6:30 pm- 9:00 pm

In Vietnam, to be truly complete every meal needs to have a balance of bitter, salty, sweet, sour and spicy tastes. This culinary tradition is particularly strong in the country’s north and its capital Hanoi. In this class, we will prepare some true Hanoian favorites such as Cha Ca, grilled fish marinated in turmeric with rice noodles, banana flower salad, prawn and omelette spring rolls and beef in betel leaf .

6:30 pm to 9:00 pm

Learn how cook an entire menu inspired by culinary superstar , Yotam Ottolenghi, for your next get-together with family and friends. Chef Tracey will demonstrate a menu sure to impress the guests, and talk you through all the little tricks that make putting it together easy. The dishes she will cover are prawns, scallops and mussels poached with tomato and feta, paneer filled eggplant on coconut dahl, sweet potato gratin with curry leaves and chilli, and for dessert, divine almond puddings with orange blossom and honey syrup.

11:00 am - 1:30 pm

Ever wanted to explore the vibrant and diverse flavours of South America? Then join us for our brand-new Colombian Cooking Class, where you will learn to create authentic dishes that are the heart and soul of Colombian homes.

In this hands-on and demonstration class, you will master a variety of traditional recipes:

• Cheese Arepas: Perfect the technique for these golden, cheesy corn cakes.

• Chicken Empanadas with Aji: Craft crispy, savoury pastries served with a zesty and spicy dipping sauce.

• Patacones with Hogao and Guacamole: Learn to make twice-fried green plantains served with a classic tomato-onion sauce and fresh guacamole.

• Pandebonos: Discover the secrets to these addictive, soft, and chewy cheese breads.

Whether you are looking to expand your global culinary skills or simply want to enjoy a delicious afternoon of cooking and eating, this class is for you.

6:30 pm - 9:00 pm

Tracey’s menu features vibrant, authentic dishes from across the South East Asian region. From Vietnam green papaya and tofu spring rolls with a soy coconut dipping sauce ; from Laos prawn Laab, thinly sliced prawns stir-fried with herbs and roasted rice flour; from Cambodian fish amok, a mildly spiced coconut cream fish curry steamed in banana leaves; and finally from Sri Lanka, a vegan beetroot curry with saffron basmati rice, both enhanced with traditional aromatic spices and herbs including curry leaves, turmeric, cardamom and saffron.

11:00am - 1:30pm

Seafood features heavily on the cuisine of central Vietnam, with small round basket boats heading out daily into the South China Sea to sell their catch at the local hoi an market. The cuisine also draws influences from Thailand due to its proximity, so if you like more heat in your food central Vietnamese food is for you. Dishes featured in this hands-on class include Hoi An Spring rolls with mackerel poached in master stock, pickled cabbage with hot mint, classic dipping sauce, water spinach salad with herbs and crispy shallots, smoky eggplant with thai basil and squid filled with pork and mung bean noodles.

6:30 pm - 9:00 pm

Let Chef Tracey help you sort out your weekday vegan dinners with these tasty, healthy and easy-to-make dishes: Spring onion and Ginger Noodles, Eggplant dolmas with a walnut filling, smoked tofu and mushroom keema, brown rice Biryani, spiced rice dish originating from the Muslims in southern India, with mint chutney and for dessert salted miso brownies.

1:00 pm - 2:30 pm

A fun way for kids to learn some basic cooking skills in a safe and supervised environment. This class allows your kids to roll up their sleeves and explore their culinary creativity through making their own sushi.

6: 30 pm - 9: 00 pm

In Vietnam, to be truly complete every meal needs to have a balance of bitter, salty, sweet, sour and spicy tastes. This culinary tradition is particularly strong in the country’s north and its capital Hanoi. In this class, we will prepare some true Hanoian favorites such as Cha Ca, grilled fish marinated in turmeric with rice noodles, banana flower salad, prawn and omelette spring rolls and beef in betel leaf .

11:00 am- 1:00 pm

What better dish to learn and enjoy regardless of the season! In this 2-hour class your child will learn how to prepare fresh pasta and pesto followed by vanilla ice-cream and chocolate cooking that will get turned into a banana split

11:00 am - 1:30 pm

Ex-MasterChef contestant and cookbook author Pia Gava will share the secrets of home-made pasta in this special class.

The menu covers three pastas from Italy’s northern regions. First is from Valle D’Aosta: Chnéffléne (mini teardrop dumplings) served in butter, onion, white wine & topped with guanciale.
Followed by Piemonte: Agnolotti del plin in butter and sage (pinched style filled pasta, ravioli)
And finally from Liguria: Corzetti in olive oil, marjoram and pine nuts  

5:00 pm - 7:30 pm

With an 850 kilometre long coastline it is no wonder that Portuguese cuisine is heavily influenced by seafood from the Atlantic ocean. Two classic dishes featuring seafood in this class. First a dish I  very much enjoyed in the small coastal town of Setubal last year:  baby squid filled with spicy sausage, capsicum and onions . The second will bring together a slow cooked pork shoulder finished with potatoes and briny clams. We will pair these dishes with a winter salad of oranges with olives and a touch of chilli. And to round it off old school Portuguese donuts

6:30 pm - 9:00 pm

There is a long tradition of vegan cuisine in the pagodas of Vietnam where the nuns and monks follow a strict diet. It is also not unusual for people to abstain from eating meat and fish on the 1st and 15th of the lunar month to bring good luck to themselves and their families.

Chef Tracey will take you through some vegetarian dishes she particularly enjoyed during her years in Vietnam, including dishes prepared by the nuns at a Hue pagoda on the banks of the Perfume River. The menu will include taro and turmeric croquettes, green papaya spring rolls, coconut and sesame dipping sauce, smoky eggplant and Thai basil, tofu and turmeric in betel leaf with rice noodle pillows.

6:30 am - 9:00 pm

With summer just around the corner, join Chef Tracey in this class as she guides you through the skills and techniques to achieve the perfect balance of five flavours required in these healthy summer salads: sweet, salty, spicy, sour and bitter,

In this class you will enjoy squid and watermelon with dill and mint, green bean, jicama and cashew salad with coconut dressing, Bibimbap- Korean rice and vegetable salad with shredded seaweed and a cold noodle salad with tahini and mirin-dressed asparagus.

11:00 am - 1:30 pm

It’s not too late to fulfil the New Year promises of eating heathy then this is a class for you.

The menu is made up of vegetarian healthy lunches or picnic items that you can pre-make and easily pack for school or office lunches or for weekend picnics.

To start a pea and mint scotch egg with a sesame seed crust, rice paper rolls with pickled vegetables, tofu and herbs, a potato and leek pastie and to finish a berry ripple chia coconut pudding.

6:30 pm - 9:00 pm

Learn how cook fish inspired by culinary superstar , Yotam Ottolenghi, for your next get-together with family and friends. Chef Tracey will demonstrate a range of fish dishes sure to impress and talk you through all the little tricks that make putting it together easy. The dishes she will cover are Fish Kofta with sumac and chilli, ocean trout on a tahini sauce, sardines filled with pistachio, garlic and coriander, and riced potatoes with anchovy butter.

6:30 pm - 9:00 pm

Learn how to create the perfect, fluffy gnocchi at Brunswick Kitchen!

In this hands-on workshop, Chef Tracey will take you through a menu featuring

Grape and fennel seed focaccia

Potato gnocchi with two classic sauces - pesto and blue cheese

Panzanella, a Tuscan bread and tomato salad

And for dessert saffron poached fruits with orange and cardamom sorbet.

6:30pm - 9:00pm

Mexican food is so much more than fried beans, as delicious as they can be. Join Tracey for this Autumn Mexican inspired menu including lime-cured ceviche with gazpacho salsa, soft taco shells with Masa Lista ( white corn flour), slow cooked pulled pork, salsa verde, and pickled red onions, and to finish sumptuous chocolate donuts.

6:30 pm - 9:00 pm

Seafood features heavily on the cuisine of central Vietnam, with small round basket boats heading out daily into the South China Sea to sell their catch at the local hoi an market. The cuisine also draws influences from Thailand due to its proximity, so if you like more heat in your food central Vietnamese food is for you. Dishes featured in this hands-on class include Hoi An Spring rolls with mackerel poached in master stock, pickled cabbage with hot mint, classic dipping sauce, water spinach salad with herbs and crispy shallots, smoky eggplant with thai basil and squid filled with pork and mung bean noodles.