Quarantine Mac & Cheese
def: Macaroni and Cheese – Dish originated from England, consisting of pasta and cream. Quarantine Mac & Cheese #morecheeseplease Cheese lovers, wherever you are, this
Main
Sharing our love of food
The simple act of cooking and eating is both communal and emotional. Food provides a deep sense of cnonection and has the power to bring people together – and so VIVE Cooking School was born.
Menu
Moqueca De Peixe
def: Moqueca De Peixe – Traditional Brazilian Fish Stew INGREDIENTS 1 Brown onion, cut into 1cm pieces1 Green capsicum, cut into 1cm pieces1 Red capsicum,
Gnocchi with green peas
def: Gnocchi with Green Peas – a delicious and memorable Italian pasta cuisine. INGREDIENTS 2 Large floury Potatoes50g Ricotta Cheese90g of Flour (extra for dusting)1
French Onion Soup
def: Soupe a l’oignon – a traditional French soup originating from Paris in the XVIII century. INGREDIENTS 4 tbsp Unsalted Butter4 tbsp Olive oil8 Brown
Crab Mac n’ Cheese
Comforting macaroni and cheese reaches new heights with the addition of deliciously decadent fresh crab meat. Julien Vasseur, Head Chef, VIVE Cooking School INGREDIENTS Salt
Rainbow Trout with Almond butter Sauce by Manu Feildel
Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic…
Braised Pork Carnitas
INGREDIENTS 2kg pork shoulder, cut into 2-inch pieces 2 cups water 1 onion, thinly sliced ½ orange, cut in half ¼ cup pork lard or
Pearl Barley Risotto by Manu Feildel
The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy. Manu Feildel, Chef and Chasseur
La Bouillabaisse
def: BOUILLABAISSE – a rich, spicy stew or soup made with various kinds of fish, originally from Provence. INGREDIENTS 1/4 cup extra virgin olive oil1
Beef Cheeks in Chinese Five Spice + Cinnamon by Scott Gooding
INGREDIENTS 2 grass fed beef cheeks 1 tbs coconut oil (other options: ghee, lard or tallow) 1 cup bone broth 2 cinnamon sticks 2 star