The small, hands-on, participative cooking classes at Cooking on the Bay Cooking School feature modern Australian cuisine.
We create and prepare dishes using the finest fresh, seasonal and local produce.
We cook and learn, participate, touch, smell, taste, chop, dice, stir, whisk, bake, plate, serve, present.
We celebrate our delicious and flavoursome food by enjoying our sumptuous feast at the table, overlooking the ever-changing water of Port Phillip Bay.
The cooking class day commences at 8.45am and finishes around 3.30pm.
On arrival, you are greeted with refreshments – a cool drink, tea or coffee with a biscuit, slice or cake, specially prepared in our kitchen. Introductions are followed by an explanation and chat about the cooking session and the recipes. We then cook the dishes from about 9.45am until 12.45pm or so. We dine at table with wine, with the luncheon finishing around 3.30pm; you are welcome to stay and chat over coffee if you wish.
Everything you need is provided – aprons, knives, pens and recipe booklet to take home.
All classes provide interesting menus, featuring various cooking principles and techniques, structured around four courses – including appetisers, soups or entrées, main course and dessert. Most appetisers, soups and entrées can all stand as perfect one-course meals, and can make excellent luncheons.
Table d’hôte* classes include dishes for entertaining and food to enjoy with your family and friends. They are suitable for the aspiring as well as the more adventurous cook and include dishes requiring the use of basic cooking techniques.
*Table d’hôte was a term used in the days when travellers in France stopped at wayside inns, auberges, and sat at the inn-keeper’s host table and ate his set menu. We use this term to describe our classes because we focus on dining at the table and welcoming our family and friends.
Our table d’hôte cooking classes include: