Cook the Book
Develop your confidence and enjoyment in the kitchen.
Create a fabulous three-course meal that you and others can enjoy in a fun and welcoming environment. Over the six weeks, you’ll have the opportunity to learn how to make different pastas, and souffles, and cook meat and poultry in different ways.
From deboning, stuffing and trussing a spatchcock to mastering the perfect jus, you’ll learn professional techniques that you can easily apply at home. Our classes are kept small to ensure our participants are able to receive all the attention they need to come away with a fabulous dish, and a thorough knowledge of the techniques they’ve learned.
How it Works
Our Wednesday night classes run over four weeks, starting at 6pm.
At the conclusion of each class, we’ll sit down together and enjoy a three-course meal you’ll prepare.
Our classes are capped at 6 participants, so make sure you book in advance to secure your spot!
Book an Individual Class - $135
Book Cook the Book classes individually - no weekly commitment required.
Buy a 4-Class Series
$485
Buy a 4-class package to attend the entire semester of Cook the Book and receive a $120 discount and a gift.*
Buy a 6-Class Pass
$750
Can’t decide? Buy a 6-class pass for discounted access to six class slots, valid anytime within 12 months of purchase.**
*This is an early bird offering, only available until the semester begins.
**You can use this pass to attend 4 Cook the Book classes, or attend one class and bring three friends along - it’s up to you!
Sample Menus
(all the menus will be seasonal and based around best produce available)
The Autumn menu will focus on meat, poultry and game with some delicious vegan and vegetarian dishes.
Week 1
Prosciutto filled with ricotta with buffalo tomato & grated pear
Spatchcock two ways, butterflied and roasted, semi deboned, stuffed and pan fried with demi glaze
Armando’s marscapone with strawberries
Week 2
Citrus & bitter leaf salad
Rotolo (hand made rolled pasta) with spinach & ricotta and two sauces
Baked pear with chocolate sauce
Week 3
Salad of raspberry and blood orange
Veal Brasciola in pancetta with red wine sauce
Cherry Soufflé
Upcoming Classes
- All classes start at 6pm and end 9.30pm -
February 5 2025
February 12 2025
February 19 2025
February 26 2025
