“Good cooking is the source of true happiness”
Auguste EscoffierOn_the_bay_symbol

Learn to cook at Cooking on the Bay cooking school in St Kilda on Port Phillip Bay, Victoria.   Melbourne chef  Tonya Jennings opened Cooking on the Bay some years ago, after she returned back ‘home’ from the beautiful Sunshine Coast hinterland, Queensland, where she had lived and worked, for the past 10 years,   in her successful and highly regarded cooking school, On the Ridge, at Kureelpa.

Cooking on the Bay invites you to come, learn to cook, whilst experiencing the lifestyle and the beauty of the wonderful Port Phillip Bay.  ‘Create Cook Celebrate’ glorious food with us!  Enjoy a cooking day ‘at the beach’ in St Kilda, followed by a leisurely lunch or dinner, overlooking the picturesque bay.

‘At Cooking on the Bay, we create, cook and celebrate good food
to make sitting around the table and dining,
a pleasurable, delectable food taste sensation for both family and friends’.
On_the_bay_symbol

Tonya’s gastronomic philosophy is to cook fresh, local food in season, to cook for taste and to cook food simply, thereby enhancing the natural food flavours, so the food looks and tastes delicious.  Our cooking school produce is all fresh, local, and in season; we teach you the methods and techniques of cookery – you learn how to cook.  The result gives real food, real flavour.

Our cuisine is modern Australian; we take the best ideas, we use the freshest, local produce, we  combine the cooking principles, techniques and inspirations gained from many cooking traditions and cultures, and we form this into what we like to eat today.

At Cooking on the Bay, you are encouraged to develop a passion for cooking healthy, tasty, delicious and scrumptious food and you will learn to create and develop a style that is natural and true for your own tastes.

COOK

Be inspired by Cooking on the Bay’s French, Italian, Greek and Modern Australian classes, or learn basic fundamentals in the Stocks, Soups & Sauces class.

OUR CLASSES

CREATE

Create dishes, learning new skills to help you be able to recreate dishes at home with ease and confidence.  Recipes vary in degree of difficulty and individuality.

OUR RECIPES

CELEBRATE

Celebrate your cooking achievements, new skills and accomplished cuisines and enjoy the food that you have created with your new friends.

OUR STORIES

COOKING ON THE BAY’S COOKING CLASSES

A TASTE OF MELBOURNE

Our modern Australian cuisine, takes the best ideas, uses the freshest, local produce, and combines the cooking principles, techniques and inspirations gained from many cooking traditions and cultures, and forms it into what we like to eat today.

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FRENCH ODYSSEY

Discover this pleasure by taking a culinary journey through France with classic dishes like magret de canard, salmon and pork rillettes and more. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.

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ITALIANICIOUS

Capture the passion of Italy. Discover the basics of Italian gastronomy, freshness, simplicity and lack of pretension, with delicate as well as robust dishes packed with flavour. Italians enjoy their cooking and eating is a festive, fun affair accompanied by music and laughter.

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MEDITERRANEAN

The region of the Mediterranean is full of robust flavours, sweet and sour, plus the exotic and heavenly spices.  We cook dishes from the Mediterranean regions where people are passionate about the food they produce and eat.

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STOCKS, SAUCES & SOUPS

To learn to cook well you need to master the fundamentals of cookery. You need a solid knowledge of basic cooking principles, methods and techniques. It is from this mastery you are able to develop and produce wondrous dishes from your kitchen. 

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COOKING ON THE BAY’S TOURS

CULINARY FRENCH TOUR

For some years, Cooking on the Bay Cooking School hosted culinary weeks for groups of enthusiastic Australians and Americans at La Combe en Périgord, a residential cooking school in the beautiful Dordogne region of south west France.

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PICNICS IN PROVENCE

In 2016 we are offering Cooking on the Bay clients and friends this amazing opportunity to join my friend and tour director Nikki Maxwell, and me co-hosting, in Provence to see unspoilt France off the beaten track in our Picnics in Provence culinary tour.

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MOROCCO BEYOND THE BAY

The House of Fusion culinary riad in , Morocco, and Cooking on the Bay cooking school, Melbourne, have partnered together to bring you a fabulous, foodie culinary Moroccan adventure, visiting the House of Fusion, and on a foodie road trip into the desert. 

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SUBSCRIBE TO THE COOKING ON THE BAY NEWSLETTER

Tonya welcomes you to subscribe to the Cooking on the Bay Newsletter and keep up to date with class dates and tours as well lots of information about food, cooking techniques and Tonya’s latest musings…

FACEBOOK

RECIPES

Date Harvest culinary tour to Marrakesh, October 2017

Morocco Beyond the Bay continues this year with many happy, adventurous travellers joining our culinary tours arranged by Cooking on the Bay and Edwina Golombek, chef and owner of the House of Fusion in Marrakesh.  [...]

Autumn is Chestnut season

Autumn is chestnut time and they are now appearing in the fruit markets.  Chestnuts, unlike other nuts and seeds, are relatively low in calories, carry less fat, but are rich sources of minerals, vitamins and [...]

Shakshuka

Shakshuka is a popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, often mopped up with bread; is also served at other times of the day. It makes an excellent vegetable side [...]

The Moroccan Berber omelette is also known in Morocco as Shakshuka

Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school,  in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year.  It is [...]

Spanish breakfast ‘omelette’ with eggs and bacon – recipe

This is ideal for a brunch party as the entire dish can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, [...]

Spanish ‘omelette’ casserole with eggs and bacon

This is ideal for a brunch party, makes a great breakfast dish, side dish and dinner  as well.  It can be assembled the night before so all that’s left to do is bake it the next [...]

Anzac biscuits – the story and my recipe

I always bake Anzac biscuits for Australia Day and Anzac Day.  They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and [...]

My Grandmother’s Anzac Biscuits

Traditionally these ‘historic’ biscuits are served as flat or rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook.  In the February 2016 issue of Delicious magazine, [...]

TONYA’S MUSINGS

Date Harvest culinary tour to Marrakesh, October 2017

Morocco Beyond the Bay continues this year with many happy, adventurous travellers joining our culinary tours arranged by Cooking on the Bay and Edwina Golombek, chef and owner of the House of Fusion in Marrakesh.  [...]

Our visit to le Château d’Ancy-le-Franc, in the little village of Ancy-le-Franc, Burgundy.

Burgundy is château country and we are fortunate to have two within easy walking distance of our canal.  Yesterday, we visited Le Château d’Ancy-le-Franc, in the little village of Ancy-le-Franc is an amazing Renaissance ‘palace’, [...]

Barging along the Canal de Bourgogne

It has been warm, hot really, with sunny, blue skies; absolutely marvellous. Makes you feel good when you wake to peaceful, warm mornings. The scenery is magnificent on this Canal de Bourgogne and we are [...]

Back in France on the Betty B barging in Burgundy August 2016

Migennes and our dinner of cabillaud. Migennes, in Burgundy, is a short two hour drive south from Paris Charles de Gaulle airport. We arrived at CDG on an early flight out of Hong Kong, with [...]

South Melbourne Market

I love the South Melbourne Market; it is where I shop two or three times a week for my cooking classes. The produce is always fresh and in season and the market focuses on Australian [...]

Duck fat – rendering and its uses

Duck fat - the good news!  Duck fat is a ‘good’ fat, rich in monounsaturated fats with a lower cholesterol than butter. We often cook duck breasts in our French Odyssey cooking classes and duck [...]

Dee Nolan’s wonderful book ‘A food lover’s pilgrimage to France…’, wine, food, history, people and produce along the way of St James

I loved everything about this book! ‘A food lover’s pilgrimage to France: from the vineyards of Burgundy to the mountains of the Basque country food, wine, walking and history on the French pilgrim paths to [...]

Dining at La Coupole, on rue Montparnasse, Paris

Despite our great lunch at the Cristal room, we treated ourselves with another dinner out, as we could eat my lapin with calvados, apple cider and apples any night on the barge! La Coupole is [...]