Cooking School Schedule

For information about the different class types click here

For Kids' Classes, please click here

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.

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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.

 

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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.

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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.

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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.

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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 to cook and make a difference to those i need!

In this fun, hand-on class you learn how to make three classic Vietnamese dishes, perfect to whip together for a weekend with family and friends.

All proceeds from the class will go to Hands For Hope to raise funds for 400 education scholarships for disadvantage children from remote communities of Viet Nam.

Menu
1. Vietnamese Salad with Pork & Prawns / Gỏi TômThịt 
2. Springrolls / Chả Giò3. 
3. Beef in Betel Leaves / Bò Cuốn Lá Lốt

 

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 to cook and make a difference to those i need!

In this fun, hand-on class you learn how to make three classic Vietnamese dishes, perfect to whip together for a weekend with family and friends.

All proceeds from the class will go to Hands For Hope to raise funds for 400 education scholarships for disadvantage children from remote communities of Viet Nam.

Menu
1. Vietnamese Salad with Pork & Prawns / Gỏi TômThịt 
2. Springrolls / Chả Giò3. 
3. Beef in Betel Leaves / Bò Cuốn Lá Lốt


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

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.

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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.

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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.

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Learn how to create cool, casual salads, perfect with or without the addition of meat. Recipes include asparagus, radicchio and rare beef salad with anchovy olive tapenade; sprouted quinoa tabbouli with chickpea fritters; broccoflower grape couscous with Moroccan chicken skewers; silky rice noodle salad with seared salmon flakes; and marniated trio of beets and scallops with a garlicky chive cashew cream. 

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.

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Do not miss this simply delicious menu with recipes such as cured ocean trout with pickled beetroot, Kakori burger koftas with baby iceberg and minted yoghurt, wok-tossed Thai calamari, and Peking-style duck salads. As the finale, enjoy an Asian-accented tapioca dessert with summer’s best tropical fruits.

About Adam:

After invaluable overseas Asian experiences, Adam worked at Ocha, Pearl and Longrain. He now is Co-owner of both restaurants, each a winner of one Chef Hat in the prestigious The Age Good Food Guide.

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Vietnam has a long tradition of preparing vegetarian meals, primarily through the adherence of Buddhism practices. This class 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