Of course, you'll learn a range of recipes, but the main difference between a cookbook and one of our cooking courses is that you'll learn techniques, and you can chat with me at the end of any lesson whenever the need arises. 

I was trained as a chef before my pastry chef training, and although I tend to teach more about baking, I have so many cool chef tips I want to share. 

You will learn  

• Techniques that are transferable to other dishes and cuisines. 

• How to create flavour without additives.

• To enjoy your time in the kitchen, working quickly and efficiently. 

• How to provide your family and friends with dishes you're proud to serve. 

The recipes included in this course:

Bec's Italian Flavour Booster: 1 recipe

Entre or Luncheon: 2 recipes
Erbazzone Reggiano
Vegetable Frittata

Condiments: 2 recipes
Peperonata
Pickled Pear Relish

Mains: 4 recipes
Gnocchi Potato
Gnocchi Ricotta
Two different creamy sauces. One chef, one quick and easy
Braised Pork

Dessert:  3 recipes that can be made and served together or separately.
Hazelnut Semifreddo  
Hazelnut Praline 
Macerated Strawberries.