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Cooking Classes 2017-06-12T16:41:33+10:00

COOKING CLASSES

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:

WHAT IS INCLUDED

Participants find out how to:

  • Select the best ingredients
  • Prepare them most effectively
  • Cook them successfully in a multitude of ways
  • Present them with mouthwatering finesse

Take home:

  • Recipe booklet and pen
  • Tips and tricks on clever preparation
  • Interesting and delicious food and menu ideas
  • Culinary balance chart (flavours, textures, colours and ingredients)
  • Knife handling and sharpening skills.

COST OF CLASSES

Classes include refreshments, lunch or dinner and wine: $195 per person.

The class booking is confirmed on receipt of payment.

Class numbers 9

Classes commence at 8.45am, with refreshments, we start cooking at 9.15am, and finish lunch between 3 – 4.00pm.

For safety reasons, we ask that you wear covered shoes when in the kitchen. You may change them at lunchtime, if you wish.

A TASTE OF MELBOURNE – OUR MODERN CUISINE

Learn all about our own style of innovative modern Australian cuisine, made with market and garden, fresh local ingredients, the best the season has to offer. We use the freshest, local produce, and combine the cooking principles, techniques and inspirations gained from many cooking traditions and cultures, and form it into what we like to eat today.

You are encouraged to create and develop a cooking style that is natural and true for your own tastes.

Our Australian cuisine is about seasonal freshness, delicate, strong and robust flavours and textures, cooking for taste, cooking simply, enhancing the natural food flavours, so our food looks and tastes delicious.

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FRENCH ODYSSEY – A JOURNEY THROUGH FRANCE

For the French, food is a central part of their daily life.  In France, cooking is a pleasure, the French cook because they desire to eat well and they love the cooking process.  Discover this French pleasure; take a culinary journey through France.
Learn how to cook classic and bistro dishes as well as ‘la cuisine nouvelle’, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.  We cook such dishes as choux pastry Burgundian gougères, pissaladières, magret de canard, coq au vin, boeuf Bourgogne, terrines and patés, tartes, tartiflette, crème brûlée, chocolate mousse concorde and other regional favourites.

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ITALIANICIOUS – COOKING WITH PASSION

pasta

Capture the passion of Italy. Discover the basics of Italian gastronomy, freshness, simplicity and lack of pretension, with robust dishes packed with flavour.  Italians enjoy their cooking and eating is a festive, fun affair accompanied by music and laughter. Italian food features good quality olive oil, fantastic cheeses, home-made pastas, gnocchi, sauces, tomatoes, olives, garlic, basil, rosemary, sage and lemons.  In Italianicious we present dishes, requiring various culinary skills; we always include pasta making, such a joy, loads of fun to make, gives tremendous satisfaction, plus is delicious to eat.

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MEDITTERANEAN – A TOUCH OF SPICE

Learn to cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey, the Middle East, Egypt and Morocco. Discover the historic, culinary connections between these regions and savour the flavour of their wonderful dishes of sun-ripened fruit, vegetables, nuts, fresh herbs and spices, seafood, chicken and meat.
Learn the delicate balance between the flavours of sweet and sour, taste as you cook, adjust and adapt to suit your own palette.  Experience spices and herbs which form the basis for these exotic dishes.  Tapas style dishes and dips, seafood paellas, meat and vegetarian tagines, harissa; octopus, mussels and squid cooked to perfection.

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PICNIC AT THE BRIGHTON BATHING BOXES

A feast at the Bathing Box.  This special and unique class features elegant and delectable ‘picnic food’, enjoyed at the table at the beach bathing box.  We prepare food that can be enjoyed on a picnic, on the balcony at the beach house or the country house…..food which may be prepared before hand and served cold or at room temperature.  Perfect for relaxed dining and presented with maximum impact.

We cook elegant food such as pâtés, terrines, Tuscan and variously prepared cobs, savoury and sweet tarts, salads of meat, duck, chicken and vegetables, tourte meringuee, fruit verrines, a hazelnut dacquoise, plus summer fruit jellies.  All enjoyed at the table at the beach bathing box….a great experience and a real treat.

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CELEBRATION OF THE SEASONS – FESTIVE CELEBRATIONS

Festive, summer, autumn, winter, spring… Eating in harmony with the seasons connects us to a healthy rhythm of life. Food tastes best, at its peak, in its season.  Each new season has its produce strengths and so cooking with fresh seasonal produce, when the food is at its best and cheapest, is simply common sense. Nature’s changing seasons allow us to vary our diet beautifully, plus it gives us something to anticipate and savour.

The Celebrations of the seasons includes special occasions, such as the Australian Christmas, festive season. You learn simple ways to create the traditional festive dinner as well as some Australian casual takes on Christmas. Roast pork, ham, boned and stuffed turkeys, oysters and prawns, Christmas puddings and cakes, mince pies, shortbread, summer pudding, berries and sauces all form part of your experience.

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MASTERY IN THE KITCHEN – THE FOUNDATIONS OF COOKING – STOCKS, SOUPS & SAUCES

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.

Knowing how to make the best stock is fundamental to good cooking and will enhance your cookery.  With this knowledge you are enabled to cook the best sauces and to make the best soups, stews, braises, court bouillon.

So stock is the basis. Learn how to make good stock with flavor, colour, body and aroma and you are well on your way to being a good cook. Delicious sauces enliven your dishes and good stock is the key.

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COASTAL CATCH – SEAFOOD DELIGHTS

Learn how to select good quality fresh fish and enjoy the delights of preparing and cooking our local seafood by grilling on the barbeque, steaming, poaching and baking.  Fish is so easy to prepare and quick to cook; it makes a great healthy ‘fast food’ choice with a fresh salad.

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PRIVATE GROUP CLASSES

Private Group Classes

Private Group Classes, or group bookings, are available for groups of 6 or more.  They are specially designed and tailored to your preferences.  For these classes, you select the date, time and menu for your group.  Recently we have run programs for groups of friends, professional firms, pre-wedding parties and for those celebrating special occasions – please contact us about what you might like to do.

GUEST CHEF SPECIAL EVENTS

From time to time we hold Master Classes and invite a guest chef, from the region or around Australia, to share his expertise and to present some of his specialties.  These classes may be demonstration only or practical hands-on, depending on the preference of the presenting chef.  Costs of these classes may vary.

In 2014 we are welcoming Edwina Isabel Golombek from the House of Fusion, Marrakesh – she will teach her wonderfully exotic Moroccan cuisine for two days in February.

In 2013 our Guest Chef was executive two hatted chef Cameron Matthews from The Long Apron, Montville Sunshine Coast –  Cameron taught an Italian class all about gnocchi, trofie pasta and vanilla bean panna cotta… delicious.

MOROCCO BEYOND THE BAY IN MARRAKESH

Tinmal mosque arcsJoin Tonya and Cooking on the Bay Cooking School at the House of Fusion in Marrakesh next year – June 2015.

This year, our week is fully booked and we are excitedly anticipating all the wonders that our host Edwina Isabel Golombek has planned for us.

The House of Fusion culinary riad in Marrakech, Morocco, has teamed up with Cooking on the Bay, Melbourne, to bring you a fabulous, 10 day foodie culinary Moroccan adventure.

Come with us in 2015 for ten exciting, wondrous days and eleven exotic, fascinating nights. We spend six nights in the House of Fusion, and five nights on a foodie road trip into the desert. All your accommodation, food, wine, cooking classes and travel, even the camel train in the desert, is included in the price.
House of Fusion in Marrakech, Morocco, is a 17th century ‘riad’ and residential cooking school, hosting culinary adventures in and around Marrakesh. It is located in the Medina, a five minute walk from Jamaâ El Fna Square and the Bahia Palace, and was established ten years ago by the zany, fabulous Australian, Edwina Isabel Golombek.

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