Cooking School Schedule

For information about the different class types click here

For Kids' Classes, please click here

There is more to duck than you think. Robert’s recipes are French-Vietnamese duck legs a l’orange; pan-cooked tandoori breasts with crispy naan and chutney; French confit duck legs with lentils and sauté potatoes; and braised Persian duck fesenjan with dried fruits and pine nut cous cous. 

About Robert:

A classically trained Chef in London, Robert’s career started on the QE2 luxury liner before working commercial industry and hospitality.

Robert_Wooller

Skip the bakery and do it yourself. Learn to make your own chicken and mushroom mini pies, lamb and vegetable pasties and spinach and cheese rolls, plus quick tomato chutney to take it to a whole new level of homemade goodness. Perfect for kids, parties or to throw in the freezer for those times when you want good food fast.

Sally Lukey will present a fun and casual hands on cooking class in the LG Kitchen at South Melbourne Market. The aim of each class is to teach some basic skills and techniques as well as share some great, simple yet deliciously impressive recipes, highlighting the beautiful, seasonal and special ingredients available at the market.

Along the way Sally will also provide some tips and tricks for meal planning, shopping and general kitchen organisation in order to help make cooking your weekly meals a more pleasurable experience.

Having recently returned from Asian travels, Ben’s menu features his contemporary approach to street food snacks: wok tossed Thai lemongrass minced pork larb; cured scallops with coconut and lime; and slow braised Chinese black vinegar and ginger beef cheeks served with jasmine rice. 

About Ben:

After extensive experience gained at Longrain and travels through Asia, Ben recently joined Easy Tiger, a modern Thai eatery in inner Melbourne.

Ben_Wallace

Do you buy take-away food on the run because you don’t have the time or energy to cook? Join Louise to both learn time saving tips and cooking methods plus assist in preparing Pad Thai, ten minute pizza with a quick homemade base, a Mexican vegetarian fresh tortilla and ever popular beer battered fish and chips.

About Louise:

Years of assisting chefs on local television honed Louise’s already considerable skills. Recently she published her own first on-line cookbook Single Serve

Louise_Harper

As Head Chef of the dynamic Press Club, Luke is often asked: Which flowers are safe to use in cooking? What is salt bush lamb and the best cut for char-grilling? How do I fillet fish? To demonstrate the answers to these common questions Luke will devise an impressive yet casual menu and you will get to eat the delicious results.

About Luke:

After working at the two Michelin starred Serge Vieira restaurant in the Catalan region of France, Luke returned to chef at Punch Lane before joining The Press Club to work with George Calombaris.

Luke_Croston

Oliver is known for his bold, contemporary flavours and creative cooking. Think tuna tartare with marinated tomato escabech; soft shell Spanner Crab salad with burnt butter emulsion; baked Hervey Bay scallops with parsnip puree and citrus sabayon.Whatever his menu choices, do not miss this class.

About Oliver:   

After starting his career at Stokehouse, travelling to spend time in London and Greece he returned in 2006, becoming Head Chef in 2010 and a winner of the 2014 Age Good Food Guide’s Young Chef of the Year.

Oliver_Gould

A hands-on class where Lou will teach you how to make your own Chinese dumplings. Using pre-made wrappers, you’ll master roast duck and Asian herb wraps, Chinese five spice beef wontons in soup, steamed shu mai pork dumplings and simple spring onion pancakes.

About Lou:                                                                                                                     Born in California, Lou was taught dumpling making by her mother. Inspired by family memories she started classes to share her skill and knowledge.

Lou_Wongs_Image_cropped

Daniel’s cooking style begins with spring produce. Enjoy a starter of asparagus, quail egg, onion cream and local morels, then learn how make dishes using different cuts of lamb including Moroccan koftas with spiced yoghurt, ratatouille stuffed loin, mustard- herb racks and a lamb jus.

About Daniel:

Daniel has held Chef positions in many Melbourne restaurants including work with Donovan Cooke at Est and Ondine, and as Head Chef of Bistro Guillaume, Daniel recently spent five years as the Executive Chef of Comme.

Daniel_Southern_Image_LR

Join Louise to learn which are the best beef, fish and poultry cuts to purchase, then assist in frying your own perfect steak with Diane sauce, steaming fish with herbs and butter over potato mash, and poaching Asian chicken in stock to use in a salad and as a spicy coconut laksa.

About Louise:

Years of assisting Chefs on local television honed Louise’s already considerable skills. Recently she published her first on-line cook book Single Serve

Louise_Harper

Tim will capture the spirit of this province with simple Italian cooking. You’ll start with tramezzino, a buffalo mozzarella tapenade sandwich and a baccala whipped spread, followed by polenta, fried salami with parmesan; and risi e bisi, the traditional Venetian risotto with spring peas and vialone nano rice.

About Tim: 

Tim worked as a Chef in London at the River Café, Connaught Hotel with Gordon Ramsey and the Yarra Valley Bortolli Winery before starting his consultancy.

Tim_Keenan

Ashly will choose his menu from the best spring produce including a seafood entrée, perhaps spanner crab black barley and crayfish emulsion or snapper ceviche; Flinders Island lamb as the main; a surprise palate cleanser; and to finish, a divinely indulgent dessert.

About Ashly:

Ashly’s illustrious career has included overseas experience at Gordon Ramsey’s Boxwood Café and the one star ‘Tom Aitkins’. Returning to Brisbane he became Head Chef and Co-owner of The Buffalo Club. In 2012 he joined Circa, The Prince being appointed Executive Chef a year later.

Ashly_Hicks_LR

Discover the rich culinary tapestry and spices of Turkey’s south starting with lime juice and ginger pressed watermelon with bastourma (cured beef fillet); whole salmon spiced with tahini yoghurt; slow roasted sumac, herb and garlic shoulder of lamb; and braised chicken with cous cous.

About Hamza:

A talented Middle Eastern expert, Hamza has worked at the Crown complex, ’Lezzet’ specializing in Turkish fare and operated his own restaurant ‘Olives’.

Hamza_Hamzati

Seafood from the Three Regions of Vietnam

With a coastline stretching over 3,000km, many Vietnamese dishes revolve around seafood. This class brings you classic dishes from the three different regions of Vietnam including Ha Noi’s Turmeric Fish with dill; Hue’s Fried Fish with Green Mango and Spicy Fish Dipping Sauce; and Mekong’s Tamarind Fish Soup.  If you are up to the challenge, the rewards are truly worth it.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh

Learn a couple of quick and easy dishes that will impress whether you’re dining trackside, seaside or just outside at home. With individual veggie and goats cheese frittatas, Sally’s famous chicken and mayonnaise sandwiches and peanut butter brownie slice your picnic basket is good to go. Just pack the wine!

Sally Lukey will present a fun and casual hands on cooking class in the LG Kitchen at South Melbourne Market. The aim of each class is to teach some basic skills and techniques as well as share some great, simple yet deliciously impressive recipes, highlighting the beautiful, seasonal and special ingredients available at the market.

Along the way Sally will also provide some tips and tricks for meal planning, shopping and general kitchen organisation in order to help make cooking your weekly meals a more pleasurable experience.

Dai creates his own modern twists to Vietnamese dishes with marinated lemongrass condensed milk chicken skewers; torched salmon, pomelo and avocado rice paper rolls; twice cooked duck banh mi; soft shell crab slaw; aromatic fish wrapped in banana leaf; and to finish, Uncle’s fruit salad with coconut cream and honeycomb.

About Dai:

An enthusiastic talented Chef, Dai gained overseas experience with the Terence Conran Hotel Group, returning to work as Head Chef of The Pelican for six years and one year at Dandelion before opening Uncle.

Dai_Duong_LR


Join Emma for this creative styling class where you will be plating your own classic desserts with a modern twist including strawberry rhubarb trifle; pear passionfruit tart; chocolate and mint malted cannellonii; and ruby grapefruit, rose-scented cheesecake.

About Emma:

A former winner of The Age Young Chef of the year, Emma is a trained Pastry Chef and owner of the specialty cake business ‘Cakes of our Lives.’

emmamackay

Bursting with the aroma of fresh ginger, garlic, chilli and coriander, Daniel’s menu includes duck and tapioca broth; a spicy beef salad; tofu and zucchini dumplings; pickles and ma po tofu; and a Sichuan dish of pork mince, silken tofu and chilli sauce with steamed rice.

About Daniel:

Langton’s, Nu Nu in Palm Cove and the acclaimed Pearl restaurant have contributed to Daniel’s career, shaping his Asian cooking style and desire to share his knowledge.

Daniel_Crossman

In this hands-on class, learn to make Spanish potato tortilla with crispy chorizo; French salmon rillettes; Italian tomato bocconcini basil baskets; mini Turkish lamb pide; Lebanese spice tossed labneh balls with falafel chips and Persian rosewater meringues with Spanish Sangria.

About Christine:

A founder of her company Passionate Life Kitchen, Christine, an experienced traveller loves to share her knowledge teaching cooking classes.

Christine_Oakley_cropped

Kick start your own Moroccan pantry! Get hands-on experience making the essential seasonings for duck bisteeya, a pie with almonds, saffron and cinnamon; chermoula fish with moghrabieh, confit tomato, spinach and preserved lemon;  cauliflower kisir salad; and to finish, pistachio rosewater meringue.

About Ashley:

Spice related cuisines have always been Ashley’s focus, working as Head Chef at HoSt in London, Mecca Bah in Brisbane and at Chin Chin. Currently he is driving the new food direction at The London.

ashley_Richy_head_shot_cropped


This exciting Latin American menu starts with guacamole with pico de gallo salsa followed by agave-lime cuttlefish salad, achiote-rubbed river trout wrapped in banana leaf with fiery salsa macha, and a spiced skirt steak with chimichuri. To finish, sip a chocolate margarita. 

About Daniel:

Daniel’s career started at the ionic Stokehouse before moving to Longrain as Sous Chef. In 2010 he was recruited by Paul Wilson to assist in opening the Newmarket Hotel as Senior Chef. Four years later he is now Executive Chef of this hotel and the Acland Street Cantina.

Daniel_Hawkins_cropped

Dai introduces modern twists to Vietnamese fare with fried crystal bay prawns rolled in young green rice, twice cooked spring lamb ribs with pickled mushrooms and cucumber,  kingfish with steamed Morton Bay bug rice rolls and XO sauce, and coconut tapioca pudding, mango sorbet, meringue and mint syrup. 

About Dai:

An enthusiastic talented chef, Dai gained overseas experience with the Terence Conran Hotel Group, returning to work as Head Chef at The Pelican for six years and one year at Dandelion before opening Uncle.

Dai_Duong

Join Stephen to learn all about beef: grass fed and dry aged, grain fed, rare breeds, and the lesser known cuts. Start with a bresaola and salame platter, warm spiced beef, broad beans and pickles and classic beef tartare.  You will then get to taste the difference between different roast beef cuts, served with truffle potatoes and asparagus.  

About Stephen:    

Stephen arrived from London in 2003. He worked at Dining 211, Interlude and L’Oustal before taking his first Head Chef position at The Court House Hotel, winning two Chef Hats in then Age Good Food Guide. He joined the Melbourne Pub Group five years ago and is now the Executive Group Chef of The Newmarket, Middle Park, Albert Park Hotels, Circa The Prince and Acland Street Cantina.

Steven_Burke

The tradition of wrapping food in rice paper is to enjoy the light and fresh taste of summer. Learn to make five types of rice paper rolls, each with a different dipping sauce, including pork and prawn, grilled fish with hot scallion toppings and an anchovy-pineapple dipping sauce, and warm jicama with roasted ground rice.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

 

Van-Le-Hugh

The tradition of wrapping food in rice paper is to enjoy the light and fresh taste of summer. Learn to make five types of rice paper rolls, each with a different dipping sauce, including pork and prawn, grilled fish with hot scallion toppings and an anchovy-pineapple dipping sauce, and warm jicama with roasted ground rice.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh


Philippe focuses on recipes that are ideal for the home chef including pissaladiere, a French style pizza, choux pastry gougeres with cauliflower mornay, potato gnocchi with mushrooms and spinach, duck breast with citrus gastrique pan sauce, and an irresistible raspberry mousse charlotte.

About Philippe: 

One of the world’s finest French Chefs, Phillipe’s career highlights include opening the acclaimed Daimaru Paul Bocuse restaurant, the Brassiere at the Crown and later the contemporary French PM24, awarded one Chef’s Hat in The Age Good Food Guide every year from 2005 until 2012.

Philippe_Mouchel

With its unique and exotic influences from Asia and Europe, Turkish cuisine is the inspiration for Alex’s own cheese filled pastrami rolled and wrapped in Kataifi pastry,  Cypriot salad,  Koy’s herb, feta and halloumi baked mushrooms, Izmir spicy beef kofta, vegetable casserole, plus lots more. 

About Alex: 

Alex started his career locally before travelling overseas to take up Head Chef positions in restaurants from Athens to Crete and Northern Greece. Now Koy’s Head Chef, he likes to travels to study and discover new ideas from countries around the Mediterranean.

Alex_Aeimetis

Join this hands-on class for a tempting menu of spicy lamb flatbread with chermoula yoghurt, richly spiced vegetable tagine with dried fruits and brown butter topping, and a luscious Magic Carpet Ride parfait with nuts, orange blossom yoghurt, oranges and fairy floss plus ginger hibiscus tea. 

About Christine:

A founder of her Company Passionate Life Kitchen, Christine an experienced traveler loves to share her knowledge teaching cooking classes.

Christine_Oakley_cropped

Learn a couple of delicious dishes that can be made quickly and with minimum fuss when you have the time, ready for those days when you don’t. With a chicken cacciatore or shepherds pie already prepared, all you have to do is add a few finishing touches and dinner is done. This is perfect class for beginning cooks or busy people.

 

Sally Lukey will present a fun and casual hands on cooking class in the LG Kitchen at South Melbourne Market. The aim of each class is to teach some basic skills and techniques as well as share some great, simple yet deliciously impressive recipes, highlighting the beautiful, seasonal and special ingredients available at the market.

 
Along the way Sally will also provide some tips and tricks for meal planning, shopping and general kitchen organisation in order to help make cooking your weekly meals a more pleasurable experience.

 

Tony’s well-being ideas are designed to replenish and rejuvenate your energy levels. Sip a ginger apple cocktail, dive into lime salmon skewers with raw slaw, a quinoa, pepita and green grape salad, orange wasabi green tea noodles, asparagus with dill avocado cream, and to finish, a delicious parfait.

About Tony:

An experienced Chef with an in depth knowledge of natural whole food nutrition Tony is the author of Eating Well and Feel Good Food. He enjoys teaching and is currently a personal chef to a celebrity.

Tony_Chiodo_3

Have you ever had disastrous results cooking on a grill? Justin has all the answers with easy techniques for quail with rosemary grape dressing, chipotle rub spatchcock, dry aged steak, vegetables with goat curd and dill, and prawns marinated in thyme, garlic and lemon. To finish, a warm apple pie.

About Justin:

As a past winner of The Age Young Chef of the Year, Justin’s career highlights include The Press Club, Gordon Ramsay’s Maze at the Crown Metropol and The Point, Albert Park. Currently he is consulting in the hospitality industry.

Justin_Wise

Tony’s passion and knowledge of Asian cuisines is illustrated in his choice of these popular classics. Do not miss Japanese inspired kingfish sashimi, Thai lemongrass, ginger and chicken coconut soup, marinated Thai roast sticky pork, and steamed Shanghainese drunken chicken with accompaniments. 

About Tony:

Tony’s career highlights include Circa, Ezards, Stokehouse and Barkers Wine Bar & Bistro in Hawthorn. Experiences in different Asian countries contributed to his knowledge for modern Asian cuisines and Taxi’s success in winning a Chef’s Hat in the 2013 Age Good Food Guide.

Tony-Twichett

Joe’s striking menu includes cured salmon, smoked oyster mayonnaise, salad of rhubarb, apple and sea vegetables; asparagus, goats curd mint risotto, Flinders Island lamb; loin and slow roasted shoulder, nettle puree, parmesan gnocchi with shaved radish; and to finish, buttermilk panna cotta with mango and crisp pastry.


About Joe:

Joe worked for Phillip Howard at London’s two Michelin starred The Square where he gained a passion for modern cuisine built on classic French foundations. After time at Arintji and The Press Club he joined Scott Pickett as the other owner of Saint Crispin.

Learn how seafood and Asian cooking techniques make perfect partners. This menu includes Thai spiced rockling fillets steamed in banana leaf and crab meat, cucumber miso sesame soba noodles along with two salads: grilled five spice calamari and coconut poached Blue eye with mango, chilli, mint and lime.


About David:

David was an Executive Chef at the Victorian Arts Centre, operated his own café/food business and represented Australia twice at the Culinary Olympics receiving 3 gold medals. He now teaches and writes about food and travel.

David_Gilligan_cropped_002


Summer is just around the corner so it’s time to start exploring new and lighter dishes. Van will show you how to make a classic Vietnamese salad with pork, prawns, mixed herbs and rice crackers, a glass noodle salad with tangy rare beef, and a fresh and crunchy bahn mi roll.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas, her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh

 

Summer is just around the corner so it’s time to start exploring new and lighter dishes. Van will show you how to make a classic Vietnamese salad with pork, prawns, mixed herbs and rice crackers, a glass noodle salad with tangy rare beef, and a fresh and crunchy bahn mi roll.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas, her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh

A new Hellenic Republic opening means a new exciting menu. Do not miss dishes such as santorini fave dip; smoked eel, fennel and capers; grilled manouri cheese, roast tomatoes and olive oil; grilled octopus, hummus and crispy saltbush; and haloumi doughnuts, mastic ice cream and sour cherry syrup.

About Travis:

After experiences in European, Greek and Asian kitchens, Travis joined The Made Establishment Group. He is Executive Chef of all the Hellenic Republic venues.

 

Travis_McAuley

Join Sally for some foodie fun minus the meat. Learn to make a cauliflower, sweet potato and lentil curry and gorgeous grilled vegetable moussaka. If you’re a vegetarian or would just like some meat free meals up your sleeve, then this is the class for you. Perfect for beginning cooks or busy people, this is simple, real food that tastes great.

Sally Lukey will present a fun and casual hands on cooking class in the LG Kitchen at South Melbourne Market. The aim of each class is to teach some basic skills and techniques as well as share some great, simple yet deliciously impressive recipes, highlighting the beautiful, seasonal and special ingredients available at the market.

 
Along the way Sally will also provide some tips and tricks for meal planning, shopping and general kitchen organisation in order to help make cooking your weekly meals a more pleasurable experience.

 

Revel in Riccardo’s festive menu featuring antipasti, tuna carpaccio with pistachio nuts and orange, lamb eggplant polpetti, baby calamari filled with rice and nduja (spicy spreadable salami), zucchini fritters, pasta di polenta with braised goat and broad beans, and to finish, traditional Torta di Natale.

About Riccardo:

Riccardo is a Chef with a well documented career at Sarti and SOS. His first venture, Valentino is a regional specific Calabrian Kitchen reflecting his Italian heritage and the type of food his Mum used to cook.

Riccardo_Momesso_1

 

Learn to make your own sourdough starter for bread, the everyday essential used in oxtail croquettes, baked morcilla sausage and chicharron montaditos, confit pork belly, and torrija, an easy bread dessert with berries and cream.

About Russell:

After finishing his apprenticeship with Jacques Reymond, Russell joined the Taxi Kitchen as a junior Sous Chef. When overseas he secured a position in London as Head Chef at Below Zero by Ice Hotel. Currently he is Executive Chef at Jesse Gerner’s Anada Bar & Restaurant.

IMG_3981


Andrew’s mix of British and French recipes includes traditional pork pie; pork cheeks with cured apples, lemon verbena, and fennel salad; rolled, seasoned roast crackling-perfect pork loin with peas, cos lettuce fricassee and braised shallots with truffle vinaigrette; and to finish, a tangy lemon tart with berries.

About Andrew:

Andrew’s experience gained at Michelin starred The Orrery in London was the turning point of his career. Moving to Melbourne, he worked with Gary Mehigen, Raymond Capaldi, formerly of Fenix Restaurants, the Hare and Grace Group before joining The Melbourne Pub Group.

Andrew_Beddoes_two

 

Robert’s easy festive menu includes herb butter crumb grilled oysters, Vietnamese snapper, rice noodle salad, roast Dijon-garlic spiked spatchcock, summer vegetables, and a crisp prosciutto and walnut salad. As the finale, meringues, cream, berries, pistachio nuts and pomegranate rose water sauce.

About Robert:   

A classically trained Chef in London, Robert’s career started on the QE2 luxury liner travelling the world. Arriving in Australia he has worked widely in the hospitality and a variety of commercial food and service companies.

Robert_Wooller

Jason’s visit to Morocco’s coast inspired this sensational menu: butterflied barbecued quail with charmoula and chilli;  fish, preserved lemon Tagine; caraway, coriander carrot salad; and sardines three ways - as cumin spiced fritters, baked with orange onion marmalade and in keftas. To finish, a specialty pastry dessert from Marrakech.

About Jason:

Jason’s illustrious career has taken him to London, all over Europe and Asia. He was Head Chef at the Cannes Film Festival for some years as well as a private celebrity Chef. Currently he is also the Owner /Chef of Mamasita.

Jason_Jones_cropped_Image

 

Rebecca’s heritage inspires her understanding of authentic Thai contemporary cooking. Learn to make hot and sour pork; eggplant salad; tea smoked Tasmanian salmon with ginger, lime and chilli; Tom kaa, a spicy coconut soup with prawns; and green papaya, snake bean and cherry tomato salad.

About Rebecca:

Rebecca left Longrain as a sous Chef. Appointed as Head Chef, she opened the Mount Street Asian restaurant in Perth. Returning to Melbourne she has been appointed Head Chef of the soon to be opened Magic Mountain.

Rebecca_Ng_Image

ARevel in the Christmas spirit with Emma’s ‘street food’ party, serving Hanoi piña coladas along with platters of seared duck spring rolls, crispy prawn kimchi sliders, confit salmon and gazpacho salsa burritos, turkey, candied bacon avocado, cranberry mini burgers, and panetone bread and butter tostadas with egg nog.

About Emma:

A former winner of the Age Young Chef of the Year, Emma is a qualified pastry Chef, Industry Trainer and owner of the specialty cake business, Cakes of our Lives.

emmamackay

Join Christine’s fun, hands-on class to learn tips for Russian blinis, Asian smoked trout salad in lettuce cups, Turkish baba ghanoush with flat bread, French fig, blue cheese and walnut roulade, Italian biscotti with berries and limoncello mascarpone cream, and  Persian iced saffron rose water ‘love tea’.

About Christine:

A founder of her company Passionate Life Kitchen Christine, an experienced traveler loves to share her knowledge teaching cooking classes.

Christine_Oakley_cropped

Designed so that they can be prepared ahead of time and utilizing the fresh ingredients that are the signature of Vietnamese cuisine, these party dishes are perfect for big or small crowds. Impress your family and friends with Vietnamese pork and prawn salad, springrolls, beef in betel leaves, lemongrass pork belly skewers, and fried rice.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh

Learn how to create cool, casual salads and that be served with or withoutincluding as asparagus, radicchio and rare beef salad with anchovy olive tapenade; sprouted quinoa tabbouli with chickpea fritters; broccoflower grape couscous with Moroccan chicken skewers, plus lots more.

About Tony:

An experienced chef within depth knowledge of natural food nutrition, Tony is the author of ‘Eating Well’ and ‘Feel Good Food’. He enjoys teaching and is currently a personal chef to a celebrity.

tony-chiodo

Join Tim as he fires up the grill to teach you easy techniques and simple to prepare recipes featuring corn cobs with Argentinian chimichurri butter, Wagyu beef burgers stuffed with cheese and jalapeno, lamb ribs with balsamic, garlic rosemary glaze, and Mexican chicken with chipotle coleslaw.

About Tim:

 Tim was a Chef at the London River Café, Connaught Hotel with Gordon Ramsay and here at the Yarra Valley Bertolli Winery before starting his successful culinary consultancy.

Tim_Keenan

 

Vietnam has a long tradition of preparing vegetarian meals, primarily through the adherence of Buddhism practices. This call will show you how to create a variety of exotic dishes including monk’s hotpot, braised lemongrass chilli seiten, stir-fried snow pea shoots and king oyster mushroom, pickled beanshoots and chives, and lots more.

About Van:

Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.

Van-Le-Hugh