Cooking Classes

The French Classics Package (Menus 1–4)

Indulge in a mouthwatering soufflé dessert elegantly presented on a table with vibrant background.

Menu 1

Soufflé Julienne

Light, airy soufflé with julienne vegetables and velouté sauce

Poulet Chasseur

Hunter-style chicken with mushrooms, tomato, and wine sauce, served with rice pilaf

Fraisier

Strawberry sponge cake layered with Chantilly cream

  • Egg cookery: preparing soufflé and sponge cake

  • Sauces: velouté and chasseur

  • Knife skills: julienne, slicing, chopping, trimming

  • Cookery methods: baking, sautéing, braising, rice pilaf

  • Dessert skills: layering sponge with Chantilly, presentation

Menu 2

Salade Niçoise

Fresh vegetables, tuna, boiled eggs, vinaigrette

Braised Lamb / Ratatouille / Couscous

Slow-cooked lamb with vegetables and beans

Tarte Tatin

Caramelised upside-down apple tart

  • Salad prep: vinaigrette, boiled/blanched vegetables, eggs

  • Knife skills: slicing, dicing, chiffonade, trimming

  • Cookery methods: braising, stewing, roasting, caramelising

  • Pastry and dessert: pastry handling, inverted baking, presentation

A delicious and healthy tuna salad with arugula, cherry tomatoes, and boiled eggs on a ceramic plate.
Savory steak with mushroom sauce and potatoes, garnished with rosemary.

Menu 3

Crumbed Fish Fillet

Golden fish fillet with tomato salad and spicy mayo

Perfect Steak

Grilled steak with red wine sauce, gratin dauphinois, and caramelised carrot

Choux Pastry

Light pastry filled with custard, topped with caramel

    • Fish prep: filleting, crumbing, shallow frying

    • Meat cookery: steak doneness, red wine sauce, caramelised vegetables

    • Vegetable cookery: gratin dauphinois

    • Pastry and dessert: choux pastry, custard, caramel icing, plating

Menu 4

Caesar Salad

risp romaine with creamy dressing, topped with crispy bacon and a soft poached egg.

Beef Bourguignon

Beef braised in red wine with roasted potatoes and sautéed broccoli

Fondant au Chocolat

Warm chocolate cake with molten centre, caramel sauce

    • Salad prep: Caesar dressing, vegetable prep

    • Knife skills: slicing, dicing, chiffonade, trimming

    • Cookery methods: braising, roasting, sautéing

    • Sauce prep: red wine reduction, caramel sauce

    • Dessert skills: chocolate fondant, plating

Savor this mouth-watering beef and vegetable stew featuring tender meat and vibrant root vegetables.

The International Flavours Package

Mouth-watering slice of tiramisu with mint garnish on a white plate, perfect for dessert lovers.

Menu 5 – Italian

Eggplant Parmigiana

Layers of eggplant, tomato sauce, basil, and mozzarella

Lemon Chicken Breast

Pumpkin Risotto

Tiramisu

Coffee-soaked sponge layered with mascarpone cream and cocoa.

    • Vegetable prep: slicing, layering eggplant, seasoning

    • Knife skills: slicing, dicing, trimming

    • Cookery methods: pan-searing chicken, risotto technique, sautéing pumpkin

    • Sauce prep: lemon pan sauce

    • Dessert skills: assembling tiramisu, layering, presentation

Menu 6 – Asian

Sushi

Fresh fish and vegetables rolled with seasoned rice

Stir-Fry

High-heat sautéed vegetables and protein in Asian sauce

Noodle Soup

Flavourful broth with noodles, vegetables, and protein

    • Sushi prep: rice seasoning, slicing fish/vegetables, rolling techniques, plating

    • Stir-fry: high-heat sauté, sauce making, protein and vegetable prep

    • Noodle soup: broth preparation, noodle cooking, slicing, blanching, presentation

    • Knife skills: slicing, dicing, julienne, trimming

A savory bowl of Asian noodle soup with beef and vegetables, garnished with scallions.
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Menu 7 – Comfort & Flavours

Onion Soup

Classic caramelised onion soup with rich broth and toasted bread

Butter Chicken with Flavoured Rice

Creamy spiced chicken curry served with aromatic rice

Scone with Chantilly

Classic scone served with sweet whipped cream

    • Soup prep: caramelising onions, broth building, seasoning

    • Curry cookery: marinating chicken, balancing spices, simmering sauce

    • Rice cookery: cooking aromatic rice to the right texture

    • Dessert skills: scones, Chantilly cream, plating and presentation

    • Knife skills: trimming, dicing, slicing, chopping

Pricing

Class Packages & Pricing

The French Classics Package (Menus 1–4)
From $800 per person (4 classes — minimum 4 participants)
Learn the foundations of French cookery: sauces, pastry, meat and fish, vegetables, and desserts.

The International Flavours Package (Menus 5–7)
From $600 per person (3 classes — minimum 4 participants)
Explore Italian, Asian, and comfort-food favourites, expanding your cooking skills and techniques.

Flexible Pricing Options
(Prices apply when booking as part of a package.)
1-Class Trial – $230 per person
4 People – $200 per person
6 People – $180 per person
8 People – $160 per person

Additional Information
All packages include hands-on training, seasonal ingredients, and guided practice in essential cookery methods.

👉 For larger groups or special requests, pricing may vary depending on the menu and number of guests.
👉 Students may invite friends or family to enjoy the final meal, at an additional cost per guest.