I am no stranger to Liam Tomlin’s cookery lessons as I’ve been to his new Food Studio out in Franschhoek for a hands on class. To give myself a well-round idea of what the group offer, I thought it would be great to try out one of his food demo’s at his kitchen in the city at Chefs Warehouse.
The class was Spanish themed and we watched Liam and his ever-capable sous, John, create feta and chorizo stuffed calamari tubes garnished with flash fried tentacles and mayo, beef pinchos with delicately saffron-pickled exotic mushrooms, a typically Spanish paella, with crust, (the first one I’ve ever enjoyed) and the piece de resistance, the churro’s served with dark chocolate sauce laced with Bailey’s Irish cream.
Wish I took a swig off once the churro’s has disappeared off my plate.
Liam’s teaching style is relaxed and chatty and by the end of the evening we were discussing his love and respect for the tippled tv chef, Keith Floyd. He’s open to questions and clearly enjoys the interaction he has with the class. It was a really lovely evening of complex flavours in an accessible environment.