Cooking School Program

Download Cooking School Brochure


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    July 9    6.30–9 pm
Needing a little inspiration and confidence in the kitchen? Join Chef Paul Horne for pointers on 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.

 

Quick, Nourishing and Easy    |    Book Online
$110     July 12     10 am–1 pm
Join us to learn quick and healthy cooking ideas for the time poor. Nourishing soups, one-pot wonders and how to add loads of tasty autumn veggies to your everyday diet with ease.

 

French Provincial    |    Book Online
$130     July 16     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.

 

Introduction to Wholefoods with Brenda Fawdon    |    Book Online
$50    July 19    1–3 pm    (demonstration class)
Wholefoods demystified. Learn how to make chicken-bone stock and ghee, and discover why these simple recipes are so nourishing. Brenda whips up her favourite green soup, kale and feta buckwheat tarts, and a black quinoa salad, plus shares the secret to her famous chocolate puddings. Finish with a shared lunch.

 

Pasta Making    |    Book Online
$130    July 23    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 polenta gnocchi romana. We add winter roasted veggies and a simple, quick dessert.

 

Vegetarian Winter Menu    |    Book Online
$120    July 26    10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more veggies in our lives. Winter vegetable soup; fast and tasty stock; purple carrot, black bean and herb dip; purple slaw with turmeric aioli; beluga lentil, mushroom, kale and labne galettes; and beetroot and chocolate cake.

 

Classic and Gluten-free Sourdough    |    Book Online
with Jean Martinez from Artisan Wholefoods
$220    July 27    10 am–3 pm    (5-hour workshop)

Learn how to make traditional bread. Slow fermentation of breads improves their deliciousness and digestibility — a simple process you can learn and fit into your life with great results. The stars of this class are our sourdough loaves, naturally leavened and slowly risen. This bread is easy to make and much better for your tummy than commercial bread. You will learn how to create and care for both a gluten and non-gluten (rye) sourdough starter; and mix, knead, prove and bake your bread, and then go home and make it with confidence. Finishing with a sourdough chocolate cake with homemade cultured cream. This class also includes a general discussion on fermentation, and kefir SCOBYs, cultured cream and butter. Workshop includes take-home sourdough starter cultures.

 

Pickles, Jams and Preserves    |    Book Online
$130    July 30    6.30–9 pm
Chefs Brenda Fawdon and Rose Newberry teach you how to make preserved lemons, rhubarb and apple jam, spiced sweet and salty mustard pickle — piccalilli, homemade hot seeded mustard, pickled winter vegetables, and delicious orange marmalade. Take home jars provided.

 

Holly Davis Fermentation and Sourdough    |    Book Online
2-Day Workshop    $450

Saturday August 2    10 am–3 pm

Capturing cultures, eating and drinking your way to good digestion! Holly will demonstrate how to — safely — make irresistible cultured cream and butter, dry salted vegetable ferment, brined vegetables and whey cultured fruits. Try dairy and non-dairy kefir. Learn why including these foods is such a boon to good health, and get your lacto-fermentation questions answered, with a smile. You will have the opportunity to try all the items demonstrated, ask questions and eat a delicious seasonal lunch including a variety of naturally fermented foods. For those who wish, there will be dairy and non-dairy SCOBYs to take home.

Sunday August 3    10 am–3 pm
Home-baked sourdough bread and cakes to suit everyday life. What is more delicious than home-baked bread and cakes? But when life is busy, how do we fit that in? Slow fermentation is the answer and the reason these baked goods are so delicious. They taste divine, and have the bonus of
being nutrient dense and easier to digest. This class shows you how to make a leaven (sourdough starter), how to bake a basic spelt sourdough, foccacia, no-knead rye fruit loaf, crumpets and delectable chocolate cake. Sample the goods and eat a fabulous afternoon tea.

 

Moroccan    |    Book Online
$130    August 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.

 

Wholefood Winter    |    Book Online
$120    August 9    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.

 

Gluten and Dairy Free    |    Book Online
$120    August 16    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!

 

The Big Hairy (or not) Blokes Class    |    Book Online
$130    August 20    6.30–9 pm
Chef Paul Horne, assisted by senior apprentice John Trickey, presents a class for the boys. Pumpkin soup; slow-roasted pork shoulder with perfect crackling; quick and easy jus; celeriac and apple puree; grilling meats properly; easy roasted winter rosemary veggies; and simple, delicious bread and butter pudding.

 

Eat Yourself to Good Health    |    Book Online
$120    August 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.

 

Northern Italian    |    Book Online
$130    August 27    6.30–9 pm
In this class we discover the subtle flavours of Liguria. Warmed Ligurian olives; chickpea batter farinata; rosemary and lemon oil focaccia; seafood soup; lemon roasted quail; greens, currants olives and pinenuts; honey and hazelnut cake with fig ricotta.

 

Modern Italian Seafood — Spring    |    Book Online
$130    September 3    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!

 

Vegetarian Spring Menu    |    Book Online
$120    September 6    10 am–1 pm
Naturopath Tanya Quod joins us to discuss why we need more veggies in our lives. Spring green salad with avocado lemon dressing; asparagus, fennel and green pea buckwheat tarts; purple congo potato, pepita seed and sprout salad with turmeric aioli; carrot, black bean and herb dip; purple carrot cake.

 

Modern Spanish Tapas    |    Book Online
$130    September 10    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    September 13    10 am–1 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.

 

Classic French Desserts    |    Book Online
$110    September 17    6.30–9 pm
Chefs Paul Horne and Rose Newberry teach 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. Desserts will be packed in take-home packs, unless you eat them first!

 

Wholefood Spring    |    Book Online
$120    September 20    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 Spring Menu    |    Book Online
$120    September 24    6.30–9 pm
Chef Paul Horne presents this class using local organic veggies. Zucchini flowers filled with ricotta, lemon and herbs; fresh pasta, cherve, toasted pinenuts, spinach and herb oil; traditional pizza with mozzarella, tomato and fresh herbs; fresh shaved fennel and mozzarella salad; and the best Sicilian lemon tart with mascarpone.

 

Super Foods Spring    |    Book Online
$120    September 27    10 am–1 pm
Naturopath Tanya Quod shares why some foods are more beneficial to us than others? How do we incorporate healing foods into our diet. Explore whole spelt grain; chia seed pudding with fresh berries; spring greens; spirulina; raw cacao; and natural sugars.

 

Mondo Spring Feast    |    Book Online
$130    October 1    6.30–9 pm
Chefs Paul Horne and Rose Newberry both love spring and like to let the seasonal ingredients shine. Sharing recipes from our spring menu, this hands-on class finishes with a sit-down feast in the restaurant, with matching wines. Delish!

 

Pasta Making    |    Book Online
$130    October 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, fettuccine and delicious gnocchi romana, adding a spring green salad and a simple, quick dessert.

 

Quick, Nourishing and Easy    |    Book Online
$110    October 11    10 am–1 pm
Join us to learn quick and healthy cooking ideas for the time poor. Nourishing green soup, one-pot wonders and how to add loads of tasty spring veggies to your everyday diet with ease.

 

Modern Italian Seafood — Spring    |    Book Online
$130    October 15    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!

 

Istanbul Feast    |    Book Online
$120    October 22    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 pilav, Turkish pizza, the famous Shepherd’s salad, baharat spice mix, chicken in sumac and pistachio crumbs, and warm sticky date and fig pudding.

 

Vegan GF and DF Desserts with Chef Rose Newberry    |    Book Online
$110    October 29    6.30–9 pm
Chef Rose Newberry shares her recipes for gluten-free, dairy-free and vegan desserts. Spiced pumpkin date mousse, caramelised banana, and coconut and cardamom ice cream; dark chocolate tofu brulee with walnut praline; almond and vanilla cookies with homemade spiced almond milk; and more. Desserts will be packed in take-home packs, unless you eat them first!

 

Moroccan    |    Book Online
$130    November 5    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.

 

Gluten and Dairy Free    |    Book Online
$120    November 8    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!

 

Northern Italian    |    Book Online
$130    November 12    6.30–9 pm
In this class we discover the subtle flavours of Liguria. Warmed Ligurian olives; chickpea batter farinata; rosemary and lemon oil focaccia; seafood soup; lemon roasted quail; greens, currants, olives and pinenuts; honey and hazelnut cake with fig ricotta.

 

Eat Yourself to Good Health    |    Book Online
$120    November 15    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.

 

What’s for Dinner, Darling?    |    Book Online
$110    November 19    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.

 

Sourdough with Chef Rose Newberry    |    Book Online
$110    November 22    10 am–1 pm
Sourdough made easy with the help of Mondo Chef Rose Newberry. Basic starter and easy bread recipes; the best crumpet recipe that works every time; chestnut, walnut and spelt loaf; buckwheat blinis with smoked fish and labne; caraway, linseed and sesame seed rolls; sourdough crepes with mascarpone and berries.

 

Wholefoods Breakfast    |    Book Online
$100    November 29    10 am–1 pm
Need some new nourishing breakfast ideas? Chef Brenda Fawdon teaches us what the best juicer is and why. Delicious ginger and pecan toasted muesli and an easy bircher muesli; light and fluffy buckwheat pancakes; honey labna; and frittata with zucchini, lemon and kefalograviera.