Cooking School Schedule

For information about the different class types click here

For Kids' Classes, please click here

In this fun, hands-on class you will find a basket full of the Market's freshest produce: lamb sausages, sweet juicy tomatoes, herbs, zucchinis, thick natural yogurt, figs, almonds, vanilla beans, honey and more. Using these seasonal ingredients you will learn to make two simple, yet delicious Italian dishes. The catch? You won't know what they are until you arrive! Perfect for beginner to intermediate cooks, this fun, hands-on class will teach you how to make the most of seasonal ingredients.

In this fun, hands-on class you will find a basket full of the Market's freshest produce: lamb sausages, sweet juicy tomatoes, herbs, zucchinis, thick natural yogurt, figs, almonds, vanilla beans, honey and more. Using these seasonal ingredients you will learn to make two simple, yet delicious Italian dishes. The catch? You won't know what they are until you arrive! Perfect for beginner to intermediate cooks, this fun, hands-on class will teach you how to make the most of seasonal ingredients.

Experience the striking flavours of Saint Crispin’s menu featuring confit salmon, salad of heirloom tomato, basil dressing and cucumber; poached chicken, sweetcorn and charred cos; rump of wagyu, eggplant, cauliflower and smoked almond; and a stone fruit fool with vanilla and cinnamon.

This is a Mexican experience not to be missed. Join Mal for spicy cactus tostadas, Baja California tacos, Yucatan panuchos y pollo de habanero (fried black bean stuffed tostadas with chicken and chilli pepper), braised pork belly with rice and peurco guajillo salsa, and a mole ice cream.

Street foods in Vietnam are part of every traveller’s memorable experience. Learn how to recreate the popular hawker-style skewers including grilled beef in betel leaves with peanuts and hot scallion oil toppings, and fragrant grilled lemongrass pork belly. Quick and easy to prepare, these tasty morsels can be enjoyed as a snack or prepared as a full exotic meal for the summer months.

 

Street foods in Vietnam are part of every traveller’s memorable experience. Learn how to recreate the popular hawker-style skewers including grilled beef in betel leaves with peanuts and hot scallion oil toppings, and fragrant grilled lemongrass pork belly. Quick and easy to prepare, these tasty morsels can be enjoyed as a snack or prepared as a full exotic meal for the summer months.

Learn to make simple, one-dish meals that leave you free to do other things while they cook including seafood tagine with cous cous and summer chicken Provencale with gremolata and parmesan crostini. You will also learn how mirepoix, sautéing a mixture of vegtables with a few additions, can be used to create a great flavour base every time.

Join Tim to learn new ways to cook a home-style summer Italian feast. The menu includes Sicilian caponata with eggplant, olives and caper relish; Roman chicken with creamy parmesan polenta; and a silky grappa panna cotta with strawberries.

This hands-on class celebrating the Chinese New Year of the Sheep is not to be missed.

Lou will give a brief talk on Chinese traditions and pass out a red envelope known as ‘lee see’ containing a voucher to redeemed at one of the Market’s Chinese stalls.

Working in teams of two, you will make the translucent dough, practice making various shapes, prepare two classic mixtures and fill dumplings. Lou will also show you Grandma Wong’s special way to prepare prawns with a salt bath.

Learn how the Vietnamese have taken French ingredients and made them their own including grilled lemongrass pork bánh mì with pickled carrots and daikon, fresh cucumber, and herbs; and savoury crêpes filled with prawns and beanshoot served hot in a lettuce wrap with herbs and a dipping sauce. There’s an explosion of flavour in every bite.

Learn how the Vietnamese have taken French ingredients and made them their own including grilled lemongrass pork bánh mì with pickled carrots and daikon, fresh cucumber, and herbs; and savoury crêpes filled with prawns and beanshoot served hot in a lettuce wrap with herbs and a dipping sauce. There’s an explosion of flavour in every bite.

Join Daniel to learn about all about the ingredients and techniques for preparing authentic Japanese Izakaya dishes. Recipes include king salmon with miso and avocado; tuna katsu with Japanese tartare; soy tuna with pickled radish and shitake; chicken karaage with yuzu mayo; and a teriyaki duck, soba and sesame salad.

Philippe, one of Australia’s most revered French chefs, will focus on recipes that are ideal for the home cook including fresh and summery appetisers with sardines, prawns, avocado and tuna; a surprise duck main course; and irrestible nougat, jelly, caramel and chocolate bonbons.

This class is all about quick cooking for a fast yet delicious outcome. Explore various pan cooking techniques, learning to make spiced Moroccan chicken with pita chips and carrot salad, and maple mustard pork with potato and spinach smash. You will also find out how mise en place, a little bit of preparation in advance, can help make the actual cooking a breeze.

What are Sri Lankan spices? Join Sam to find out how he roasts, blends and delivers subtly spiced flavours to his dishes. Recipes include a surprise summer drink amuse bouche; seafood salad with melons, citrus fruits and roast crushed cumin seeds; braised shoulder of spiced lamb with traditionally cooked vegetables and basmati rice; and treacle drizzled coconut pancakes.

Learn to make different types of Neapolitan pastas with sauces to match. Recipes include tortellini poached in chicken broth; ravioli with napoli sugo; filerra pasta with eggplant, cherry tomatoes and basil; and a Sicilian-style tagliolini with fresh sardines, tossed with pine nuts, sultanas and breadcrumbs.

Discover the vibrant Asian flavours and cooking techniques that have made Taxi one of Melbourne’s most loved restaurants . Learn how to make kingfish sashimi with ponzu jelly and spring onions, ginger spiced steak tartare with taro chips, crispy skin barramundi with crab curry, and a frozen lemon meringue pie.

Scott introduces his style of adventurous cooking and exciting ingredient combinations in a collection of favourite recipes from his first cookbook A Cook’s Story. Recipes include oysters with shallot, soy and mirin dressing; kingfish nicoise; lasagna of trout, peas and ham hock; and warm chocolate tortes.

Learn how to make light and fresh recipes full of aromatic spices including sumac and yogurt lamb with quinoa fattoush; za’atar chicken with roast pumpkin and chickpea fatteh; smokey eggplant roast pepper and coriander salad; and Israeli couscous with roast cauliflower, smoked almonds and tahini.

Jesse’s food philosophy has one constant: fantastic ingredients that are celebrated for their unique flavour on the plate. Learn to make seasonal tapas, smoked and spicy paprika marinated char-grilled lamb skewers, arroz negro seafood paella, and a PX sherry muscatel ice cream.

Modern classic French cooking takes on a new, easy approach. Learn how to make gruyere gougeres, roast beetroot with goats cheese salad, fennel poached whiting with mussels and tagliatelle, minute steak with bearnaise sauce and asparagus, and a salted caramel souffle. This class will teach you tips and techniques to make these amazing dishes without cutting corners.

If you are wondering whether you should embrace the Paleo way, join this class to learn the basic theories and how to create delicious dishes including almond flour raw cacao pancakes, smoked salmon scrambled eggs, paleo pumpkin air dried tomato muffins, butter chicken and fresh peas, slow cooked bone marrow broth, gingery broccoli and beef, and a Mexican choc avocado mousse.

Learn how easy it is to make simple, yet authentic tasting Asian.  Recipes include grilled coconut chicken thighs with crisp Thai salad, Chinese prawn-stuffed eggplant with black bean sauce, Indian fish steaks in a spiced sauce with rice pilaf, and to finish, a Malaysian sago pudding.

A typical Vietnamese meal is made for sharing. Learn some great recipes to share with friends and family at your own Vietnamese banquet including stuffed bitter melon and squash soup, braised and caramelised ginger chicken, stir fried morning glory with garlic, and chilli prawns.

Learn a few secrets to help make entertaining a breeze this Easter and impress family and friends without the stress. Using seasonal Market ingredients, Sally will show you how to make baked whole snapper with fresh seasonal salsa, perfect potato salad, and cranberry pistachio biscotti sundaes.

Influenced by various cooking styles, Malaysian cuisine offers exciting adventurous eating. Do not miss Damian’s menu of kung pao chicken wings, roti telur (rolled roti), prawn and glass noodle clay pot, whole asam fish, and a pandan dessert.

Learn how to select the right fish for successful frypan and chargrill cooking. Recipes include crispy sumac salmon with citrus salad, traditional Cornish fish cakes with lemon lime mayo, whole trout with almond caper sauce, and Hanoi cha ca style marinated grilled fish skewers.

Cajun and Creole food is full of unique culinary traditions, made to share at the table with family and friends. Learn how to make freshly shucked oysters with smokey gris gris and Bloody Mary sorbet,  skillet cornbread with chipotle butter and avocado cream,  Andouille smoked sausage Cajun gumbo, and a lemon ice box pie or Ramos gin fizz ice cream with citrus sorbet and salted pecan crumble.

Travis’ enthusiasm for Greek traditional cuisine shines in this Easter banquet. Enjoy red eggs; Flaounes, celebratory Cypriot Easter bread; classic avgolemono, egg lemon chicken soup; slow roasted rosemary, oregano and garlic shoulder of lamb with accompaniments; and melomakarona, walnut honey syrup biscuits.

Learn to make a range of mezze dishes from these unique cuisines. Recipes include baba ghannouj with a Mediterranean twist; chtapodi sfakia, spiced octopus with balsamic raspberry glaze; izmir kofte, meatballs in a smoky vegetable sauce; cataifi pastourma, baked pastries filled with sheep and goat cheeses, sun dried tomatoes and pastrami, served with Turkish rose jam; and baklava siropiasto, a traditional dessert with pistachios and walnuts.

Join this hands-on class for a tempting Autumn menu of spicy lamb flatbread with chermoula yoghurt; vegetable tagine with dried fruits and brown butter topping; a magic carpet ride layered parfait with orange blossom yogurt, oranges and nuts, topped with fairy floss; and a ginger and hibiscus tea.