• Learn how to choose the right knife for each purpose and master its use in this hands on workshop.

  • Confidence is the key to kitchen success, and Nicki will show how to choose and clean mussels before steaming with tomato sugo. Learn to fillet a whiting, cooking it simply, and serving with a super-easy, butter-free lemon caper sauce. And a salad of calamari with cucumber, fennel and chilli is easy when you learn how…

  • Explore the flavours of Greece and the Mediterranean with traditional roasting techniques enhanced by lemons, garlic and oregano. Slow-roasted lamb, Greek style, is fall-apart tender, and the same method can easily be adapted for goat and fish. With all these dishes, lemony roasted potatoes are the perfect accompaniment. This cooking class is a hands-on workshop…

  • Melbourne-born, London-based, the award-winning and vibrant Dan Lepard is acknowledged as one of the world’s most influential – and enthusiastic – bakers, teachers, and food writers. Learn from the master when he shares his classic sourdough recipe before delving into the art of shaping various loaves – classic oblong, fold-and-roll, perfect ball, shaped stick, and…

  • Well-known from his books, food columns and television appearances, Dan has worked with some of the world’s most famous chefs. If you are new to baking, or simply want to brush up on your skills, here is your chance to learn from a true master as he shares techniques, tips and tricks to create beautiful…

  •   Europe is the home of braised dishes, perfect for Melbourne’s winter. Starting with a simple lamb shoulder ragu, Nicki will show how to break down and brown the meat before braising with stock and wine. From France comes the classic red wine braise of coq au vin, and travelling further east, a hearty beef…

  • Food cooked on a charcoal grill imparts a smoky aroma and flavour impossible to replicate. And no-one grills better than the Turks! For starters, perhaps baba ghanoush of grilled eggplant, or haloumi wrapped in grape leaves. A traditional Adana kebap, a long, hand-minced meat kebab wrapped around a wide iron skewer is cooked over burning…

  • With the intense pressure leading up to Christmas Brad, like most chefs we know, opts for a stress-free approach in his own festive entertaining. He aims for tradition balanced by fresh flavours, with a menu including negroni glazed ham, turkey rolled with cranberry and pistachio stuffing, and a summer berry trifle to finish. This cooking…

  • Once you’ve mastered the art of making perfect pasta, Ben guarantees you will never look back. Learn to make fresh egg pasta dough, filled pasta (roast pumpkin, ricotta and pickled currant ravioli with burnt butter and crispy sage), cut pasta (tagliatelle with beef ragu) and a classic pan-fried potato gnocchi with tomato sugo. This cooking…

  • Over half the world’s population relies on rice as their staple food, but here Matt will focus on the southern European rice dishes he loves. Learn which rice for which dish, including arroz negra, the ink and cuttlefish stew originating in Valencia, risotto ‘Milanese’, pork and octopus rice beloved by the Portuguese and, as a…