We cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey, the Middle East, Egypt and Morocco, where people are passionate about the food they produce and eat.
DurationThe region of the Mediterranean is full of robust flavours, sweet and sour, plus the exotic and heavenly spices. We cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey, the Middle East, Egypt and Morocco, where people are passionate about the food they produce and eat.
There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, spices, seafood and meat. Savour the sunny flavours of Spain with Andalusian gazpacho; enjoy the French romance of Provençal prawns, compare shakshukas from Jerusalem, with Berber omelettes, Spanish omelettes, Italian caponatas and French Pipérades, and of course the numerous spices and ras el hanouts of Morocco in spiced lentils, chick pea dips and vegetable, duck and lemon chicken tagines.
Cooking on the Bay chef, Tonya Jennings, cooks with the finest local and seasonal ingredients. As part of her hands-on classes, she teaches you classic methods and techniques of cookery. You will learn how to combine ingredients, flavours, and textures along with many hints and tips to make your food taste and look delicious.
Tonya has operated her Cooking on the Bay Cooking School in St Kilda for 8 years and previously owned On the Ridge Cooking School in the hinterland of the Sunshine Coast.
As an experienced and enthusiastic teacher, Tonya inspires her students to develop their cooking skills and to enjoy cooking for their family and friends.
Culinary travel is an integral part of her business and provides inspiration for new programs as well as giving her guests the opportunity to experience exotic overseas, culinary delights with her as the guide.
Plant-based cooking. We are thrilled to bring this incredible plant-based Sicilian masterclass to you. At this class Fiona shares her mum’s family recipes, handed down several generations.
There is nothing more indulgent than home-made delicious egg pasta and nothing more rewarding than making it by hand, yourself for all to enjoy. Impress family and friends with this timeless skill, seemingly difficult until you simply learn the techniques.
In this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate EGG YOLK ravioli (uovo in raviolo) using the same filling.
The 3 day Cookery Retreat is based on our Cookery trips to Italy but situated right here in Mount Martha. Whilst being accommodated for 2 nights at our resort style guest house (max 6 guests) with spectacular sea views and a pool, our aim over 3 days is to teach guests a repertoire of delicious & r...
Lasagne is a very wide, flat pasta ( sometimes with wavy edges ). It is typically served in alternating layers with cheese, a sauce, and often other ingredients such as ground beef, sausage or spinach.
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