad bean & mint soup
Ingredients (Makes 1 litre): 500g frozen broad beans; 75g shallots, finely sliced; 75g unsalted water; 1 litre milk; sprig fresh mint; 3 eggs
How: Heat a thick-bottomed saucepan to medium heat. Add the butter and heat until it foams slightly. Add sliced shallots and sweat for five minutes. Add broad beans and continue to sweat for another five minutes. Add the mint, cover with the milk. Bring to boil and simmer for 5-10 minutes. Liquidise and pass through a sieve, season to taste.
Cuisine: JAPANESE
Where: Nobu, Atlantis, the Palm, Dubai
What the class involves: Here you will get the opportunity to get an inside look at the workings of this world-renowned restaurant chain, and learn how to make chef Nobu Matsuhisa's signature dishes. The three-hour classes start with an introduction to the Nobu concept, over a glass of juice. Then comes a demonstration of the fine artof sushi-making by Chef de Cuisine Chef Hervé Courtot, after which participants getto try this out for themselves - helped along by the teamof chefs.
The rest of the menu consists of tempura of shrimp, asparagus and mushrooms, followed by cheesecake for dessert. Participants are treated to demonstrations of both these dishes - and although the opportunity to get your hands dirty is limited, it is a great introduction to the intriguing, delicious world of Japanese cuisine. The relaxed class culminates in a three-course lunch accompanied by drinks - which means you also get to enjoy a gourmet Nobu meal cooked by the experts.
First-hand feedback: Journalist Natalie Long got a foodie thrill from poking around inside one of the world's top kitchens:
"The chance to see what goes on inside a leading Japanese kitchen - with its unique techniques and ingredients - is quite special. We learnt to make traditional dishes such as sushi rolls, as well as the restaurant's complex signature dishes. It's more of a demonstration than hands-on cooking, and the lunch we enjoyed was cooked by the experts."
Need to know: Classes are held on the first Saturday of every month (October 2, this month), and cost Dh1,250 - including a Nobu apron to take home. Classes are limited to a maximum of 12 participants. Call 04-4260760.
Try this at home: Ngiri Sushi (30 pieces)
To make sushi vinegar: Take 1 litre of Yusen vinegar; 650g sugar; 200g salt and heat until all the ingredients reach 70ºC.
To make sushi rice: Wash, strain and steam 500g of Tamanishike rice until cooked. Let stand in rice cooker for 15 minutes after fully cooked. Add 250g of sushi vinegar, mix completely.
To assemble: You will need about 30g of fresh fish of your choice (salmon, yellow tail, seabass, tuna or snapper). Slice the fish into 10g portions. Make little 15g balls of the rice, and place on top of sliced fish with a touch of wasabi. Gently form into a rectangular shape. Flip over so the fish is on top of the rice. Gently shape the sides with your thumb and index finger.
Gently press the top with your index finger to ensure that the fish will stick to the rice. Then turn it around. Repeat step three (gently shaping the sides with your thumb and index finger) so the ngiri will be even on both sides. Gently press once more to create the final shape of the sushi.
Cuisine: FRENCH
Where: L'atelier Des Chefs,Le Méridien Dubai
What the class involves: This fully fledged cookery school offers classes all year round, in a variety of different cuisines and cooking styles. There's everything on offer from vegetarian meals and quick cooking recipes to popular cuisine styles such as Italian and French, and exotic ones such as Moroccan.
In October, the focus will be on French dishes in their ‘All About Foie Gras' classes. The two-hour course will teach you how to make complex, gourmet foie gras dishes such as macaroons with foie gras mousse; duck breast with a duck confit, foie gras and potato stack; lentil veloute with foie gras and toasted pine nuts, so you can impress your dinner party guests with your newfound skills.
Recipes are emailed to all the participants so you don't have to bother with making notes in the class.
The classes are geared towards teaching students real skills, and the chef shares useful tricks of the trade - such as the correct technique for chopping vegetables.
There are a variety ofother classes held throughout the month, so there's something to suit every requirement and level - at value-for-money prices.
First-hand feedback: Food blogger Tala Soubra (www.forkitoverdubai.wordpress.com), has tried out several classes at L'atelier Des Chefs:
"I have a real passion for cooking - I love good food, learning new cuisines and trying new things. So, I find these classes very entertaining and useful - plus, you get to meet lots of new people. Along with teaching the recipes, the chefs also teach you techniques for cooking that aren't just specific to certain dishes. Also, the recipes are usually practical, so they are applicable to your everyday life. And when I try them at home, they always work out."
Need to know: The All about Foie Gras classes will be held on October 16 and 23, and cost Dh350 per head. Visit www.atelierdeschefsdubai.com for details on this and other classes available. Tailor-made classes are also offered.
Try this at home: Raspberry and rose macaroons
Ingredients (Serves 6): 350g icing sugar; 250g ground almonds; 215g egg whites; 150g caster sugar; 1g red food colour powder.
For the garnish: 500ml semi-skimmed milk; 2 whole eggs; 50g caster sugar; 30g plain flour; 10ml rose water; 200g fresh raspberries; 100ml double cream
How: Macaroon shells: Preheat the oven to 160ºC. Whisk the egg whites with a pinch of salt, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture. Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder. Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave them to dry slightly for 15 minutes at room temperature and then bake in the preheated oven for 15-20 minutes. Leave to firm up in the fridge for a while before serving.
For the filling: Bring the milk to the boil. Beat the eggs and sugar together until pale, add the flour. Pour the milk over the eggs, mix well and then return to the pan and cook for 3 minutes. Allow to cool then fold in the lightly whipped double cream, the raspberries and the rose water. Keep cool.
To assemble, fill half of the macaroon shells with the rose water and raspberry cream. Place a second macaroon shell on the top and serve.
Cuisine: EUROPEAN
Where: Verre, HiltonDubai Jumeirah
What the class involves: Billed as the Gordon Ramsay Experience Master class, you will be in for a fun, intense cutlinary ride in true Ramsay style, in the hands of his protégé Scott Price. Even though you get to try working in a professional kitchen, it is not too highly pressured.
After an informal breakfast, the chef demonstrates each dish from the three-course menu, consisting of mushrooms à la crème, butternut squash risotto, and tarte Tatin with star anise ice cream. You then get to give it a go yourself, gaining invaluable culinary skills.
At the end of the four-hour interactive session, you get to sample your own creations at a sit-down lunch. You also take home a Verre apron and recipe card.
First-hand feedback: Marketing director Laurent Jardin wanted to hone his culinary skills to be able to cook for his girlfriend:
"The master class allowed me to pursue my passion for cooking sumptuous meals.I thoroughly enjoyed learning how to create dishes thatI would have never thought of making if I hadn't attended this class - such as making your very own ice cream!"
Need to know: Classes are available on weekdays, 10am to 2pm. Dh950 per person, with a maximum of eight people. Call 04-2271111.
Try this at home: Mushrooms À la crème
Ingredients: 100g mixed wild mushrooms; 100ml whipping cream; 1 tsp chopped mixed herbs; pinch salt; picked thyme
How: Roast the mushrooms in a hot pan with a little olive oil, fresh thyme and salt. When the mushrooms are browned, reduce the heat slightly and add the cream. Reduce slowly, check the seasoning. When the cream starts to thicken, remove from the heat. Stir in the fresh herbs just before serving.
Cuisine: THAI
Where: Thai Kitchen, Park Hyatt Dubai
What the class involves: In three hours, Chef Suppatra Panyasombat - known to her staff as ‘Mama' - explains and demonstrates how to rustle up three different starters, three main courses and a delicious dessert, and there is still time for a sit-down feast at the end. On arrival, participants are decked out in chef's whites and hats and given workbooks containing the recipes they will learn. The three starters you will learn to cook are: shrimp spring rolls, a spicy mixed fruit salad, and a mouth-watering Tom Yum spicy prawn soup - when you see how quick and easy this is, you will never use a packet again. For main courses, participants learn how to cook traditional Thai favourites, Pad Thai and Thai green curry, as well as minced beef with hot basil. The dessert is sago with sweet melon and coconut milk.
Although participants do not make each dish themselves, throughout the class, Mama offers people the chance to try rolling their own spring rolls, or whipping up their own Pad Thai. She is full of useful tips and insider knowledge, and is happy to answer questions on other dishes, how to make your own sauces, good brands to seek out and where to source the best ingredients.
First-hand feedback: Housewife and Asian food aficionado Jade McCourtie recommends this class to anyone who likes Thai food:
"Mama's teaching method was easy to follow, making Thai cuisine seem quick and simple. I picked up some great tips - who knew that coriander roots are used for cooking and the leaves just for garnish?!"
Need to know: The class, including lunch, costs Dh295. The Thai Kitchen Master Class runs every Saturday, depending on numbers, from 12-3pm, with a minimum of eight participants anda maximum of 30 spread over two groups.
Try this at home: Shrimp Spring Rolls
Ingredients (2 servings): 6 king prawns; 2g coriander root, finely chopped; 2 tablespoons oyster sauce; 1.5 tablespoons light soy sauce; sweet-and-sour sauce; spring roll sheets; ground black pepper; corn oil or vegetable oil; a few coriander leaves and shreds of red chilli for garnish; 4 tablespoons plain flour mixed with a small amount of water to make a thick paste.
How: Clean and de-shell the prawns. Mix the coriander root, oyster sauce, soy sauce and pepper in a bowl. Marinate the prawns in the mixture for 15 minutes. After they have marinated, place one spring roll sheet in front of you with a corner pointing towards you in a diamond shape. Fold the corner pointing right over so that you are left with a triangle pointing left. Place a prawn on the triangle sheet about two thirds of the way down, with the tail end sticking off the sheet. Wrap the prawn tightly in the spring roll sheet, being careful to fold in the ends on the left so that oil can't seep in.
Stick the spring roll together with a dab of the flour and water paste. Deep fry for seven minutes in hot oil. Garnish with coriander leaves and shredded chilli and serve spring rolls hot with sweet-and-sour sauce.
Also try
>> The Palace Hotel is doing a Thai cookery demonstration on October 17, where you will learn about traditional herbs used in Thai cooking as well as popular recipes. Dh295 per person, 11am-1.30pm. Call 04-4287961.
>> The Park Hyatt Dubai also offers Italian cooking classes, at its Traiteur restaurant, covering everything from pastas to seafood. Schedules and prices are the same as Thai classes.
