Cooking School Schedule

For information about the different class types click here

For Kids' Classes, please click here

Influenced by various cooking styles, Malaysian cuisine offers exciting and adventurous eating. Do not miss Damian’s menu of crisp chicken skin with chilli, honey and ground peanuts; Bak kwa (pork jerky); a prawn and glass noodle clay pot; Hainanese chicken; and for dessert, something sweet using pandan.

About Damian

Damian spent 4 years in London. On returning he worked at Dandelion and Claremont Tonic where he developed his passion for Asian cooking.

Damian_Snell27s_image

 

Book early for Simon’s casual menu featuring mushroom trifolati with goat’s curd and shaved fennel; figs baked with gorgonzola, walnuts, wild rocket and aged balsamic; pumpkin veloute with ricotta-parmesan tortellini and sage brown butter sauce; and for dessert, a classic pear almond tart.

About Simon:

Simon was Head Chef of Wild Fire in Sydney before joining Sapore where he is a co-owner and past Good Food Guide Chef’s Hat winner.

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What other piece of cooking equipment can stir fry, deep fry, braise, steam and even roast and char smoke? Adam will introduce you to the versatile wok with dishes such as soft shell crab pakora; kungpao chicken; or a warm smoked Hiramasa king fish salad. Whatever his choices this class is a must.

About Adam:

After experience overseas Adam did stints at Ocha, Pearl and Longrain. He is co-owner of both restaurants with each a Chef’s Hat winner of the Good Food Guide.

Adam-D-Sylva

By cooking twice the amount of legumes and grain you can halve the work at dinner time. Use chickpeas in hummus with roast garlic and carrots and a chicken tagine and mini burgers; French-style lentils to accompany seasoned, seared fish and in a hearty provincial soup; and quinoa, starring in a carrot cake and pilaf with roast cauliflower.

About Robert:

Classically trained in London, Robert’s career started on the QE2 luxury liner before working in commercial industry and hospitality.

Robert_Wooller

Perfect for a tapas style menu or served at a classic cocktail party, these nibbles and bites are impressive yet easy to prepare. Learn to make pear, prosciutto & brie crostini; sticky Spanish chicken with blue cheese dip; Mediterranean empanadas and stuffed mushrooms. You will also learn about researching recipes and how to use them as inspiration for your own signature dishes.

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. The classes will highlight 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.

The Press Club is back and better than ever. In this unforgettable dining experience, Luke will present sunflower kritharaki with roast quail; sprouted lentils, marron with caramelised tarama butter; and for dessert, basil seed jelly, garden flowers and toasted sesame seed ice cream. This is food to impress.

About Luke:

Returning from the 2 Michelin star ‘Serge Vieiva’ restaurant in France, Luke has joined the Press Club to work collaboratively with George Calombaris.

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Have you ever made translucent dough for steamed dumplings? If not, this hands-on class is a must. Learn to make the wrappers from scratch and practice pleating and shaping with both Asian vegetable and prawn and bamboo shoot filled dumplings, before sampling the steamed results.

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.

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Learn how to whip up a couple of make ahead staples on the weekend, ready to be transformed into delicious midweek dinners. An effortlessly decadent lasagne and a smoky chorizo, bean and chicken con carne will demonstrate how with a bit of planning and preparation you can get maximum benefit from your cooking time.

Skill Focus: makeing ahead, storing leftovers, freezing food and getting maximum benefit from your cooking time

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. The classes will highlight 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.

 

Chocolate addicts, this is the class for you. Chloe will share her Chef secrets, using chocolate in all its glory with fool-proof baked soufflés; berry decorated tarts to take home; and decadent chocolate truffles. You’ll be involved in hands-on action and taste the desserts with Mount Avoca wine.

About Chloe:

Chloe started her career at The Millswyn. She became Head PastryChef at The Press Club, traveling to Abu Dhabi with George Colombaris before joining the ionic Stokehouse team.

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Rebecca’s heritage inspires her contemporary Asian cooking. In this interactive class, learn how to stir-fry five spiced pork with pickles and fried buns; sear beef with hot-sour salad and roasted rice; cook crisp skinned orange, miso and ginger ocean trout; and make vanilla bean coconut tapioca.

About Rebecca:

Rebecca left Longrain as a sous Chef. Appointed as Head Chef, she opened the Mount Street Asian restaurant in Perth. She is now seeking new experiences.

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Discover the very best food choices to enhance your overall energy and vitality during winter. After an antioxidant rich smoothie enjoy a market walk to sample power house foods and follow with a recipe tasting of turmeric prawns; an heirloom vegetable spiced nut salad; and banana cacao coconut pikelets.

About Sharon:

Sharon worked extensively in the health and food industries before starting her consultancy. She lives by the philosophy that "eating well can make you feel well"

Sharon_Brooks

 

 

A typical Vietnamese meal is made for sharing. Lunch or dinner includes a soup dish to eat with rice, a meat or fish dish and always a vegetarian dish (either stir-fried or boiled), all served with rice. Often a small side dish of pickled vegetables accompanies the meal and there is always a serving of raw fish sauce and chilli to complete the family banquet.

In this fun and interactive class learn how to create four delicoius Vietnamese recipes so you can impress family and friends at home. 

Menu:

1. Stuffed bitter melon/squash soup

2. Braised & caramelised ginger chicken

3. Stir-fried morning glory with garlic

4. Chilli Prawns

 

This class is preceeded by a free helath talk from 6:00 - 6:30pm:

The nutritional value of rice and choosing the right rice for a Vietnamese meal.

Van-Le-Hugh

Discover the Turkish kitchen starting with a selection of mezze followed by kataifi wrapped prawns with scallop mousse; lamb cutlets with date and pistachio salsa and cracked wheat pilav; and to finish, a dessert with watermelon, halva crumb and Turkish fairy floss.

About Hamza

A talented Chef in Middle Eastern cuisines, Hamza has worked at the Crown, Lezzet specializing in Turkish fare and operated his own restaurant Olives.

Hamza_Hamzati

Learn how to make different types of pasta with sauces to match including cherry tomato burrata cavatelli and salmon ravioli. Valerio and Pino will then show you the versatility of pizza dough with Panzerotti fritti, little golden calzones and Pizza Fritta, light and crispy fried pizza dough finished with mozzarella and tomato.

About Valerio and Pino:

Both are Italian natives, best friends and home cooks with a passion for authentic cuisine. La Svolta opened in 2012 winning an award for the Best Pizzeria.

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Phở, soup for the soul, 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. Learn the secrets for creating the uniquely flavoured stock and how different ingredients are used reflect the regional differences of the northern and southern style Phở.

Menu:

1. Phở Sai Gon (Southern style)

2. Phở Ha Noi (Northern style)

 

This class will be preceed by a free health talk from 10:00am - 10:30am

Topic: What’s in my stock? Bone broths and how to create a nutrient dense broth at home.

Van-Le-Hugh

Phở, soup for the soul, 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. Learn the secrets for creating the uniquely flavoured stock and how different ingredients are used reflect the regional differences of the northern and southern style Phở.

Menu:

1. Phở Sai Gon (Southern style)

2. Phở Ha Noi (Northern style)

Van-Le-Hugh

Experience the striking flavours of Saint Crispin’s menu, including poached chicken and egg, mushrooms, parmesan espuga; roast barramundi, miso eggplant puree, black venere rice, prawns, onion sauce; glazed beef, hand rolled gnocchi, elements of cauliflower, smoked almond oats; and a meringue, vanilla apple-pear mess.

About Joe

Formerly from Arintji and The Press Club, Joe gained experience in London’s two Michelin starred The Square beforAe joining Scott Pickett in this venture.

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Tim captures your imagination with this region’s distinctive cooking. Beef shin, pork rib and sausage red wine ragu served with pasta; grilled chilli calamari; layered seasoned baked sardine fillet sandwich; and a meat- free lasagne with pane carasau, cheese, mushrooms and béchamel sauce.

About Tim

Tim’s career has included work at the London River Café, Connaught Hotel with Gordon Ramsay and Yarra Valley Bertolli Winery before starting his consultancy.

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Using the best local Autumn produce and British-style cooking, join Andrew's Chef’s Table to enjoy soft semolina with wild mushrooms; ox tongue with deep fried smoked egg and buttered radish; and scrambled eggs with wild seasonal seafood, such as yabbies, clams or crabs and foraged herbs.

Jesse's food philosophy has one constant - fantastic ingredients that are celebrated for their unique flavour on the plate. Enjoy a bowl of steamed clams followed by smoked and spicy paprika marinated char-grilled lamb skewers and arroz negra (black seafood paella) and finished off with PX sherry muscatel ice cream.

About Jesse:

Jesse worked as a Chef at Moro in London where he grew to love Spanish and Mediterranean flavours. Work at The River Café with Rose Gray was another highlight before returning home to launch Anada and now Bomba.

Jason impresses with his ease of cooking with Morocco's complex, subtle spicing. Do not miss out on this menu: popular B'stilla chicken and duck pie with almonds, saffron, egg and cinnamon; rich lamb Tagine with prunes, almonds and honey steamed cous cous; and to finish tahini ice cream cones.

About Jason:

Jason’s illustrious career has taken him to London and all over Europe. He was the 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.

Do the flavour essentials from this cool climate region of the world have some common ingredients? Emma answers this question whilst preparing Sichuan pork and tofu hotpot, Mongolian lamb, bulgogi beef and kimchi slider, and a Japanese chicken and spinach ramen noodle dish.

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.

When the nights are cold and dark whip up a satisfying meal with just one pot plus leftovers to freeze for another day. This food is simple, nutritious and delicious without the pre packaging. Recipes include smoky beef, bean & chorizo chilli con carne & oven baked pumpkin, pea & goats cheese risotto. Plus find out about the best of seasonal winter produce, with tips and tricks for buying, storing and cooking.

 

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.

Tony shares invaluable tips and some easy steps on how to add nutrient rich superfoods into your daily life. Enjoy a leek and broccoli quinoa crusted tart; wok tossed shitake mushrooms with ginger and root vegetables; pearled barley pomegranate salad; salmon tacos with spicy salsa plus some more dishes.


About Tony:
An experienced Chef with in depth knowledge of natural wholefood nutrition Tony is the author of Eating Well and Feel Good Food. He enjoys teaching and is currently a personal Chef to a celebrity.

In this hands-on class, Lou explores interesting ways that dumplings can be encased. Starting with lotus leaf rice parcels, followed by Shanghai pearl balls or delicate meatballs covered in glistening rice, and finally daikon radish cakes.


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.

John's modern cooking style and produce-driven menu reflects the season's best choices. You can expect No 8's special whole wheat and beer bread; Wagyu grass fed corned beef with bacon, cabbage, carrots and Dijon mustard sauce. And the rest will be truly delicious winter fare.

About John:
John’s career includes work at two and three Michelin star restaurants in England and New York, at Gordon Ramsay’s Maze and as Head Chef of Mr Hive Kitchen and Bar.

Discover how easy it is to make good quality chicken and fish stocks for soups including French bouillabaisse with red pepper, potato rouille and croutons; classic cauliflower walnut and thyme veloute; and from America's South, black bean soup with smoked sausage sour cream and coriander.


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. Today he teaches and writes on food and travel.

Bring winter warmth into the kitchen with these easy, seasonal, one serve recipes. Join Louise and learn time saving tips and how to make individual apple crumble, potato gnocchi to serve three ways with Napoli sauce, pan-fried with prosciutto and sage, and as dumplings for braised beef.

About Louise:
Years of assisting Chefs on local television honed Louise’s already considerable skills. Recently she published her first on-line cook book.

Riccardo celebrates the seasons through his daily changing menu. Indulge in antipasti and macco di fave (fava bean puree); sautéed prawns with pecorino; hand-made filieja pasta in a sausage and mascarpone ragu; pesche Calabrese or baked biscuits filled with custard. This is an Italiano feast not to be missed.

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.

Do not miss the experience of Daniel's family signature dishes including cured meats; sweet yeast bread from the island of Vis; native Chevapi sausages; and fish brudet, a seafood stew served with firm polenta. For dessert, classic doughnuts and tastings of the fruit spirit rakija.

About Daniel:
Daniel gained his Chef experience in many restaurants including The Royal Mail, Dunkeld, Interlude and Fenix. True to his Croatian heritage, a trip back to his family roots inspired his passion to open Brutale.

This is a menu bursting with aromatics - fresh ginger, garlic, coriander and chilli. Take a place at this table for Peking Duck; ginger tapioca duck broth; zucchini tofu mushroom dumplings, pickled cabbage, cucumber and shitake; and Ma Po Tofu, a Sichuan dish of pork and silken tofu in a chilli based sauce with 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.

Join Andrew's class for the fresh authentic flavours of Mamasita's corn chips with guacamole and red salsa; banana wrapped achiote chicken tamales with sweet corn; mushroom sopes with refried black beans and fresh cheese; plus skirt steak soft tacos, citrus-chilli seasoning, guacamole and tomatillo salsa. Arriba!


About Andrew:
Under Paul Wilson's influence Andrew's career has included The Botanical Hotel, the Half Moon Hotel Brighton and the Latin American New Market Hotel where he was appointed Executive Chef.

In this hands-on class, Anthony shows you how different pork cuts are used to make fritoli a Sicilian style terrine and prosciutto served as carpaccio with antipasti. Then it's your turn to make a pork and fennel coiled sausage to take home and you'll finish the night off with two risottos, one with cotechino, the other with pancetta and red wine.

About Antonio
An experienced Chef, Antonio has cooked for Royalty, taught in Umbria, worked at Enoteca Sileno and Scusami. He now directs his own catering business and teaches Italian cooking.

Join Christine's class to learn tips on how to use superfoods in your cooking. Share in the preparation of kale chips; lentil, capsicum, kale hot pot with pan fried haloumi; quinoa salmon patties; chia seed maple pudding with blue berries and coconut water jelly and lots more.

About Christine:
A founder of her company Passionate Life Kitchen, Christine an experienced traveller loves to share he knowledge teaching cooking classes.

Passionate about cheese Jonathan introduces his contemporary approach and easy cooking style with hand-made pappardelle pasta tossed with smashed almonds, mint and Brie; braised lamb shanks with Pecorino; citrus cheesecake with passionfruit and basil; plus two surprise courses to follow.

About Jonathan:
After a globe-trotting trip, Jonathan's career started at Becco followed by The Press Club and as Head Chef at the former Mama Baba. In 2013 he was a participant in the Age Young Chef of the Year competition.

Taste cross border flavours in Alex's menu starting with yellow split pea caper berry tomato dip; baked stuffed Turkish-Lebanese style mushrooms; Greek feta saganaki; pan fried lamb kofta meatballs; and brodetto a tomato seafood rich stew. To finish, a Mediterranean dessert.

About Alex:
Commencing his Chef career locally Alex has worked internationally in Athens, on Crete and Northern Greece in Head Chef positions.

Enjoy Tony's walk around the Market and discover the best natural produce - herbs, spices, vinegars, grains, all of which assist in boosting flavours and nutritive value of the foods you eat. Back in the kitchen you will prepare salmon miso soup; enriched beef marrow casserole; pickled kimchi; sauerkraut and lots more. A fun day in the kitchen.

About Tony:
An experienced Chef with an in depth knowledge of natural whole 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.

Brad's chooses the best local produce he can find when cooking his contemporary winter favourites. Truffles will feature together with free range beef cheeks braised in red wine, perhaps a celeriac or parsnip mash, and to finish he'll show you his technique for the fool proof fruit soufflé.

About Brad:
Brad's Chef experience has been gained with Michael Lambie at Lamaros in South Melbourne before taking over as Head Chef. Currently he shares the Head Chef position at The Smith in Prahran.
Premium Victorian game is not only the perfect winter choice but the inspiration for Justin's menu. Learn how to perfectly braise and roast different pigeon and rabbit cuts to create four superb dishes. The dessert finale will be cinnamon spiced quince pudding with caramel sauce.

About Justin:
A winner of the Age Young Chef of the Year in 2009, Justin's career highlights include Fenix, The Press Club and Gordon Ramsay's Maze at the Crown Metropol.

Have you lost your dinner time mojo? Would you like a couple of family pleasing recipes that are simple, good for you and most importantly, delicious? Learn the way to your kids hearts with meatball and ravioli one pot pasta & crunchy chicken and vegetable tray bake plus discover some tips and tricks to help make dinner time with kids more enjoyable.

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!

Daniel shows you his method for braising red wine short ribs with parsnip puree and puttanesca lamb pie with kataifi shredded pastry - both dishes that expertly combine ingredients in the one pot. For dessert, he'll show you rhubarb apple crumble with almond ice cream.

About Daniel:
As a past winner of the Age Young Chef of the year Daniel's experiences include New York, Melbourne's Blake's Cafeteria and Arintji. He is also the proud owner of Huxtaburger and its offshoots.

Emma introduces you to the essential spices and flavours that distinguish these diverse cuisines whilst demonstrating the cooking techniques required for some classic dishes: Indonesian nasi goreng, Nonya-style laksa, Balinese satay and wok tossed Singapore noodles.


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'.

Travis adds the famous Hellenic Republic spirit and generosity to this menu. Enjoy roasted peppers, feta yoghurt dip, saganaki kefalotyri and peppered figs; followed by slow roasted oregano garlic oyster of lamb, crispy lemon potatoes and cabbage salad; and to finish popular loukoumades or doughnuts with honey cinnamon and walnuts.


About Travis:
After experiences in European, Greek and Asian kitchens Travis joined the Made Establishment Group's Hellenic Republic.

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.