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.
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
Cutting the 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
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.