Loic our French chef demonstrated on Saturday 17th December how to take the stress out of Christmas entertaining by preparing festive finger food quickly and easily. The workshop was a great success with customers learning how to create a range of gourmet delights including a tomato, avocado and orange salad, barbecued prosciutto with asparagus as well as olive triangles. This was the final workshop in the Stockland Shellharbour Christmas workshop series which started with a Fresh Floral Wreath workshop and continued with Watercolour and Wine.  

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