Grant will demonstrate how to add certain touches to seafood dishes to give a professional edge. Demonstrating with dishes such as a Westernport Tiger Prawn and Squid Ink Risotto; Black and White Fungi. To a Grilled Harpuka; an unusual Mussel Champagne Foam with Pipi ‘Popcorn’, Curry Leaf Potatoes Coconut and Coriander Madras, and a Grilled John Dory with Crab Cannelloni; Bell Pepper ‘ketchup’ and Oregano essence. It’s time to turn pro!

James has just returned from another of his European ‘learn-eat’ travels and was particularly impressed by the seafood served along the shimmering southern French coast. James will share French flavours and recipes for Scallops in the Half Shell, a brilliant Bouillabaisse (a meal in itself), Mussels Mariniere, as well as a Prawn Specialty. The dishes will be matched to our favourite Devils Corner aromatic whites and Pinot Noir.

Matthew is right-hand-man to the renowned Adam D’Sylva at CODA, with Vietnamese recipes often the inspiration behind the dishes.With a wealth of knowledge of the fascinating country,Matthew will prepare Crispy Roast Pork and Prawn Rice Paper Rolls with a Peanut Hoi Sin Sauce, a Roasted Chicken Salad, Toasted Coconut and Roast Beef Thai Salad, a simple yet delicious Beef ‘Pho’ with traditional condiments. To end this spicy evening, a Gin and Tonic Granita with fresh Raspberries!

Hong Kong is a gourmet paradise where food is taken very seriously and Dim Sun dining is a ‘must’. Take a mini tour with Chris experiencing dishes including Char Siu Pork wrapped in steamed Rice Noodle Rolls, Chicken Glutinous Rice Parcels wrapped in perfumed Lotus Leaves. Then the famous Sweet and Sour Crispy Pork served in a carved-out Pineapple Boat with fragrant Jasmine Rice, eventually finishing this gourmet journey with ‘Chow Mein’ (Cantonese Crispy Noodles) with Wok Fried Prawns, Chinese Black Mushrooms and Sweet Corn.

Using classic cooking and blending techniques, Emma will go through the essentials of making brilliant dishes as mains, entrees or ‘sides’. Preparing Potatoes 3 Ways - Noisette, Dauphine and Gratin, a Risotto with Prawn and Chorizo, as well as tricks to the perfect Brown Rice every time. Then it’s time to learn how to make Pasta Dough, rolling and cooking and making fresh Ravioli. Finally it’s Corn Masa, fresh Tortilla’s and the ever versatile Polenta.

Sustainability is an issue that’s getting a lot of attention these days, but Paul is keen to discuss how we as consumers can actually take a stand in ensuring that what we are purchasing is legitimately a sustainable product of the seas. He is passionate about this topic and is inviting anyone to attend this one hour seminar, held before his seafood cooking class.

Back by very popular demand! This is a great class that covers not only the types of seafood but also the various cooking methods. Paul le Noury has the popular Fish Dish Restaurant, and the name alone says it all. He will cover cooking techniques from baking whole, to grilling and steaming, then there’s marinating, using spices and crumbing, featuring Blue Eye, Snapper, Flathead, Prawns and Squid from the day’s Market. If you can come along an hour before you can join in the sustainability of seafood discussion at a discounted price.

With so many great eating adventures to be had in Vietnam, Robert has selected some easy and inspiring recipes from his travels, that allow you to bring the authentic flavours of Vietnam into your own dishes including Coconut Pumpkin Soup, ‘Hot Rock’ Prawns, Roast Duck Legs with Vietnamese Orange Sauce and the lightest and most refreshing Citrus Crème Caramels. All served up with a tale from his fascinating travels.

You will know James from the much loved Rose & Crown in Port Melbourne, but these days he’s up the road at the new ‘Industri Café’. In this class, he opens the front door of his home, to show us how the Greeks really feast, with a banquet that includes everything from the canapés on arrival through entrée, main and dessert.

Emma continues her Kitchen Confidence series with a class dedicated to choosing the various ‘cuts’, ensuring freshness and cooking methods with a broad range of dishes including Whole Crispy Flounder Szechwan Style, Poached Atlantic Salmon with Watercress and Herb Aioli, Beer Battered Flake with home made Tartare Sauce. Katafi Wrapped Chermoula Prawns and Coconut Mussels with Thai Chilli Jam.

Geraldine has traveled to Asia more often than most and she always returns with more fabulous and simple recipes that fit perfectly into our daily routine. This time it’s baked Salmon Fillet with Japanese Greens, Pickled Ginger and Japanese dressing, a light Prawn Broth with Buckwheat Noodles and a great summer dish of Swordfish Salad with Soba Noodles. Geraldine’s dishes will be matched to her selection of Devils Corner wines.

Riccardo has just returned form one of his fantastic trips to Italy where he takes groups of foodies to far flung regions to see the real Italy. In this class he allows us a sneak peek with crab recipes from various regions including a Calabrian Chilli Crab, a spaghetti featuring Mud Crab, and a multi faceted Crab and Ricotta Dumpling Soup.

Experience the marriage of Victorian wine and cheese in Queen Victoria Market’s Dairy Hall by night. Meet Victoria’s finest cheese producers, taste their creations and learn about origin, make and maturation.

The Great Cheese Platter will be the perfect event to witness the beautiful marriage of Victorian cheese and wine.

The Great Cheese Platter event will investigate the individuality of cheese and wine and how the taste can vary greatly according to its history and style as well as its origin, make and maturation.

Take the opportunity to receive a tasting plate from some of Victoria's finest producers and learn about the history and origins of this ancient artisan craft.

The venue: The Queen Victoria Market Dairy Hall by night. Take the opportunity to wander through the Dairy Hall by night and see this beautiful and historical site in a whole new light

From Oysters to Salmon and Scallops, Aaron showcases the diversity of our seafood with warm weather dishes including; Tempura Oysters, Lime Crème Fraiche, Green Chilli and Coriander Dressing, a Rice Encrusted Salmon with Verjuice and Citrus Butter Sauce, Seared Scallops with Summer Herb Crust and Crushed Peas.

‘Shop-house’ restaurants with their fold-up tables and chairs on the footpaths in the smallest of ‘Soi’ (lanes) and the mobile food carts that can be found on almost every street corner in Bangkok are what the food world of Thailand is all about. The smell of food is omnipresent in this sprawling metropolis, home to more than seven million people. Recipes covered are the beautiful Lacy Nest Wrapped with Minced Pork, Prawns, Bean Sprouts and Peanut Crumbs, Creamy Roasted Duck Red Curry with Apple, Eggplant, Baby Tomatoes, Pineapples and ‘Holy’ Basil – it’s served with Sweet Cucumber Relish & Coconut and Pandanus Perfumed Rice. Wok-charred Yellow Noodles with Prawns, Fish Cakes and Mustard Greens in Sweet Soy and finally sweet Coconut Sticky Rice Parcels with little Grilled Bananas and Ripe Mango bathed in Coconut Cream.

With an Italian mother, Adam often returns from his Asian inspired CODA dishes to the grass roots of Italian food. Demonstrating dishes such as a Fritto Misto - mixed coated seafood (instead of batter) on whitebait, calamari, and prawns. He will show a number of variations on batters, from Tapaioca, to Beer, Egg and even Tempura Batter. Then taking a different direction, a virtually uncooked Cerviche and Carpaccio, using the finest Kingfish and Tuna from the Market.

Back by popular demand! Herbs and spices are the number one way to show the nationality of a dish. This conversational ‘Immersion’class, is about tasting and education, rather than recipes and demos. Paul delves deep into the world of spices taking you on a journey from South America, to Asia, Morocco, through Greece and Spain. Experience the flavours and learn to identify what separates one cuisine from another, so that a variety of nationalities can become part of your daily dishes at home.

Emma says that the building blocks of cooking are poultry, stock and soup, from these thousands of dishes can be made. So that’s where she starts; with the humble White Chicken Stock: a Chicken Noodle Soup, Roast Chicken with Provincial Herbs, Roasted Garlic and Lemon Farce, a more exotic Seared Duck Breast
and Confit Duck Leg, a Chicken ‘Schnitzel Supreme’ and finally to show its flexibility, a Sri Lankan Chicken,Chickpea and Sweet Potato Curry. These classes can be enjoyed individually or as part of the series.

With its unique aromatic ingredients and weather patterns, South East Asia is the perfect place to eat salads. John shows us his secrets to getting the most out of these ingredients with Beef Larp - seared beef with roasted rice, cucumber, herbs & chilli, Yellowfin Tuna and White Radish, Shiso and Spicy Sesame, Chicken with Lemongrass & Coriander, Kingfish with Asian Celery, Green Tomato, Coriander, Chilli & Lime, and an interesting Pork, Prawn and Green Papaya Salad using Fresh Herbs.

Robert shares recipes and stories from a memorable trip along the Canal du Midi in the south west of France. Classic dishes include Pork Escalopes with Caramelized Apples and Calvados Sauce, Poussin with grilled Vegetables, Pan Fried Fillets of Fish with Savoy Cabbage and Lamb with Puy Style Lentils and Leeks.

Antonio is joined by his mother Lucia as they let you take a ringside seat at what is usually a family only event; the annual tomato ‘base’ sauce (Passata) making. It’s ripe and juicy tomatoes all around for this unique class where the base of literally hundreds of dishes is made on this special day when the tomatoes are at their best in the Market. Numbers will be limited so get in early!

The Market is celebrating it’s annual Turkish festival and to help the celebrations along Kemal Barut from Lezzet restaurant will show us not only how to cook, but also to think again about what we imagined Turkish food to be, as he brings his youthful passion to a very modern menu. He inspires us to bring Turkish flavours and techniques into our own kitchen and shows us how to use Meze items to replace entire meals if you wish, from tiny Goats Cheese Stuffed Mushrooms and Kataifi Wrapped Prawns to Marinated Mussels.

Paying homage to one of Melbourne’s most appealing Vietnamese restaurant’s Oanh shows us seafood recipes from her very last menu at her much loved Oanh’s Kitchen. Now at one of Melboune’s newest gastro pubs, Oanh will revert back to her very last menu with seafood dishes that show how Vietnamese flavours easily integrate with our seafood and our Aussie lifestyle.

Working with abundance is Matthew’s motto, as he spends his time creating modern menus that remind us of this unique part of Victoria – The Yarra Valley. He insists that the season is the master, and that the elegance of the property is matched to the dishes served. In this class he covers Olive Roasted Kingfish with Organic Garden Vegetables and Nasturtium Coulis. Then he shows us two different techniques for Organic HeirloomTomatoes and finally a wonderful dish showcasing a Charcoal Grilled SherWagyu Fillet with White Onion Purée, Heirloom Carrots and a ‘Red’ Sauce Mole.

When most people think curry they immediately think India, here you will find that countries such as Mauritius, Bangladesh and Malaysia make knockout curries using duck, pork and goat (or lamb). Jocelyn is an incredibly experienced and well-travelled chef whose modern menus have earned him many accolades. But it’s closer to home with the food of his Mauritian heritage that he is at his most interesting.

The little dishes of Spain first made nibbling with a drink popular but the U.K. also has an interesting menu of items that sit perfectly beside a glass of wine or an ale. Such dishes include Prawn and Bacon Croquette, Pickled Octopus with Potato and Chilli, Spiced Pork Empanadilla and freshly shucked Oysters just to name a few. Matthew’s intuition for the flavours that unexpectedly complement one another is inspirational.

Chef: Emma Mackay
Teens learn to make some Indian dishes that aren’t too spicy and are easy to cook at home for the whole family. An entire meal will be covered from a Chicken Curry with Basmati Rice, Chappati Flat Bread, Raita on the side and Pakora (fritters). There’s even Gulab Jamin Dumplings for a sweet ending. So drop off the teens and every one benefits!

Chef: Jordan Schrader & Pascal Pierre-Stephen, Cacao Chocolates and Patisserie
Every Melbourne chocolate lover knows ‘Cacao Chocolate Store and Patisserie’, and the teens will be spoilt this Easter by Cacao’s Chocolate Production Manager and also Executive Pastry Chef , both showing them how to make some chocolate goodies that will keep every family member smiling with Hot Cross Buns, a mix of Easter chocolates and a Chocolate Easter Bunny that would be perfect components for any Easter hamper.

Chef: Julie Thai, CODA
Julie will show the little ones how to make their own yummy ‘Rolls’ with simple flavours that will appeal including Prawn and Pork Rice Paper Roll with a light Hoisin Sauce, and Golden Spring Rolls with Nuoc Ham, then to finish ‘Noodles’ in the form of a warm Vermicelli Noodle Salad.

Chef: Emma Mackay, Cakes Of Our Lives
Emma returns to her all time favourite cake and sweet making with delicious desserts from ‘leftover’ Easter goodies including Hot X Buns turned into Butter Pudding, Chocolate Eggs in a Nest, made from the left over eggs and marshmallow and lastly, Aussie Easter Bilby Biscuits.

Chef: Jordan Schrader & Pascal Pierre-Stephen, Cacao Chocolates and Patisserie
The leading Chocolatiers from Cacao will return today after a busy Easter to show the teens two creations, the new ‘Café Forte’ (Petit gateaux which is a multi layered choc and coffee delight), the teens will learn some techniques along the way, then they move back to their first love 'Chocolate Making', with a ‘Moulded’ chocolate. These are two highly experienced pastry chefs who will open the teens’ eyes to a new type of perfect!

Chef: Julie Thai, CODA
Kids learn to make little dazzling dumplings that are steamed or golden fried including Wontons, some Panfried from Shanghai and yummy Gyozas – all with simple fillings that will appeal to the littlies.

Chef: Bee Lee Tan, Nyonya Passions
Nyonya expert Bee Lee will travel across from her home in Perth for these master-classes. Today she covers
dishes including a Pineapple Curry with Prawns with Dried Bean Curd Soaked in Pineapple in a Rich Coconut Spicy Sauce. She then covers Hong Bah Pork in fragrant Coriander Sauce – the Pork is simmered in Brown Bean Paste, Coriander Powder and Spices. There’s an unusual Kerabu Bean Sprout Salad - Crunchy Bean Sprouts are mixed in Sambal Belachan and Lime Juice. Finally a Sambal Belachan – this is a pounded mixture of Chilli and Toasted Brown Prawn Paste seldom missing from any Nyonya meal.

Chef: Bee Lee Tan, Nyonya Passions
Everyone loves all of Bee Lee’s ‘Nyonya Passions’ cookbooks. Nyonya cooking is her driving force! In this class she will show recipes and methods for ‘Birthday’ Noodles - delicious Hokkien Noodles in Hot Steamy Soup with Prawns. As well as Pork Pieces and Fresh Bean Sprouts garnished with Garlic Chives and Egg and served with Sambal Belachan. Then Bee Lee cooks up Lor Bah - Pork Roll in Five Spice Powder - a Bean Curd Skin served with Lor - Brown Sauce and Chilli Sauce and finally a Hainan Chicken Rice served with Hot and Sour Chilli Sauce.

Chef: Geraldine Holmes
Everyone loves the idea of simplifying their cooking and eating habits. These ‘One Bowl’ meals are light enough for warmer days but substantial enough for a meal - a great way to make life easier. Geraldine’s dishes include Seared Chicken and Summer Greens, a Greek influenced Tuna with Penne Noodles, Feta Cheese and Olives and Thai Rice Noodles with Prawns and Coriander.

Chef: John Savage, Hotel Sofitel
John has trained hundreds of budding chefs at the Sofitel’s School, and now we get to learn some of the professional’s secrets with three courses that teach us lots of techniques and the shortcuts of the pros! As you help along the way, John will cover an entrée of Cinnamon Glazed Crispy Duck Sticks on Asian Greens and Noodle Salad, a wonderful Roasted Kingfish on Shallot, Crushed Kipfler Potato and Orange Infused Braised Fennel and finally a Baked Pear andAlmond Tartlet withWhite Chocolate andArmagnac Ice Cream.

Chef: Ian Curley, The European
Ian says that Autumn is the time to reintroduce more robust flavours into our cooking while still enjoying some balmy evenings. He has chosen dishes that suit the season and can be used in many ‘mix and match’ meal combinations. Beginning with a Gazpacho Soup, Zucchini and Borlotti Bean Salad, a clever Rotolo (pasta roll) with Pumpkin and a King Salmon with Peperonata.We all loved him on his great 'Conviction Kitchen' series, so here’s an opportunity to meet and learn from the chef himself.

Chef: Riccardo Momesso, Sarti
Riccardo should win a medal for his work reminding us all to go back to the grass roots of food gathering and hunting to really appreciate what we have available to us, right under our noses! In this class he takes the produce and shows us how to preserve it when it’s at its premium. From Pickled Green Tomatoes to Sun-Dried Tomatoes, Eggplants Under Oil and a classic and colourful Giardiniera Vegetables. There are literally hundreds of ways to use these goodies once you have learned the art of preserving.

Chef: Quentin Hobbs, Beer Deluxe
Quentin will show us how various countries cook with pork to produce flavours unique to their region, from Slow Cooked Pork Belly, to American Style Pork Ribs, Vietnamese Grilled Pork Cutlet and a Shredded Pork ‘Coleslaw’. This is a versatile fuss free meat that we can all learn to love.

Chef: Richard Maisano, Masani's
Richard will be showing us pastas made by hand with amazing fillings, first will be to prepare a ‘Pheasant Filling’ - roasting it to perfection and creating a melt in the mouth filling for the pasta. It’s the classic ‘Sfoglia’ from central regions of Italy and it comes with all the trimmings - a Roast Beetroot Relish and Field Mushroom Ragu. This is a pasta class, but it’s so much more with Richard’s passion for his homeland apparent in everything he presents.

Chef: Matthew Merrick, The Wayside Inn
Matthew will show us four dishes that show how broad the uses for this wonderful poultry are. He begins by showing us how to roast a duck, it really is quite simple once you get the timing and temperatures right. Then he moves on to preparing a duck for roasting, followed by an Asian Duck Gyoza Dumpling, a light Marinated Duck Breast Salad and finally a Braised Duck using Aromatics to complement the duck’s flavours.

Chef: Emma Mackay
his time Emma covers red meat, beginning with the steps to perfect cutting and filleting techniques, then on to slow cooking methods. While she teaches us Will Buchanan from Tamar Ridge will pop in to spoil us with some of his favourite Pinot Noirs that will match perfectly to Emma’s meat dishes. She shows us how to cook the perfect medium rare Porterhouse, prepare a Moist Pork and Veal Terrine, a Lamb Shank Wet Dish cooked in a Tagine with Moroccan flavours, ‘twice cooked’ Pork in Masterstock and to finish, a quick Beef Randang Curry.

Chef: Pierre Khodja, Flinders Boutique Hotel
Having just returned from a stint cooking with the guys at the famous ‘Saadi Palace’ restaurant in Marrakesh, Pierre will show us what he cooked and how we can convert the recipes to make them at home in Australia, thousands of kilometres from Morocco.

Chef: Alejandro Saravia, Morena
Having just opened his new Surry Hills NSW restaurant ‘Morena’ Alejandro has had a huge year, but he will travel to Melbourne for these two exclusive classes, this first being based on the coast of Chile, Peru, Ecuador and Brazil learning about their seafood preparation and cooking. Learn the history of Ceviche – a staple dish from South America and their different interpretations of this dish through each country. Alejandro will share his passion for fish and his experience on fine dining restaurants. Including the famous ‘Fat Duck’ where he worked with the brilliant Heston Blumenthal.

Chef: Alejandro Saravia, Morena
From lamb to potatoes, corn to coriander and even beer, Andean food is fascinating and very different to what you would expect from its location. Alejandro (who you have seen cooking on 'The Circle’), invites you to “Spice up your winter” with South American dishes such as Seco de Cordero, Lamb, with an unusual Coriander and Beer Lager base. He shows us how to buy local and also South American ingredients at the Market and rather than an entire meal, perhaps start by introducing single dishes into your usual home menu such as Andean corn and Quinoa Salad, and some delicious Warm Amaranth Bread.

Tuesday 1st May, 6.30pm Chef: Walid Talj, Dunyazad Restaurant
Walid’s much-loved Dunyazad is known for its wonderful atmosphere, exotic food and its gentle owner and chef. In this classWalid takes us down The Silk Road, with dishes including Quail with Coriander, Garlic and Lemon, Prawns with Zaatar (Thyme) and a delicious dessert of Dates with Almond and Cream infused with Orange Blossom.

Thursday 3rd May, 6.30pm Chef: Riccardo Momesso, Sarti
This class is all about ‘comfort food’, southern Italian style. Riccardo sings the praises of this part of Italy which he says is so well separated from the regions further north through it’s dishes, including Glazed Sausages in Marsala through to a multi layered Eggplant ‘Parmigiana’ style, there’s even one for sweet tooth’s - Zippole – Little Italian Doughnuts.

Saturday 5th May, 12.30pm Chef: John McLeay, Red Spice Road
From a Green Curry with Rockling to a Chicken with Chilli and Basil, John showcases the best of South East Asia, influenced by the cooler days heading into winter. His menu includes Kingfish with Prawns, Orange and Shiso, Pork Belly with Apple Slaw and Chilli Caramel. For dessert a fascinating Asian version of a creamy Passionfruit Brulee with Puffed Wild Rice.

Chef: Chris Chee Ong
Chris calls this class “Recipes from the Locals”as he returns to his motherland to share ‘Makan’ and ‘Chiak’ (Malay and Chinese) hawker food with us.Dishes include Spice-infused Chicken and Beef grilled Satay with Peanut Sauce. Nyonya-style Laksa, a rich and Spicy Coconut Milk Curry with Rice Noodles, Prawns, Fish Cakes and Fried Bean Curds, ‘Cha Kway Teow’ Wok-fried Flat Rice Noodle with Prawns, Eggs and Chinese Sausage, then dessert with a twist, ‘Kuih Seri Muka’; two layers of Steamed Sweet Coconut and Pandanus Glutinous Rice Pudding with a Tropical Salad.

Chef: Emma Mackay
Emma says that sauces are the corner stone of French cuisine! She will cover whisking, reducing, tasting and seasoning.We need to start with the basics, a Brown Veal Stock and Red Wine ‘Jus’ before moving on to a creamy Veloute – used in a Chicken, Ham and Green Pea Pie, then it’s Béarnaise Sauce for Steak & Frits, a crème ‘Emulsion’ base for a Mushroom ‘Cappuccino’, then Bechamel for the all time favourite comfort food - Macaroni Cheese. Finally some quick Italian sauces; Tomato Napoli, Salsa Verdi and Romesco to round off a very thorough class.

Chef: Matthew Lawdorn, CODA
Everyone is embracing the one pot ‘Pop-it-in-the-middle-of-the-table’ idea that earlier generations preferred. Sous chef Matthew Lawdorn, at the fabulous CODA, says it’s a great way to connect with family and friends and getting into the colder weather these dishes make perfect table centres. Dishes like a Traditional Osso Bucco with a contemporary Saffron Parmesan Risotto and Orange Gremolata. Then an easy Baked Whole Fish with a Toasted Sesame, Soy Ponzu Dressing andWok Tossed Shimimji Mushroom and Bok Choy side. Finally a Braised Lamb Shank on Pea Puree with Sautéed Mushrooms and Truffle Oil.

Chef: Michelle Goldsmith, Caterinas Cucina e Bar
Days are shortening and getting cooler, and Caterina’s new head chef Michelle Goldsmith says that it’s time to think about changing our cooking style slightly, so try Caterina’s take on a Venetian Soup with a Brodo of Quail with mini Aniseed & Quail Meatballs. Or a Funky Durum Wheat Fusilli Pasta with Ragu of Pigeon, Lemon, Cinnamon and Tomato. Finally a Venetian style Sunday Roast - with a twist - Rolled and Stuffed Rabbit Saddle on Autumn Vegetable Puree. All we need is the gondola!

Ed Charles, tomatom.com
If you follow food blogs you will have heard of journalist Ed Charles, he has brought the world of food to us from his own desktop and has a unique view of food, drinks, hospitality and of course social media and he loves to share his passion. In this Immersion share a round-the-table discussion about Ed's world, the global lifestyle that most of us have embraced and how social media is driving the world.

Chef: Dave Roberts, Mo Vida
MoVida is known to all Spanish lovers, but Dave Roberts is the chef who quietly gets on with the job of serving us some of Victoria’s best Spanish food. In this class he concentrates on the slow cooked Spanish dishes using Pork Neck, Beef Cheek and Pork Belly with various braising and the pro chef’s secret - ‘Sous Vide’ techniques, this is a brilliant style of cooking to bring out delicious juices and heady aromas for winter.

Chef: Jocelyn Riviere, The Woodland's Hotel
Balinese food often gets left behind the bigger Southern Asian regions, but it has a very unique flavour and gentleness – not unlike its people. In this class Jocelyn shows us two fantastic ‘Roasted Feasts’ the bases of their celebrations, and a great way for you to prepare your roasts, with moisture and full flavour. The two grand dishes will be a Roasted Pork – ‘Babi Gouling‘ with aromatics and spices and a brilliant roasted Duck – Bebek Betutu – he will cover all of the accompaniments as well so that your roasted feast at home has the authenticity you dream of.

Chef: Aaron Savage
Here’s yet another opportunity to get some flour on our hands with Aaron’s pasta making class, it’s modern pastas with a twist at every step in Prawn Ravioli, Tomato Consume, Basil Puree and Chive Salad, Roasted Pumpkin Tortellini with Yarra Valley ‘Foam’ and Roasted Pine Nut Oil. Then there will be a ‘Drunken’ ChickenWanton, with Sweet and Sour Broth and Fried Shallot Salad to give you an insight into the Asian world’s take on pasta.

Chef: Johnny Di Francesco, 400 Gradi
If you think it’s impossible to get a great professional style pizza at home, let us introduce you to Mr. Pizza himself! Johnny Di Francesco was the first Aussie born Italian to train in Naples, so that he could bring back the secrets to the best Napoletana pizza.We will all get involved in this hands-on fun, from making the dough to selecting classic toppings to attain the true flavour of a pizza nibbled in Naples.

Chef: James Smythe, Bouzy Rouge
On his last trip to France James fell in love with the way salads are used primarily as the main meals, they can replace the entrée or the main course. One item is the ‘hero’ ingredient with the salad then built around it. In this class the hero ingredients are Foie gras, for one salad, Prosciutto, Goats Cheese and Melon for another, and then a favourite at Bouzy Rouge with Roasted Beetroot and Pumpkin as the stars.

Jason Townsend, BrewcraftPale ale is really just the broad description of this style of beer/ale. It is a totally flexible beverage to make with a very broad flavour spectrum - it can literally be made ‘to taste’. Jason will give you the confidence to work on your very own boutique flavour – unique to you.

Chef: Geraldine Holmes
Simple meals for eating on your knees on Friday and Sunday nights – when easy going is the best way. There will be a pan-fried ‘minute’ steak, a quick Linguine with Tuna, Oven Roasted Tomato and Ricotta, and a Simple 3 Step Fish in Golden ‘Quick Make’ Batter with Butter and Capers.

Chef: Grant Flack, RACV Club
The days are getting cooler and it’s a perfect time to think about cooking with pork. Grant has a brilliant repertoire of professional dishes that can be converted for the home cook, such as a Pork Shoulder and Shiitake Terrine, a Slow Cooked Pork Scotch in White Wine with Sweet Potato Puree, Fennel and a Vanilla and Potato Foam and finally a Roasted Pork Rack with Blood Pudding Crumble, Spanish flavours, Crispy ‘Ears’ and Spiced Apples.

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!

Matthew is right-hand-man to the renowned Adam D’Sylva at CODA, with Vietnamese recipes often the inspiration behind the dishes.With a wealth of knowledge of the fascinating country,Matthew will prepare Crispy Roast Pork and Prawn Rice Paper Rolls with a Peanut Hoi Sin Sauce, a Roasted Chicken Salad, Toasted Coconut and Roast Beef Thai Salad, a simple yet delicious Beef ‘Pho’ with traditional condiments. To end this spicy evening, a Gin and Tonic Granita with fresh Raspberries!

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)