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Community Prepare fragrant curries and accompaniments including spicy Tasmanian salmon, tomato, tamarind and turmeric curry; red chicken curry with Thai basil and lychee; spiced coconut rice with saffron, cardamom and star anise and turmeric pickled vegetables whilst learning to balance the hot, sweet, sour and salty flavours so typical of Thai food. Thai Curry Pastes & Other Staples Sun, Jun 23 10am - 2pm, $195 Bec Ng U, Ma & Me Over half the world’s population relies on rice as their staple food, but here Matt will focus on the southern European rice dishes he loves. Learn which rice for which dish, including arroz negra, the ink and cuttlefish stew originating in Valencia, risotto ‘Milanese’, pork and octopus rice beloved by the Portuguese and, as a sweet treat, rizogalo, a traditional Greek rice pudding with quince and pistachio. Rice For All Sat, Jul 20 10am - 2pm, $195 Matt McConnell Bar Lourinha The world loves dumplings and so do we. Here Brad will look at classic pork sui mai, gyoza, soup dumplings and wontons all with their complementary sauces. Learn which wrappers and fillings work best, along with cooking methods including steaming, frying and boiling. Let's Roll - Dumplings Sun, Jul 28 10am - 2pm, $195 Brad Simpson Chef Japanese food is all about balance, incorporating traditional ingredients such as miso, dashi, bonito, seaweed and soy to create the perfect umami – the savoury deliciousness which is unique to the cuisine. With Ben as your guide, explore the balance and subtleties of flavour which allow the core ingredients, whether fish, meat, poultry or vegetables, to take centre stage. Flavours of Japan Sat, Aug 24 10am - 2pm, $195 Ben Pollard Supernormal Throughout Vietnam one thing remains constant – the heady, fragrant and colourful street food. Join Kush to cook beef pho made with stock, brisket, noodles and herbs. Then explore other favourites including rice paper rolls, and the crispy pancake served with pork or shrimp, fresh herbs and lettuce known as bánh xèo. Finish with simple pickles for banh mi with lemongrass chicken skewers, and a nouc chum dipping sauce. From the Streets of Vietnam Sat, Aug 10 10am - 2pm, $195 Kush Nagarkar Uncle Butter chicken and lamb rogan josh are two of India’s favourite exports, recreated in homes and restaurants worldwide. Butter chicken’s tomato sauce can be as spicy as your palate demands, while lamb rogan josh incorporates wonderful aromatics such as cinnamon, cloves and cardamom. The class will also include breads such as rotis, puris and aloo paratha, a roti stuffed with potatoes. Curry Night Sat, Oct 26 10am - 2pm, $195 Kush Nagarkar Uncle Food cooked on a charcoal grill imparts a smoky aroma and flavour impossible to replicate. And no-one grills better! For starters, perhaps baba ghanoush of grilled eggplant, or haloumi wrapped in grape leaves.A traditional Adana kebap, a long, hand-minced meat kebab wrapped around a wide iron skewer is cooked over burning charcoal. And we love the idea of grilled tahini halva with lemon. Ottoman Fire - Cooking with Coal Sat, Nov 16 10am - 2pm, $195 Coskun Uysal Tulum If you aspire to be a perfect roaster, presenting perfectly tender beef, crunchy pork crackling, juicy chicken and delicious sides every time, this class is for you. A good roast is simply unbeatable, and Joe will show the techniques guaranteed to produce outstanding flavours and results everytime. A Good Roast Sat, May 18 10am - 2pm, $195 Joe Grbac Saxe Explore the flavours of Greece and the mediterannean with traditional roasting techniques enhanced by lemons, garlic and oregano. Slow-roasted lamb, Greek style, is fall-apart tender, and the same method can easily be adapted for goat and fish. With all these dishes, lemony roasted potatoes are the perfect accompaniment. A Good Greek Roast Sat, May 25 10am - 2pm, $195 Elyros Restaurant Dylan’s roasting class will focus on the flavours and meats most popular in Asian dishes. If you’re looking to achieve dark, glossy and crispy skin on your duck, and perfect, crunchy crackling on your pork, join Dylan to discover the secret. A Good Asian Roast Sun, Jun 16 10am - 2pm, $195 Dylan Roberts Blake's Feast Brad channels Italy to present his take on the classic roast, with tasty sides and accompaniments. Flavours will be intensified when he brines a chicken stuffed with herb and pinenut stuffing, and rolls porchetta with fennel and sage. Perfectly simple – and simply perfect – his rump cap of beef will be served with crispy duck fat potatoes. A Good Italian Roast Sat, Aug 17 10am - 2pm, $195 Brad Simpson Chef Confidence is the key to kitchen success, and Nicki will show how to choose and clean mussels before steaming with tomato sugo. Learn to fillet a whiting, cooking it simply, and serving with a super-easy, butter-free lemon caper sauce. And a salad of calamari with cucumber, fennel and chilli is easy when you learn how to clean, score, cook and plate in a matter of minutes. Kitchen Essentials - Easy Seafood Sat, Oct 19 10am - 2pm, $195 Nicky Riemer Bellota Wine Bar Conquer your fish fears with Dylan as he discusses the all-important facts of seasonality and sustainability, showing how to buy, prepare and cook fish with confidence. He’ll include filleting both round and flat fish, pin boning and scoring, plus cooking methods such as pan frying, steaming, curing, or simply serving raw. Understanding Fish Sat, Jun 22 / Sat, Sep 7 10am - 1pm, $195 Dylan Roberts Blake's Feast Europe is the home of braised dishes, perfect for Melbourne’s winter. Starting with a simple lamb shoulder ragu, Nicki will show how to break down and brown the meat before braising with stock and wine. From France comes the classic red wine braise of coq au vin, and travelling further east, a hearty beef goulash will use secondary cuts enlivened with spices and served with spaetzle. Kitchen Essentials - Braising Sun, Jul 21 10am - 2pm, $195 Nicky Riemer Bellota Wine Bar Charlie creates simple baked goodness using ingredients such as Australian natives, freshly milled wholegrain flours and unrefined sugars. His class will cover a range of techniques, including a stunning flourless chocolate and rum cake, madeleines with lemon myrtle curd and a ricotta cheesecake topped with flambéed strawberries. Baking Essentials - Cake Sun, May 19 10am - 3pm, $275 Charlie Duffy Small Numbers Learn the secrets to making perfect pastry using Australian ingredients and heirloom flours, combined with impeccable technique and attention to detail. Turn puff into a tart of asparagus, zucchini flowers, ricotta and leeks, sweet pastry into raspberry and lemon verbena tarts and choux into a chocolate and wattleseed cream puff. Like most things, practice makes perfect, and once you master the art of pastry you will never look back. Baking Essentials - Pastry Sat, Sep 14 10am - 3pm, $275 Charlie Duffy Small Numbers Cooking and sharing food with friends and loved ones goes hand in hand with Christmas. Like most chefs we know, Brad opts for a stress-free approach in his own festive entertaining. He aims for tradition balanced by fresh flavours, with a menu including negroni glazed ham, turkey rolled with cranberry and pistachio stuffing, and a summer berry trifle to finish. Festive Feast Sun, Nov 17 10am - 2pm, $195 Brad Simpson Chef Once you’ve mastered the art of making perfect pasta, Ben guarantees you will never look back. Learn to make fresh egg pasta dough, filled pasta (roast pumpkin, ricotta and pickled currant ravioli with burnt butter and crispy sage), cut pasta (tagliatelle with beef ragu) and a classic pan-fried potato gnocchi with tomato sugo. Master Pasta Sun, May 26 10am - 2pm, $195 Ben Sisley Chef Dedicated cooks and professionals know the most important kitchen tools are your knives. Learn how to choose the right knife for each purpose and master its use, how to bone a chicken, fillet a fish, slice root vegetables and dice onions and capsicums. How to sharpen and maintain your investment is also explained. Bone, Fillet, Slice, Dice Sat, Jun 1 / Sat, Aug 3 / Sat, Nov 9 10am - 1pm, $115 The Essential Ingredient Re-Master Innovators Resourceful Hayley’s mantra is to celebrate baking as it should be – soulful, earthy and seasonal. Here she will encourage you into the garden to GYO (or not) before sharing her tips on harnessing the unique flavours of vegetables, herbs and edible flowers in cakes and other baked treats such as porcini caramel cake, a black forest cake made with a native hibiscus syrup, and a honey cake made with fennel and lemon myrtle. Baking with Vegetables, Edible Flowers & Herbs Sun, May 5 10am - 3pm, $275 Hayley McKee Sticky Fingers Bakery Bryce champions winter vegetables with the respect and enthusiasm they deserve. Dishes will include salt-baked swede with capers, shallots, parsley and buffalo cheese; red cabbage roasted with cider glaze; semolina gnocchi with black trumpet mushrooms; marinated raw cauliflower with spice-roasted chick peas and tahini, and a divine celeriac and apple remoulade with currants and mint. Divine Winter Vegetables Sat, Jul 27 10am - 2pm, $195 Bryce Edwards Transformer The food of India is, quite simply, astounding. Here vegetarian dishes star; turmeric and mustard potatoes as a stand-alone dish, or wrapped in pastry for tasty samosas, palak paneer, cottage cheese and spinach, with chilli, ginger, garlic and coriander can be spicy (or not), and chickpea masala and yellow dahl are also deliciously wholesome. Naturally, Kush will include rice, rotis and cucumber raita in his menu. Indian & Vegetarian! Sun, Sep 8 10am - 2pm, $195 Kush Nagarkar Uncle Nicky shares her passion for game, presenting dishes in which the complementary flavours of game and grain are equal heroes. Learn to debone a quail to serve with Moroccan-style quinoa, break down and braise a rabbit before pairing with buckwheat polenta, and use the breast of a squab pigeon in a warm lentil salad, and the confit leg in a pithivier-style pie with mushrooms and freekeh. Game & Grains Sun, Aug 25 10am - 2pm, $195 Nicky Riemer Belotta Wine Bar There’s a lot to love about Bryce's dishes, and you don’t have to be a vegan to appreciate them. Produce driven, enhanced by technique and imagination, here he will be cooking anchoiade with crudites, chickpea panisse with fennel pollen and buffalo cheese, rosemary and olive focaccia, artichokes barigoule, asparagus with pistachio vierge, even a ‘bouillabaisse’ of confit potatoes, fennel and saffron. Plants Taste Better Sun, Sep 15 10am - 2pm, $195 Bryce Edwards Transformer Hands-on Workshop Hands-on Baking Workshop Conversational Workshop Chef’s Table Events BOOK YOUR COOKING CLASS prahranesntl EssentialIngredientPrahran Call (03) 9827 9047 or visit essentialingredient.com.au/prahran Emiko describes her recipes as soul food, Italian style. Rich in nostalgia, this is comfort food as prepared by generations of her family. From the Mediterranean port city of Taranto, to the elegance of Turin and, of course, her home in Tuscany, dishes will include anchovies baked with buratta, stuffed baby cuttlefish, and walnut grissini. Tortellini At Midnight Sat, Mar 2 10am - 2pm, $275 Emiko Davies Author Discover the sheer joy of going slow in the kitchen preparing soul-warming dishes to be shared over a long, slow lunch or dinner. Dishes will include handrolled orecchiette or pici, focaccia barese made with mashed potatoes, homemade ricotta, cacciocco - a Tuscan seafood stew and to finish, a seasonal fruit crostata. A Table in Tuscany Sat, Jun 15 10am - 2pm, $275 Julia Busuttil Nishimura Author Put your palate to the test when you join Thi to explore and learn how the various spice rubs, marinades and curry pastes from across the globe have the power to elevate simple ingredients to the sublime. Kitchen alchemy at its best. Spice Trail Sun, Oct 20 10am - 2pm, $195 Thi Le Anchovy While baking is a very broad subject, we believe there are few other kicthen activities which offer the same pleasure – both to the baker and to the eater. Formerly owner and head baker at Tivoli Road Bakery, infamous for their doughnuts and sourdough bread, Michael will show how to prepare Scandinavian cinnamon buns, or perhaps cardamom buns, chocolate rye cookies, Irish soda bread, Turkish flat bread and cheddar and chive scones. Baked Sensations Sun, Jun 2 10am - 3pm, $275 Michael James Baker Join the much loved cookbook author Tessa Kiros for a chat about her unique approach to food, books and travel. We will be putting on a scrumptious morning tea and demonstrating of a favourite recipe from Tessa’s most recent book ‘Provence To Pondicherry’ - a book which follows the influence of French cuisine across the globe. There will be sparkling wine, a copy of the book, much food and discussion. A Morning With Tessa Thu, Feb 28 10:30am - 12pm, $125 Tessa Kiros Author Melbourne-born, London-based, the award-winning and vibrant Dan is acknowledged as one of the world’s most influential – and enthusiastic – bakers, teachers, and food writers. Learn from the master when he shares his classic sourdough recipe before delving into the art of shaping various loaves – classic oblong, fold-and-roll, perfect ball, shaped stick, and simple plait. A Handmade Loaf Sat, Oct 12 9am - 4pm, $295 Dan Lepard Baker Well-known from his books, food columns and television appearances, Dan has worked with some of the world’s most famous chefs. If you are new to baking, or simply want to brush up on your skills, here is your chance to learn from a true master as he shares techniques, tips and tricks to create beautiful cakes every time – basic butter cakes, light-as-air sponges and all that comes in between. Cake 101 Sun, Oct 13 10am - 3pm, $275 Dan Lepard Baker
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