Cooking School Program

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.

Download the cooking school schedule for July–December 2015.

For further information call 3844 1132 or email

 

French Classics    |    Book Online                                                            
$130 July 9 6.30–9 pm                                                                                                                
Chef Paul Horne shares some of his favourite French recipes, like traditional coq au vin, bouillabaisse and a couple of more-ish desserts.


A Nourishing Kitchen    |    Book Online                 
$130 July 11 10 am–1 pm                            
Introducing Rhiannon Mack, nutritionist, wholefood cook and advocate of healthy living. A few years ago, Rhi was an apprentice chef here at Mondo and she now returns to share her passion and energy for all things balanced and healthy. 


Sustainable Seafood    |    Book Online                 
$130 July 16 6.30–9 pm                            
Mondo is part of the `Good Fish Project’. Enjoy a night with Chef Paul Horne learning what seafood to buy and the best techniques to cook it, and how to prepare your fish and minimise the wastage. Imagine smoking and curing you own fish! 


Nutrition for Sport and Exercise    |    Book Online                         
$130 July 18 10 am–1 pm
Rhiannon Mack presents a specialised class on how best to nourish yourself when training for sport or the gym. Learn about good and bad carbohydrates, and the right proteins.


Mondo Winter Desserts    |    Book Online
$130 July 23 6.30–9 pm
Chef Paul Horne shows us how to prepare flourless quince and apple pudding, quick flaky pastry, chocolate and pecan slice, healthy Sicilian fruit cake, and much more.


Wholesome Pizza and Pasta    |    Book Online                 
$120 July 30 6.30–9 pm                            
Chef Paul Horne teaches you to make sourdough pizza with healthy toppings, spelt and spinach pasta, and tortellinis. We finish with a delicious warm winter dessert.


Sourdough    |    Book Online                                                             
$130 August 1 10 am–1 pm                                                                                                               
Jean Martinez teaches us how to make a sourdough starter and keep it alive! Sourdough fruit buns, pancakes and much more.


Beef and Beer    |    Book Online
$130 August 6 6.30–9 pm
This class is for the true carnivore and craft beer lover. Enjoy an evening with Chef Paul Horne who shares what to buy, where from and how to cook it. Beef short ribs, slow cooked brisket, sirloin steak and some great side dishes for your meat feast. Finish off with a craft beer tasting.


Infant and Young Child Nutrition    |    Book Online                 
$130 August 8 10 am–1 pm                            
Rhiannon Mack shows you how to make quick nutritious meals for the little ones with unprocessed, fresh ingredients. Rhi has a background in dietetics and loves sharing her knowledge.


Soups and Wholesome Stocks    |    Book Online                 
$120 August 13 6.30–9 pm                            
Chef Paul Horne shares what you can make from local, seasonal produce, including black lentil broth with ham hock, twice-cooked Italian vegetable soup, quick white chicken stock and gutsy beef stock. Finishing with a lighter warm dessert.


Canapés    |    Book Online
$115 August 15 10 am–1 pm                          
Chef Paul Horne shares the secrets of making great dinner party canapés that are easy and fresh, and taste fantastic. Chick pea farinata with caramelised shallots and perfect arancini, and finish off with a sweet caramel canapé.


A Taste of Spain    |    Book Online                 
$120 August 20 6.30–9 pm                          
In this class by Chef Paul Horne, learn how to make classic salt cod fritters, morcilla and bean stew, clams with oloroso sherry romesco and finish with a delicious mandarin and pedro ximénez pudding. Sit down and enjoy a nice glass of rioja with the dinner you have prepared.


Quick, Simple and Tasty Vegetarian    |    Book Online
$120 August 22 10 am–1 pm
Chef Paul Horne teaches us how to turn the non-vego vegetarian, with delicious dishes like baked sweet potato gnocchi with tomato sugo, and green freekeh risotto with kale, pinenuts and roasted capsicum. Finishing with a wonderful purple carrot, pecan and cardamom cake.


A Taste of the Middle East    |    Book Online                                                       
$120 August 27 6.30–9 pm                          
Chef Paul Horne shares how to make quick spice mixes; tasty Persian feta and chermoula cous cous; goat and date tagine; fenugreek flat breads; and cucumber, charred eggplant and chick pea salad. Enjoy delicious lemon fritters with honey and saffron syrup for dessert.


Quick and Easy Mid-week Meals    |    Book Online
$130 August 29 10 am–1 pm
This class is perfect for people who lead busy lives and need recipes that are easy, fresh and tasty. Chef Paul Horne teaches us how to make quick rare beef and soba noodle salad, Moroccan chicken, baked fish with sourdough/lemon crumb, spiced sweet potato curry, quick pilaf and easy almond pudding with vanilla labna.


Local Queensland Produce    |    Book Online                           
$120 September 3 6.30–9 pm
Make the best of what’s available at the markets and support local business. Beef dish from FWC at Rocklea Markets, fruit and vegetables from The Green Shed, Tamborine Mountain, and beautiful berries from My Berries, South East Queensland. Enjoy Tasmanian sirloin with local garlic, a delicious winter vegetable salad, and raspberry and coconut sticky pudding with pure cream. 


Seasonal Produce    |    Book Online                                           
$130 September 5 10 am–1 pm
Join Chef Jarrod Huey who showcases Food Connect’s fresh fruit and vegetables. With his expert guidance, prepare dishes like baked fish in a bag, winter broth and Sri Lankan curry. Jarrod explains ways of reducing food wastage with a little clever thinking. 


Back to Basics    |    Book Online                             
$110 September 10 6.30–9 pm
Chef Paul Horne shares cooking techniques to help improve your kitchen confidence. Learn basic knife skills, sauces, pastry, dressings and a yummy dessert. Perfect for the absolute beginner or for someone who wants to brush up on their skills.


Desserts    |    Book Online                 
$120 September 12 10 am–1 pm                            
Delicious desserts with Chef Paul Horne. Learn how to make a most decadent bitter chocolate dessert, a lemon tart, a hazelnut and berry pavlova, a purple carrot cake, and chocolate fondant truffles. Sample some of your creations in class, then take home the rest to share … or not! 


Cooking Skills for Ultimate Nutrition    |    Book Online                 
$130 September 17 6.30–9 pm                            
Rhiannon Mack from Sensible Nutrition returns with great tips and skills to keep your household fit and healthy. Prepare quick and tasty food that even the total novice can cook.


Free-range Poultry    |    Book Online
$120 September 24 6.30–9 pm
Learn from Chef Jarrod Huey and Chef Paul Horne how to prepare whole birds (no feathers!) and let them show you how much you can save by preparing poultry yourself. Cook dishes like spiced quail; chicken with olives, sage and Spanish sherry; yummy pistachio, saganaki and lemon crusted chicken; and chicken stock.


Modern Vegan — Spring    |    Book Online                           
$120 September 26 10 am–1 pm
Chef Paul Horne shares some of his modern and tasty vegan recipes. Polenta with agrodolce; spring greens and eggplant caviar; mushroom tart made with chia and chick pea pastry; pickled veg; spring salad; and a delicious raw chocolate banana tart.


Sustainable Seafood    |    Book Online                 
$130 October 1 6.30–9 pm                            
Mondo is part of the `Good Fish Project’. Enjoy a night with Chef Paul Horne learning what seafood to buy and the best techniques to cook it, and how to prepare your fish and minimise the wastage. Imagine smoking and curing you own fish! 


Preserves and Pickles    |    Book Online
$130 October 3 10 am–1 pm
Jean Martinez shows you how to prepare jams with local berries, cabbage pickle, cauliflower, pickled root veg. Go home with all you have prepared in free preserving jars, in a Mondo bag.


Wholesome Pizza and Pasta    |    Book Online                 
$120 October 8 6.30–9 pm                            
Chef Paul Horne teaches you to make sourdough pizza with healthy toppings, spelt and spinach pasta, and tortellinis. We finish with a delicious spring dessert.  


A Nourishing Kitchen    |    Book Online                                           
$130 October 10 10 am–1 pm
Introducing Rhiannon Mack, nutritionist, wholefood chef and advocate of healthy living. A few years ago, Rhi was an apprentice chef here at Mondo and she now returns to share her passion and energy for all things balanced and healthy.


Spring Garden Party    |    Book Online
$120 October 15 6.30–9 pm
Want to have a BBQ party that doesn’t include sausages or lamb chops? Chef Paul Horne helps you prepare great spiced lamb and quinoa koftas; delicious Spanish chicken; whole baked fish with preserved lemon and chilli; kim chi; flat breads on the barbeque; and a light spring dessert.


Canapés    |    Book Online                             
$115 October 17 10 am–1 pm
Chef Paul Horne shares the secrets of making great dinner party canapés that are easy and fresh, and taste fantastic. Chick pea farinata with caramelised shallots and perfect arancini, and finish off with a sweet caramel canapé. 


Modern Vegan — Spring    |    Book Online               
$120 October 22 6.30–9 pm                          
Chef Paul Horne shares some of his modern and tasty vegan recipes. Polenta with agrodolce; spring greens and eggplant caviar; mushroom tart made with chia and chick pea pastry; pickled veg; spring salad; and a delicious raw chocolate banana tart.


A Taste of Spain    |    Book Online                                                             
$120 October 24 10 am–1 pm                                                                                                                
In this class by Chef Paul Horne, learn how to make classic salt cod fritters, morcilla and bean stew, clams with oloroso sherry romesco and finish with a delicious mandarin and pedro ximénez pudding. Sit down and enjoy a nice glass of rioja with the dinner you have prepared.


Gluten- and Dairy-free    |    Book Online                             
$120 October 29 6.30–9 pm
Chef Paul Horne shows you how to make interesting and tasty gluten- and dairy-free dishes the whole family will eat, utilising local organic and chemical-free produce. Finish with a sweet and healthy treat.


Nutrition for Sport and Exercise    |    Book Online                                                             
$130 October 31 10 am–1 pm                                                                                                                
Rhiannon Mack presents a specialised class on how best to nourish yourself when training for sport or the gym. Learn about good and bad carbohydrates, and the right proteins.


French Classics    |    Book Online
$130 November 5 6.30–9 pm                         
Chef Paul Horne shares some of his favourite French recipes, like traditional coq au vin, bouillabaisse and a couple of more-ish desserts.


Sustainable Seafood    |    Book Online                             
$130 November 7 10 am–1 pm
Mondo is part of the `Good Fish Project’. Enjoy a night with Chef Paul Horne learning what seafood to buy and the best techniques to cook it, and how to prepare your fish and minimise the wastage. Imagine smoking and curing you own fish!


Modern Vegan — Spring    |    Book Online                                                             
$120 November 12 6.30–9 pm                                                                                                                
Chef Paul Horne shares some of his modern and tasty vegan recipes. Polenta with agrodolce; spring greens and eggplant caviar; mushroom tart made with chia and chick pea pastry; pickled veg; summer salad; and a delicious raw chocolate banana tart.


Back to Basics    |    Book Online
$110 November 14 10 am–1 pm                         
Chef Paul Horne shares cooking techniques to help improve your kitchen confidence. Learn basic knife skills, sauces, pastry, dressings and a yummy dessert. Perfect for the absolute beginner or for someone who wants to brush up on their skills.


Seasonal Produce    |    Book Online                             
$130 November 19 6.30–9 pm
Join Chef Jarrod Huey who showcases Food Connect’s fresh fruit and vegetables. With his expert guidance, prepare dishes like baked fish in a bag, spring salad and Sri Lankan curry. Jarrod explains ways of reducing food wastage with a little clever thinking.


A Nourishing Kitchen    |    Book Online
$130 November 21 10 am–1 pm                                                                                                                
Introducing Rhiannon Mack, nutritionist, wholefood cook and advocate of healthy living. A few years ago, Rhi was an apprentice chef here at Mondo and she now returns to share her passion and energy for all things balanced and healthy.


A Taste of the Middle East    |    Book Online
$120 November 26 6.30–9 pm                         
Chef Paul Horne shares how to make quick spice mixes; tasty Persian feta and chermoula cous cous; goat and date tagine; fenugreek flat breads; and cucumber, charred eggplant and chick pea salad. Enjoy delicious lemon fritters with honey and saffron syrup for dessert.


Desserts    |    Book Online                             
$120 November 28 10 am–1 pm
Delicious desserts with Chef Paul Horne. Learn how to make a most decadent bitter chocolate dessert, a lemon tart, a hazelnut and berry pavlova, a purple carrot cake, and chocolate fondant truffles. Sample some of your creations in class, then take home the rest to share … or not!


Quick, Simple and Tasty Vegetarian    |    Book Online                                                             
$120 December 3 6.30–9 pm                                                                                                                
Chef Paul Horne teaches us how to turn the non-vego vegetarian, with delicious dishes like baked sweet potato gnocchi with tomato sugo, and green freekeh risotto with kale, pinenuts and roasted capsicum. Finishing with a wonderful purple carrot, pecan and cardamom cake.