South Melbourne Market

After some years in the Hospitality Industry working as a Chef, Spencer now specialises in his passion – gluten-free food. ‘Edible for the Irritable’ is his cook book. He believes GF dishes can be adapted for family and friends without them even realising it! Interactive and informative, this class features crispy mung bean noodles wrapped in king prawns with toasted coconut Asian salad and sesame Tamarind dressing; pork loin with quinoa and apples and GF chocolate fondant with peppered strawberries and cream. A sample GF product bag from the Market’s Health Food Shop is included.

Arriving from Britain, Andy joined and shared the position of Head Chef at Vue Du Monde before becoming Executive Chef of all venues in the group. Now heading up the Virginia Plains kitchen, his culinary experiences are reflected in this seasonal menu - ocean trout cured in raspberry vinegar with quinoa crust, orange & jicama to start followed by hay baked ‘en papillote’ poussin with celeriac and pickled radish, and finally a red and white apple tart fine. This will be an interactive class presented by an enthusiastic young Chef.

Matt’s cooking was influenced by his time in London at the famous Moro restaurant. Now his passion for foraging in-season specialist mushrooms has become a busy business. Matt will present a display to explain safe mushrooms, what not to pick, prepare and cook sautéed wild mushroom bruschetta, prawn and pine mushroom revueltos (a Spanish egg dish), seared beef with grey ghost mushroom ketchup and salad of winter greens. To finish, a retro British dessert –delicious citrus St Clements Cream.

After working in kitchens at leading restaurants, Jonathan became Head Chef in 2011 at the ‘one hat’ Grand Hotel in Richmond, famous for its traditional Italian cuisine. Now at The Montague, he is keen to continue his passion for Italian simplicity and use of quality ingredients. An entrée of freshwater fish, cooked Lake Como style; Vincisgrassi, classic lasagne with ragu from the Marche region and braised goat with green lentils and dill are all on the menu. Dessert will be the element of surprise!

Vietnamese cuisine boasts a huge variety of noodle dishes, each with distinct influences, origins and flavours. Van will introduce four healthy exotic examples, which are also ideal for those who are gluten intolerant. Join her for spicy Hue noodle soup; steamed rolled flat rice noodles; stir-fried bean thread (glass) noodles; and beef over rice noodles and salad in a bowl. To also pay tribute to the other growing health trend – Vegetarianism – all dishes will be offered with a non-meat option. Please indicate your preference at the time of booking.

Yorkshire-born Matt is a Chef passionate about locally produced food in season. Join Matt as he cooks from his internationally successful book ‘Mr Wilkinson’s Favourite Vegetables’. Root vegetables are the heroes here. Recipes may include radishes with butter and herb salt, parsnip skordalia, horseradish and tarragon mustard, kipfler & purple potatoes, capocollo with truffles, fennel and mozzarella salad with braised goat’s neck. Whatever Matt chooses, this class will be informative and fun with tips galore!     

Image: Sharyn Cairns

Almost everyone owns a wok but not many would confess to knowing which type to buy, how to prepare for use, look after it, or know the other diverse uses beyond the common stir-fry. Did you know this invaluable utensil can deep-fry spring rolls, stir-fry morning glory (water spinach) with garlic, braise ginger and caramelised chicken, steam fish with dried lilies and glass noodles and even roast and smoke char? Not to be missed!

Sharon says “kick the colds and flus, stomp on the winter woes and put vigor back into your life”. Join her for a mini Market tour to discover seasonal produce followed by an info-packed cooking/tasting class with super ideas – a ’love’ smoothie with beneficial ingredients like banana, spinach, maca, cacao almond or cow’s milk, whole-food crepe with freshly made hummus, basil/dill pesto and sautéed greens. Finish with nutty seed power balls, a blissful nutritious treat!  Book early to kick start your winter health!

Simon is known for his philosophy of keeping food simple and using fresh seasonal ingredients. In this class he is taking French techniques and adding an Italian twist, starting with crab bisque with faro, celery, saffron zabaglione and crab bruschetta; beef wellington with porcini mushroom ragu, thyme crepe and puff pastry; and finally an indulgent white chocolate and pistachio sponge cake with orange and masala. Definitely not to be missed!

In this final class of three, Robert has designed his recipes using winter’s best seasonal produce and simple cooking methods to highlight you can eat with lots more dash than cash, and learn new kitchen skills. Start with a vegetable pasta (‘more like a stew than a soup’), flat mushrooms stuffed with herbed sausage mix, crunchy topped chicken thighs oven-baked with root vegetables, and pan-simmered chickpea, potato and spinach curry with basmati rice. Finish with caramelised French-style apple turnovers. Wow!

Sharon believes the right foods provide the heartiness we crave in winter and the nutrients needed to support healthy bodies and minds. Join Sharon on a mini walking tour to check out seasonal produce followed by an info packed cooking/tasting class with super ideas - a fresh herb honey tea, a light yet warming seafood curry, vegetable mixed grains with saffron and cinnamon plus a gluten free pumpkin-nut bread, perfect for breakfast and snacks. Book early to boost your winter health!

Tony’s cooking is known for its big bold flavours with his preference for Asian influences from Thailand and China. Tony will involve you as he explores how the hot, sour, sweet, salty and bitter flavours are balanced in a Thai baby barramundi and crab curry, Penang coconut milk simmered pork curry and Southern Thai Massaman beef cheeks where slow cooking is imperative for its success. For dessert, a black rice and coconut pudding. Winter warmer curries not to be missed!

There is something about winter and irresistible chocolate desserts! With Alison as your guide, you will make an individual hazelnut caramel milk chocolate tart and chocolate mandarin mousse cake to take home. Then relax while Alison teaches an easy soft-centered chocolate pudding with vanilla bean custard and yoghurt doughnuts with honey chocolate sauce for you to enjoy with a glass of Mount Avoca wine. Book early limited numbers!

Emma will explain the latest craze sweeping the culinary world in this fun class where you can have your say! Selecting four popular foods she will explore gender differences. Comparing chicken dishes such as Mexican mole pollo poblano burritos with Thai chicken coconut salad; pork dishes of sticky BBQ ribs with red beans and rice and caramel pork tofu rice paper rolls; and fish dishes of beer battered fish ‘n’ chips and King fish ceviche with avocado salsa.

French-trained Mal has worked and travelled extensively overseas, including Mexico where his passion for this exciting cuisine was born. Mal worked with the former Mexican Head Chef Hugo Reyes before taking over the pans. In this class learn about authentic ingredients and how to roast dry and fresh chillies, enjoy three different tacos, and discover how to braise pork belly seasoned with annatto paste and chillies. Finally taste chocolate mole ice cream and guava tart. Book early for this unique Mexican experience!

Marco’s other career is as an experienced actor of theatre, film and television. His passion for cooking is evident in this 3-day course. 

Learn how to cook up a storm! Cook breakfast, lunch and dinner on trend and budget! These entertaining cooking classes will see young gals and guys shopping in the Market, cooking, eating and laughing their way through fresh, smart and affordable dishes. 

On a serious note they will learn lots of cooking tips and tricks, the value of seasonal ‘buy local’ shopping in the Market, importance of planning meals ahead of time, kitchen skills and food hygiene. 

With each class there will be tastings and recipes provided.

Wednesday 10 July - Big Breakfast after a Big Night Out!  

In this class Marco will teach the best way to scramble eggs with smoked salmon and capers on toast, poached eggs Hollandaise with ham, corn fritters with sour cream and buckwheat pancakes with mixed fruits and yoghurt plus ideas for what to do with leftovers. 

Thursday 11 July - Trendy Lunch Ideas

This class is all about cooking delicious dishes starting with pasta puttanesca, a tomato chilli caper black olive sauce tossed through pasta, Mexican tortilla wraps, spicy Creole- style beans, a tossed quinoa (keen-wah) salad with fresh herbs, walnuts and almonds plus much more! 

Friday 12 July - Dollar-saving Dinners with the Wow factor!

This class introduces a selection of dishes from cuisines around the world. From Italy a risotto with mushrooms, pancetta and peas; from Thailand spice-infused chicken curry with either a quick blender red or green curry paste; from France a lazy-style quiche with tossed green salad; and from Morocco a beef tagine with couscous.

Besides his passion for cooking with local produce in his restaurant, Steven is also a farmer, truffle grower and keen advocate for promoting the Otway Region. Discover the truffle’s unique flavour in this menu starting with tartiflette with potato, Swiss cheeses, lardons and truffles; bone marrow (from the farm) ravioli with parsnip cream with truffles; Otway venison with celeriac and truffles and bay leaf infused panna cotta with truffle honey.

Travis never disappoints when he visits the LG Kitchen and this time is no exception. Superb traditional contemporary styled dishes start with Kakavia, a fisherman’s stew (Greece’s version of Bouillabaisse); haloumi-spelt Loukoumathes (doughnuts) with spiced sugar; yoghurt-marinated slow roasted goat with hilopites or broken pasta and to finish, risogalo (rice pudding) salted caramel and kourambiethes (smashed almond shortbread).

Emma says “Winter is the time for starch driven foods to keep us warm and comforted”. To assist you, Emma will teach detailed procedures for making pasta and risotto bases from which you can innovate or cook her four recipes - quattro fromaggio (four cheese) risotto, lemon scented herb risotto with trout and winter greens, pork neck and rosemary ragout with pappardelle pasta and pumpkin ricotta cannelloni with sage and smoked almonds.

Inspired by his early cooking experiences with Michael Lambie and Tony Twitchett at Taxi Dining Room, Perry has settled into being the Executive Chef at lively local hotel, The Graham. His choice of menu suits winter perfectly – salt-crusted fish with basil nage, wild mushroom stuffed quail pie and steamed hazelnut pudding served no doubt, with delicious ice cream or rich sauce. Perry is known for using classic cooking techniques with a few modern twists which will make this class well worthwhile.

In an exciting new venture Brook will be introducing Texan and Southern Cuisine to Melbourne diners. The class will start with Louisiana style Po’boys (a type of submarine sandwich) – one with traditional fried oysters and the other a surprise choice. Brook will explain the use of wood when barbecuing both octopus with chimichurri and sea herbs, and brined quail with pomegranate, faro and eggplant jam. Finish with a pumpkin goat’s curd cheesecake with date puree and pistachio. Book early!

There is more to the avocado than you think! Kate will introduce a completely new dimension to this versatile fruit in all its stages of ripeness. This informative ‘full of surprises’ class will start with a sensory evaluation. Recipes will include Thai green avocado and prawn salad wrappers, Japanese chawan mushi custard with sweet dashi sauce and yabbie tails, avocado & salmon tempura rolls, pork belly squares with chocolate avocado balls and avocado sorbet.

As an accomplished Chef, Jo has often been asked ‘How do you plan a successful dinner party and be a relaxed host?’ Jo is keen to show you how to present a hearty, slightly retro British menu for the busy person at home. Book early for canapés including spiced quail eggs and devils on horseback on arrival, followed by home-salted cod poached in saffron milk with radish and greens, beef cheek braised with wild mushrooms and fondant potatoes. Finish with carmelised pear soufflé with brown bread ice cream. Jo will also provide a plan of action to make dinner party planning easy!