• Rebecca gets creative with an exciting selection of salads that are perfect for the summer days ahead. Learn how to balance the hot, sweet, sour and salty flavours so important to Thai food while creating deliciously light and fresh salads. This is a hands-on workshop & involves working in small groups to learn, cook &…

  • Make the flame your friend by exploring the original cooking method with Daniel, preparing charred wagyu tataki with wild mushrooms, black garlic and ponzu, charcoal roasted chicken, tea smoked duck breast with soba noodles and yakitori cooked over an hibachi, even a charred Caesar salad. This is a hands-on workshop & involves working in small…

  • Janella has been treating digestive concerns for over 20 years and will discuss ways to maintain optimum gut health with simple and delicious foods that support good gut bacteria. Learn the differences between pro-biotic and pre-biotic foods, and the reasons we need them more than ever in these times of widespread antibiotic use. This cooking…

  •   We all crave a little sweetness in our lives. That these luscious desserts just happen to be vegan is almost irrelevant: macerated strawberries, coconut yoghurt; hibiscus jelly, vanilla meringue, strawberry sorbet; dark chocolate mousse, cumquat jam, honeycomb, buckwheat; orange pudding, pistachio and white chocolate ganache, tarragon soil, rosemary icecream. This is a hands-on workshop…

  • Dumplings: bite-size balls of flavour with myriad variations. While we all enjoy the traditional fillings, Brad promises to excite your taste buds with new combos, plus a variety of wrappers and cooking methods including steamed, fried and boiled – the possibilities are endless. What’s not to love? This cooking class is a hands-on workshop &…

  • Sundays at Nona’s may sound like a film title – perhaps it is – but there is nothing fictional about Matteo’s food. These are the Italian dishes he grew up with, prepared by Nona for the whole family to enjoy around the table. In a time when traditions are dying and fast food is often…

  •   “We’ll make a batch of kimchi, fill a jar to take home and leave to ferment for at least a week.  Then move onto all about koji and it’s wonderful extenstions.  Make our own ready to go miso balls for lunch and take home.  Then we’ll make our own batches of miso together which…

  • The best potato gnocchi are light and fluffy, simply melt-in-your-mouth good. Ben will show how to make perfect gnocchi every time, including variations such as spinach and ricotta, semolina, or pan fried, enhancing their ethereal flavours with traditional tomato sugo, or a hearty meat ragu. This is a hands-on workshop & involves working in small…

  • Damien loves classic English fare and pork pies, with their dense filling and hot water pastry, fit this criteria. His Cornish pasties are equally admirable, both dishes enlivened with piccalilli, the piquant relish developed in the days of the Raj as Britain’s answer to Indian pickles. To finish, yummy Eccles cakes. This is a hands-on…

  • Breads play an essential role on the Scandinavian table, much more than simply a base for smørrebrød. Join Bente to make the delightfully named stone age bread, as well as sunflower rye bread, seeded knækbrød and thin crispbread, perfect with cheese for breakfast or herring for lunch. This is a hands-on workshop & involves working…

  • Is there any ingredient as versatile as the humble noodle? Here Thi will celebrate the noodle in all its glory, from rice noodles to egg noodles, hand-made noodles, fried noodles, cold noodles and soupy noodles. Have we left anything out? Probably – however much we know, there is always more to learn and taste. This…

  • South Yarra’s artisan bakery, Tivoli Road Bakery, is known for its sourdough bread, doughnuts and pastries. Join Michael James, the owner and head baker, as he explains and demonstrates the use of natural yeast and bakers’ years, perhaps including some of his delicious doughnuts and yeasted cakes. This is a hands-on workshop & involves working…