• 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…

  • 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…

  •   Dedicated cooks and professionals know the most important kitchen tools are your knives. Learn how to choose the right knife for each purpose and master its use. Includes boning a chicken, filleting a fish, slicing and dicing vegetables, plus how to sharpen and maintain your investment. This cooking class is a hands-on workshop &…

  • Butter chicken and lamb rogan josh are two of India’s favourite exports, recreated in homes and restaurants worldwide. Butter chicken’s tomato sauce can be as spicy as your palate demands, while lamb rogan josh incorporates wonderful aromatics such as cinnamon, cloves and cardamom. The class will also include breads such as rotis, puris and aloo…

  • Put your palate to the test when you join Thi to explore and learn how the various spice rubs, marinades and curry pastes from across the globe have the power to elevate simple ingredients to the sublime. Kitchen alchemy at its best. This cooking class is a hands-on workshop & involves working in small groups…

  • 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…

  • 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…

  • 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…

  • There’s a lot to love about Bryce’s dishes, and you don’t have to be a vegan to appreciate them. Produce driven, enhanced by technique and imagination, here he will be cooking anchoiade with crudites, chickpea panisse with fennel pollen and buffalo cheese, rosemary and olive focaccia, artichokes barigoule, asparagus with pistachio vierge, even a ‘bouillabaisse’…

  • Learn the secrets to making perfect pastry using Australian ingredients and heirloom flours, combined with impeccable technique and attention to detail. Turn puff into a tart of asparagus, zucchini flowers, ricotta and leeks, sweet pastry into raspberry and lemon verbena tarts and choux into a chocolate and wattleseed cream puff. Like most things, practice makes…

  • The food of India is, quite simply, astounding. Here vegetarian dishes star; turmeric and mustard potatoes as a stand-alone dish, or wrapped in pastry for tasty samosas, palak paneer, cottage cheese and spinach, with chilli, ginger, garlic and coriander can be spicy (or not), and chickpea masala and yellow dahl are also deliciously wholesome. Naturally,…

  • Conquer your fish fears with Dylan as he discusses the all-important facts of seasonality and sustainability, showing how to buy, prepare and cook fish with confidence. He’ll include filleting both round and flat fish, pin boning and scoring, plus cooking methods such as pan frying, steaming, curing, or simply serving raw. This cooking class is…