How lovely to see the beginnings of spring. It is getting warmer and the mornings are brighter, although still a little fresh! I do love the changing of the seasons with all the new season’s spring fruits and vegetables – especially asparagus being one of my favourites! The young, tender, sweet and delicious green stalks served with a creamy hollandaise sauce and some crispy prosciutto and egg is the best entrée or lunchtime snack.  We are cooking this as an hors d’oeuvre this Sunday for our Spring French Odyssey – Journey through France cooking class. 

There is one place in this Saturday’s, September 21st, French Bistro Dessert Classics, half day class, from 8.45am - 1pm.

And there are a few places available in Sunday’s, September 22nd, full day class French Odyssey – Journey through France, 8.45am to 3.30pm.

Book your place - click here.  Asparagus will be an hors d'oeurve as well as a vegetable side, aspargus brulee to accompany our duck!

The Program of Cooking Classes for the remainder of this year appears at the end of this newsletter.  Next year's Program wil be released at the end of October. Remember, our Gift Vouchers are always available from the website and are valid for 12 months.

Coming home after a month in Europe, is always exciting for me, as I am looking to getting back into the cooking classes, with many experiences and new dishes to share!

We always love eating the local, fresh and regional food of the places we visit; each area has their specialities.  On the ‘Spaceship Scenic Jewel’ we enjoyed some delicious breakfasts, lunches and dinners, focussing on the produce of the region. 

A special Bavarian banquet was served one lunchtime with local specialties, such as these: Obatzda, a German beer, cream cheese dip made with a soft cheese, such as camembert, onion, butter, caraway, paprika and garnished with chives, caraway and radishes. Sauerkraut quiche, Jausn a Bavarian charcuterie and cheese platter appetiser, Käsespätzle, a German macaroni cheese made with fresh pasta noodles, bacon, cream and cheese; Bread dumplings just like a hot delicious, garlic bread; Bavarian potato salad, much like some of ours and a Bavarian vegetable strudel, plus an apple strudel and other desserts treats. In Salzburg, Austria, we were entertained to a Sound of music concert in the Bavarian mountains, a perfect setting and very nice lunch where I had the nicest and most unexpected apple strudel.

The finale ‘Australian’ barbeque on the sundeck, cooked by all the crew, with the chef in charge, was perfect with the Budapest Parliament as a back drop; a perfect finale lunch to a marvellous experience all round.  The ambience of being on the Danube with blue skies and sunshine did set a marvellous scene. I enjoyed all the onboard excellence of our food, the presentation was impeccable, and, as you know, we do eat with our eyes! And so, on board it was the fresh, varied, interesting, modern food, with its thoughtful and artful presentation, the setting on board and the company all engineered their own magic!

This week it is back into cooking classes – this coming weekend there are the two French classes – our French Bistro Classics – Desserts – half day cooking class on Saturday and on Sunday our French Odyssey – Cooking through France full day class.  To book click here.  This is the infamous Gateau Opera made with Biscuit Jaconde, butter cream and ganache! and it will be on the menu this Saturday! There will also be some desserts to take home.

Next weekend, Saturday 28th September, there is the popular, sort of new, and exciting Cook Real Food Cooking Class which focusses on cooking according to the Low Carb Healthy Fat Lifestyle Program.  All the food we cook at Cooking on the Bay is Real Food! However, this cooking class completely avoids high carbohydrate foods and sugars, providing ideas for interesting and flavoursome dishes for success on the LCHF program.  To book click here These are some of the favourite dishes we have cooked; the menus change regularly according to the season.

The complete Program of Classes for the remainder of thiis year is at the end of this newsletter.

Croatian Ajvar is a popular, delicious, colourful and flavousome dipping sauce which is served with meats, particularly ćevapčići, or chevapi, meatballs, chicken, beef and sausages.  I loved it with Mediterranean vegetables and salads.  Ajvar is a capsicum pepper-based condiment which also is great even as a spread on bread. It is easy to make - check the recipe on the website

The mixed grill meat platter with Mediterranean vegetables, with the ajvar nestled nest to the onions. 

The class dates for the 2020 Program will be available at the end of October, 2019

September – Saturday 21st - French Bistro Classics – Desserts - 8.45am – 1pm
September – Sunday 22nd - French Odyssey – Journey through France – 8.45am – 3.30pm

September – Saturday 28th - Cook Real Food – LCHF - Fit and Healthy menus – 8.45am – 3.30pm

October – Friday 4th – Private class Moroccan

October – Saturday 5th - Italianicious – Cooking with Passion – 8.45am – 3.30pm
October – Sunday 6th – At Our Italian Table – Pasta, Risotto and Arancini – 8.45am – 1pm

October – Saturday 19th - Spanish Cuisine – Camino Inspirations – 8.45am – 3.30pm – Fully booked
October – Sunday 20th - Mastery in the Kitchen – Stocks, sauces and soups – 8.45am – 3.30pm

October – Saturday 26th - French Odyssey – Journey through France– Fully Booked Private Class
October – Sunday 27th - French Bistro Classics – Desserts - 8.45am – 1pm – Fully Booked

November – Saturday 16th - Italianicious – Cooking with Passion – 8.45am – 3.30pm – Fully Booked

November – Saturday 23rd – Mediterranean – Touch of Spice – 8.45am – 3.30pm
November – Sunday 24th - Mastery in the Kitchen – Stocks, sauces and soups – 8.45am – 3.30pm

November – Saturday 30th - Cook Real Food – LCHF - Fit and Healthy Summer Christmas menus – 8.45am – 3.30pm
December 1st – Sunday - November – Saturday 16th - Italianicious – Cooking with Passion – 8.45am – 3.30pm

December – Saturday 7th - Moroccan Exotic Spices and Flavours of the Medina – 8.45am – 3.30pm

December – Saturday 14th – French Odyssey – Journey through France – 8.45am – 3.30pm
December – Sunday 15th - French Bistro Classics – Desserts - 8.45am – 1pm

These are a few of the amazing seafood dishes we enjoyed in Croatia

One of my favourite dishes at Cooking on the Bay - steamed mussels in the white wine, onion, parsley and garlic broth!