Channel your inner Heston Blumenthal as you learn about the fusion of food sciences and the gastronomic arts. This workshop will enable you to expand the limits of your creativity by modifying the appearance and texture of food. Using a range of techniques, you will efoortlessly learn how to convert liquids into a mousse or how to create flavourful pearls that will explode in your mouth!
When: Thursday the 26th of April, 9am - 4pm
Where: TAFE SA, Regency Park
Register by: Thursday the 12th of April
Cost: HEIA members $120, student members $110 and non members $150