•   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…

  • 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…

  • 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…

  • 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…

  • 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…

  • Damien loves classic English fare and pork pies, with their dense filling and hot water pastry, fit this criteria. His Cornish pasties are equally admirable, both dishes enlivened with piccalilli, the piquant relish developed in the days of the Raj as Britain’s answer to Indian pickles. To finish, yummy Eccles cakes. This is a hands-on…

  •   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…

  • 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…