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Patrizia Simone Country Cooking School
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Do you want to expand your collection of Italian recipes? Learn new specialties and handy techniques?

Each class is designed to meet the needs of the participants. Menus vary according to the seasonal produce available.

Patrizia Simone's Kitchen is proudly sponsored by Neff and Kitchen Aid.



Neff logoKitchen Aid logo


We believe good food does not need to be complicated.  In fact, the best food is often the simplest.  Our recipes and our cooking style reflect this fact. Fresh ingredients, treated simply and with respect, are the foundation of memorable meals.

Food should be delicious, and every meal should be a celebration. So when you come to our cooking school, you will not only learn how to execute a menu; you will also learn how it should taste.

Whether you are a casual cook or a dedicated enthusiast, once you spend time with Patrizia, you'll understand it takes more than a recipe to prepare an authentic Italian meal - and why it's worth it.

Take a look at the courses on offer - we hope that you will find something that takes your fancy. If you are interested in putting together something more bespoke, then we may be able to help with that too.

Maximum class size is 8 (and no - you don't have to find another 7 friends!).


Special interest classes (eg specific ingredient/s or dishes, corporate exercises etc) can be catered for by emailing Patrizia
here. Minimum size for these classes is eight persons.

If you are interested in going on the email list to learn what's happening in our part of Bright click
here
  • Classes commence at 10am (coffee and biscotti from 9.30am) and conclude around 2pm.
  • Class fee includes hands-on demonstration, light lunch (with wine), refreshments, recipes to take away.
Bookings are accepted only with full payment made via the secure online site. To make payment click on the relevant underlined class day/date below.


 
November 2
Sunday

Book here.
 

Pasta, gnocchi and sugos

 

This class is full of colour and different shaped pastas from around Italy. From papardelle with game sugo, to wild herbs ravioli and Umbrian asparagus cannelloni. We will look at different fillings and you will learn how to colour your pasta and how to pair the sauces with each pasta.

 
November 9

FULL

Umbrian Experience

 

A full menu will be created: we will harvest what we can from our and friends’ gardens. Each dish will be prepared by you so that you learn the best techniques, then we will cook the dishes together and finish by sitting down together to eat the meal we have prepared together, accompanied by Italian and Australian wines. 

 

The menu will include dishes such as antipasto, seasonal little bites of food like octopus or braised calamari, or local smoked trout, Sicilian pizza, pasta with asparagus or wild herbs, braised spring lamb with artichokes, mint and wild oregano, rose pannacotta with walnut crumble and sweet rose petal.

 

November 15

Saturday

Book here.
 

Umbrian and Tuscan experience

 

In this class we will pay homage to signature Tuscan and Umbrian game dishes. First you will learn how to clean joint a duck or quail or spatchcock and cook them into authentic regional Italian dishes. All served with a beautiful salad of fresh peas, asparagus and broad beans, walnut and lemon, fresh picked herbs with feta and garlic, shaved spring vegetables with crunchy lemon breadcrumbs. Lunch accompanied by Italian and local wines. 

 
November 30
Sunday
 
Book here.

Baking Italian breads

 

Baking breads is way easier than you think. In this class you will learn how to create our own yeast, and bake simple and sourdough style breads (pagnotta, a simple ciabatta bread). You’ll learn how to save starters and yeast for later use in your own baking, make a pizza base to suit cooking in your home oven with delicious toppings, focaccia with our secret ingredient, and finally the ultimate Italian snack - the grissini. 

 

December 7
Sunday

Delicious dolci

 

Learn some of the delicious signature Italian sweets which have travelled and enchanted the world. You’ll learn how to make Sicilian canoli filled with chocolate, biscotti, crostoli, amaretti and many other beautiful cakes. 

 
December 14
Sunday
 

Book here.

Umbrian Experience - Colour and flavour

 

This class is full of colour and different shaped pastas from around Italy. From papardelle with game sugo, to wild herbs ravioli and Umbrian asparagus cannelloni. We will look at different fillings and you will learn how to colour your pasta and how to pair the sauces with each pasta.

 
January 11
Sunday
 
Book here.

Pasta, gnocchi, risotto and sugos

 

Risotto is one of the most failed dishes in the master chef kitchen.  Here you will learn how easy it is to make tasty risotto. Using good stock, you’ll learn how to make a basic risotto and then, as you gain confidence, expanding on this skill by making restaurant-level risottos such as seafood.

 
January 18
Sunday
 
Book here.

Exploring Sicilian Cucina

 
The people of the marvellous island of Sicily draw on its proximity to the Mediterranean sea and surrounding hillsides to create their dishes. You will learn how to make caponata, spaghetti alla Norma, beautiful seafood and sweets. 
 
January 25
Sunday
 
Book here.

Umbrian Experience - Preserving the Italian Way

 

For over 29 years we have been preserving our own produce and ingredients in our restaurant. In this class we’ll share some of these skills and you will learn how to make the most of your garden produce during the bountiful times by preserving for your antipasto and meals. Octopus preserved, stuffed tomatoes, tuna in oil (delicious for pasta and salad), smoked fish and sardines preserved  Spanish style. These ingredients and more can be used on bruschetta and in light lunches. 

 

If you would like to be kept up to date with classes please send an email to kitchen@simonesbright.com.au and we will add you to our e-news database.

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