•   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…

  • 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…

  • 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’ yeast, including his infamous sourdough, delicious doughnuts and a spelt flour gallette. This is a hands-on workshop & involves…

  • 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 &…

  • Join Miss Katie to prepare comforting southern classics; recipes, stories and traditions from her home state of Maryland. There’ll be crab boil, chat potatoes, corn on the cob, spicy kransky, fried chicken, cornbread and a true classic – whole crab boiled in beer. This is a hands-on workshop & involves working in small groups to…

  • 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 &…

  • Learn how contemporary Turkish food celebrates the rich food traditions of the Ottoman Empire, with not a kebab in sight! Coskan will prepare two dishes – one vegetarian and the other fish – plus cilbir, a snack of smoked yoghurt with poached egg and brown butter crumble. If time permits, there’ll even be dessert. This…

  • 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…

  • 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…

  •   Immerse yourself in the world of Mugaritz as Kylie shares some of the truly remarkable recipes learnt during her years with the famed San Sebastian restaurant. Prepare Kaolin ‘Stones’, Edible Bubbles, ‘Forgotten Fruit’ among other inspiring and fascinating dishes. This cooking class is a hands-on workshop & involves working in small groups to learn,…

  • 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…

  •   “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…