• Kush’s modern take on classics will introduce new twists to authentic Vietnamese street style dishes. Learn to make veggie and roast pork rice paper rolls with nuoc cham dipping sauce; everyone’s favourite grilled sugarcane prawns; a crunchy chicken slaw; and a basic beef pho, including how to finish your own pho at home. This cooking…

  • Bryce is a chef who champions vegetables with the same gusto he brings to his meat dishes. This meat-free class will include figs with polenta crisps and labne, lemon ricotta gnocchi with hazelnuts, wild mushroom pithivier atop a Jerusalem artichoke puree and an elegant salad of persimmon, walnut, fennel and mint. This cooking class is…

  •   Whether you’re a dedicated home cook or a professional chef, knife skills are a kitchen essential. Learn how to choose the best knife for each purpose and master its use. Learn to bone, fillet, slice and dice plus how to sharpen and maintain your investment. Limited to 10 places. This cooking class is a…

  •   Learn which GF flours are best for which dishes and where to buy them, before tackling four recipes including a buckwheat chia loaf, spanikopita, an apple cinnamon tea cake and triple choc cookies– all gluten free and absolutely delicious. This is a hands-on workshop & involves working in small groups to learn, cook &…

  • Dishes offering an element of surprise – both visually and taste-wise – are high on our wish list. And these don’t disappoint. Four dishes, four fabulous combinations: flamed sardines, smoked lardo and oregano; raw kingfish, celery and lemon verbena; tomato, cucumber, green olive and nduja salad; Anchovy potato skin and crème fraiche. This cooking class…

  • A true Brit – a Yorkshireman through and through – Michael pays homage to his heritage preparing twice-baked four cheese soufflé, chicken, mushroom and leek pie in rich suet pastry with mushy peas and gravy, and Lancashire hot pot. To finish, ginger and milk Porter pudding with a dollop of clotted cream. This cooking class…

  •   Discuss the all important facts of seasonality and sustainability while learning to handle fish with ease and confidence. Hear what to look for when buying fish, how to fillet, pin bone, and score, plus cooking methods such as pan frying for crispy skin, steaming, or curing, or simply serving raw. This cooking class is…

  •   Discuss the all important facts of seasonality and sustainability while learning to handle fish with ease and confidence. Hear what to look for when buying fish, how to fillet, pin bone, and score, plus cooking methods such as pan frying for crispy skin, steaming, or curing, or simply serving raw. This cooking class is…

  • Like all cooking methods, the more you learn of the fundamentals of roasting the more successful your finished dish will be. Join Brad as he looks at different meats and cuts, the essential requirement of brining, achieving perfect crackling, roasting full-flavoured beef or preparing the great Australian leg of lamb, with sides and sauces to…

  • Whatever your roasting preference, Bryce has it covered – chicken, lamb and crispy skin pork belly, each served with traditional accompaniments including bread sauce, onion marmalade and pan gravy. To complement the roasts? Think brussel sprout slaw, duck fat potatoes and green beans with almonds and aioli. This cooking class is a hands-on workshop &…

  •   Whether you’re a dedicated home cook or a professional chef, knife skills are a kitchen essential. Learn how to choose the best knife for each purpose and master its use. Learn to bone, fillet, slice and dice plus how to sharpen and maintain your investment. Limited to 10 places. This cooking class is a…

  •   Whether you’re a dedicated home cook or a professional chef, knife skills are a kitchen essential. Learn how to choose the best knife for each purpose and master its use. Learn to bone, fillet, slice and dice plus how to sharpen and maintain your investment. Limited to 10 places. This cooking class is a…