freestyle: July 2010

Thursday, July 29, 2010

Bruno Loubet Cooking Class at Freestyle Escape

Former Australian restaurateur and French Chef Bruno Loubet who now lives and works in London as Chef of Bistro Bruno http://www.bistrobrunoloubet.com/ scheduled a brief culinary pit stop at Freestyle Escape on the Sunshine Coast during his trip back to Oz.
http://www.freestyleescape.com.au/experience
The French cooking class and long lunch showcased some of Loubet’s favourite dishes. Beetroot ravioli, Fish cassoulet with Seafood sausage and Strawberry creme fraiche brioche tart.

This unique experience was an all day affair with hands-on cooking class, wine and sumptious long lunch.

Bruno giving class.

Foodies at work.

Bree extracting juice out of beetroot.

Piping beetroot out.

Stephen making Ravioli

The ravioli.

Cutting the ravioli.

Beetroot Ravioli

Rocket, nasturuim and borage flowers fresh from Freestyle Escape herb garden.

My latest favourite red... De Bortoli Yarra Valley Syrah.

Seafood sausage mix, prawns, crab, scallops, salmon.

Bruno showing us how to make seafood sausage.

fun seafood sausage making

Seafood Sausages

Cassoulet before Salmon and Seafood Sausage added...

Fresh local strawberries.

Francis and Bree preparing strawberries.

filling Brioche Tart

Adding strawberries to brioche tart.

Brioche tart fresh from the oven.

Brioche tart with a glass of De Bortoli Noble One...yummo

Bruno with Angelo (another brisbane foodie who left us for Melbourne)

the Sumptious long lunch

Bruno has only recently returned to London after enjoying eight years based in Australia as a Chef/Restaurateur. During his time in Australia he owned Bruno’s Tables (Brisbane) and was at the helm of Berardo’s (Noosa)http://www.berardos.com.au/ and most recently, Baguette Bistrot (Brisbane) http://www.baguette.com.au/customPages/home-2?subSiteId=1

Chef Loubet has two published cookbooks to his name, Cuisine Courante and Bistrot Bruno, and also has television appearances including his own 13-part series Chez Bruno, and stints on BBC’s Hot Chefs, Junior Masterchef and Australia’s The Great South East. Bruno was also a regular food columnist for Brisbane News as their resident chef.

Monday, July 26, 2010

Hilton Brisbane Masterclass Weekend

The Hilton Brisbane Masterclass Weekend is a much-anticipated event for foodies and industry professionals alike. Held on 24th and 25th of July, the program featured a fantastic lineup of guest chefs and wine professionals. All tastes were catered for in the programming with sessions such as Queensland Catch, Asian Affairs, The Master Baker, Spice and All Things Nice and Passionate Patissier.

Asian Affairs saw Longrain executive chef Martin Boetz working alongside Red Lantern owner Luke Nguyen to create an Asian feast with wines matched by wine consultant Peter Scudamore-Smith.

Martin Boetz and Luke Nguyen

Asian Affairs

Acclaimed international restaurateur and chef Susur Lee lead the session Flavours without Borders with Mezzanine Wine's on-premise manager Peter Marchant matching the wines.

Susur Lee

Lamb Thailandaise with pineapple salsa and mint chutney

Tong Yuen with creme anglaise

Melbourne-based French chef and restaurateur Jacques Reymond ran the session Reymond Rules with Best's Great Western historic vineyards winemaker Adam Wadewitz matching the wines.

Jacques Reymond

Lindt's Master Chocolatier Thomas Schnetzler ran the Chocolate on my Mind session creating to die for chocolates such as the Absinthe "Green Fairy" Truffle, Almond Gianduja Parfait Pops with Chocolate "Dukkah", Fleur de Sel Chocolate Mille Feuille, White Chocolate and Lime Curd Tartlet with Basil-infused Tapioca Pearls and Framboise Pate de Fruit with a Touch of Chocolate.

Thomas Schnetzler

Chocolate delights

Wednesday, July 14, 2010

A French Chef, Cowboy Hats & secluded outdoor kitchen = a very long lunch.

A French Chef, Cowboy Hats & secluded outdoor kitchen = a very long lunch.

Former Australian restaurateur and French Chef Bruno Loubet who currently calls London home, has scheduled a brief culinary pit stop on the Sunshine Coast during his upcoming trip back to OZ. Freestyle Escape on the Sunshine Coast will host a French cooking class and long lunch showcasing some of Loubet’s favourite dishes. The unique experience is an all day affair on Wednesday July 28 starting at 9.30am and includes a Freestyle Escape apron, cowboy hat (to get into the spirit), hands-on cooking class, wine and lunch for $295 per person.

Bruno has only recently returned to London after enjoying eight years based in Australia as a Chef/Restaurateur. During his time in Australia he owned Bruno’s Tables (Brisbane) and was at the helm of Berardo’s (Noosa) and most recently, Baguette Bistrot (Brisbane).

Chef Loubet has two published cookbooks to his name; Cuisine Courante and Bistrot Bruno, and also has television appearances including his own 13-part series Chez Bruno, and stints on BBC’s Hot Chefs, Junior Masterchef and Australia’s The Great South East. Bruno was also a regular food columnist for Brisbane News as their resident chef.

Freestyle Escape on the Sunshine Coast hinterland, the location of the French long lunch & cooking class is owned by fellow Chef/Restaurateur Martin Duncan. The unique ‘Outdoor Kitchen’ where guests will learn, prepare and dine includes a rustic wooden table setting alongside an organic orchard and herb garden with views to the coastline and Moreton Bay.

For more information and bookings for the French Cooking Class and Long Lunch,
www.freestyleescape.com.au contact Freestyle Escape. Bookings are essential. Tickets are $295 per person. Ph: (07) 3262 3077
Email: info@freestyleescape.com.au

Thursday, July 1, 2010

In Readiness for Cooking Classes at Freestyle Escape...

Gourmet Escape... a culinary experience

Come and experience the Good Life where local & interstate chefs whip up wonderful culinary experiences using Martin's gorgeous outdoor kitchen... indulge in a vino or two whilst taking in the spectacular views, and listening to birdsong.

The Orchard... a wonderful melange of fruit from native & exotic trees. Imagine lychees, longans, kumquats pomegranates and grapes, savour the fragrance of cloves, cinnamon, bay and kaffir lime leaves; ever wondered what tea, coffee and carob plants look like? Take a stroll through our orchard!

The Herb and Vegetable Garden... terraced on the slope with ocean and rainforest views, one can sit amongst a veritable feast of salad ingredients, edible flowers and herbs - smell, taste and harvest for lunch.

Upcoming Classes

Our Classes are held 9.30am to 4.30pm.

Classes include: an unforgettable life experience, apron, cowboy hat, lunch, vino, cooking class from $295.00 per person

French Feast ( Wed 28th July)... french Chef Bruno Loubet showcases his favourite dishes... book now!

Desserts to Die For (August) Martin whips up some of the Freestyle classics with you!

Build Your Own Wood Fired Oven...(August) ever wanted a pizza oven in your backyard ? This course is for you, come and build one with us...

Woodfired Pizza, Roasts and Desserts...(September) master the perfect pizza crust, roast your favourite meats and bake some yummo desserts

Old Fashioned Jams, Relishes and Chutneys... here you will pick the fruit and bring back to kitchen and make old classics with love...

Rustic Italian... cook up an Italian feast, sit down and enjoy... Buon appetito!

The Italian Larder... learn what to have on hand in your pantry for producing pasta... so you can be both creative and spontaneous!

The Whole Beast... nose to tail - what do we do with it?

Paddock to Plate... this is a foodie trail of some of our Sunshine Coast's best producers, bring it back and cook up a feast...

Tarts and More... Martin's favourite pastry chef shows us what she is made of...

www.freestyleescape.com.au

This week we had a league of nations at the farm. Marina from Paris, Orris from London, Chris from Brazil, Nick from Lyon, Julie from Quebec and Chris from Canada. Everyone was fantastic and pitched in to get the farm in shape for our upcoming cooking classes. The herb garden was tidied up and new herbs were planted.