MOLECULAR GASTRONOMY Workshop
On the 26th of April, HEIA SA members had a wonderful opportunity to spend time once again in the Regency TAFE kitchens.
The theme was molecular gastronomy and applications for the classroom. Two very talented young chefs, Frank Hero and Tristan Reynolds, took us on a gastronomic adventure of gels, spheres, foams mirror glazes and plating techniques. Along the way skills, learned were turned into dishes which we all created then enjoyed. These included a selection of amuse bouche, Japanese style smoked trout with smoked foam, crisp duck breast with the shiniest reduction, and a mango mouse that had us all wanting more.
The opportunity to immerse ourselves in developing and learning new techniques and skills, that we can then ulitise in our own learning areas, keeps us relevant and confident in the subjects we teach. Building strong links with Regency TAFE gives use the opportunity to work with industry and maintain contacts which in turn benefit our students.
On the 20th of July we are back at Regency for a day of coffee skills. This is the opportunity to develop your techniques and confidence in espresso coffee making. Managing the grind, steps for perfect extraction and milk texturing with an introduction to simple latte art will be some of the highlights. There are still a few places available for this event.
October the 5th there are also a few places available to join the Award Winning, Master Baker, Paul Triglau as he brings us up to date with the latest in gluten free technologies. This is a day not to be missed
More details are available on our webpage
http://www.heiasa.com.au/whats-on
