“I had a fantastic afternoon. The dumplings were delicious, the surroundings delightful and the company warm and stimulating.”
“On a cold winter’s evening, dumplings shared with friends, handmade by ourselves, made a delicious meal which we will remember for a long time.”
“You were very calm and patient with everyone, explaining ingredients and procedure so well. Every little dumpling, no matter what the shape was delicious. Practice makes perfect. “
Saturday, 29/6/2013: an enjoyable day was had by the knife-wielding, apron-clad women who chopped, pleated, filled and ate many dumplings. Doreen, Anne, Liz, Sue, Linda, Treena, Jacinta, Margot, Megan, and Bronwen (my unofficial helper) all became expert dumpling makers. Best apron award goes to Doreen.
Thanks to Walter and Dorota for generously hosting my charity dumpling class at their sumptuous Trupp Cooking School, a warm and inviting place, to my pal extraordinaire Deb who helped before, during and after the class with editing my notes, shopping, chopping, driving and washing (lots of it) and to my husband Peter for taking many great photos.
This class was made possible by S.Edleston and friends, who organised the donation to the annual Ron Evans Golf Day and Doreen’s partner who was the successful bidder at the Silent Auction. Funds raised by this class were donated to Monash Institute of Medical Research.
It is very inspiring to discover a chef who is generous with his knowledge. The Trupp Cooking School offers an extensive range of classes about cooking and nutrition. Located near Prahran Market, this inviting space was created by Walter Trupp and his nutritionist wife, Dorota. There is a long benchtop/counter around which a small group of students can sit comfortably. Any seat is a good seat – an unobstructed view can be had from any angle. My husband and I enrolled in the class Knife Skills, as we each have our own knives – he has Aritsugu carbon steel knives, handmade with wood and bone handles and I have a hand-me-down cleaver and a sharp and shiny Shun knife (I don’t use his knives and he doesn’t use mine). Walter demonstrates and explains the techniques to julienne, chop, cut, bone, etc. as well as the proper way to sharpen knives. He passed around knives so that we could feel the difference between a knife that is of excellent, good or poor quality. He discussed cutting boards and how to wash them thoroughly to prevent contamination. Walter encourages questions and is very engaging. He stepped out from behind the counter to check each person’s efforts as we practiced on the fruits/vegetables with the supplied knives and board. I highly recommend this class for those keen to learn from a real expert. I purchased the book Trupps’ Wholefood Kitchen – Eat well, live well, feel great to which I’ve already begun to affix post-it notes. This is not just a cookbook, it’s a plain English commentary about how we can take care of ourselves when it comes to what we eat.