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Tonya’s Musings

Autumn is Chestnut time!
Waldorf Chicken Salad
Dominique’s vegetable cake from Burgunday
Galette des Rois – Epiphany Tart, the Tart of Kings
Chocolate – how to temper it and why it is important to do so

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Cooking Classes

COOK REAL FOOD PROGRAM
FOUR HOUR HANDS ON CLASSES
FRENCH ODYSSEY
ITALIANICIOUS
MEDITTERANEAN
SPANISH CUISINE
MOROCCAN EXOTIC SPICES

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cookingonthebaycookingschool

Chef Tonya Jennings, creates, cooks and celebrates food, and teaches cooking with fresh, local, seasonal produce at Cooking on the Bay Cooking School.

Cooking French Bistro Classic Desserts with anothe

Cooking French Bistro Classic Desserts with another private group of friends this weekend… it’s interesting how the cycles go and they are so hard to predict! One never knows which class will be the most popular this year, which cuisine will people prefer and enjoy most in 2026? Do people like to cook with friends in a private group? Or come as couples or singles. All of these apply as everyone has different needs at different times. Many people come to learn to cook and so therefore book and attend the complete suite of classes. That is the best way to get a solid foundation of how to cook from many different perspectives. The Classic Masterclasses such as the Master Class in Stock, Sauces and Soups and the French Regional Cooking Masterclass weekends give cooks a solid understanding and mastery of most cooking fundamentals. Thus weekend Cooking on the Bay hosted a small private group in Classic French Bistro Desserts...these long-standing friends of 40 years or so came from a variety of backgrounds and interests; their common bond was their friendship over the years plus a love of food and cooking...this brings people together is a happy and enjoyable way.

Consider booking a private group cooking class with your special friends or family. Email me for more information tonya@cookingonthebay.com.au #cookingonthebaycookingclasses #cookingonthebayprivatecookingclass #privatecookingclassmelbourne #friendscookingtogethermelbourne

It was a lovely day cooking Italian food which was

It was a lovely day cooking Italian food which was enjoyed over lunch … a happy Private Cooking Class of a family celebrating their daughter’s return from Italy and her 21st birthday… followed by Sunday’s a French Odyssey… This class is always a favourite with classic French recipes including our Comte cheese Gougeres, goat cheese soufflé, deliciously cooked duck breast with an orange marmalade and pickled sauce with the finale being a vanilla cream caramel with berries,ice cream cream and a cranberry jelly… both days of classic menus and always a hit with the cooks as you can see. #cookingonthebaycookeryschool #cookingonthebaycookingclasses #italiancookingclassesmelbourne #frenchcookingclassesinmelbourne #privatecookingclassesmelbourne

It was a great weekend of cooking Spanish cuisine

It was a great weekend of cooking Spanish cuisine with Camino inspirations…on Saturday and Moroccan Spices and Flavours of the Medina on Sunday. 2 interesting and flavourful cuisines…. Both taking the cooks on a fascinating armchair travel trip. The deliciouscolours from all the dishes created feasts for the eyes…. It was a special weekend too as there were two friends present on both days; one flew from Perth the other from Canberra and met in Melbourne for a foodie feast at Cooking on the Bay and a sightseeing visit to Melbourne, including galleries and penguins. It was lovely having the same people on both the Cooking days as we got to know each other well. This will be what happens when we do our French Odyssey weekend coming up in May. Cooks will come both days and develop their cooking skills, create issues that can’t be done on one day alone ,as well as develop a special relationship with me and the other cooks. During our cooking classes we always enjoy good discussions about cooking techniques and food as well as learning about the countries whose cuisine we are cooking. #cookingonthebaycookeryschool #spanishcookingclassesmelbourne #morrocancookingclass #morrocancookingclassmelbourne #melbournecookingclasses

An evening with Yotam Ottolenghi at Hamer Hall. I

An evening with Yotam Ottolenghi at Hamer Hall. I have never been to one of these evenings with a celebrity chef’s before and it was enjoyable. As you can see my sick was a long way away but I was still able to see well and hear! He cooked a nice chicken braise on stage, chatted interestingly about various dishes, and foods, the best way to roast chicken by spatchcocking it and that’s what I love to do in classes as well … how to cook the best roasted potatoes. He spoke at length about salt to use in the kitchen… so he is a man after my own heart in that department as well! You all know how much I love good sea salt … salt being such a beautiful flavour enhancer ! Naturally, he did promote his cookbooks very well which isn’t certainly not surprising. He is flying all over Australia doing evenings such as this plus yesterday afternoon he did an afternoon session as well. I was amazed at the number of people there … Hamer Hall was full…. As you can see and countless numbers bought his merchandise. So if this is any indication this tour of his will be another great success.. . My one comment is I would’ve liked to have heard more about the processes he goes through in writing his cookbooks and his test Kitchen set up. I don’t think he would have much time these days to cook in his restaurants or Deli’s! #yotamottolenghi #yotamottolenghifood #hamerhallmelbourne

It was a very busy weekend of cooking classes star

It was a very busy weekend of cooking classes starting with a private class on Friday, with a group of Texan women from Traveling Spoon. This was basically a French inspired Australian menu featuring Gummy shark, steamed over braised vegetables and served with a tarragon, cream and wine sauce which is a great pairing of flavours. Choux pastry gougères and profiteroles top and tailed the menu. These ladies had to catch a tour down to Phillip Island and so timing was crucial. All worked smoothly and lunch was cooked and eaten right on time. The following classes were a French Odyssey - Journey through France and the French Bistro Classics desserts cooking class which are always the opening classes for the new year. It was a busy weekend and a great start to the year with everyone being excited about the food they were cooking. All were French creations with a few liberties taken for the Traveling Spoon guests. So, my cooking year has officially started at Cooking on the Bay! All the dates for the 2026 Cooking Classes are on the website so take a look and choose your class. I am looking forward to seeing you back here soon. To book a Cooking Class, go to https://www.cookingonthebay.com.au/cooking-classes/
#cookingonthebaycookeryschool #travelingspoonhost #frenchcookingclassesinmelbourne #melbournecookingclasses #melbournecookingschool

Elizabeth David’s Pork Terrine. Recently at Kure

Elizabeth David’s Pork Terrine. Recently at Kureelpa, Queensland, I held a Moroccan Spices and Flavours of the Medina Cooking Class for Sue Rob and a group of her U3A student students… they came from the Hinterland of the Gold Coast and Brisbane. We had a wonderful day. Sue is a great collector of cookbooks and she always brings me a few that she no longer needs mainly because she’s now a vegetarian. One such book was Elizabeth David illustrated French Regional Cooking French Country Cooking…and in it was this fabulous classic pork terrine. I decided to cook it while I was in Kureelpa as it is a great opportunity whilst there to try out a variety of new recipes. This is it.
She also gave her red French Le Creuset classic cast iron terrine. The best in which to make terrines!
It was absolutely delicious. As no pork liver was available, I used chicken liver. It was easy and quick to make, my guests loved it! Interestingly today listening to one of my favourite podcasts by Australian Oliver Gee founder of the Earful Tower podcast, he interviewed a new French chef who created one of his very special menus for Oliver to sample. One of the dishes was this pork and live terrine, exactly as found in the ‘old’ Elisabeth David’s French Regional Cooking cookbook. It is amazing how these old recipes resurface, sometimes in slightly different guises, but the same. It is something I enjoy discovering and reading about, so I decided to share Elisabeth David’s recipe on my website which you will find in the recipe collection tomorrow #cookingonthebaycookeryschool #porkterrine #elizabethdavidrecipes #cookingatkureelpa #frenchregionalcooking

At this time of year, I look back on the significa

At this time of year, I look back on the significant events I enjoyed in 2025; my time with family and friends, all those lovely breakfasts, dinners, and family birthdays, the outings we shared to art galleries and shows, walks in the countryside….all family things we all cherish. I am also so grateful to my lovely circle of dear friends as we spend time lunching, talking, dining, walking, and visiting. They are a wonderful group of people, some of whom I have whom since I was 4! Then there is my Cooking on the Bay Cooking School, which is a vital part of my life and brings budding cooks, eager to learn, into my kitchen. It is here they learn how to cook and/or to perfect dishes already known to them. Recipes are learnt and shared, bringing joy to my heart and theirs, as we cook and then dine at the table, where we sit and enjoy the feast they have prepared for the luncheon. Some of budding cooks, come along without knowing in the class, but after a day cooking, chatting and dining they leave as new friends to each other. Food does bring people together, especially when it is shared at the dining table. As well as some family photos I have included a couple of photos from our holiday in France and some of the French dining School in Brittany. #cookingonthebaycookeryschool #frenchholidays🇫🇷 #familytime❤️ #kerrouethouse #barginginfrance

Lunch in Noosa at Gusto’s, one of my favourite r

Lunch in Noosa at Gusto’s, one of my favourite restaurants there… with a young apprentice chef Silas from Canada who Is working there for the year, Sunday afternoon they have live music which made it all quite heavenly sitting in this beautiful restaurant overlooking Noosa river. Very relaxing… I ordered ricotta stuffed zucchini flowers in a tempura batter and a beautiful seafood chowder… no desert for me but Max did order a crème brûlée for himself and Silas had a lemon tart. A wonderful way to spend a Sunday. I always love my visits to Noosa with Max…. #gustonoosaville #relaxingsundaylunch #lunchatgusto #workingonsundayisfun #cookingonthebayatkureelpa

Our food the group cooked in this Moroccan class w

Our food the group cooked in this Moroccan class was fabulous, well seasoned, as they tasted, adjusted, tasted again…. this call made it a delectable feast with superb Moroccan flavours of sweet and sour tantalising our tastebuds. The 2 chermoula duck tagines with duck, onions, apricots, olives, pomegranate seeds, pistachios, olives and more is in the blue and terracotta lids in the photos; they were so flavourful …and the lamb tagine with its deep caramelisation of the meat, aubergines, onions, prunes, dates and almonds with Ras el hanout and more spices… was fabulous … accompanied by pearl couscous with preserved lemons, currants and almonds, Moroccan batbout flatbread and sides of aubergine petals, beetroot and cinnamon and allspice dip, harissa chilli paste, cumin labneh, and one of my favourites, honeyed and salted aubergines was heavenly although this dish take ages to shallow fry!! …. And for dessert.. a nectarine, figs not quite in season yet, so a nectarine, almond and frangipane galette and rosewater meringues and orange juice infused dates and almonds buried inside the meringues…. A perfect day of cooking, feasting and relaxing over lunch with a group of old and new friends #cookingonthebayatkureelpa #cookingfabulously #cookingonthebaycookingclasses #cookingmoroccanfood #moroccancookingclasses

Set up all finished for the Cooking Class at Kuree

Set up all finished for the Cooking Class at Kureelpa today… with beautiful sunshine, blue skies, it’s a a perfect day for dining on the balcony after our cooking morning #cookingonthebayatkureelpa #cookingonthebaycookingclasses #cookingonthebay #moroccancookingclass #spicesandflavoursofmorocco

Moroccan Spices and Flavours of the Medina cooking

Moroccan Spices and Flavours of the Medina cooking class at Kureelpa, Sunshine Coast hinterland… with a lovely group of people arranged by Sue Robb with her U 3 A class on Food from countries around the world to celebrate their session on Morocco… food and cooking photos from the day coming… thanks to my friend in Marrakesh for many inspirations and cooking at her House of Fusion residencial cooking school … the House of Fusion, Marrakesh … #cookingonthebaycookingclass ##cookingonthebayatkureelpa #cookingonthebay #moroccancookingclass

Merry Christmas from Tonya and Cooking on the Bay… Best wishes for a wonderful 2026 with lots of happy hours cooking delicious food together 🎄🥗

#cookingonthebaycookeryschool #christmasgreetings🎄

The last of the year’s cooking classes included

The last of the year’s cooking classes included Mediterranean - Touch of Spice, Moroccan Exotic Spices and Flavours of the Medina and Spanish Cuisine's Camino Inspirations. The classes included some colourful festive food suitable for cooking in the season and the holidays in January. These classes were lots of fun with interesting chatter. Saint Joesph, the Patron Saint who assists in the successful sale houses, gained a mention and they especially liked using the Canneleur to decorate the roasted pears. It takes a little practice, but it turns an everyday fruit, such as our Bosc pears, into something special, and when drizzled with either something sweet for a dessert or for something savoury as a vegetable, like some melted duck-fat, the flavours are sensational.
Note that next year‘s Cooking Class program already has a couple of full classes so take a look and see what there is that interests you .
Remember there are two weekend French Regional Cooking Masterclasses next year… the first is on the weekend of May 2nd and 3rd. Indulge yourself in an immersive French weekend of cooking. Two full days during which we can cook dishes requiring a day to settle and for their flavours too intensify. Many dishes require the beginning of preparation the day before you cook. This weekend will cater for those type of dishes. To book go to Cooking Classes on the website
- https://www.cookingonthebay.com.au/cooking-classes/ #cookingonthebaycookeryschool #cookingonthebaycookingclasses #cookingclassesmelbourne #cookingclassesareawesome cookingclassesarefu

�The past month of cooking classes have had quit

�The past month of cooking classes have had quite a festive flavour with the beginning of summer and the Christmas festivities all adding to this. These cooking classes reflect that feeling … here are some of the photos of the dishes that we cooked and the people who cooked them. � Meringue roulade, crepes with Christmas mince and crème Anglaise, luscious Kerrouet truffle cake, aromatic and spicy base for the superb cherry soupe, carefully de-pipping the kilogram of cherries, mixed berry Pavlova, and cooking the boned chicken Maryland thighs stuffed with spinach, eschallots, garlic and wild caught Queensland prawns, sensational! and served with a delicious reduced tarragon sauce. Bon Appetit …. And happy cooking! #cookingonthebaycookingclasses #cookingonthebaycookeryschool #frenchdessertcookingclass #frenchdessertcookingclassmelbourne #festivecookingclassmelbourne

It is always a pleasure to pick my herbs from my b

It is always a pleasure to pick my herbs from my balcony garden before my cooking classes… I am especially thrilled this morning to have so much lovely lush tarragon for my tarragon sauce today… my tarragon used to be huge and then it had troubles😢and so I have coached it along over the last couple of years and it looks like it’s thriving again…. As is the sage next to it and further along are my garlic chives which we will add to the gougères… these all have such a vibrant green as these lovely herbs do when freshly picked from the garden. I wash them before use in cold water with a splash of white vinegar to kill any bugs that may be hidden under somewhere. #cookingonthebaycookeryschool #freshgardenherbs #tarragon #frenchtarragon #frenchtarragon #frenchcookingclassesinmelbourne #frenchodysseycookingclass

There is one more French Odyssey - Journey through

There is one more French Odyssey - Journey through France Cooking Class for the year on Saturday, 13 December… it still has some places in it if you wish to book go to https://www.cookingonthebay.com.au/french-odyssey-cooking-classes/ The menu on the 13th will be quite festive.

Our last recent French Odyssey cooking class was terrific. They had a fabulous day and sent some great Google reviews which you can see on the Google Cooking on the Bay page and on my website. We cooked savoury canalés, Comte gougères, mussels Rochelais, duck breast with an orange and cumquat eau de vie sauce, potatoes Dauphinois, Provençal zucchini and tomato tian, and roasted pear to go with the duck; dessert was a chocolate délice truffle cake, berries, crème anglaise, crème Chantilly and cranberry jelly … to book … https://www.cookingonthebay.com.au/french-odyssey-cooking-classes/ #cookingonthebaycookeryschool #frenchcookingclassesmelbourne #melbournefrenchcookingclasses #frenchodysseycookingclass #frenchodysseycookingclassmelbourne

At a recent private function at Kureelpa, we cooke

At a recent private function at Kureelpa, we cooked this relaxed menu, including cucumber rounds topped with crème fraîche and North Atlantic smoked salmon, a classic French favourite of melon with prosciutto, barramundi steamed over braised leeks, zucchini, yellow button squash, garlic, ginger, lemon and lemongrass and potatoes, with a beurre blanc sauce and completed with a dessert of bergamot and orange crème petit pots, a fabulous chestnut cake, my vanilla bean ice-cream and brandied oranges…..a relaxing feast for a leisurely lunch on the balcony under blue skies and sunshine. #relaxedlunches #cookingatkureelpa #cookingonthebaycooksatkureelpa #cookingonthebayluncheon

Beurre Blanc…As I’m standing here in my beauti

Beurre Blanc…As I’m standing here in my beautiful Kureelpa Kitchen whisking my Beurre Blanc, it took me back to when I made this in Provence many years ago 2008! with chef Johannes Sailer at Les Abeilles. It reminds me of how much I really do love to cook! It is such a classic French sauce and one we should all know how to make . I include this in a few classes and it especially features in the Masterclass Stocks, Sauces and Soups…
It goes well with a variety of fish dishes and chicken too. #beurreblancsauce #frenchclassicsauce #cookingonthebaycookingclasses #masterclassstockssaucessoups #classicfrenchcooking #cookingclassesmelbourne #melbournefrenchcookingclasses #saucemakingcookingclass #saucemakingcookingclassmelbourne

Instagram post 17917861611196574

Instagram post 17917861611196574

Marvellous Italian cooking at Cooking on the Bay l

Marvellous Italian cooking at Cooking on the Bay last weekend with a large and busy group of very enthusiastic cooks. It was an exciting day full of lots of activity and great cooking. The pasta was delicious. The vegetarian ravioli filling was beautifully cut brunoise dice of sweet potato, parsnip mushrooms, garlic, pistachio, spinach and ricotta, carefully rolled balls for the ravioli was delicious with the sage butter sauce and the puttanesca sauce for the fettuccine flavourful and colourful. Finished with a beautiful limoncello sauced yoghurt Panna cotta… #cookingonthebaycookeryschool #italiancookingclassesmelbourne #pastamakingclassesmelbourne #cookingonthebaycookingclasses

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COOK REAL FOOD PROGRAM
FOUR HOUR HANDS ON CLASSES
FRENCH ODYSSEY
ITALIANICIOUS
MEDITTERANEAN
SPANISH CUISINE
MOROCCAN EXOTIC SPICES

Recent Posts

Autumn is Chestnut time!
Waldorf Chicken Salad
Dominique’s vegetable cake from Burgunday
Galette des Rois – Epiphany Tart, the Tart of Kings
Chocolate – how to temper it and why it is important to do so

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