FRENCH ODYSSEY – JOURNEY THROUGH FRANCE

In France, cooking is a pleasure, the French cook because they want to eat and dine well and they love the cooking process.

Discover this pleasure by taking a culinary journey through France with classic dishes cooked in our small, relaxed, hands-on cooking classes. Cook with like-minded gastronomes!

French Cuisine has given us the classic technical foundations and methods of cookery that have inspired chefs and cooks over the ages.  Learn to cook some favourite French dishes that are so intrinsically French.

Dishes such as magret de canard, ocean trout rillettes and pork rillettes, la Bourride, fish soup, with sauce Rouille, blanquette de veau, coq au vin and regional favourites such as Burgundian gougères, Soupe au Pistou, pain d’épices, and pissaladière; Tarte aux poires Normande, clafoutis.  Desserts include crème brûlée, cherry clafoutis, meringue roulades, chocolate and crème pâtissière profiteroles and Tarte Tatins, apple, nectarine, plus savoury tomato and onion!

Included also are dishes of la cuisine nouvelle, the cuisine of today with more contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.

All classes are small, relaxed, friendly, and completely hands-on, giving you the opportunity of maximum learning opportunities.  You are welcomed with a tea, coffee, or cool drink plus a cake or biscuit baked in-house in the Cooking on the Bay kitchen.

After the morning’s cooking class, you then dine at the table ‘à la française’ and enjoy the delicious ‘fruits of your labour’ in the Cooking on the Bay dining room.  From a choux pastry hors d’oeuvre, followed by a multi-course lunch at the table, accompanied by wine, sometimes a bite of cheese, always one or two desserts, and a coffee.

After you have cooked your way through the menu I carefully prepared for you, you will be a transformed cook!

The menus change with the seasons and include the best local, seasonal, ‘nutri-rich’, healthy, real food in keeping with my Cook Real Food philosophy.

Note: Classes are available on any date of your choice for groups of 6+ – Please contact Tonya for availability

Classes $275 p/p

By the way, there is now a Partners and Friends Class Luncheon available, without the cooking class. This is available for guests of people attending the Cooking on the Bay cooking classes, and who do not want to cook!

Guest arrival time is around 12.30pm; we are usually finished then or nearly finished anyway. Your guest can relax with a glass of wine if we are still finishing off a dish or 2.

The cost for the lunch with wine is $145 per person. Email me to book and pay this Luncheon option.

BOOK CLASSES

To book your classes please select from the dates below

FRENCH CLASS TESTIMONIALS

Fiona Starford  ‘I liked cooking and eating the variety of dishes we prepared most. The selection of dishes was good & very tasty. The idea of groups cooking a few dishes and sharing them was great. Loved the dining area! I learnt some cooking, preparation, presentation & organisational techniques which I can use at home when trying French recipes. Going to buy a Madeleine tin and a few accessories too!’  French Odyssey – Journey through France, Sunday 5th May 2024

David Clinton on Google reviews wrote:  Hi Tonya, You have again inspired me to take what I learnt from your wonderful class and treat family and friends with some incredible dishes.  Your recipes are not only accurate, but easy to follow!  After thoroughly enjoying your Italian cooking class and now your French Odyssey class, and replicating the dishes at home, I can only highly recommend your courses to everyone!’ French Odyssey – Journey through France, Saturday 3rd February 2024

Lisa Scott – French Cooking Class wrote on Class Bento…
Tonya is an incredibly attentive and generous teacher. The location is so inviting and I loved that it shows you what is possible in your own kitchen at home. I will be back!  French Odyssey, Sunday 17th December, 2023

Ian Jackson wrote – ‘Thank Tonya, What a great experience and learning process. Sam and I have a much greater understanding and interest in food science and the results it can create. Our cooking partners Rod & Michael were very interesting people, great company and quite amazing in their knowledge of food and wine in Australia and overseas. Tonya, your instruction and encouragement will leave a lasting legacy with me, thank you.‘ Ian Jackson, Victoiria. Sunday 1st October, 2023

‘Hi Tonya, Thanks for an amazing day. We really did love to escape into the French gastronomy in your kitchen!  Thanks so much,  from Fil Niculescu and Laura Bevan.’  Oakleigh, Victoria.  French Odyssey, 24th June 2023

‘Tonya, I have been bragging about your positive energy, your enthusiasms and kindness.  You go above and beyond and follow everything through.  I had such an enjoyable time on Saturday and will definitely write a glowing review for you. Cindy Dussoye, Melbourne, Vic. French Odyssey, 23rd September 2023.

Hi Tonya, Thank you so much for another wonderful class. I enjoyed it enormously and have learned a lot. Thank you for the notes. I am planning a french dinner for my friends soon. Hoping to do justice to your great recipes. kind regards, Alla Podulbury, Victoria, 2nd July 2022.

the Gougères

‘I learnt how to cook duck breast and vegetables… great teacher and an interesting experience; something different to my daily routine’
Mark Luettin, Abbotsford, Victoria, July 10th, 2020.  

In response to a newsletter recipe on Moules, I received this heart-warming message.  ‘We noted your recipe for mussels and tonight was the night. We have had Moules & Frites so many times in France and Belgium, but nothing can compare with your recipe. So original, blending the mussels in with the stock to make such a brilliant base. We cooked it together, but I must admit Jocelyn was an essential partner. Looking forward to having another go at it.’ Tony and Jocelyn Backhouse, Hawthorn, Victoria. August 9th 2021.

‘Hi Tonya, as I mentioned in my text, I had a truly wonderful day and learnt a lot and will definitely be coming back for more! I tracked down some French white wine vinegar today so I can make that beurre blanc at home. I think that was the highlight for me along with making those very delicious desserts.’  Yolande Abeling, Sandringham, Victoria, Saturday 3rd February, 2024.

‘Hi Tonya, It was lovely to meet you and Sandra also! The boys and I had a wonderful time cooking with you, and the food was divine! I made the soufflés that night for my parents with the salad, they loved it! Such a wonderful day. Looking forward to seeing the photos 😊 I have followed you on Insta! I’ll also post a Google review ⭐️ Cheers Sarah xx ‘ Sarah Bennetts,  Melbourne, Vic., French Odyssey, 24th September 2023.

 

“Thanks for all the photos and notes,  Tonya! I had a really great time on Saturday and I look forward to attending another of your classes. Â bientôt!” Sarah Basile, Melbourne. December 2018.

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Hi Tonya,  Thank you for sharing the photos!  It’s most appreciated.  We had a wonderful day yesterday!  Regards Louise and Sam Rowe. Sunday 21st May, 2023

‘This was a very enjoyable ‘hands-on’  experience and one I would certainly recommend to others wishing to enhance their culinary knowledge.

The recipes and instructions were easy to understand, and not outside of our expertise. Tonya was working with us throughout the day, making sure we were comfortable, and helping if we needed additional information or tips. The end result was sensational, made even more so by the camaraderie and enthusiasm of the group of amateur cooks and the wonderful encouragement from Tonya, our Teacher.

We all sat down at Tonya’s beautifully laid dining table, overlooking the Bay, to enjoy our French creations.  There was a sense of achievement evident on all the faces around the table.

The conversation flowed easily, and 3.30pm arrived too soon, heralding the end of this wonderful Red Balloon experience.’ Joy Stratford, 11th December 2014.

‘Really enjoyed this class!
The teacher was very knowledgeable, friendly and explained the steps well. An excellent lunch was made by the class. Highly recommend’. Amanda Godden, Melbourne, Sunday 5th May, 2015.

‘Dear Tonya, Thank for the class. It was very informative and I am now encouraged to be more adventurous is my cooking. My wife loved the Pear and Walnut salad done with Macadamia Oil. Kind Regards – Barry’. 22nd March 2015.

“I hope this finds you well. We loved your French cooking class last year and have made almost all of the recipes again since.” Simone Lewis, Kew. March 2019.

“Thanks again for another good cooking class. It is always good to pick up new techniques and meet interesting people like Andrew.  The menu selection was good and provided options for cooking duck as well as the desserts. My favourite dishes were the crème brûlée and the duck with cauliflower.  The cooking day was outstanding! Trés Bien!’” Joseph, Glen Waverley, July 2019.

‘I just wanted to thank you again for the fantastic time that we all had yesterday. It really was the perfect way for me to celebrate my 60th with those near and dear to me, and everyone, on leaving us today, has reiterated how much fun they had. Julia also went to the South Melbourne Markets this morning and found one of the salts she used yesterday, so that is in her luggage as well.’ Cath Della, Sunshine Coast – 26th October, 2019

“Thank you so much for the beautiful experience! It was extremely enjoyable and relaxing. Your kitchen is so well organised, blew me away! I have been raving about the experience to my girlfriends today! My daughter and husband enjoyed the cake and profiteroles very much too.”  Pallavi Kale, Melbourne.  March 2019.

‘Thanks Tonya…it was a totally enjoyable day, even if I learnt absolutely nothing, the fun and the lunch alone you could not have paid for. As it turned out I definitely did learn a lot; French cooking is something I have shied away from because I perceived it too complex. Since Saturday I have cooked Gougeres, made that beautiful salad, made the potato bake (used a brie – not quite as flavoursome) and successfully cooked duck breast last night. Many thanks… I have been boring people senseless about the day.’ Bruce Dickson, Melbourne – Saturday 11th July, 2015

“I hope this finds you well. We loved your French cooking class last year and have made almost all of the recipes again since.” Simone Lewis, Kew. March 2019.

‘Tonya- just a short note to say thanks for today’s great experience at your cooking school. The day was a real education but also a lot of fun. The mix of the group was really interesting with an eclectic background. The food was just lovely and I can’t wait to try some of the dishes that you demonstrated. I’d have no hesitation in highly recommending ‘ Cooking on the Bay’. The day was made even more lovely by your generosity in sharing your delightful home with the group. Regards, Mike’. 07/02/2013

FRENCH DESSERT CLASS TESTIMONIALS

Kerry Gemmell

 – a Google review.  ‘A great class, really enjoyable and excellent tuition. I highly recommend you try a class.’ Saturday 13th July, 2024 French Bistro Desserts.

Carol Ayre 

‘I have always enjoyed the many classes that I have attended in the past. Today’s ‘French Bistro Class” was no exception.
Tonya’s a well informed teacher, with a lot of experience and knowledge. It is obvious, that she is passionate about cooking and loves to share her recipes with her guests.
The day is always fun, especially enjoying the delicious dishes on completion with a glass of wine and beautiful views of the marina.
The ‘recipe booklet’ with many extra special hints is so well written, it makes it so easy to recreate these great desserts at home for your family and friends.
I have actually used many of Tonya’s recipes in the past, my friends are so impressed.
Thanks again for a great day, Tonya. I always learn something new.’ Carol Ayres, Sunday 4th February 2024

Carol Ayre 

‘I have always enjoyed the many classes that I have attended in the past. Today’s ‘French Bistro Class” was no exception.
Tonya’s a well informed teacher, with a lot of experience and knowledge. It is obvious, that she is passionate about cooking and loves to share her recipes with her guests.
The day is always fun, especially enjoying the delicious dishes on completion with a glass of wine and beautiful views of the marina.
The ‘recipe booklet’ with many extra special hints is so well written, it makes it so easy to recreate these great desserts at home for your family and friends.
I have actually used many of Tonya’s recipes in the past, my friends are so impressed.
Thanks again for a great day, Tonya. I always learn something new.’ Carol Ayres, Sunday 4th February 2024

From Sarah  Bennett on Google Review – ‘Beautiful class learnt so so much! The food was to die for and so easy to make!’. June 23rd 2024

Dear Tonya,  Thank you so much for a wonderful day in your home learning to improve my cooking skills.  It was a wonderful experience and you obviously put enormous thought and effort into your sessions.  You make the potentially difficult look easy.  After all, you have the ‘know-how’, and I have come away from today’s class with renewed enthusiasm and confidence to ‘have a go’ at cooking tasks I have previously avoided due to lack of confidence.  Perhaps I now know how to at least try my hand with the recipes (and puff pastry!!) we tried today? Thank you! Best wishes, Michael’. Michael Holmes, Burwood, Vic. French Desserts, Saturday 13th May, 2023

‘Thanks for the great class. Really enjoyed it.  Regards, Nelson N, Croydon, Victoria. French Bistro Classics – Desserts. July 2022.

‘Such nice weather for a super nice French desserts extravaganza. We were served a coronation quiche with some greens just so we ate something as a basis for the waves of dessert offerings to come. Apple tart tatin with Crème Anglaise ice cream, profiteroles filled with crème pâtissière and chocolate sauce, passionfruit soufflé, basque cheesecake and speculoos which are French cinnamon short bread biscuits. Many thanks to Tonya and her assistant Sandra for a wonderful day. You’d be surprised at your own baking and cooking ability. A nice drop of rosé or sparkling certainly livened the atmosphere.’ Anna Xia, Victoria. Sunday 29 October, 2023.

Fiona Bennett – Google review – ‘Such a nice day, I’m so full I’m going to burst!’ Sunday 23rd June 2024

‘Hi Tonya…I also made chocolate soufflés last night for my family. It was a slightly different recipe, cooked for 25 minutes, but same principles. They were amazing and so simple! Another cooking “mt Everest” conquered. I have promised them a creme caramel next time – just didn’t have time for that yesterday.  Thanks again, Karen’ Cheltenham, Victoria, July 11th 2021.

‘Hi Tonya, Thank you so much for the lovely experience of cooking those delicious French desserts.  I’m looking forward to making them for the family! Kindest regards and thank you again, Nasima Heron.’  French Bistrot Classics – Desserts. March, 2022.

‘Hi, Tonya – Thank you again for the wonderful morning and afternoon. I thoroughly enjoyed myself…Everything was just beautiful.’  Barb L, East Bentleigh, French Bistro Classics – Desserts. April 2022.

“Tonya, thanks so much for a wonderful day yesterday. A beautifully planned session as usual. It was lovely working with Helen and Sophie as they were both so nice.  The cake was magnificent  and Angela is about to devour a slice when she picks Ashley up. Could I please have the recipe for the Chocolate cake which Ashley and I have just polished off this afternoon……delicious! Many thanks.” Sue Black, Brighton. April 2019.

‘Lovely meeting you Tonya and thank you for all the additional notes and tips.  Lovely meeting you too Lai Peng, Sharon, Karen, Nik & Deborah,  I had a very enjoyable morning of cooking, chatting and laughing. My family thoroughly enjoyed the leftovers I brought home. I have attached a few photos I took on the day.  Juliana, 10th July 2021.

‘Hi Tonya, Thanks for the photos, was such a fun day, enjoyed it very much. Much appreciated too the gluten-free and being able to eat almost everything.  The seed crackers I enjoy eating so great to have the recipe.  Look forward to checking out what you are making and the hints you give, hope to get to another of your classes one day.  You have a lovely gift to share with others, Thank you and happy cooking to you too.’  Sharon Teresa, Bellarine Peninsular, Victoria, July 11th 2021.