Weekend Foodies

Everything you need to know to EFFORTLESSLY throw a fabulous cocktail party. 

Simple-yet-edgy canapes, and cocktails from our mixology master.

How about this for a party!

Watermelon with parma, feta and olives 

Salmon and dill creme fraiche with capers on blini

Whipped goats' feta, pesto and piquillo on croustade

Proscuitto and melon

Smoked eggplant blinis with lemon-garlic yoghurt and semi-dried tomatoes

Witlof with blue and candied pear

Mini cheese soufflés

Mixology

Learn to make and sample the perfect mojito, negroni, and daiquiris.

This is an afternoon for realising those baking dreams.

Make a multi-tiered genoise gateaux filled with creamy deliciousness and decorated to naked perfection.

Learn simple yet highly effective techniques in cake decoration using fruit, flowers, italian meringue and sweets. Take home your gorgeous masterpiece for all to admire (and eat!).

A class for lovers of baking and cake! 

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 for an early evening meal with a sake or two and take home lots of Japan-easy inspiration!

Chef Frankie is back from her travels in the USA armed with skills in making authentic Mexican tamales. This is your chance to learn too!

Join Frankie for an afternoon of tamale making. Learn about Mexican mole sauces, and enjoy your tamales with a mole negro and mole verde.

This is your chance to learn an aspect of Mexican cooking that is rarely available in Australia. Thanks to Frankie, it's not 'our loss' anymore!  

Bliss in a bowl. That's how we describe the latest discoveries and creations in bowl food--poke and the Buddha bowl. 

Poke is Hawai`ian for sashimi and vegetable goodness in a bowl, Buddha is so named because the bowl is so packed full that it has a rounded belly. Both are delicious and HEALTHY additions to contemporary Australian cuisine. 

How about sashimi tuna, avocado and matcha-ginger dressing poke bowl? Or, Buddha bowls with freekah, cashew, broccoli and a yoghurt dressing, or Chinese roast duck with brown rice and cucumber. Sounds good? It is!

Vegetarians and pescatarians are welcome in this class and will be very well catered to with alternative proteins. Don't miss this exciting and new celebration of the healthy bowl!