These classes are offered from 8.45am – 1pm. They are fully hands-on cooking, with a dining finale and wine, of course.

Within each of these four-hour classes, there are specialised topics. As always at Cooking on the Bay, the menus will vary according to the seasons. More topics, such as Pastry and Festive Christmas Treats, are available on request.

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

Classes $145 p/p

French Bistro Classics – Dessert Cooking Class – Do you always check the dessert on the menu first, when you dine out? If so, this French Bistro Dessert cooking class is for you!  It is always tantalising for me to select the desserts for this ‘dream’ dessert menu.

Desserts are everyone’s favourite. In these classes you cook some classic French dishes such as Chocolate Concorde mousse and meringue cake; apple or pear tart tatin, oeufs à la neige, snow eggs or by another name, île flottante, floating islands; petit lemon and meringue tarts; vanilla bean and passionfruit bavarois, crème brûlée, chocolate délice mousse cake, soufflés, classic crème caramel, savarin, rum baba, passionfruit roulade, clafoutis….and so the list goes on…we will also include the occasional petit fours such as madeleines and canelés.

All classes are small, hands-on, relaxed, fun and informative.  You are welcomed with a tea, coffee, cold drink and a cake or biscuit made in-house in the Cooking on the Bay kitchen. You take home a comprehensive recipe booklet of all the recipes we cooked in class, plus cooking extra hints and tips.

Everything you need is provided for the class. At the end of the cooking class, you dine at the table with wine; you relax, enjoy and savour the food you cooked in the morning’s class. Class fee is $145 per person for this half-day class.

There will be some tastings to take home, for sure, so I ask you to bring some containers and a freezer bag for your extra goodies.

The French Bistro Classics – Desserts Hands-On Cooking Classes are offered on a regular basis in the Cooking Class Program, whereas the other Specialty classes are available upon request.

At Our Italian Table – Risotto and Arancini

You will make the best seasonal risotto, with mushrooms and porcini, and our mushroom and chicken stock; to follow will be lightly shallow-fried and crispy arancini and an arancini ‘cake’.  Dessert is a freshly scented lemon and ricotta cake with panna montata.

French Bistro Classics – Charcuterie

The menu for Charcuterie includes duck or pork rillettes, salmon rillettes, salt cod brandade, and a French country terrine, served with cornichons, baguettes, and a selection of relishes, such as our tomato relish, a pickled pear relish, pickled cumquats, and of course dining with wine! There may be some slices of terrine for you to take home as well.

These classes and their dates will be updated here on the website as well as on Facebook https://www.facebook.com/CookingOnTheBay; Instagram @cooking_on_the_bay and in the Cooking on the Bay Seasonal Newsletter.

Please email me with any queries about the menus on particular days – tonya@cookingonthebay.com.au

The class fee is $145 per person; everything needed for the class is provided and, as always, a comprehensive recipe booklet is yours to take home.