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2012年8月15日 星期三
2012年6月14日 星期四
Our New Series of Classes - A Taste of La Dolce Vita
甜蜜生活的滋味
從意大利北部走到中部, 經過不同的地區, 接觸不同的意大利人，除了體驗到他們對人的熱情， 更真正被他們的La Dolce Vita 深深吸引著, 難道意大利菜式給人那種温暖感覺，
意大利人總喜歡親自為他們所愛準備簡單既美味的食物, 自制左餐麵包, Grissini, Ciabetta, Foccacia, 種植香草做Pesto， 親手做Al dente意大利麵及又薄又脆的Pizza， 用上最好的初榨橄欖油，Balsamic Vinegar及Parmigiano Reggiano 做成一頓美味温馨的晚餐。這一切，一切，
我們的全新課程 ﹣ 甜蜜生活的滋味
A Taste of La Dolce Vita
Crossing the different places and meeting with the different faces from the North and Middle Italy, not only did I have a chance to feel their passion person to person, but also to be deeply attracted by the gravity of "La Dolce Vita". I wonder if it is the enjoy life attitude that filling in Italian cuisine that gives out the aroma of love.
Italians are always keen on preparing simple yet delicious food for their loved ones with their own two hands: to make their own side dish bread Grissini, Ciabetta and Foccacia; to grow their own herbs for Pesto; to make their own Al dente pasta and crusty Pizza; and to prepare a warm and delicious dinner with the best extra virgin olive oil, Balsamic Vinegar and Parmigiano Reggiano. This back to basic cooking is all lacking in our cosmopolitan city. Let’s put our foot down, use our own hands to prepare the simple and traditional Italian cuisines from bottom up, to feel what “La Dolce Vita” is, an experience into where you can possibly find the long lost yet basic taste of your life.
Crossing the different places and meeting with the different faces from the North and Middle Italy, not only did I have a chance to feel their passion person to person, but also to be deeply attracted by the gravity of "La Dolce Vita". I wonder if it is the enjoy life attitude that filling in Italian cuisine that gives out the aroma of love.
Italians are always keen on preparing simple yet delicious food for their loved ones with their own two hands: to make their own side dish bread Grissini, Ciabetta and Foccacia; to grow their own herbs for Pesto; to make their own Al dente pasta and crusty Pizza; and to prepare a warm and delicious dinner with the best extra virgin olive oil, Balsamic Vinegar and Parmigiano Reggiano. This back to basic cooking is all lacking in our cosmopolitan city. Let’s put our foot down, use our own hands to prepare the simple and traditional Italian cuisines from bottom up, to feel what “La Dolce Vita” is, an experience into where you can possibly find the long lost yet basic taste of your life.
For Class details, schedule and application, kindly click
http://www.magkitchen.com/甜蜜生活的滋味
從意大利北部走到中部, 經過不同的地區, 接觸不同的意大利人，除了體驗到他們對人的熱情， 更真正被他們的La Dolce Vita 深深吸引著, 難道意大利菜式給人那種温暖感覺，
意大利人總喜歡親自為他們所愛準備簡單既美味的食物, 自制左餐麵包, Grissini, Ciabetta, Foccacia, 種植香草做Pesto， 親手做Al dente意大利麵及又薄又脆的Pizza， 用上最好的初榨橄欖油，Balsamic Vinegar及Parmigiano Reggiano 做成一頓美味温馨的晚餐。這一切，一切，
查詢課程內容，時間表以及報名，可按
http://www.magkitchen.com/2012年5月2日 星期三
“巧克力故鄉” ﹣瑞士 ﹣巧克力制作課程
瑞士人對巧克力的熱愛期來有至，每年每個瑞士人平均消費22公斤的巧克力，是法國人的3倍，在瑞士五步就有一家巧克力店。這樣的狂熱加上瑞士人對品質挑剔與堅持的民族性，為瑞士出很多巧克力專家，亦為瑞士贏得“巧克力故鄉”的美譽。
一顆好的巧克力有多層次的口感和口味，要做出一顆有層次感的巧克力好不容易，這次MagKitchen到歐洲遊歷後回來第一課，正是請來瑞士蘇黎世的Michel Kneubuehler 分享及教授如何巧妙地處埋巧克力以及做一些長相特別， 多層次的傳統巧克力 ，在一連2天的課程裏從淺入深議解怎麼處理巧克力及教授大家親自做出一些瑞士巧克力。
Michel Kneubuehler 從少就受到這巧克力故鄉的薰陶，對巧克力要求很高，所以不斷報讀專業巧克力學院的課，更與國際巧克力大師傅學藝，更把自已獨有的巧克力製作工具放背包上，到不同國家遊歷把家鄉獨有優勢宣揚出去。
Michel Kneubuehler 這次就只會在亞洲停留一個星期，我們有幸請到他過來澳門教課，對甜點有濃厚興趣的同學或是Chocolate
Lover, 不要錯過這次機會啦。
課程內容
1. 什麼是巧克力，它的由來及歷史
2. 什樣正確處理巧克力？
3. 如何做tempering 巧克力
4. 自己動手制作champagne truffles
5. 導師示範幾款不同味道的松露巧克力
6. 自己動手制作 Florentiner
日期及時間 ： 9 June 及10 June 2012, 一連两天由下午二時至四時。
學費 ： 每人MOP1880.-
語言 ： 英語 （廣東話及國語翻譯）
上課地點 ：
Mag Kitchen
每課大慨12人。
“The Home Town
of Chocolate” - Swiss – Chocolate making class
Swiss’ fanaticism to chocolate is not groundless – as you
can see how an average Swiss can treat themselves with 22 kilos of chocolate
every year, which is a triple to that of a French; More than that, you can find
chocolate store in your every 5 steps! This fanaticism, going hand in hand with
the Swiss nationalistic trait of choosiness and stubbornness towards quality,
has laid the ground for the numerous chocolate experts, and that Switzerland as
“The Home Town of Chocolate”.
A good piece of chocolate will bring texture and flavor in
multiple levels, not for all chocolate makers. For this, in the first class of
Mag Kitchen - after returning from her cooking trip in Europe -
will have Michel Kneubuehler from Zurich of Switzerland, to come and teach us
how to make special looking and "rebellious" chocolate. In this
coming 2 days, by shallow into the deep, he will show us how to take care of
them and how to make one of Swiss origin.
Michel Kneubuehler, bringing up in this chocolate culture
and being a choosy chocolate critic, he did not stop taking professional
chocolate courses at academy nor taking an apprenticeship with international
chocolate master. Last but not the least, he knapsacks his unique chocolate
production tools and travels around the world, like an international chocolate
ambassador, to promote the matchless merits of the home town. Mr. Michel
Kneubuehler will stay in Asia for one week, and with pleasure he had accepted
our invitation to come for a class in Macao, here is the opportunity for our dessert
fanatic classmates or chocolate lover, so DON’T miss it!
Content of Class:
1. Introduction of Chocolate
2. How to deal with chocolate?
3. Tempering of Couverture chocolate
4. Making of champagne truffles all by your own
5. Demonstration of truffles in different flavor
6. Making of Florentiner (Italian biquits with dark
converture) all by your own
Date and Time ： 9 June and 10 June 2012
2 consecutive days starting from 2pm to
4pm.
Tuition Fee ： MOP1880.-/ per person
Language ：
English （with
Cantonese and Mandarin translation）
Venue : Mag Kitchen
Each class consists around 12 students. Our apology that we can only take email
applications at the moment, if your are interested in the above course, kindly email
your name and contact number to magkitchen@gmail.com
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