Cooking is one of life's basic skills which is not only fun and nutritious, but one that can give so much joy to yourself and others. All you need is fresh seasonal ingredients, a little time and an open mind. Oh, and your favourite music!

Come on your own or gather a few  friends and organise your own private class, either demonstration, hands-on or a mix of both.  We also cater for corporate team building classes. For a quote, please submit your details  Here.  
Prices range from $95 - $200 pp depending on your requirements.   As a guideline:
Private 3 hour hands-on cooking class for one person: $150 
​Demonstration classes for 6-7 people: $95 to $120pp
Fee includes tuition, ingredients, recipes and generous tastings. 

NEW COOKING CLASSES:

​Eat Crete and Be Happy      $95

​Freshly returned from a trip to Crete, and full of inspiration, I just have to share the cuisine of this unique Greek island.  I can still taste the amazing produce – soft fresh cheese, fragrant wild herbs, velvety fruity olive oil, perfumed honey and vegetables that pack a punch.
So I  scheduled a few cooking demonstration classes to showcase this cuisine. A cuisine of its own, Greek but not Greek - Cretan.  Class menu will include a few starters/mezze followed by a meat main course and a dessert.

Bookings now available:
 7pm        Friday 27th July, 2018  (FULL)
12noon Tuesday 31st July, 2018  (FULL)
12noon Friday 3rd August, 2018 (FULL)
​12noon Thursday 9th August  (FULL)

Classes are held in Mona Vale, NSW and will be 2.5 to 3 hours long.
Full payment in advance is required to guarantee your booking.
If your desired date is full, please contact me or keep an eye on this website as more classes may be scheduled upon demand.
Maximum number of people per class is 7

Make a Booking or Enquiry Here

​For a private class:  Select a cuisine or theme from the list below or  make a special request:

Winter Warmers  (Snuggle in with soup, cheese tartlets, braised beef and lentils, apple dumplings with butterscotch and rhubarb)
Paris in the Springtime  (Essence of tomato, roasted asparagus, quail salad, raspberry tartlets and spun sugar)
Sunday Lunch in Tuscany  (Antipasto, Soup, Tuscan Bistecca with trimmings and an orange, mascarpone, panettone based dessert)
Moroccan Adventures  (Exotic dishes to create a banquet - Salads, dips, filled pastry, tajine, vegetables, mint tea....)
Vietnamese Twists  (Rice paper rolls both fresh and fried, Beef Pho Soup, Caramelised Fish and a fresh Vietnamese dessert twist)
Turn on the Tapas (A wide range of delicious morsels from south to north Spain. Prawns, duck, jamon, cheese, churros & lots more)
Anniversary Dinner Party  ( Special dishes for KJ 10th anniversary. Salmon carpaccio, quail, lobster, duck, raspberries.......yumm...........)
Christmas Magic (No turkey, but wow, something diff. Beetroot cured salmon, glazed beef with mod trimmings, Magical dessert) 
Christmas Lunch   (2 festive canapes, Prawn Cocktail, Yummy Pork dish, Plum pudding icecream with Red Wine Peaches)
Asian Mix (Tailored to your tastes: Dumplings, Curry, Salt&Pepper calamari, cod and lime curry, Whole snapper with Tamarind........)
BBQ Seafood (Prep and bbq cooking of a range of seafood including sauces and accompaniments)
BBQ Meat  (Prep and bbq cooking of a range of meats including sauces and accompaniments. Cook the perfect sausage!)
High Tea  (Savoury and sweet - Learn to poach chicken breast, brew a tea, make tartlets, cheesecake in a glass, chocolate apricot cakes)
Paris Bistro (Quintessential Parisienne! World's best onion soup, goats cheese, entrecote steak, gratin, eclairs. Great entertaining)
My Favourites (These will become yours too: Scallops with corn and pancetta, veal with trimmings, a drunken dessert)
Rellies in France  (Yes, I visited my rellies in south west France. Duck confit, duck breast, 'French' fries, dessert tart)
Risotto (From basic risotto to flavoured risotto to Arancini balls to risotto cakes to risotto tart. Very versatile)
Summer Entertaining (Modern summer cuisine- Shots, fish, prawns skewers, a wow snapper platter, Lamb, Asian mango dessert)
Flavours of Bali (I love this class! Sates, pickles, tuna salad, sooo good chicken, my swing on a fresh Balinese dessert)
Labdien Latvia  (Traditional Latvian cuisine - A huge range of textures & flavours including piragi, sauerkraut, trout, rhubarb,eggs)
Cucina Primavera  (Inspired by my Piemonte tour: Quail Agnalotti, Beef in red wine, hazelnut and peach torta, praline ice cream)
Hors DÓevres Anyone? (Large range of canapes incl mini soup, sesame prawns and green mango, savoury cigars, banh mi.......)
Catalan Pyrenees (Northern Spanish cuisine: meatballs, prawns, tortilla, chorizo 3 ways, pork with eggplant, crema catalana)
Jazzy Tuesday Night (Jazz up Tuesdays with funky  versions of fish and chips, steak and rice, pastie&sauce, ice cream & fruit.)
Salad Days (Summer dishes incl a spritzer, scallops, salads, salmon, whiting and a Turkish Delight inspired dessert)
Autumn Fare  (Think nuts, feta, lamb, beetroot confit, plums.)
Let's Do Brunch  (Why not? Strawberries, asparagus, prosciutto, French poached egg salad, caesar, sourdough with amazing topping and a pear and jelly dessert)
Tastes of New Orleans (Crab Cakes with Creole Aioli, Spiced Fish Salad, Cajun Pork with Spiced Yams and Succotash, Lime Pie)
Roman Holiday (Amalfi to Rome. Yummm Creative antipasto, baked prawns, a Roman veal dish with Basil Oil & a 'coffee' dessert)
Lost in Venice (Venetian aperitif, Bresaola salad, Scallop Risotto, Stuffed Quails with Veneto trimmings, citrus cake with Jewels)
Bonjour Burgundy (From Bourgogne: Gougeres, Salad as only the French can do, modern twist of Beef Burgundy, Souffle)
Cocktail Party  (Canape range cool & fresh - to warm & delicious -   finishing with sweet. Incl smoked trout, beef, tortilla, salads.)
Late Summer in Sicily:  (Fresh sardines with orange, fresh spaghetti with swordfish, veal Norma, cassatta pudding)
Alfresco (Refreshing Muddle & canape, lamb kebabs & tomato salad, chicken salad with Turkish goodies, passionfruit & vanilla)
Spicy Numbers ( A journey: Malaysia (beef satays) to Thailand (Green Prawn Curry) to India (Lamb Leg with Spiced Yoghurt)
Country Kitchen Workshop:  (Preserved lemons, apple sauce, jam, beetroot confit - seasonal variances)
Eat Crete and Be Happy: (Tomatoes, baked feta, tzatziki Cretan style, salads, slow cooked lamb with thyme & honey, bougatsa, nutty ice cream)
Whole foods Vegetarian: (Vegetables packed with flavour also using black rice, quinoa, nuts, freekeh, herbs, spices- Yum!!)