Cooking School Program
Mondo Organics Cooking School February–June 2013
We offer corporate or private classes, entertaining up to 10 – 24 in hands-on classes, or demonstration classes for up to 50, including banquet dinner and accompanying wines.
For further information contact Brenda on 3844 1132 or email
Beginners | Book Online
$110 February 13 6.30–9 pm
Needing a little inspiration and confidence in the kitchen? Join Chef Paul Horne for pointers about knife skills, kitchen equipment and pantry essentials. Learn basic techniques; recipes for stocks, soups and simple mayonnaise; tips on frying and on grilling meat; and a fast & fool-proof impressive dessert.
Super Foods | Book Online
$120 February 16 10 am–1 pm
Naturopath Tanya Quod shares why some foods are more beneficial to us than others. Learn how to incorporate these healing foods into your diet. Explore pearl barley, tofu, kale, beetroot, turmeric, tahini, organic chicken, cacao, cinnamon, natural sugars and more.
Pasta Making | Book Online
$130 February 20 6.30–9 pm
Chef Paul Horne teaches us about different pasta-making recipes— basic, saffron and hard—and we learn how to make tortellini, fettucine and the lightest potato gnocchi. We add a summer salad to balance the meal and a simple, quick dessert.
Turkish Feast | Book Online
$110 February 27 6.30–9 pm
Turkey is an exciting blend of modern Europe and the ancient Orient. Learn the secrets from Chef Paul Horne of preparing the perfect pilaf, Turkish spiced lamb, pomegranate and yoghurt pizza, baharat spice mix, fried chicken in pistachio crumb, Shephards’ salad and warm sticky date and fig pudding.
Vegetarian or Not | Book Online
$120 March 2 10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more vegies in our lives. Roasted beetroot dip, eggplant tapa, tomato chilli jam, vegetable and date tagine, pine nut and spiced oven-baked pilaf and pumpkin, and walnut and treacle tart.
Moroccan | Book Online
$130 March 6 6.30–9 pm
Chef Paul Horne shows us how to prepare chermoula; ras el hanout; preserved lemons; delicious traditional chicken, olive and lemon tagine; sweet lamb tagine; and coconut and poppy seed cakes with citrus honey syrup.
Modern Italian Seafood | Book Online
$130 March 13 6.30–9 pm
Chef Paul Horne teaches marinated squid salad, whole baked fish, stuffed mussels, zucchini fritters, and quick and simple lemoncello zabaglione—delicious!
Wholefood Breakfasts | Book Online
$110 March 16 10 am–1 pm
Need some new nourishing breakfast ideas? Chef Brenda Fawdon teaches how to keep and use kefir grains. What is the best juicer and why. Delicious ginger and pecan toasted muesli and an easy bircher. Light and fluffy buckwheat pancakes, honey labna and frittata with zucchini, lemon and kefalograviera.
French Provincial | Book Online
$130 March 20 6.30–9 pm
Chef Paul Horne loves to cook French food. Bouillabaisse, dauphinois potatoes, duck ragout, traditional salad nicoise and easy tarte tartin. These are perfect recipes to impress your dinner party guests. Find a corkscrew and dust off your best French burgundy.
Eat Yourself to Good Health—Wholefood | Book Online
$120 March 23 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.
Modern Spanish | Book Online
$130 March 27 6.30–9 pm
Chef Paul Horne allows ingredients to speak for themselves. Paul shares modern recipes for sophisticated tapas using duck proscuitto, manchego, salted blue-eye cod, saffron, chorizo and black pudding, and finishes with a delicious and elegant polenta and orange cake with sticky sherry sauce.
What’s for Dinner, Darling? | Book Online
$110 March 28 6.30–9 pm
Do you need healthy delicious recipes that you are able to throw together in under 10 minutes, without the stress? Do you need a more organised pantry, fridge and freezer? If you need help with fast and clever cooking tips, this is the class for you.
Seasonal Wholefood and Wine Matching | Book Online
$130 April 3 6.30–9 pm
Chef Brenda Fawdon creates a seasonal autumn menu, which Restaurant Manager Amy Giblin matches a selection of premium organic and bio-dynamic wines from our list. A food and wine buff’s delight!
Quick, Nourishing and Easy | Book Online
$110 April 6 10 am–1 pm
Join us to discover quick and healthy cooking ideas for the time poor. Master nourishing soups, one-pot wonders and how to add loads of tasty autumn vegies to your everyday diet with ease.
Classic French Desserts | Book Online
$110 April 10 6.30–9 pm
Chef Paul Horne teaches the basic skills you will need to impress your guests with French classics like crème brulee, chocolate soufflé, tarte tatin, lemon tart and quick and easy chocolate truffles.
Wholefoods | Book Online
$120 April 13 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join us to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class we celebrate good health and food prepared with healing ingredients.
Italian Vegetarian | Book Online
$120 April 17 6.30–9 pm
Chef Paul Horne presents this delicious class using local organic vegies. Baked mushrooms with honey, thyme and pecorino cheese; roasted root vegetable salad with caramelised garlic, chilli and gremolata; roasted beetroot and goats’ chevre risotto; rosemary potato, caper and blue cheese pizza; and the best baked Italian cheesecake.
Gluten and Dairy-free | Book Online
$120 April 20 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod share practical solutions and recommend natural alternatives, beyond the supermarket shelves. Discover new flavours, ingredients and food combinations that will inspire you to whip up a gourmet feast—you can actually eat!
French Classic Stocks and Sauces | Book Online
$130 April 24 6.30–9 pm
Chef Paul Horne teaches the basics of French sauces and stocks. You’ll build your repertoire and gain confidence in the kitchen to wow your friends and family with technique and skills you didn’t know you had. Enjoy grilled organic sirloin with beetroot jus; chicken consommé; steamed asparagus with lemon hollandaise; and poached pears with sabayon and amaretto crumb.
Super Foods | Book Online
$120 May 1 6.30–9 pm
Naturopath Tanya Quod shares why some foods are more beneficial to us than others. Learn how to incorporate these healing foods into your diet. Explore pearl barley, tofu, kale, beetroot, turmeric, tahini, organic chicken, cacao, cinnamon, natural sugars and more.
Quick, Nourishing and Easy | Book Online
$110 May 4 10 am–1 pm
Join us to discover quick and healthy cooking ideas for the time poor. Master nourishing soups, one-pot wonders and how to add loads of tasty vegies to your everyday diet with ease.
Pasta Making | Book Online
$130 May 8 6.30–9 pm
Chef Paul Horne teaches us about different pasta-making recipes— basic, saffron and hard—and we learn how to make tortellini, fettucine and the lightest potato gnocchi. We add a summer salad to balance the meal and a simple, quick dessert.
Jude Blereau — Jude Blereau ‘Wholefood Baking’ | Book Online
Wholesome ingredients for delicious results – even if you're gluten, dairy or egg intolerant
$250 May 11 9 am–2 pm
This class is designed to give you a good understanding of how whole and semi-refined flours, sweeteners, eggs and raising agents work together to give you a delicious end result. Gluten-free and/or dairy-free options will be included, and converting your wheat (or spelt recipes) to gluten free will be addressed.
Jude Blereau — Nourishing Young Children or People with Gluten Intolerances | Book Online
$250 May 12 9 am–2 pm
This class will focus on immature (young children) or compromised (allergies, intolerances) digestive systems. With the prevalence of dairy and/or gluten intolerance, we will cover the basics of good gut health and digestion, looking at foods to support gut ecology, digestion and good health to nourish and grow happy and healthy young children, or nourish those with allergies and intolerances.
Turkish Feast | Book Online
$110 May 15 6.30–9 pm
Turkey is an exciting blend of modern Europe and the ancient Orient. Learn the secrets from Chef Paul Horne of preparing the perfect pilaf, Turkish spiced lamb, pomegranate and yoghurt pizza, baharat spice mix, fried chicken in pistachio crumb, Shephards’ salad and warm sticky date and fig pudding.
Jude Blereau Book Launch 'Wholefood Baking' | Book Online
$45 May 18 2.30–4 pm
Join Jude Blereau for this special occasion in a room of flowers, to celebrate the launch of her new cookbook. Mondo will host a delightful afternoon tea, with pink sparkling wine, cakes, coffee and tea.
Modern Italian Seafood | Book Online
$130 May 22 6.30–9 pm
Chef Paul Horne teaches marinated squid salad, whole baked fish, stuffed mussels, zucchini fritters, and quick and simple lemoncello zabaglione—delicious!
Eat Yourself to Good Health—Wholefood | Book Online
$120 May 25 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.
French Provincial | Book Online
$130 May 29 6.30–9 pm
Chef Paul Horne loves to cook French food. Bouillabaisse, dauphinois potatoes, duck ragout, traditional salad nicoise and easy tarte tartin. These are perfect recipes to impress your dinner party guests. Find a corkscrew and dust off your best French burgundy.
Vegetarian or Not | Book Online
$120 June 1 10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more vegies in our lives. Roasted beetroot dip, eggplant tapa, tomato chilli jam, vegetable and date tagine, pine nut and spiced oven-baked pilaf and pumpkin, and walnut and treacle tart.
Seasonal Wholefood and Wine Matching | Book Online
$130 June 5 6.30–9 pm
Chef Brenda Fawdon creates a seasonal autumn menu, which Restaurant Manager Amy Giblin matches a selection of premium organic and bio-dynamic wines from our list. A food and wine buff’s delight!
Wholefood Breakfasts | Book Online
$110 June 8 10 am–1 pm
Need some new nourishing breakfast ideas? Chef Brenda Fawdon teaches how to keep and use kefir grains. What is the best juicer and why. Delicious ginger and pecan toasted muesli and an easy bircher. Light and fluffy buckwheat pancakes, honey labna and frittata with zucchini, lemon and kefalograviera.
Soups, Risotto and Slow Cooking | Book Online
$110 June 12 10 am–1 pm
Learn perfect dinner ideas for the cooler months. Chef Brenda Fawdon shows you how to use your oven to heat up your home and your hearts. Healthy wholefood seasonal vegies and cheaper cuts of meat have never tasted better.
Wholefoods | Book Online
$120 June 15 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod are passionate about real wholefood. Join us to talk about foods that are unprocessed and unrefined, delicious and nourishing. At this class we celebrate good health and food prepared with healing ingredients.
Spice | Book Online
$130 June 19 6.30–9 pm
Spice is any aromatic dried parts of a plant, other than leaves. Chef Brenda Fawdon activates your taste buds and prepares dry and wet spice mixes, savoury dishes, chutney, relish and poached quince, meringue with cardamom cream.
Eat Yourself to Good Health—Wholefood | Book Online
$120 June 22 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod present recipes and lifestyle choices that will change your old eating habits forever. Don’t miss this one if you want to achieve wellbeing and regain your zest for life.
Beginners | Book Online
$110 June 26 6.30–9 pm
Needing a little inspiration and confidence in the kitchen? Join Chef Paul Horne for pointers about knife skills, kitchen equipment and pantry essentials. Learn basic techniques; recipes for stocks, soups and simple mayonnaise; tips on frying and on grilling meat; and a fast & fool-proof impressive dessert.
Gluten and Dairy-free | Book Online
$120 June 29 10 am–1 pm
Chef Brenda Fawdon and Naturopath Tanya Quod share practical solutions and recommend natural alternatives, beyond the supermarket shelves. Discover new flavours, ingredients and food combinations that will inspire you to whip up a gourmet feast—you can actually eat!