Want to escape the winter blues? Why not take your taste buds on an adventure to balmy Italy, which is not only sunny this time of the year but also world-famous for delicious food and wine.
The Layered Perfection themed masterclass hosted at Capsicum Culinary Studio on Thursday July 24, will delve into making Italian classic beef lasagne.
Capsicum Culinary Studio Nelson Mandela Bay lecturer Sheree Cloete said lasagne served as a meal for any occasion and was always a crowd-pleaser.
“It is comfort food at its best, evoking feelings of warmth and nostalgia.
“Lasagne is a beloved dish that has stood the test of time with its rich flavours and satisfying textures.
“It is hearty and comforting, with cheesy goodness making it ideal for a cold winter’s day.
“It is also child-friendly, customisable and great for gathering everyone around the table,” Cloete said.
Participants will not be making the pasta from scratch, instead the Capsicum Culinary Studio chefs will showcase how quick and convenient lasagne can be by using store-bought pasta.
Participants will learn how to create perfectly balanced layers, ensuring each bite has a harmonious blend of flavours and textures.
“They will also learn how to cook pasta until it is perfectly al dente, how to develop flavour in sauce-making, and several knife skills like chopping, slicing and different cooking methods.
“We are making it a quick option but still packed with all the nutritional value.
“Keeping it strictly Italian, our side dish will be an Italian green salad with roasted pepper and Italian dressing.
“This will give participants the full experience of having a plate that you could possibly get straight from an Italian kitchen should you visit Italy,” Cloete said.
Pescatarians or vegetarians in your family or friend group? No problem, lasagne is an incredibly versatile dish that can be adapted to suit various tastes, dietary needs and cultural influences.
“You can choose just about any filling or meat variations.
“Vegetable lasagne has layers of sautéed vegetables and everything plant-based but still has the same beloved flavours of lasagne.
“Even a gluten-free lasagne is proof that everyone can still experience the comfort food in all its glory.
“Lasagne makes for a great canvas for creativity and experimentation, allowing you to adapt it to your taste and preferences,” Cloete said.
The Herald Cooking Masterclass series is an interactive cooking experience hosted by The Herald and sponsored by Three Peaks Wine and Capsicum Culinary Studio Nelson Mandela Bay.
Mount Vernon Wine Estate general manager Nick Savage has selected the perfect handcrafted Three Peaks wine to pair with lasagne.
“Rich, hearty and full of flavour, a classic beef lasagne calls for a wine that can stand up to its depth.
“The Three Peaks Cabernet Sauvignon is a perfect match — bold and structured, with dark berry notes and firm tannins that will complement the layers of tomato, beef and cheese beautifully,” Savage said.
Book your spot for The Herald Cooking Masterclass at Capsicum Culinary Studio in Greenacres, on Thursday July 24, from 6pm to 8pm, at www.bit.ly/heraldcooklasagne25
Tickets are R420 a person and include a welcome drink, head chef host, basket of ingredients, fun and interactive dining experience, complimentary chef’s apron and a bottle of wine compliments of Three Peaks Wine.
For more information, contact The Herald marketing manager, Berna Ulay-Walters, at ulayb@theherald.co.za or 041-504-7135.
The Herald
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