Week 4 Term 3 – 27 October 2025

Why methods?

We teach techniques, not recipes – because techniques are the building blocks of great cooking.  All our chefs are either trade qualified or Le Cordon Bleu trained, and we teach the way we were taught – using a ‘see it, do it’ model.  This means that for most classes our chef instructors use ‘running demos’ where they show you the skill and then you copy it – with assistance from your instructor as needed.   And in our express classes you will cook at the same time as the chef, following their lead.   We will give you an ingredients list and a method for each class, but you do not have to use it.

Our chefs will explain patiently and walk you through each class.   And if your dish doesn’t work out, that is OK – we run most classes 3 or 4 times a week so you can always come and try again!  Failure is part of learning.

Use these methods below to practice at home.

1 x 650ml container

Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Frypan or wok
  • Small bowl
  • 2 small darioles/containers
  • Spatula or wok shovel

Ingredients

  • 130g pork mince (v – 200g tofu and a large egg)
  • ¼ lemongrass stalk, white part only
  • 2 tsp vegetable oil
  • ½ shallot
  • ½ red capsicum
  • 1cm piece ginger
  • ½ red birds’ eye chilli
  • 1 clove garlic
  • 1 tsp dark sweet soy or kecap manis
  • 2 tsp brown sugar
  • 2 tsp fish sauce (v – 2 tsp soy sauce)
  • ½ tsp cornflour (v – plus 1 tbsp cornflour)
  • Handful coriander leaves
  • 1 cup steamed jasmine rice (chef to prepare)
  • ½ tsp water
  • ½ ripe tomato
  • ¼ cucumber
  • Salt and pepper

Method

  1. Get all ingredients and equipment.
  2. Prepare vegetables:
    • Finely dice shallot
    • Finely dice capsicum
    • Finely dice chili
    • Very finely dice white part of lemongrass
    • Grate ginger
    • Grate or mince garlic
    • Pick and tear coriander
    • (v – cut tofu into large dice)
  3. Fry mince in oil, cooking off the water. (v – heavily season 1 tsp of cornflour with salt and pepper and toss tofu in seasoned flour. Fry egg in half the oil until crispy.    Fry tofu in remaining oil until crispy).
  4. While mince (v – egg and tofu) is cooking, make a cornflour slurry by mixing ½ tsp cornflour with ½ tsp water in a small container.
  5. While mince (v – egg and tofu) is cooking, mix the following in a small container:
    • 1 tsp dark sweet soy or kecap manis
    • 2 tsp brown sugar
    • 2 tsp fish sauce (v – 2 tsp soy sauce)
  6. Transfer mince (v – egg and tofu) to a small bowl, leaving as much oil as possible in the frypan. Add a large pinch of salt to mince and mix.
  7. Fry shallot for 1 minute until translucent. Add lemongrass and fry for 1 minute.  Add capsicum and fry for 1 minute.  Add garlic, ginger and chilli and fry until fragrant.
  8. Put mince back in pan.
  9. Add sauce. Cook until well caramelised, mixing and resting several times.
  10. When sauce has reduced to almost nothing, add cornflour slurry and cook until remaining sauce is clinging to the food.
  11. Plate with rice and sprinkle with coriander.
  12. Clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.

1 x 650ml container

Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Frypan or wok
  • Spatula or wok shovel
  • 2 small bowls

Ingredients

  • 4 tsp vegetable oil
  • 150g ribeye or sirloin steak (v – 1 large ripe tomato and 200g tofu)
  • 2 tsp oyster sauce (v – mushroom sauce)
  • 2 tsp soy sauce
  • 1 tsp fish sauce (v – extra tsp soy sauce or Maggi seasoning)
  • 2 small cloves garlic
  • Fat pinch sugar
  • Fat pinch ajinomoto seasoning (MSG)
  • ½ tsp cornflour
  • 2 tsp tomato paste
  • 1 shallot or onion
  • ½ red capsicum
  • ½ green onion/shallot
  • Salt and pepper
  • 1 cup cooked jasmine rice (chef to prepare)

Method

  1. Get all ingredients and equipment.
  2. Mince garlic.
  3. Cut beef (v tofu and tomato) into 2 cm cubes and put in a bowl with soy sauce, oyster sauce (v – mushroom sauce) sugar, half the garlic, salt, pepper and MSG. Set aside to marinate.
  4. Prep remaining veg:
    • Cut capsicum into 2 cm x 2 cm pieces
    • Coarsely dice shallot
    • Finely slice green onion on the diagonal (set aside for garnish)
  5. Heat a 1 tsp oil in the pan. Fry capsicum until it starts to blister.  Add shallot/onion and fry quickly until just beginning to brown.  Set aside in bowl.
  6. Put cornflour into beef and shake to coat.
  7. Heat 1 tsp oil. Fry beef (v – tofu and tomato) by putting into pan for 30 seconds.  Shake to move the cubes about until beef (v – tofu) is browned on all sides.
  8. Add capsicum and onion back in to pan and heat through. Set aside in covered bowl to rest.
  9. Make tomato rice – heat 2 tsp oil in the pan. Fry remaining garlic gently, stirring.  Add rice and coat with garlic oil.  Add tomato paste, toast and mix through.  Dress with 1 tsp fish sauce (v – 1 tsp soy sauce).
  10. Plate – Add rice to plate, top with beef (v – tomato and tofu), and garnish with sliced spring onions.
  11. Final clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.

1 x 650ml container

1 x 350 ml container

Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Small saucepan with lid
  • Small frypan
  • 3 bowls
  • Tray and foil
  • Fork
  • Greaseproof paper
  • Rolling pin

Ingredients

  • Handful baby spinach
  • ¼ apple
  • 4cm piece celery stalk
  • 1 tsp apple cider vinegar plus 1 tsp apple cider vinegar
  • 1 tbsp mayonnaise
  • ½ tsp wholegrain or Dijon mustard
  • Small handful walnuts
  • Fat pinch brown sugar
  • 1 pork cutlet (v – ½ egg, ½ zucchini, 3 cm piece leek, fat pinch dried oregano, fat pinch smoked paprika, fat pinch ground cumin, fat pinch Aleppo pepper, fat pinch salt, fat pinch pepper, ¼ cup grated parmesan)
  • Pinch garlic powder
  • Pinch onion powder
  • Fat pinch dried basil
  • ½ cup flour
  • 1 egg
  • ½ cup panko bread crumbs
  • 2 tsp unsalted butter
  • 1 tsp EVOO
  • Enough neutral oil to coat bottom of frypan
  • ½ golden shallot
  • ½ clove garlic
  • 15ml brandy (3 tsp)
  • 45ml beef stock (2 tbsp plus 1 tsp)
  • 1 tsp Worcestershire sauce (v – soy sauce)
  • 2 tsp Dijon mustard
  • 30ml cream (1.5 tbsp)
  • Salt and pepper

Method

  1. Get all ingredients and equipment.
  2. Make salad:
    • Put spinach in bowl.
    • Finely slice apple and celery and toss with half the vinegar.
    • Top with walnuts
    • Mix together mayo, mustard, vinegar and sugar in small container (do not mix with salad) and set all aside.
  3. Put pork cutlet between 2 sheets of greaseproof paper and pound with rolling pin until less than 1 cm thick. (v – grate zucchini and leek, mix with all other ingredients until a thick paste is formed (add a little flour if needed), shape into patties).
  4. Season cutlet (f – fritters) with salt, pepper, garlic and onion powder
  5. Prepare breading station – 1 bowl whisked egg, 1 bowl flour, 1 bowl breadcrumb plus dried basil.
  6. Heat oil in frypan, enough to cover base.
  7. Coat each cutlet (v – fritter) in egg, dredge in flour, coat in breadcrumbs.
  8. Fry cutlet for about 4 minutes each side until done (internal temperature 60C) (v – fry fritters until cooked). Set aside to rest.
  9. While cutlet (v – fritter) is cooking/resting, prepare Diane sauce ingredients and start to cook:
    • Melt 2 tsp unsalted butter in small frypan with 1 tsp EVOO
    • Very finely dice ½ golden shallot and sweat
    • Add a pinch of salt and pepper
    • Mince and add garlic
    • Add 15ml brandy (3 tsp) and turn up heat to reduce
    • Add 45ml beef stock (2 tbsp plus 1 tsp), 1 tsp Worcestershire sauce (v – soy sauce) and 2 tsp Dijon mustard
    • Reduce on high heat until thick
    • Add 30ml cream (1.5 tbsp)
    • Season to taste
  10. Dress salad with mustard dressing. Season to taste.
  11. Plate – salad on plate to one side, pool sauce on other side, slice cutlet and put on top of sauce.
  12. Final clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.

1 x 650ml container

2 x 350ml containers

Note this recipe makes extra crème patissiere and frangipane for you to try this at home.  All ingredients should be at room temperature before cooking (put them on the bench 30 mins before you want to cook).

Equipment

  • Cutting board with paper towel under it
  • Serrated knife
  • Cooktop
  • Small saucepan
  • 2 small bowls
  • Whisk
  • Jug
  • Spatula
  • Baking tray
  • Baking paper

Ingredients

  • 1 day old all butter croissant
  • 1 small handful flaked almonds
  • About 1 tsp icing sugar

Crème patissiere

  •  125 ml whole milk
  • ½ tsp vanilla extract
  • 25g caster sugar
  • ½ egg (use the other half for the frangipane below)
  • 15 g cornflour
  • 1 pinch salt

Frangipane

  •  2 tbsp caster sugar
  • 2 tsp rum or vanilla extract
  • 2 tbs water
  • 80g almond meal
  • Fat pinch salt
  • 2 tbsp unsalted butter
  • ½ egg

Method

  1. Preheat oven to 180C.
  2. Gather all ingredients and equipment.
  3. Prepare crème patissiere:
    • Heat milk and vanilla in small saucepan until nearly boiling.
    • Whisk together in a bowl the sugar, egg, cornflour and salt.
    • Pour a little hot milk mixture onto egg mix and beat. Pour over remaining milk mix.  Rinse saucepan and return combined custard base into saucepan.
    • Cook over medium heat, beating continuously until thickened. Reduce heat a little and continue to cook, beating, until the flour taste is cooked out. 
    • Put in container, cover with baking paper or clingfilm to prevent a skin from forming.
    • Put in fridge.
  4. Prepare frangipane: beat together the following in a bowl using a spatula:
  • 2 tbsp caster sugar
  • 1 tsp rum or vanilla extract
  • 2 tbs water
  • 80g almond meal
  • Fat pinch salt
  • 2 tbsp unsalted butter
  • ½ egg
  1. Fill croissant:
    • Place on lined baking tray.
    • Slice almost all the way through horizontally and open out.
    • Spoon in about 2 tbsp frangipane
    • Top with about 2 tbsp crème pat
    • Close croissant.
    • On top of croissant, spoon over another 1 to 2 tbsp frangipane
    • Press flaked almonds into frangipane
  2. Cook for about 10 minutes until frangipane has started to melt and flaked almonds have started to brown.
  3. Dust with icing sugar and eat warm.
  4. Final clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.

1 x 350 ml container

1 x 650ml container

Equipment

  • Cooktop
  • Small saucepan
  • Spatula
  • Bowl
  • Whisk
  • Jug
  • Small tray with hot water
  • 2 – 3 small ramekins or small foil tins
  • Blowtorch
  • Thermometer
  • Scale

Ingredients

  • 2 egg yolks
  • 65g caster sugar
  • ½ tsp vanilla paste
  • 150ml thickened cream
  • Fat pinch salt
  • Double handful of ice

Method

  1. Preheat oven to 160C.
  2. Get all ingredients and equipment.
  3. Make custard.
    a. Separate eggs into a bowl. Weigh out sugar.
    b. Heat cream and a small pinch of salt in a saucepan until just below boiling. Remove from heat and add vanilla paste.
    c. Whisk 25 g sugar into egg yolks until pale.
    d. Add a splash of hot cream mixture into egg to temper it.   Then add all milk into egg mix.  Whisk.  Pour into jug.
  4. Bake custard
    a. Pour custard into 2 ramekins, filling right to top.
    b. Put into hot water in baking tray. Add ramekins and put in oven.
    c. Bake until edges are set and centre has a bit of jiggle. This will take 25 to 35 minutes usually – for best results use a thermometer to 77C.
  5. Make compote
    a. Clean saucepan.
    b. Add enough water to just cover the base.
    c. Add frozen berries, 50g caster sugar, lemon juice and a small pinch of salt.
    d. Simmer over low heat for about 20 minutes until berries are soft.
  6. Chill custards in a tray of iced water until cool (they do not need to be perfectly cold, but the top layer must be chilled).
  7. Clean down including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.
  8. Brulee custards
    a. Add a layer of sugar – it must completely cover the top (any exposed custard will curdle when you brulee).
    b. Using the blowtorch, brulee the sugar until evenly brown. Move the heat around as you go so do don’t get dark spots.
  9. Plate custards with compote (bruleed custards need to be eaten within the hour). Add a little whipped cream if desired.
  10. Final clean down.

This recipe requires some familiarity with preparing caramel.

 1 x approx. 30cm square or round lidded container.

 Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Small saucepan
  • Small frypan
  • Offset palette knife
  • Rolling pin
  • Whisk
  • Baking paper

Ingredients

  • 250g plain flour
  • 90 g caster sugar plus 150g caster sugar
  • 125 g butter plus 60g butter
  • 5ml vanilla essence
  • 1 tbsp water
  • 2 granny smith apples
  • Spray oil

Method

  1. Heat oven to 180C. Add a pan of water to bottom of oven.
  2. Get all ingredients and equipment.
  3. Cube butter.
  4. Slice apples into 1/8ths.
  5. Make pastry:
    • Rub 125g butter into 90 g caster sugar until sandy in appearance.
    • Mix in flour and vanilla paste.
    • Knead until just combined.
    • Roll to a flat round 3mm thick between 2 sheets of baking paper and chill.
  6. Make caramel:
    • Put sugar and water in small saucepan over medium heat and cook until deep golden brown. It is important to get the caramel dark enough – if it is not dark enough then the flavour will be insufficiently developed when the tarte is cooked.
    • Remove from heat and whisk in cubed butter.
  7. Spray frypan with neutral oil and line frypan with baking paper to come right up the sides.
  8. Arrange the sliced apples on top of the baking paper – overfill as they will shrink as they cook and cook.
  9. Pour in caramel. Cover with a cartouche made from baking paper.
  10. Cook in oven for 10 minutes. Allow to cool.
  11. Roll out the sweet pastry until it is 2mm thick, remove cartouche, cover the apples and tuck in the edges.
  12. Bake in oven again until pastry is cooked and a deep golden brown.
  13. Flip over onto a plate, above baking paper to catch any drips.
  14. Final clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.

1 x 650ml container 

  1. You will be given 3 to 5 ingredients in your mystery box. These will usually (but not always) include a grain, a protein and a vegetable.
  2. The goal of these classes is to teach adaptability – i.e. using what you have. Try to use all of the ingredients to make a meal you would like to eat.
  3. It’s not a race, please cook calmly without running or rushing. Normal safety rules apply.
  4. It’s also not a competition (unless you make it one with another consenting adult) – this is a skills building class and if you improve your ability to adapt and improvise then you have succeeded.
  5. If you dirty it you wash it up – so it pays to be mindful of your mess.
  6. In addition to what is in the mystery box, you can access the dry store and anything in the fridge that is not marked ‘do not use’. Please do not use frozen ingredients (except ice).  
  7. When accessing the dry store and fridge, please be mindful of the needs of other students in your class (aka ‘please don’t hog the good stuff’ and use clean hands – some of our students are coeliac and it is important to keep the outside of containers gluten-free).
  8. Please use clean utensils when portioning ingredients – no double dipping between containers and no fingers.
  9. Please use ingredients like saffron, truffle paste, extra proteins and the like mindfully – the current ingredients pack fee for this class is inexpensive, let’s keep it that way 😊
  10. If you notice something you use is low, or you use the last of something, then please make a note on the shopping list on the side of the fridge.
  11. This is a good class to practice plating skills, if that is your jam.
  12. If you make a mistake, or burn something, or an element of the dish doesn’t work out, try to pivot. If that doesn’t work then don’t worry – there is always next week. 😊
  13. You have one hour to cook, which leaves 30 minutes to taste, plate, clean down and eat your food.
  14. The chef teacher is available to help you if you need ideas or suggestions.
  15. Remember, as always, to taste and season your food.

Double Meal Prep

This class involves you preparing 2 meals to be finished on the oven or stovetop or reheated in the oven at home.  Please bring: 

  1. 3 x 650 ml containers (3 x 1.5l containers if making 4 serves/meal) for the rice , mushrooms and steamed vegies
  2. 1 x 350ml containers (1 x 650ml container if making 4 serves/meal) for the cream
  3. 1 x small deep baking dish with lid for the Vietnamese braised beef – small (1.5 to 2 litre capacity) if you are cooking 2 serves per meal, or medium (3 -4 litre capacity) if you are cooking 4 serves per meal.  A round baking dish is perfect for this.
  4. 1 x container with lid for the blanquette du porc – small (1-2 litre capacity) if you are cooking 2 serves per meal, or medium (3 litre capacity) if you are cooking 4 serves per meal.

Otherwise, you can buy ‘containers’ packs on our website for a couple of dollars each. 

Vietnamese braised beef stew (v – carrot and tofu)

Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Saucepan
  • Grater/microplane
  • Foil

Ingredients

  • 350g beef (v – 400g tofu and 100g mushrooms)
  • 2 cloves garlic
  • 2 cm piece ginger
  • 1.5 tbsp fish sauce
  • ½ tsp Chinese 5 spice powder
  • ½ tsp brown sugar
  • 1 tbsp oil
  • 1 stalk lemongrass
  • 1 golden shallot
  • ½ lime
  • 125ml coconut water
  • 1 star anise
  • ¼ tsp chilli powder
  • ¼ tsp paprika
  • 2 large carrots (v – 3 large carrots)
  • 1 tbsp soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp tomato paste
  • 2 cups short grain rice (chef to prepare)
  • Handful of Thai basil leaves
  • Salt and pepper

Method

  1. Get all ingredients and equipment.
  2. Marinate beef (v – tofu and mushroom):
    a. Cut into chunks and put into your casserole dish.
    b. Add the following (grate in the garlic and ginger) and mix:
      i. ½ clove garlic
      ii. 2 cm piece ginger
      iii. 1.5 tbsp fish sauce
      iv. ½ tsp Chinese 5 spice powder½ tsp brown sugar
  1. Prep veg:
    a. Grate remaining garlic.
    b. Cut carrots into chunks.
    c. Mince lemongrass.
    d. Slice shallot thinly and set half aside for garnish.
    e. Pick basil leaves and set aside for garnish.
  2. Cook beef (v: tofu and mushroom)
    a. Heat oil in saucepan. Add lemongrass and garlic and cook very gently.
    b. Add remaining shallot and cook until translucent.
    c. Add beef (v – tofu and mushroom) and brown.
    d. Add tomato paste and toast.
    e. Add water, coconut water, star anise, chilli powder, paprika and salt and pepper. Heat and mix.  Transfer all to casserole dish.
  3. Assemble:
    a. Add carrots, soy sauce and chilli oil.
    b. Cover with lid/foil.
    c. Pack rice into small container.
  4. Clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.
  5. At home, cook covered at 150C for 3 hours (3.5 if cooking from cold). Add 30 mins for a 4 portion serve. (v – cook covered at 180C for 1.5 hours).  Garnish with sliced onion and thai basil.

Blanquette De Porc (v – tofu and mushrooms)

Equipment

  • Cutting board with paper towel under it
  • Knife
  • Cooktop
  • Frypan
  • Tongs

Ingredients

  • 300g pork tenderloin (400g tofu, 200g pumpkin)
  • 100g bacon (v – 10 g dried porcini mushrooms)
  • 200g mushrooms (v – 300g mushrooms)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 250ml white wine
  • 500ml vegetable or mushroom stock
  • 2 carrots
  • 3 small onions
  • 5 cloves
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 200ml thickened cream
  • Salt and pepper

Method

  1. Get all ingredients and equipment.
  2. Prep vegetables:
    a. Halve mushrooms and put in container.
    b. Cut carrots into 1 cm rounds
    c. Mince garlic
    d. Slice onions
    e. Pick thyme leaves
    f. (v – soak dried mushrooms and dice pumpkin)
    g. Top and tail beans
    h. Trim cauliflower
  3. Put cream in container.
  4. Cook pork and bacon (v – tofu):
    a. Cut into chunks
    b. Toss in flour, add salt and pepper
    c. Fry bacon then pork (v – tofu) in oil and butter until browned
    d. Add white wine and 375ml water
    e. Add carrots, thyme, bay leaves and onion.
  5. Pack food – Transfer pork mix to container.
  6. Final clean down, including sweeping floor, wiping and sanitising cooktop and benches, washing and drying up, and cleaning and sanitising knives.
  7. At home, cook in a deep saucepan over low heat for 90 minutes. Add mushrooms at 75 minutes, and when soft stir in cream.  Check for seasoning and serve with reheated steamed vegies.

Serve with crusty bread or boiled potato.

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