6: 30 pm - 9: 00 pm

Sri Lankan cuisine is a hotchpotch of influences ranging from Dutch and Portuguese to Indian and Malay, all fashioned into one cohesive and delicious national cuisine built around curries, coconut and rice, and distinguished by its unique mix of spices. In this class, Chef Tracey will demonstrate some classic dishes from this South-Asian island: Dahl, cashew nut curry, fragrant saffron and cardamon rice, coconut Sambal and for dessert the famous Sri Lankan love cake.

11:00 am - 1:30 pm

There is more to Turkish food than kebab and baklava! Take a deep dive into a cuisine that, like the country, straddles European and Middle-Eastern traditions. Chef Tracey will give a hands-on demonstration of dishes inspired by the cookbook "Istanbul and Beyond" written and photographed by her friends Robyn Eckhard and David Hagerman.  In this class, you will cook a menu of eggs poached in a tomato and capsicum sauce,   mint and onion Borek, grilled beef koftas with chilli sauce, white bean salad, and for dessert coiled tahini buns.

6:30pm - 9:00pm

Unlike Vietnam’s tropical south, the north of the country experiences real winters with cool temperatures, overcast skies and what the locals call ‘rain dust’ - a humidity so high that it constantly teeters on the verge of turning into drizzle. Weather like this demands some hearty fare. Chef Tracey’s menu features braised pork belly with fermented black beans and tofu; pickled bean shoots with pineapple and chilli; Hanoi-style fried seafood spring rolls made with rice paper wrappers dipped coated in egg and bread crumbs to resemble French style croquettes; and sticky rice steamed in lotus leaf.

6:30 pm to 9:00 pm

Transport yourself to the bustling streets of Vietnam with Brunswick Kitchen. In Vietnam, legions of food vendors turn the streets into open-air kitchens and the pavements into dining rooms. On every corner, something tasty is being fried, simmered or barbecued. In this class, you will be guided through the step-by-step process of making various Vietnamese street food classics by chef and author of ”Vietnamese Street Food” (Hardie Grant) Tracey Lister including prawn on sugar cane, rice paper rolls with Chinese sausage, jicama and omlette, pork, mushroom and quail egg pastries and stir-fried lemongrass beef on noodles.

11:00 am - 1:30 pm

Ex-MasterChef contestant and cookbook author Pia Gava will take you on a culinary journey of Italy. In this special class we head to Molise for Cavatelli in olive oil, garlic, zucchini, lemon zest and topped with pangrattato

Then its onto Puglia for Capunti with peas and creamy tomato and /mascarpone sugo.

And finally Sardinia for Spizzulus in tomato and basil sugo.

5:00 pm - 7:30 pm

We all know how delicious Japanese food can be, but did you know Japan also has a rich street food culture. It might be lesser known than its Asian neighbours, but Yattais (small food stalls) can be found at festivals and dotted along city streets during the warmer months.

In this class Daniel Wilson, executive chef at Yakimono Restaurant, will lead you through some of Japan’s street food classics like karaage chicken with yuzu mayo, pork & ginger gyoza, prawn & cabbage okonomiyaki with bonito flakes and  aonori, and everyone’s favourite,  miso ora king salmon with  sesame  spinach and pickled cucumber.  All paired with sake.

6:30 pm - 9:00 pm

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

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

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 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.