COOKING CLASSES

COME – Learn to Cook with Tonya at Melbourne’s leading Cooking School, Cooking on the Bay, in St Kilda!

Cooking on the Bay Cooking School  Class dates for 2024 are all on the website. Book your class NOW!

Each new year brings you the opportunity for a new beginning, with good cooking and new cooking skills to be learnt, renewed energy, enthusiasm, good health, and happiness to us all.

As the esteemed French chef, Auguste Escoffier said Good cooking is the source of true happiness”.

You learn to cook in small, hands-on, participative cooking classes at Cooking on the Bay Cooking School. You learn cooking skills to teach you how to cook, both for everyday family cooking and for entertaining your friends. You gain fresh confidence in the kitchen, so you will cook new, interesting, and more challenging dishes.

You create and prepare dishes using the finest fresh, seasonal and local produce.

You cook and learn, participate, touch, smell, taste, chop, dice, stir, whisk, bake, plate, serve, and present.

You celebrate your delicious, flavoursome food by enjoying your sumptuous feast, at the table, overlooking the ever-changing Port Phillip Bay.

The Full-Day Hands-On Cooking Classes commence at 8.45am and finish around 3.30pm, after a feast of all the dishes you cooked in the morning’s class, accompanied with wine, of course!

You are greeted on arrival with refreshments – a cool drink, tea or coffee with a biscuit, slice or cake, specially prepared in our cooking school kitchen.  Introductions are followed by an explanation and chat about the cooking class and the recipes.

You cook the dishes from about 9.45am until 12.45pm or so. You dine at the 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 for the day is provided – aprons, knives, pens and a comprehensive recipe booklet for you to take home.

Partners and Friends Class Luncheon. For those who do not want to cook but love to eat! This luncheon is designed for them; your partner or family members of cooking class participants who do not want to cook but would like to be part of the day at Cooking on the Bay. It is a great opportunity for those people who come to Melbourne from the country or interstate.

Now you can book your special someone to join you just for lunch at the end of your cooking class.  Guest arrival time is around 12.30 pm; we are usually finished then. Your guest can relax with a glass of wine and enjoy the view if we are still finishing off a dish or 2.

The cost for the lunch with wine is $145 per person.

All classes provide interesting menus, featuring various cooking principles and techniques.  The full-day classes are 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 as well as food, for you to enjoy with your family and friends.   Classes are suitable for the aspiring as well as the more adventurous cook and include dishes requiring the use of basic and more advanced 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.  This term is used to describe our classes because we focus on dining at the table, with a set menu, and welcoming our family and friends.

Our table d’hôte cooking classes include:

WHAT IS INCLUDED

You learn how to:

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

You 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: $275 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.

UPCOMING CLASSES

COOK REAL FOOD COOKING CLASSES

Come and embrace this Real Food journey with me towards a healthier living and cooking lifestyle. After many years of teaching food from various cuisines around the world, my focus now embraces cooking food that is low carbohydrate and healthy fat, concentrating on eating the food that nature provides, the cooking and eating of real food, natural food. Learn how to give Real Food, Real Flavour.

The program’s core foundation is the food philosophy of the Low Carbohydrate Healthy Fat lifestyle.  You learn the key elements of this LCHF program, including ingredient substitutes, planning tips along with thoughtful shopping and storage ideas as well. You will Cook Real Food and gain Real Flavour and Nourishment from the nutri-rich, delicious healthy food.

SPANISH CUISINE CAMINO INSPIRATIONS – A CULINARY JOURNEY

Learn to cook some classic Spanish dishes, tortilla, pulpo, paella, drink some Spanish wine, starting with a glass of Sangria! Learn, taste, smell, cook and enjoy the diversity of the flavours of Spain in this culinary journey.

Each region of Spain has its own distinct regional specialities, so the culinary variety is mind-blowing. In Donostia-San Sebastián, up north in the Basque region, the ‘pintxos’ are the what is called ‘tapas’ in other places.

Classes include inspirational dishes from my own Camino journey.

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.

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.

MOROCCAN – SPICES AND FLAVOURS OF THE MEDINA

Come and engage all your senses as you learn how the Moroccans use their colourful and complex spices, such as the famous ‘ras el hanout’, the ‘head of the shop’, the aromatic spice blend which consists of as many as 24 different spices.  Each spice merchant’s and family’s recipe being a well-kept secret and we have our own which we share with you!

Discover the flavour combinations of sweet and sour; how to make the ubiquitous Moroccan flatbread, a variety of mezze dishes, preserved lemons, ras el hanout, chermoula paste, various tagines, a slowly simmered stew, whose name comes from the pointed, conical earthenware pot in which it is cooked; and many unusual, ancient Berber dishes peculiar to Marrakesh.

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.

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.

FRENCH BISTRO DESSERT COOKING CLASSES

When dining out, is your first thought ‘desserts’? If yes, then this French Bistro Dessert cooking class is for you!  I guess that is why, this is one of our most popular classes.

Desserts are everyone’s favourite. In these classes you cook a ‘dessert dream’ variety of classic French dishes such as Chocolate Concorde, the delectable mousse and meringue cake; apple or pear tart tatin, with our own puff pastry; our variously flavoured ice-creams; Tarte aux Mendiants, the divine nut and frangipane tart; Île flottante, floating islands or oeufs à la neige, snow eggs; petit lemon meringue tarts; vanilla bean and passionfruit bavarois, crème brûlée, chocolate délice mousse cake, soufflés, classic crème caramel, savarin, rum baba, passionfruit roulade, clafoutis, petit fours such as langues du chats, madeleines and canelés.….the list is endless and the menu changes regularly. There are usually a few tastings for you to take home as well.

A light lunch made in the Cooking on the Bay kitchen is also included.

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.

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.

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.

MOROCCO BEYOND THE BAY IN MARRAKESH

Tinmal mosque arcsTonya and Cooking on the Bay Cooking School have a close connection with Edwina Golombek, owner of the Culinary riad, the House of Fusion, in Marrakesh, Morocco.  House of Fusion is a 17th century ‘riad’ and residential cooking school, which hosts culinary adventures in and around Marrakesh. It is located in the Medina, a five minute walk to the Jamaâ El Fna Square.

You may still experience the wonders of Morocco, with Edwina.

Edwina teaches sensational Moroccan cooking in her one day cooking classes, as well as dinner or lunch by arrangement.  She offers many packages and options for you to enjoy and experience the exciting, exotic, wondrous thrill of living in Morocco. You may like to take a foodie road trip into the desert, a day visit to an ancient and remote mosque, a day shopping with her in the Marrakesh Medina, in the Jamaâ El Fna Square and a visit to the Bahia Palace, plus more.

Contact me for more information tonya@cookingonthebay.com.au

COOKING CLASS GALLERY