• 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…

  • Japanese food is all about balance, incorporating traditional ingredients such as miso, dashi, bonito, seaweed and soy to create the perfect umami – the savoury deliciousness which is unique to the cuisine. With Ben as your guide, explore the balance and subtleties of flavour which allow the core ingredients, whether fish, meat, poultry or vegetables,…

  • Charlie creates simple baked goodness using ingredients such as Australian natives, freshly milled wholegrain flours and unrefined sugars. His class will cover a range of techniques, including a stunning flourless chocolate and rum cake, madelines with lemon myrtle curd and a ricotta cheesecake topped with flambéed strawberries. This is a hands-on workshop & involves working…

  • Throughout Vietnam one thing remains constant – the heady, fragrant and colourful street food. Join Kush to cook beef pho made with stock, brisket, noodles and herbs. Then explore other favourites including rice paper rolls, and the crispy pancake served with pork or shrimp, fresh herbs and lettuce known as bánh xèo. Finish with simple…

  •   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 &…

  • The world loves dumplings and so do we. Here Brad will look at classic pork sui mai, gyoza, soup dumplings and wontons all with their complementary sauces. Learn which wrappers and fillings work best, along with cooking methods including steaming, frying and boiling. This cooking class is a hands-on workshop & involves working in small…

  • Bryce champions winter vegetables with the respect and enthusiasm they deserve. Dishes will include salt-baked swede with capers, shallots, parsley and buffalo cheese; red cabbage roasted with cider glaze; semolina gnocchi with black trumpet mushrooms; marinated raw cauliflower with spice-roasted chick peas and tahini, and a divine celeriac and apple remoulade with currants and mint….

  •   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…

  • 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…

  • Prepare fragrant curries and accompaniments including spicy Tasmanian salmon, tomato, tamarind and turmeric curry; red chicken curry with Thai basil and lychee; spiced coconut rice with saffron, cardamom and star anise and turmeric pickled vegetables whilst learning to balance the hot, sweet, sour and salty flavours so typical of Thai food. This is a hands-on…

  • 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…