Dec
16

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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