V-ZUG Cooking School

 

Polish your culinary skills and get restaurant quality tips at the V-ZUG Cooking School.

See state-of-the-art V-ZUG appliances in action as Executive Chefs, Felix Halter and Dominique Rizzo create mouth-watering recipes you can try at home.

Various sessions run throughout each day, check back here for timetables closer to the Show.

WIN with V-ZUG!

V-ZUG is giving one lucky Show visitor the chance to join Dominique Rizzo on a culinary adventure of a lifetime!

By purchasing your ticket online, entering at the Show or by ‘liking’ our Facebook page, you could win a food tour of Italy’s finest food and wine regions including all flights and accommodation.

Valued at up to $26,000, this amazing prize is exclusive to Show visitors.

 

Steamed Blue-eye With Coconut, Lime And Chilli

Prepare this healthy, flavoursome recipe from Felix Halter of the V-ZUG Gourmet Academy with the V-ZUG Combi-Steam SL oven.

1kg blue-eye fillet
2 tbs peanut oil
1 tbs green curry paste
2 tbs grated fresh ginger
2 garlic cloves, crushed
4 kaffir lime leaves*
1/4 cup shaved coconut or coconut flakes
1 tbs brown sugar, plus extra
1/4 cup (60ml) fish sauce, plus extra
400ml coconut cream
Leaves of 1/2 bunch basil
1 tbs lime juice

Garnish
1 small red onion, shredded
1 tbs coconut flakes, toasted
1 small red chilli, thinly sliced
Pared rind of 1 lime, cut into thin strips
Handful of coriander leaves

Place the fish in your V-ZUG Combi-Steam SL at 80°C for 9 minutes.
Meanwhile, heat oil in a pan over medium heat and stir in curry paste, ginger, garlic, lime leaves, coconut flakes, sugar, fish sauce and coconut cream. Simmer for 10 minutes. Add basil and lime juice and simmer for a further 2 minutes.
Puree in a blender, then pass through a sieve into a bowl, pushing down on solids. Cool slightly. Add extra brown sugar and fish sauce to taste.
To serve, place blue-eye on a platter and pour over coconut sauce. Garnish with onion, coconut flakes, chilli, lime and coriander. Serves 4

 

Pheasant & Fig Terrine

30g unsalted butter
50g bacon, finely chopped
2 eschalots, chopped
1/2 cup (100g) dried figs, finely chopped,
soaked in 1 tbs port
500g skinless pheasant breast meat*,
chopped into 2cm pieces
100ml pure (thin) cream
1 thyme sprig, leaves picked
150g sliced prosciutto
Cranberry sauce and crusty bread, to serve

Melt butter in a frypan over medium-high heat.
Cook bacon, eschalots, soaked figs and half the chopped pheasant, stirring, for 10 minutes or until pheasant is cooked and golden. Cool. Whiz cream and remaining pheasant in a food processor until well combined. Transfer to a bowl and stir in fig mixture and thyme. Season. Line a 1L terrine or loaf pan with plastic wrap. Line with prosciutto slices, overlapping slightly and leaving enough overhanging the sides to cover. Fill with pheasant mixture and cover with prosciutto, then plastic wrap. Steam for 40 minutes if using a terrine mould, or 25 minutes if using a loaf pan, at 90°C in your V-ZUG Combi-Steam XSL oven. (Alternatively, place in a roasting pan and pour enough boiling water to come halfway up the sides of the terrine. Cook for 50 minutes at 110°C in a regular oven). Cool. Cut a piece of cardboard to fit the top of the terrine. Place on top and weigh down with cans. Chill for at least 6 hours or overnight.
Turn terrine out of the mould. Slice thickly and serve with cranberry sauce
and bread. Serves 8.
* Order pheasant from butchers and poultry shops.