Chef: John Savage, Hotel Sofitel
Melbournians have embraced Italian food over the last 60 years and now finally we seem to have adopted it as our own. John pays homage to all things Italian with three courses including Warm Forest Mushroom and Shallot Tart with Taleggio Cheese, a ‘Classic’ Osso Bucco with accompaniments, and a great finish - Quince and Mascarpone Mousse.

Chef: Adam D'Sylva, CODA
Adam loves to cook with duck because it suits so many different nationalities, although his style at his award winning Coda is always essentially Asian flavours. He shows that diversity in dishes including a Wintery Coconut Braised Duck, his own version of ‘Peking’ Duck and a modern take on the classic Duck a L’orange. The duck dishes will be matched to the Tamar Ridge Pinot Noirs.

Chef: Antonio Catania
eryone should join Antonio and his mother Lucia as the family gather to make salami in the traditional Italian style. It’s a unique hands on Masterclass where various salami types are discussed and some will be created by you on the day - it’s limited to ten people, so get in early for this inaugural event.

Chef: James Vardis, Industri Cafe
You may recall James from his years at the brilliant Rose & Crown in Port Melbourne – always ahead of its time, now the same guys are at Industri a trendy café in South Melbourne where James can make desserts and casual food to his hearts content. In this class the Greek food of his heritage is covered in pastry desserts including Bougatsa - golden custard parcels, Kataifi - the shredded white pastry that envelopes all sorts of fillings both sweet or savoury, Galaktoburiko and the much loved sticky sweet Baklava that’s great for dessert.

Chef: Peter Gunn, By 'Peter Gunn' Oils
Peter is known for his fabulous range of infused grape seed oils, using flavours such as basil, chilli and even vanilla to add a new dimension to the oil and to his cooking. He is brilliant at those multidimensional dishes that we all aspire to cook; he cooked at the Royal Mail and is now Junior Sous Chef at Attica. From freezing and creating Slithers of Mussels, to making ‘Gel’ Vinaigrette, Stock in a Shot Glass, Chicken ‘Floss’ and Chive Curls, this will be a mammoth class! Dishes include ‘Sea Bounty’ Mussels, Roast Cucumber and Borage, Blue Swimmer Crab with Watermelon Vodka and Caramel Sunflower Seeds, Pork Consommé with Apple and grated Majoma and a fascinating Egg Yolk with Lardo (a type of charcuterie meat), Smoked Egg-white and even a use for the frozen shell.

Chef: Matthew Merrick, The Wayside Inn
Peter is known for his fabulous range of infused grape seed oils, using flavours such as basil, chilli and even vanilla to add a new dimension to the oil and to his cooking. He is brilliant at those multidimensional dishes that we all aspire to cook; he cooked at the Royal Mail and is now Junior Sous Chef at Attica. From freezing and creating Slithers of Mussels, to making ‘Gel’ Vinaigrette, Stock in a Shot Glass, Chicken ‘Floss’ and Chive Curls, this will be a mammoth class! Dishes include ‘Sea Bounty’ Mussels, Roast Cucumber and Borage, Blue Swimmer Crab with Watermelon Vodka and Caramel Sunflower Seeds, Pork Consommé with Apple and grated Majoma and a fascinating Egg Yolk with Lardo (a type of charcuterie meat), Smoked Egg-white and even a use for the frozen shell.

Chef: Emma Mackay
In this final class for the series it’s the great patisserie techniques and tips that are covered. You don’t need to do every week, you can just book into the classes you need such as this one, where Emma covers dishes such as Turkish Delight Souffle, Buttermilk and Vanilla Panna Cotta, Hot Jammy Donuts, Orange and Almond Torte with Sweet Mascarpone, and a Chocolate Mousse Tart for grown ups! We will even have some of Tamar Ridge’s Botrytis Riesling to taste beside the desserts, a match made in heaven.

Chef: Matthew Donnelly, Punch Lane
Matthew is one of the new age foragers that everyone is starting to hear about. He does what his forefathers did, which is go out into the paddocks and find the most delicious mushrooms - yes finds them! But you are welcome to go to the various Market stalls to find the best seasonal fungi around. And it’s mushroom month! So it’s the perfect time to see how they can be included in your best dishes, or even served on their own so that their unique flavour, textures and aromas can be truly embraced. Matthew shows us how to ensure that happens with dishes including Pickled Mushrooms, Char-grilled Beef with Mushroom Sauce, Clams with White Wine and Grey Ghost Mushrooms, and a very fancy version of what we call - Sauteed Wild Mushrooms on Toast!

The winter chill is here, so stay indoors and cook up some sensational food that will have the house smelling great and everyone sitting around the table waiting to enjoy your new creations. Join author and celebrity chef Janelle Bloom as she inspires you in the kitchen with all the tips and tricks for golden sesame prawn toast, baked ricotta pasta shells with basil pesto, and a fennel and pear salad. A scrumptious white chocolate, raspberry ‘croissant’ cake and her ‘best ever’ Peanut butter biscuits.

Janelle shows us five refreshing new dishes that make your menus more appealing, your presentation attractive and the winter meal with friends as easy as pie. Janelle is a favourite regular on Ready Steady Cook- but these dishes are just for Market followers – Silverbeet, ricotta & parmesan roll, roasted beetroot salad, spiced lamb with yoghurt and paprika sauce, decadent chocolate roulade and finally a quirky recipe for lemonade scones with lemon curd and cream.

Having just returned from a whirlwind trip to India, Adam has reflected on his own father’s heritage. Chicken is a staple so these three very different dishes all feature it as the main ingredient, but that’s where the similarity ends. A chicken and rice biryani with a special new biryani pot he brought back with him, a Kung Pao chicken with all its spicy aromatics from vinegar to chilli and finally, a gentler butter chicken to finish the Indian set.

Grant takes the guesswork out of cooking with the most flavoursome meats available, those from the ‘game’ family. Sharing recipes for delicate Rabbit fillets with confit kipfler potatoes and broad beans, braised Duck leg and winter mushroom risotto, Peppered Venison loin with red cabbage and carrot cream and lastly Quail saltimbocca, celeriac puree and golden beets.

Pierre shows us how to spend a wintery Sunday morning in the kitchen, creating a meal that is casual and bursting with flavours, colours and aromas that bring the dining table to life. From a Mushroom Risotto with parsley and thyme, lamb shanks in red wine and winter herbs to a moist warm Italian pudding. Bring on winter!

After being dubbed ‘Young Chef Of The Year’ in 2009 Justin attained two chefs’ hats and ‘Restaurant of The Year’ status for the famous Press Club restaurant. Now at The Point, he develops his own food image further with dishes such as confit duck leg with green-wheat freeka and barberry salad, roasted duck breast with beetroots and balsamic, smoked duck breast and a melt in your mouth duck neck sausage - showcasing each in this class. There’s even an opulent citrus dessert, perfect for after a meal of duck - lime and salt soufflé.

It’s a trip to France for us all this time! Emma demonstrates dishes that separate French cuisine from the rest of the world. Including gooey Gruyere Gougeres with ‘Bubbles’, Brandade on toasted Baguette, Duck neck and Pistachio Sausacon, the classic Boeuf Bourguignon with Pommes (potato) Croquettes, Souffle of apple and Calvados and a classic lemon tart, with oeuf ‘al a neige’; snow eggs.

John teaches the professionals, so in this class he takes a different approach to ensure that you can cook all of the dishes at home – it’s fool proof – no really! Beginning with an entrée of Tasmanian salmon risotto with seared scallop and leeks, then for main it’s slow cooked Gippsland beef on roasted pumpkin and caramelised shallots with a Shiraz sauce. For dessert he finishes with a delicious, rich sticky date pudding in caramel sauce.

The cover of Mary’s book depicts an image that makes you want to pack your bags and fly to Greece. Alternating between her home in Melbourne and her parent’s village in Greece, this cross continental experience is apparent in each and every dish she creates. In this class seafood is the focus with some Greek classics cooked with Mary’s Modern touch including an aromatic fish soup ‘Avgolemeno’, a whole baked fish and fried calamari with authentic Greek flavours.

The chic little café known simply as industri has opened the eyes of jaded diners. These guys are always ahead of the times and that’s apparent here again with their latest business. It’s all about stylish, clean, fresh and simple dishes which James will showcase in this class that focuses on the salads as the main meal. Dishes will include potato and bacon salad with lamb cutlets, a smoked chicken salad with grilled eggplant and quinoa, beetroot salad with spinach, feta and macadamia nuts and a unique crab omelette with rocket and fennel.

Orlando has just sold the wonderful store that he became famous for so he has a little time to teach us some secrets of the pastry chefs’ kitchen. Today it’s the much loved golden croissant and also deliciously Moorish fruit filled Danish pastries that take centre stage. He says that croissants are an uncomplicated step by step recipe that everyone can do once they know how, so watch the master in action and see how you go at home!

It’s all about party style finger food – from Sausage rolls to mini burgers, party pies, and ‘pigs in a blanket’. All the littlies will have fun getting their hands on these yummy pieces.

Everyone loves puddings and the teens will make light work of these delicious gooey, delights, from Chocolate pudding to Apple crumble and even an old-fashioned but re-born bread and butter pudding!

What ‘kid that cooks’ doesn’t like pizza? And now there’s a more fun way to ‘cook’ this all time favourite, as it blows up into a sort of pillow type shape… yum! With lots of chances to get your hands floury too!

Antonio is one of Melbourne’s leading Italian chefs, who recognises the importance of teaching new cooking techniques with the next generation of home cooks. It’s so important to be able to cook for yourself and using pasta as the base is not only quick and easy but it runs rings around take –away!

Antonio loves the way kids faces come alive when they get to actually touch the fresh pasta as its being made. He will show them how to make the long pasta noodles and some yummy shapes filled with delicious ingredients at home.

Antonio recalls days spent in his Nonna’s kitchen making biscuits during the school holidays. This class will be dedicated to making the most delicious biscuits that teens can share with friends or even make especially for Mum and Dad.

Teens; take a ride through Italy with favourite pizza and pasta recipes from all over this beautiful country that can easily be repeated at home for the whole family.

If you love the smoky exotic taste of the Tandoor oven, then you will love the Tandoori dishes that can be create at home. Keshav shows us how to achieve this through dishes such as Kashmiri lamb cutlets with fennel and black pepper, Tandoori chicken (on the bone), Malai Tikka chicken - a mild version with cheese and cream using boned chicken, a golden Tandoori bread and, a quick deep fried pakora recipe.

Jarrod’s earlier years were spent with such Asian food luminaries as Christine Manfield and Tim Pak Poy, but now ensconced in his own Melbourne restaurant it’s the South East Asian flavours that inspire him. In this class he focuses on three Fabulous Thai Curries across four inspiring hours, this Masterclass will motivate and promote lots of discussion about what is the ‘perfect’ curry.

Robert is a well travelled and incredibly experienced chef who will answer all your culinary questions over the four weeks of this series. Do one week or do them all.
Week 1 - Is All About Poaching:
Learn how to poach a delicate salmon with mustard and dill sauce, a Thai style poached fillet of beef with vegetables, poach the perfect egg to go with an asparagus salad and to finish, the classic poached pears in red wine.

From the ‘Chao Tom’ crispy fried ‘Lollypop’ prawns on sugar cane covered in bean thread with chili jam, to the classic beef noodle ‘Pho Bo’ soup with fresh Vietnamese herbs, and the ‘Ga Xao Sa Ot’ fragrant lemongrass wok-charred chicken with cashews served with steamed ‘broken’ rice. Chris walks us through the aromatic and delicate flavours of Vietnamese cooking. These are perfect dishes to become family staples.

Emma’s days as a leading Melbourne chef, saw her make literally hundreds of risottos. Taking the guess work out, demonstrating the ‘base’ and the fool-proof techniques involved in the perfect risotto. For a classic ‘four cheese’ risotto, a prawn, pea and prosciutto risotto, and a mussels in saffron, chicken, leek and fennel risotto. Emma then moves to another use for the rice with fabulous duck and mushroom arancini (balls) and even a dessert – a delightful, sweet orange, almond and cardamom rice Conde.

More and more people are using gluten–free ingredients at home. Gavin uses this Masterclass to show how many dishes can easily be made with a little forward thought. He begins with a number of sauces, including; a white sauce base, Japanese Dashi, a versatile tomato sauce and creamy sweet custard. Then a Miso soup that’s a great base for other dishes, followed by polenta and risotto dishes .Lastly he covers both an Italian and Japanese salad, so that you’ll see how gluten–free spans the nationalities as well.

Braising meat is a classic skill for those winter warming dishes, like the tradtitional Osso-Bucco, lamb shanks with some Asian spices, pork shoulder with French mustard sauce and all with potato and vegetable accompaniments. Robert is a patient and experienced teacher, so ask the questions!

Paella is the magnificent Valencian rice based dish for which Spain is renowned. It is simply overflowing with ingredients and bursting with flavours, from prawns and mussels to chorizo, chicken and saffron. Matthew will also throw in a few tapas to enjoy while the paella is being created, so dig up your maracas and come along for the ride!

Paul takes us back to basics to see how versatile seafood can be as he makes a creamy seafood chowder, a classic Bouillabaisse which is a complete meal in one dish, and finally an aromatic Morroccan style whole fish ‘tagine’ proves where cooking with seafood can take us.

From a Veal and porcini ragout with James’ pan fried gnocchi to slow cooked lamb Shank ‘stifatho’ braised with pearl onions and red wine, and finally braised calamari with tomato, preserved lemon and risotto. James will show us how to make comfort food that’s sophisticated, yet perfectly satisfying for mid winter meals.

See how easy it is to get perfect crackling on pork and how to keep chicken moist and flavoursome with a crispy skin. Then watch Robert make a small whole roasted pumpkin with goat’s cheese and capsicum. All served up with the crunchiest roast potatoes. It’s a winter’s day made in heaven.

Executive Chef at Mr. Hive, John Lawson has worked with some of Europe’s finest chefs but he returns to his English home for this class to show off a few British recipe favourites. Featuring Australian beef; yes, with Yorkshire pud! John also uses Riverina Salt Bush Lamb – with it’s robust and tender attributes, in various ways to accentuate its unique flavour.

Learn about the pasta and then gather to eat - because it’s Friday night and everyone’s hungry. Firstly Emma will demonstate the ‘making and rolling’ of each dough. Then the pasta dishes begin with a fluffy, refreshingly simple gnocci Napoli, veal and sage tortellini circles, a seafood linguine and finally Emma’s traditional lasagne with a twist!

Steamed food tastes great and retains all of the nutrients. See how easy it is to produce whole flavoursome meals using just steam. With a breast of chicken ‘Vietnamese’ style, steamed fillets of fish with lime and ginger, prawns with winter vegetables and rice, lastly a winter warming steamed chocolate pudding. The perfect ending to a short series where you ask the questions …any questions!

Just back from her latest guided trip of her childhood home in Sicily, Enza has some new and renewed pasta making techniques as well as Sicilian dishes to share with the class including; ‘La Norma’ Spaghetti alla chitarra with roasted eggplants and ricotta salata, ‘Muzzatura’ Maccheroni saltati, with broccoli and anchovy. Finally ‘Palermitana’ Farfalle alla palermitana with cream and pine kernels.

Danny Parreno’s Peruvian food with influences from his Japanese heritage is fascinating. He will cover the trendy new wave of Peruvian style raw fish dishes that we know as Cerviche – they call them ‘Cebiche’ and ‘Tiraditos’. Including Flounder Cebiche; with chilli, coriander and lime juice, Scallop Tiradito; thinly sliced scallops with a prawn and Aji Amarillo dressing, and an unusually warm Ceviche a la Piedra; coastal and Andean flavours – Magical!

The Tart really fits so many occasions, it’s great as a dessert, a morning or afternoon tea snack or even as a savoury entrée. In this class Orlando is going sweet all the way with a Chocolate and Almond tart, an unusual ‘Banoffee’, an English tart or pie which is filled with scrumptious toffee and banana, as well as a classic ricotta and candied fruit tart that takes this cheese to a whole new level.

Pastry Chefs in larger restaurants are the ones who really get to spread their wings and fly. With brilliant ideas and a kitchen substantial enough to support it all. But this class is about cooking at home when space is limited and time is often short. Daniel Fletcher is the brilliant pastry chef at Mr Hive - Melbourne’s newest restaurant. Dishes include apple tart tatin, chocolate fondant, Caramel soufflé and a delicious favourite sticky toffee pudding.

Healthy cuisine using home grown and foraged ingredients is what Chef Of The Year – young Frenchman Nic Poeleart is all about. He learnt under the hand of such greats as Shannon Bennett and Gordon Ramsay and now vegetables play a more important role in Embrasse’s award winning kitchen than we are used to. Through purity and simplicity his dishes showcase great local Australian produce, (used in both savoury and sweet dishes) where the seasons express themselves perfectly.

Discover why chefs’ talk up this fantastic beef as Justin demonstrates recipes from two very different nations. Justin shows us the brilliance of wagyu through a tataki of ‘Full-Blood Strip Loin’ from David Blackmore used with pickled mushrooms and ‘black’ garlic; and then a ‘rump’ with potatoes and shallot salad. Sealing the deal with an irresistible salted caramel tart.

When she isn’t in her kitchen she is a primary teacher, so she is the perfect person to teach the beginners and those not so familiar with creating Greek tastes at home. Demonstrating simple yet authentic dishes including the much loved tzatziki dip also used with lamb dishes, stuffed red peppers, Greek salad that accompanies most Greek dishes. For dessert, a sweet golden custard pastry.

You may have seen Gavin and his award winning products at various Sunday Gourmet Farmer’s Markets. In this class he exposes the secrets behind his success with gluten free items including toasted linseed loaf, fig, date and sultana bread, white chocolate and white poppy citrus cake, chocolate orange and ginger mud-cakes, lemon and saffron pudding
and melt in the mouth buttermilk hotcakes. Now there are no excuses!

Pork has to be one of the most versatile meats, from crispy bacon sizzling on the stove to roasts, barbecues and sautés. In this class Matt takes us through creating our very own bacon, then a pork fillet salad with roasted peppers, apple and watercress, a quirky take on ‘devils on horseback’, and roasted suckling pig with aioli.

Pierre wakes us all up from our winter reverie with these knock out dishes that remind us of how wonderfully flavoursome the northern dishes can be. With veal osso bucco served with a textured gremolata and creamy polenta, to chili mussels with chorizo and tomato salsa, then for dessert, a creamy prune and Armagnac creme brulee.

Electrolux Cooking School Voucher

Foodies Dream Tour Voucher

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Tuesdays, Thursdays, and Fridays (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)

Discover the newest foods and trends in the company of one of our fully qualified ‘Tour Guides’. Meet some of the specialist traders and learn some handy hints in selecting produce while tasting an exclusive range of their culinary delights.

Immerse yourself in the food culture of Queen Victoria Market, see the freshest seasonal produce and spot the latest foodie trends and styles. Treat yourself to two fun filled hours of flavour in the exciting hustle and bustle of Melbourne's historical market.

Tour includes generous samplings, a coffee, seasonal recipe cards written by some of Melbourne's most well known Chefs and an environmentally friendly shopping bag.

When: Saturday (excludes public holidays)
Time: 10.00 am - 12:00pm


Meeting point: 69 Victoria Street (nearest Corner Elizabeth Street)