The Essential Ingredient

Knowledge and confidence are important ingredients in the kitchen and since 1998 The Essential Ingredient Cooking School Prahran has held over 725 classes presented by 228 expert chefs, artisanal producers and culinary writers. Topics range from sourcing ingredients and refining techniques to preparing food for family and friends.

Our class formats include interactive tutorials, demonstration classes, chef’s table events and hands-on workshops which provide the opportunity to work alongside some of Australia’s most significant culinary figures including David Thompson, Peter Kuruvita, Christine Manfield, Matt McConnell, Patrizia Simone, Alistair Wise, Annette Fear, Adam D’Sylva and many more. Presenters joining us for the first time in 2012 include Nicky Riemer, Shane Delia, Brent Savage & Istra’s Bernard Jurcan.

To view our location details and full booking conditions, please click here

Contact

Hilary Duns
Cooking School Coordinator
Phone: (03) 9827 9047
Email: cookingschool@essentialingredientvic.com.au

Cooks Knife 20cm+ – $10.50

Serrated Knife – $12.50

Paring Knife – $5.50

We also offer services such as chip removal & retipping for an additional cost.

10am – 3pm

Hands-on class

Alison trained as a chef before focussing on the sweet side of the kitchen, working with Philippa Sibley at Ondine and Laurent Meric at Cacao Fine Chocolates and Patisserie. She has now established Alison Louise Designer Cakes, and authored two books, Macaron and Bake. While Alison is serious about perfect brioche, she also believes that baking should always be enjoyable and she will happily share the technique she has mastered for this most versatile of doughs. Add some olives and pancetta for a savoury brioche, or cinnamon to partner with foie gras or paté. Use it as the basis for sweet custard or fruit buns and even rum babas.

Together with Alison, you will create your dough then take it home to transform it into your own sweet and savoury treats.

$275 per person. Bookings essential.

7pm – 9:30pm

Demonstration class

Nicky’s resumé includes time spent with some of Melbourne’s most significant chefs including Karen Martini, Cath Claringbold and Stephanie Alexander. Having now established Union Dining, Nicky is already receiving accolades for her rustic dishes influenced by Italy and France. Here she will show the fundamental techniques for cooking and using grains and pulses such as quinoa, lentils, bulgar, faro or freekeh.

Dishes may include quinoa with prawns, fregola with smoked ham hock, or lentils with sherry vinaigrette and confit duck. Limited places are available for this demonstration class which includes a share-style course with wine.

$135 per person. Bookings essential.

10am – 2pm

Hands-on class

The British coined the term gastropub and Irish chef Stephen Bourke is taking it to new heights at Middle Park Hotel. Featuring gutsy and traditional British dishes ideal for the cooler months, this hands-on class will include Wessex Saddleback suckling pig with sweetbreads, apple and kale, corned Belted Galloway ox cheeks with colcannon, swede and heirloom carrot, and smoked haddock and leek pie with bitter greens.

$195 per person. Bookings essential.

10am – 2pm

Hands-on class

Rosa’s home-style Sicilian dishes, “recipes I learnt from my mum”, are based on the traditional skills at which she excels. This class is all about making the most of what is abundant – enjoying it now, and preserving it to enjoy throughout the year. As autumn draws to a close, Rosa will preserve a variety of mushrooms, olives, and chestnuts from northeast Victoria. Her salute to the season will enthuse you to start your own seasonal pantry and, to help you on your way, take home a jar of preserved mushrooms.

$195 per person. Bookings essential.

10:30am – 1:30pm

Learn the secrets of perfect macarons with Ike Malada,and make a some amazing sweet canapes.

Ike Malada is a culinary specialist with over 20 years experience staying ahead of food trends and creating amazing food. When Ike turned her hand to macarons this year, she also turned heads with her amazing flavours and infusions. She will share with you the tips and tricks to ensure a successful macaron at home. Find out more in this hands-on class.

$135 per person. Bookings essential.

10:30am – 3pm

Learn how to de-bone a leg of lamb, de-bone a chicken, fillet a fish and julienne vegetables in this comprehensive knife skills class. Chef Tom Kime will teach you how to slice and dice like a professional chef. Take home your expertly boned lamb and chicken for your friends and family to enjoy.

You will use your own knives in this class and Tom will also discuss knife care. Lunch of fish and salad provided.

Bring own knives, apron and insulated bag.

$195 per person. Bookings essential.

6pm – 8pm

A sharp knife is the most important bit of kit in your kitchen. Brian Martinez has over 15 years experience restoring and maintaining chef’s knives, and is the sharpener of choice for Aria, Oscillate Wildly and Opera Bar amongst many others.

Brian will explain, demonstrate, and give you the chance to sharpen your own knife in the course of this session (all participants need bring their own stone and steel, or add a F. Dick sharpening steel for $95 (rrp $129) to your booking fee).

$55 per person. Bookings essential.

7:30am – 1pm

Tawnya Bahr leads a very special guided culinary tour of Pyrmont Growers Market, meeting local farmers and producers. Take part in private tastings of fresh produce, talk to the growers and return to The Essential Kitchen for a hands-on cooking class. Rob Hodgson of Le Grande Boeff joins us to present a French Provincial Winter menu.

Meet at The Essential Café, Rozelle at 7:30am
Private bus to Pyrmont Growers Market
Leave the Market at 9:30am & return to The Essential Ingredient
Cooking class from 10am

Enjoy a fabulous lunch, sourced and cooked by you.

Please notify us at the time of booking if you have any food allergies.

$195 per person. Bookings essential.

6pm – 8pm

Good food often starts with a good stock, and ends with a great sauce. This course will show you how to make your own great quality stocks from scratch, and teach you a range of basic sauces you can build a whole repetoire on. Hot and cold emulsions like bernaise and hollandaise, red wine jus and much more.

Megan Dunn is a professional culinary instructor who has taught Sydney’s brightest culinary students at Ultimo TAFE since 2005. Before becoming a TAFE instructor, Megan worked with some os Australia’s best chefs at Sean’s Panorama in Bondi and Pier Restaurant with Greg Doyle.

$95 per person. Bookings essential.

10am – 1pm

We continue our culinary tour of Mexico with Chef Travis Harvey. This installment will delight those who have waited to earn the secrets of the Mole negro of Oaxaca. Some 20 ingredients go into creating this most esteemed of Mexican concoctions, often described as one of the worlds most intriguing and delicious dishes.We will also make mole coloradito, and a few appetisers to excite the palette

Travis has had 12 years experience working as an international chef across six different countries . In Mexico, he spent two years in Mexico cooking and collecting recipes, and learnt his mole negro skills while operating the de la tierra cooking school in Oaxaca. Travis’ recipes and knowledge of Mexican cuisine come from years of living in Central America and a lifelong fascination with Mexican food and culture. See his blog at delatierrablog.

$140 per person. Bookings essential.

10:30am – 12:30pm

The Essential Ingredient’s very popular cup cake decorating workshops are a fun way to learn the basics of cake decorating, from icing to piping to sugar flowers and more. The classes are small and everyone leaves with three cup cakes decorated using their newly found skills, as well as a small decorating kit to take home. Aprons are recommended.

Jacky Davidson, our cake decorating teacher, has been decorating cakes for approximately 30 years, winning numerous awards in that time. She is a member of the Cake Decorators’ Guild of NSW and has conducted cake decorating classes for many years, both for the Guild and within Community Colleges. Jacky is also a qualified cake decorating judge.

$89 per person. Bookings essential.

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The Essential Ingredient is pleased to offer our customers a knife sharpening service on the first Saturday of every month. Your knives will be sharpened by Brian Martinez of Sydney Mobile Sharpening, a highly respected craftsman used by Sydney’s top restaurants.

Brian uses a sapphire belt, which contrary to popular beliefs about machine sharpening, is gentle on knives and remains cool throughout the entire sharpening process.

Your knives are then wood tested in order to ensure a superior cutting edge and then returned to you in rejuvenated condition.

Brian is also able to provide on the spot quotes for any repairs your knives may require and can also sharpen your more delicate blades by hand.

$5 – $10 per knife

10:30am – 1pm

Be quick! This class is a repeat of the one held in April!

This hands-on class will excite with the complex and often surprising range of flavours of true Mexican cooking. Learn to make Aztec soup, corn tortillas, shredded-pork tacos and a range of salsas.

Chef Travis Harvey spent two years in Mexico – cooking, collecting recipes and visiting chilli, chocolate and vanilla farms. Travis has had 12 years’ experience working as an international chef across six different countries. In Mexico, he ran the De La Tierra cooking school in Oaxaca. Travis’ recipes and knowledge of Mexican cuisine come from years of living in Central America and a lifelong fascination with Mexican food and culture.

$145 per person. Bookings essential.

10am – 12:30pm

What is better than coming home to a hot, rich, delicious meal? Imagine being able to create them just a little faster? Join Jackie in a class that puts the fast into slow cooking. Braising, casseroling and using the pressure cooker are cooking techniques explored in this class today.

Jackie Brown from Sprout Catering (award winning chef) will guide you through the must do’s and don’ts of slow cooking.

$75 per person. Bookings essential.

10am – 1pm

Let’s face it. Who makes cakes better than the ladies from the CWA? Learn from the expert. With over 10 years’ experience judging for the CWA (in Newcastle, Singleton, Cessnock and Gresford Shows) and cooking for charity, Camille is passionate about sharing her secrets of baking the best chocolate cake ever. She is currently the catering officer for the East Maitland branch and is Vice President to the Hunter River Group.

**You will need 3 cake pans for this class and they are included in the cost of the class and these will be yours to take home.

$95 per person. Bookings essential.

6pm – 8:30pm

Egg whites, sugar and almond meal have never been so popular with the introduction of the decadent macaroon. Learn how the French make macaroons; light and crisp on the outside and gooey centres with award winning chef Jackie Brown.

$95 per person. Bookings essential.

10am – 12:30pm

Hatted chef and TAFE instructor Lesley Taylor will lead you through the wonderful world of French basics. Drawing on her vast experience Lesley will show you that a good understanding of techniques and basics will give you a solid foundation to move onto more complicated and detailed techniques and recipes. In this class you will cover dressings, mayonnaise and cutting techniques, building for the next class held in early May.

$135 per person. Bookings essential.

1pm – 3:30pm

Learn the basics of making fine sweet and savoury shortcrust pastries. The secret to excellent pastry is the combining technique, accuracy and speed. This class will take you through making shortcrust (the workhorse of French pastry) sweet pastry and Choux pastry.

You will make a sweet tart, a quiche and profiteroles, sharing what you make within the class and taking special treats home. This class leads you to the ‘Croquembouche’ construction class, to be held later in the season.

$95 per person. Bookings essential.