Cooking with Julie
I run small and intimate cooking classes in my home in Northcote Point, Auckland.
Each class covers around 6-8 recipes, and variations or extra recipes are given.
All food is sampled and matching wines are served.
There are giveaways and prizes. New products are sampled.
All eggs are free-range from my own chickens. Lemons and other citrus are from my trees, and herbs and vegetables, well those the chickens haven’t eaten, are from my garden.
It’s a lovely way to spend an afternoon – I enjoy it, too!
Contact Julie to register
Spring & Summer Cooking Class Schedule
A Little French Affair
Oh-la-la-la – there will be plenty to show off after my trip to Paris. Scrumptious food, travel stories and tips. French food is back!
Wednesday October 31st OR
Saturday 24th November
1.00-4.00pm approximately
$125.00
Festive Feasting
Great dishes and all the tips to make Xmas entertaining easy, enjoyable, and of course delicious. Don’t miss it. You’ll be able to trot out these recipes for years to come.
Saturday 1st December OR
Saturday 8th December
1.00-4.00pm approximately
$125.00
General Information
Each class covers around 6-8 recipes, and variations or extra recipes are given.
All food is sampled and matching wines are served.
There are giveaways and prizes. New products are introduced.
All eggs are free-range from my own chickens. In season lemons and other citrus are from my trees, and herbs and vegetables, well those the chickens haven’t eaten, are from my garden.
It’s a lovely way to spend an afternoon – I enjoy it, too!
To book a class, email your choice to biuso@clear.net.nz
I’ll reply and confirm there is a space on your chosen class, then once I receive payment, I will confirm your place.
Classes are $125.00 each
Payment can be made to:
Kiwibank
38-9011-0210194-00
J S Biuso
Please put your name and class details as identification
Classes are held at
2 Faulkner Rd
Northcote Point (7 minutes from the CBD)
Take Onewa exit off Harbour Bridge, then second on left into Queen Street (as if going to the Bridgeway Theatre/Engine Room), then first on the right into Faulkner Road.
There is limited parking in Faulkner Road but plenty at either end of Faulkner Rd in Church Street and Queen Street.
Comments re classes
Hi Julie, Many thanks for the wonderful afternoon spent at your home yesterday – and the fabulous food. It was certainly inspirational, introducing me to new foods (I’d never tasted fennel) and has given me some great tips (things I have been doing wrong for years! – like over cooking the garlic!). The memory of some of the tastes you presented to us yesterday are still lingering deliciously. My family and friends will hopefully benefit from my more adventurous cooking. Thanks so much.
Regards Carol Lichkus
Hi Julie, thank you for the wonderful cooking class on Wednesday. We both really enjoyed the class and I tasted food in a way I never have before. You really emphasized the quality of the food to get the best out of it and I can really see why paying attention to the core product makes all the difference in the taste. The skills you showed were also really useful. Hopefully next year there will be another weekday course I can attend. Thanks again, it was great.
Regards, Linda Hopkins
Dear Julie, Meryll, Terry and I just wanted to say how much we enjoyed The Long Italian Lunch yesterday! We enjoyed it all and you were so generous with you time and tips – not to mention all the goodies!!!! We are all inspired to cook a little differently now – I was especially intrigued by what you said of the Italian use of maybe max five ingredients a dish. Thank you again for having us in your home and special thanks too to your daughter for making us so welcome – it was a super day!
Kind regards, Pamela Kayes.
A big thank you for such a wonderful afternoon yesterday. I thoroughly enjoyed the whole class and it was great to meet you and Ilaria (who worked tirelessly). I have always been a big fan of yours and admired your flair for food. It has been the best birthday gift my two girls could have given me and this whole experience has truly inspired me.
Warmest regards, Ruth McWatt