Today we increasingly rely on connecting socially through electronic means – Facebook, email, texts, Twitter – okay I use them all too, but just because we can connect quickly doesn’t mean you are sharing real quality time with your nearest and dearest.

Sometimes good ol’ fashioned face time (and no, I’m not talking about the kind via your i-device) is what you need to feel really connected with friends. Recently I had the pleasure of connecting – and cooking – with a group of friends at 3 Seeds cooking school – where I was reminded of the gift of personal interaction.

Perched above the recently renovated Fyshwick markets, the impressive 3 Seeds facility boasts a purpose built Electrolux kitchen to bring the culinary dreams of wannabe MasterChefs to life.  Our group had won the generously-donated cooking class experience at the live auction at the Stella Bella Ball last November, and we were keen to get together again after the fantastic night we’d shared at the ball.

On this particular evening our excited, but slightly nervous group (were we going to be yelled at a la Gordon Ramsay? Would we be voted off by entrée if our soufflés were sunken?), was warmly welcomed by Andrew Haskins, former owner of PodFood restaurant. With his wife Catherine, they are the passionate force behind the 3 Seeds concept.

Andrew quickly put us at ease – to our relief, nibbles and drinks were deftly dispensed – and while we relaxed, we were briefed on how the night would culminate with us producing a delicious three course meal (cheese soufflé, really!) which we had selected prior to arriving at 3 Seeds.

Andrew was the perfect host, mixing his culinary expertise with good humour to ensure we had a great time, got fed and learnt something too. Who knew you could actually cut up an onion without shedding a tear?

And if you think the menfolk wouldn’t get into the cooking/dinner party concept, then the alpha-male psychology being played out around the sizzling skillets of king prawns told another story. Tong-rights were won and lost that night!

The end result was fantastic – three amazing courses, friends bonding over sub-standard knife skills and de-skinned duck, the smug satisfaction of ten perfectly-puffed soufflés, and ten very full bellies by the end of the night.

Best of all, the lasting feeling was how fun it was to really connect over good food and wine, and to be able to chatter, laugh and learn without interruption from phones, email and all things electronic.

What we cooked (and ate)

Entree

Cheese souffle served with Prawns in a Mirin Butter

Main course

Lamb racks filled with English Spinach and Pinenuts and a fresh roasted tomato sauce (recipes here)

Duck Breast with a Pickled Orange Glaze (recipe here) and some yummy sauteed mushrooms.

Dessert

Fig, walnut and chocolate torte (recipe here).