•   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…

  •   Nothing typifies the word ‘feast’ more than the Middle Eastern mezze table – an abundance of delicious jewel-like plates both large and small. Here Garen’s feast will include bourek filled with braised duck leg, hommus with a variety of toppings, yoghurt flatbread, lamb or beef skewers and bowls heaped with refreshing salads. This cooking…

  • Who doesn’t love cake! And if you love it as much as we do, then you are sure to love this class. Get the lowdown on the basic principles of good cake making – from butter cakes to sponge cakes, flourless and beyond. We will cover mixing techniques, fillings, layering, baking tips and plenty more….

  • 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…

  • 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…

  •   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…

  • 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 &…

  • 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…

  •   “Making with our own hands is what enlivens us and makes us feel human.” Share the care, precision and passion for bread and baking in this hands-on workshop with the world-renowned authority on baking, Dan Lepard. This class will include an introduction to different types of sourdough starter; the most up-to-date methods of bread-making;…

  •   “Making with our own hands is what enlivens us and makes us feel human.” Share the care, precision and passion for bread and baking in this hands-on workshop with the world-renowned authority on baking, Dan Lepard. This is a hands-on workshop & involves working in small groups to learn, cook & prepare dishes under…