South Melbourne Market

You can enjoy taking 1, 2 or 3 classes to learn the art of cupcake decorating. Select one class or do all three!

 

In class 201 you will master mounded, free-form swirl and soft serve (principals: mounded and piping bag) & decorate 4 cupcakes.

Marvin returns to the LG Kitchen to showcase vibrant Jamaican cuisine reflecting further on his childhood memories while at the same time introducing traditional ingredients like chilies, coconut, limes, plantains, green peppers and tropical fruits. There will be a braised Goat Curry and Oxtail Stew on the menu and some other surprises too. If you missed his exciting Caribbean class book early for this cultural culinary experience!

Van’s passion is to share her knowledge and teach healthy, fast and easy home-style cooking. Seafood, the staple of the Vietnamese diet is often cooked as a family banquet-style extravaganza. Fish, calamari and prawns feature here in a Marrow Squash Prawn Soup, Steamed Fish with Black Fungus Dried Lilies and Glass Noodles, Stuffed Calamari braised in Pineapple and Tomato sauce, Chilli Hot Prawns and Vegetable stir-fry with fruit and tea as the finale. Join Van and discover Seafood cooked simply is best.

Are you often confused as to which noodle to use in Asian cooking? Van will answer this question and share with you the top five noodles used in her easy home-style cooking. Each noodle type will be used in a recipe most typical of that variety starting with two soups, Chicken with Bean Thread (Glass noodles) and Beef Noodle Pho. To follow, Rolled Steamed Flat Rice Noodles with Pork Meatloaf, fresh herbs and fish sauce, Beef over Rice Noodle Salad, and finally fresh Egg Noodles stir-fried with Pork and Prawns.

Philippe Mouchel, a Chef with an extraordinary reputation in the hospitality industry, has headed up some of Melbourne’s finest restaurants over the two decades he has been living here. Now in his restaurant he is delighting his customers with his French cuisine that is true to his heritage but in a healthier less fussy way for contemporary palates. Expect a menu to reflect winter-style dishes and at the same time discover how simple and delicious French Bistro cooking can be.

Benjamin’s passion for Thai cooking really began at the South Noodle Bar in coastal New South Wales. Work in kitchens in France and England with Chefs that inspired him provided further invaluable experience. If you like Thai flavours this is the class for you! On the menu will be stuffed betel leaves, hot and sour veal salad, vermicelli noodles with poached squid, coriander and a green nahm dressing, crispy fried quail with turmeric, coconut milk, sweet potatoes, snake beans and chilli black bean dressing and lemongrass mousse with pomegranate and basil seeds.

Tony, a well-known and experienced Chef, is running two ‘hands on’ Workshops this month. You will learn to use your daily food to increase your appetite for life and uncover the basic essentials to staying fit and well during the winter months.   Included in the both Workshops will be • a guided Market and Grocery Tour to learn about choosing seasonal nourishing and nutrient packed foods.   • an opportunity to behave like a Zen Master with your knife skills as you learn useful chopping skills and discover new cooking methods to revolutionize the way you cook.   Join Tony in this extraordinary opportunity where you can choose one or both Workshops. Book early as numbers are limited to 12 per session.   Starting with a market tour on return to the Kitchen you will don an apron and sharpen your knives to start cooking a series of delicious warming winter dishes such as a creamy green pea and spinach soup, polenta slices with ginger and pumpkin  sauce, orange and chilli grilled tofu with Asian greens and a quinoa tabbouleh. Tastings and a glass of wine will finish the day. The second workshop will be held on Saturday 30 June.

Join Joshua as he takes you on a journey to discover this region’s cuisine where the spices are not ‘hot’ but delicately aromatic. Mulligatawny soup with a curry lentil base, coconut cream, tangy tamarind pulp, pepper seasoning and rice, Rogan Josh (a Kashmir slow cooked lamb dish accompanied with wok stir- fried mildly spiced vegetables) and a saffron, onion and tomato basmati rice Puloa. Vermicelli as a desert, simmered in a rich milk base with dried fruit, nuts and ghee completes the menu with wines from Tanjil.

Tony, a well-known and experienced Chef, is running two ‘hands on’ Workshops this month. You will learn to use your daily food to increase your appetite for life and uncover the basic essentials to staying fit and well during the winter months.   Included in the both Workshops will be • a guided Market and Grocery Tour to learn about choosing seasonal nourishing and nutrient packed foods.   • an opportunity to behave like a Zen Master with your knife skills as you learn useful chopping skills and discover new cooking methods to revolutionize the way you cook.   Join Tony in this extraordinary opportunity where you can choose one or both Workshops. Book early as numbers are limited to 12 per session. Starting with a ‘buy local eat local’ market tour to discover seasonal fruits and vegetables, sustainable fish and organic poultry, on your return to the Kitchen you will participate in preparing and cooking dishes such as sweet and sour noodles in a rich fish broth, porcini chicken and faro risotto with roasted pepper crema, Thai-style creamy lemon coconut fish and perhaps a melting apple and pear crumble with a dollop of cream. Tastings and a glass of wine will finish the day. The first workshop will be held on Saturday 23 June.

The success of St Katherine’s is well documented as a place with a happy ambience and a menu that reflects this relaxed attitude. Shane Deli, a passionate enthusiastic Chef, will showcase his versions of ‘feel good’ dishes - anything from salty Maltese pork sausage with pickled beetroot to brined buttermilk fried chicken. Expect surprises but whatever is on the menu it will be just finger licking good!

Justin brings his wide culinary experience to The Point’s kitchen where he gathers inspiration from quality produce and working with fine Victorian beef. His bold contemporary approach to classic dishes is reflected in this menu. Justin will explain the difference in the three beef cuts, whilst presenting grain-fed Taktki with pickled mushrooms, wasabi and soy dressing, Japanese influenced ‘Shabu Shabu’ consomme with David Blackmore’s full blood Wagyu beef, and roasted dry aged grass-fed porterhouse béarnaise with crunchy thick cut chips. Plus, to finish a complementary ‘surprise’ dessert!

Arabella is a well- known food writer and author of ‘Frugavore: How to Grow Your Own, Buy Local, Waste Nothing and Eat Well’ (Black inc 2010) She is also a mother, chook keeper and proud home cook. This class is calling young mothers to join her to discover simple, healthy lunch box recipes. Date and orange muffins, winter stewed pear jelly, cheesy sweet bread fritters and a quick herbed mayo to go with kid-friendly vegetable snacks will be demonstrated with explanations of the health benefits. There will be tastings and a chance to ask questions, so don’t miss out!

Jo Grbac heads up the kitchen team at this ‘buzzy’ popular establishment which is now very much part of Melbourne’s restaurant scene. With a reputation for a trendy modern Greek menu created in conjunction with George Calombaris you can expect adventurous dishes. Whatever the menu, this will be an insight into Greek food you cannot miss.

Coda is known for its cuisine that dashes from continent to continent. In this class it is no different. Adam will teach the importance of making your own spice pastes and marinades to flavor his interruption of a ‘meal in itself’ Singapore–style chicken laksa, a soup rich in spices, noodles and coconut milk; a fragrant Indian Biryani where whole chicken is pre-cooked and the stock used in the Basmati rice pilaf and Mum’s butter chicken, marinated in spicy yoghurt and simmered in sweet paprika cardamom tomato sauce. These are definitely ‘comfort’ dishes to share and add to your recipe repertoire!

July is the season for the elusive truffle. Steven, besides his passion for cooking with local produce and Moorish, Moroccan and Portugese flavours in his restaurant, is also a farmer, truffle grower and keen advocate for promoting the Otway region. Discover the story and taste his Otway Harvest truffles in a number of simple dishes with wines to compliment. Dishes like Timboon L’Artisan Brie baked with truffles as an appetizer, an artichoke celeriac truffle soup, Victorian scallops with cauliflower puree and truffle, truffled potato mash with dry aged beef and Otway shitake mushrooms and truffle honey pannacotta.

Paul’s love of ‘nose to tail’ eating has grown since his return from London, enhanced by his time at Pied a Terre. There he learnt how to correctly break down entire animals including all the lesser edible cuts, which can be equally delicious if cooked in the correct way. In this class Paul will follow this principle starting with grilled ox tongue with salsa verde, radish and rocket, followed by house made black pudding and duck breast salad and finally a whole rabbit cut into portions for an assiette of herb-crusted saddle, leg schnitzel and a shoulder pie with all the little bits. And, there will be a dessert too!

Winter is the time for hearty, comforting fare. In this class, the mystery of making fresh sausages in your kitchen will be dispelled. Dale will bone out a shoulder of pork, dice and spice it in various ways to make, fill and tie, firstly, a Toulouse sausage which will be one of the ingredients in a classic French cassoulet and secondly a pork, fennel and pepper sausage simmered with lentils. Interactive with some ‘hands on’ plus sausages to take home, this class is very worthwhile. Check out Thursday 26th July for the ‘3 more Things about the Pig’.

Travis MacCaulay’s professional background covers Modern Australian and European cooking both here and in London. His passion for cooking is obvious, his style relaxed and contemporary. This translates to the served shared dishes this bustling friendly Greek Tavern is famous for. His menu will surprise you but be assured it will be a class to discover you too can cook the dishes at home!

Dale continues ‘the story of the Pig’ by boning out the whole pork belly and use the different cuts in a further three hearty dishes - an easy to make baked pork terrine with red onion confit, pork and calvados rillettes and beer braised pork belly. Join Dale in this second class to gain a further valuable insight into the versatility and variety of pork cuts and how to cook them perfectly.