Cooking School Schedule

For information about the different class types click here

For Kids' Classes, please click here

Favourite recipes from Alison's new book feature in this class. Learn to prepare, as well as taste, ice cream in freshly baked brioche just the way the Italians like it; Middle Eastern rose water custard; a divinely rich chocolate soufflé; and to take home sour cherry pie with a gorgeous lattice crust.

About Alison:
A talented Patisserie Chef, Alison has run her own business and written many cook books including her latest ‘Sweet’. Currently she is Head Pastry Chef at Stones in the Yarra Valley.

Alison-Thompson

Following an exciting trip to South America to discover cuisines, recipes and stories, Damian features dishes from Argentina to Brazil and Cuba. Think BBQ charred beef ribs or hangar steak with chimichurri sauce, shredded beef with roasted cassava root, arroz con pollo, make your own baked empanadas and lots more.

About Damian:

After four years in London, Damian returned to work at Dandelion and Claremont Tonic where he developed his passion for Asian and interest in South American cooking.

Damian_Snells_cropped_image

Take a trip back to when things were homemade and always tasted delicious. Learn to make an apple and berry crumble and tangy lemon delicious pudding that would make Nanna proud, but with a few modern tricks thrown in.  Quick and easy these desserts perfect for entertaining or to cap of a midweek meal.

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.

Adam’s outstanding culinary repertoire is reflected in his modern take on traditional Asian and Indian recipes.  Starting with Tempura-style soft shell crab pakora and the popular yoghurt spiced marinated Butter Chicken, his other menu choices will be a surprise and inspiration.

About Adam:

After invaluable overseas experience, Adam worked at Ocha, Pearl and Longrain. He now is co-owner of both restaurants with each a winner of a Chef Hat.

Adam-D-Sylva

In coastal Spain, Jesse learnt to cook with the fishermen from Matrika’s Gastronomic Society. Enjoy Txakoli wine with Ortiz anchovy and piquillo; mackerel with garlic, chilli and parsley; hake in salsa verde with olive oil rice; pomegranate sorbet with sugared pistachios; and lots more.

About Jesse:

Jesse worked as a Chef at Moro in London where he grew to love Spanish/Mediterranean flavours. Work at The River café with Rose Gray was another highlight before returning home to open two successful restaurants.

Jesse_gerner

In this hands-on class, learn to make authentic Vietnamese food at home with light and crunchy spring rolls and the much loved broken rice with grilled pork chop. Served with bì (shredded pork and pork skin), the broken rice and pork chop also includes traditional condiments with pickles, vegetables, egg meatloaf, and a small soup broth on the side.


Menu:

1. Springrolls – Chả giò
2. Broken Rice Pork Chops – Cơm Tấm Bì Sườn Chả Trứng

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

In this hands-on class, learn to make authentic Vietnamese food at home with light and crunchy spring rolls and the much loved broken rice with grilled pork chop. Served with bì (shredded pork and pork skin), the broken rice and pork chop also includes traditional condiments with pickles, vegetables, egg meatloaf, and a small soup broth on the side.

Menu: 1. Springrolls – Chả giò

          2. Broken Rice Pork Chops – Cơm Tấm Bì Sườn Chả Trứng

This class is preceeded by a free helath talk about the different types of rice and identifying low GI alternatives 10:30am - 11:00am

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


This class updates four Union Dining classics to reflect today’s busy life styles. Nicky will show you easy short cuts for Gruyere Gougeres, French cheese puffs; chicken liver parfait, a staple menu favourite; Bouillibaise, a rustic fish stew from Provincial France; and an irresistible chocolate orange mousse. 

About Nicky: 

Nicky was Head Chef at Richmond Hill Café & Larder and Karen Martini’s The Melbourne Wine Room before becoming co-owner and Head Chef of her own restaurant.

Nicky_Riemer

If you are a fan of Mexican book this class early. Munch on frijoles, a surprise salsa and tortilla chips while Mal introduces you to this regional cuisine. Enjoy tuna ceviche, prawn octopus coktel, whole baked fish wrapped in banana leaf with Mayan spices and rice, and red bean jalapeno salad.


About Mal:

French trained, Mal worked and travelled extensively including Mexico where his enthusiasm for this exciting cuisine became his passion.

Mal_Williams

Phở is one of Vietnam’s most loved dishes, consisting of an aromatic broth, chicken or beef and rice noodles; perfectly balanced with the addition of fresh herbs and condiments. Lesser known but equally delicious is Bún Bò Huế, a spicy soup from central Vietnam flavoured with lemongrass. In this hands-on class learn the secrets for creating these uniquely flavoured, authentic Vietnamese soups at home.

Menu: 1. Phở Bò (Beef Noodle Soup). Key ingredient – Star anise

2. Bún Bò Huế (Hue’s Spicy Beef Noodle Soup). Key ingredient – Lemongrass


This class is preceeded by a free helath talk about bone broths and how to create a nutrient dense broth at home 10:30am - 11:00am

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

Phở is one of Vietnam’s most loved dishes, consisting of an aromatic broth, chicken or beef and rice noodles; perfectly balanced with the addition of fresh herbs and condiments. Lesser known but equally delicious is Bún Bò Huế, a spicy soup from central Vietnam flavoured with lemongrass. In this hands-on class learn the secrets for creating these uniquely flavoured, authentic Vietnamese soups at home.

Menu: 1. Phở Bò (Beef Noodle Soup). Key ingredient – Star anise

          2. Bún Bò Huế (Hue’s Spicy Beef Noodle Soup). Key ingredient – Lemongrass


This class is preceeded by a free helath talk about bone broths and how to create a nutrient dense broth at home 10:30am - 11:00am

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

Have you heard of Louisiana’s Cajun and Creole cooking? Take this opportunity to learn and taste freshly shucked deep fried oysters, southern fried Creole chicken, Andouille sausage Cajun gumbo, red beans and rice and to finish, perhaps a lemon icebox pie or bread pudding with chocolate pecan sauce.

About Michael:

Michael’s interests took him to Louisiana in 2009 to experience New Orleans annual ‘Tales of Cocktail’ event and in 2011 the French Quarter Jazz Festival. On his return, he started a successful mobile Creole food truck and recently opened Po Boy Quarter.

Michael_Cotter

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