Monday Summer & Autumn 2020

In this series we celebrate the bounty of the seasons and the flavours of the world in our summer and autumn cooking. Cook and eat wonderful food in these classes, sip on a glass or two of wine, and make new friends as you connect through cooking.

Japan-easy, 16 March; Persian Immersion, 23 March; Autumn Preserving, 30 March; Mastering Macarons, 6 April; Duck & Pinot, 27 April; Vegetarian Indian Thali, 4 May; Ottolenghi Asian, 11 May; Spanish Paella & Rioja, 18 May; Autumn Tuscan, 25 May.

This series is on Monday evenings. $110

In this class we celebrate casual Japanese dining. The simple and tasty food of the everyday.

We begin with the foundations of Japanese cooking--the simple yet mighty dashi stock, which you will use to make your own miso soup.

Learn the art of Japanese stir-fry in a delicious yakisoba. Gather around the burner to cook a communal okonomiyake (Japanese savoury pancake), and have this with all the toppings. Make a simple and healthy ramen soup.

Enjoy all this as a meal with a sake or two and take home lots of Japan-easy inspiration!

Event Date 16-03-2020 6:30 pm
Event End Date 16-03-2020 9:00 pm
Registration Start Date 12-12-2019
Available place 1
Cut off date 15-03-2020
Individual Price $109.00
$109.00 1

We are no longer accepting registration for this event

Looking for something new & exciting?

Want a memorable meal full of sweet and sour flavours that entice the palate--like saffron, pistachio and pomegranate, and exquisite spice blends unique to the region like ras el hanout and advieh?

In this class you make 

  • Herb-studded meatballs with maast-o khiar
  • Shirin Polow: Chicken & saffron rice, jeweled with almonds, pistachio, orange peel & barberries
  • Lavosh flatbreads
  • Rosewater & cardamom crème brûlée
Event Date 23-03-2020 6:30 pm
Event End Date 23-03-2020 9:00 pm
Registration Start Date 07-01-2020
Available place 0
Cut off date 22-03-2020
Individual Price $110.00
$110.00

We are no longer accepting registration for this event

With an abundance of sun-kissed produce, it's time to preserve!

In this class you will learn a variety of techniques for preserving summer and autumn produce, from preserving various types of confit, through to pickling, brining and sauce making.  Bunker down and stock up for winter in this fun and informative class.

Event Date 30-03-2020 6:30 pm
Event End Date 30-03-2020 9:00 pm
Registration Start Date 07-01-2020
Available place 0
Cut off date 29-03-2020
Individual Price $110.00
$110.00

We are no longer accepting registration for this event

Fancy a gorgeous Italian duck ragu? How about squirelling away some duck confit for a cold winter night?

In this class duck legs shine. They are a cheaper cut of duck meat that is ideal for the moist cooking methods we love as the weather cools and spectacular in ragus, tajines, curries and other flavoursome casseroles. They are also the stuff of the famous French confit.

Learn how to confit duck legs, prepare a sumptuous Italian duck ragu, and prep for twice-cooked Asian duck.  A duck extravaganza—best enjoyed with pinot!

Event Date 27-04-2020 6:30 pm
Event End Date 27-04-2020 9:00 pm
Registration Start Date 07-01-2020
Cut off date 26-04-2020
Individual Price $110.00
$110.00

Indian thali is banquet food—a combination of colours, textures and flavours served on an attractive thali plate. 

For your vegetarian thali banquet you make dhal, churry, masala, raita, lemon rice and your own chapati breads from scratch. 

Enjoy the wonderful combinations for dinner and begin your thali adventures. 

Event Date 04-05-2020 6:30 pm
Event End Date 04-05-2020 9:00 pm
Registration Start Date 12-02-2020
Cut off date 03-05-2020
Individual Price $110.00
$110.00