HANDS-ON CULINARY EXPERIENCES
Join us at Front Cooking School for interactive, educational and delicious cooking classes where you’ll learn about new and interesting cooking techniques, the history of dishes and of course roll up your sleeves to prepare the food.
Held in our state-of-the-art kitchen located in a magnificently restored Victorian terrace on Lygon Street, Carlton, all classes involve hands-on cooking and include a glass of wine to enjoy with your prepared meal in our atmospheric dining area. Early bookings are essential.
Flat Bread & Middle Eastern Flavours of Spring
Saturday 5th November, 11am - 2pm OR Tuesday 8th November, 6:30 - 9:30pm
Special introductory price - $120.00 per person
Chef: Lucinda Macdougall
With spring here and summer on the way, this class will enable you to learn a simple bread recipe that can be cooked in the kitchen or on the BBQ so it becomes a centrepiece for your entertaining during the heat, or anytime. We will knead, roll and cook our pide, top it with our own dukkah, turn it into a shanklish (a spiced Middle Eastern cheese) pizza and so make one bread recipe into many. To go with its spongy texture, that absorbs flavours so well, we will practice the spice combinations that really identify the Middle East flavour profile: carrots with orange, dates, cinnamon and walnuts; spring greens braised with garlic; slow roasted lamb shoulder with cumin and garlic; our own labna - yoghurt cheese.
Duck, Duck, Duck
Available for group bookings of x8 or more people.
Special introductory price - $120.00 per person
Chef: Lucinda Macdougall
As a cooking teacher, Lucinda is often asked how to cook duck and it's probably because it has a lot of expectations to meet: crispy skin, delicate roseate breast flesh with legs cooked tender, not too much fat but not dry… no wonder a roasted duck could be intimidating to the uninitiated. In this class, we'll deconstruct the duck mystery with a favourite that has over the years, become Lucinda's signature dish.
Perfect for the upcoming spring is the French inspired Roasted Duck Salad with a hot raspberry vinaigrette served on home grown bitter greens (available in the garden at that moment), green beans, local walnuts for crunch and the odd hidden potato cooked in a little duck fat. For an amuse-gueule, we will char-grill some duck livers for a crouton and even practice our French.
Mastery of Cous Cous
Available for group bookings of x8 or more people.
Special introductory price - $120.00 per person
Chef: Lucinda Macdougall
What a story cous cous has to tell; the Spanish, Persian, African and the native Berber cuisines can be tasted in every Moroccan dish; the fertile North African coastal area that touches the soft climate of the Mediterranean and the winter chill of the mountains to bring on the quince and orange; the Moorish kings who set a standard of culture that brought innovation and a stimulus to this rich and secretive nation. In this context of history, Cous Cous is not a simple dish and its place on the menu at the end of the meal is the Grande Finale of the diffas or banquet.
Our time together will be given over to the preparation of the delicate 7 Vegetable Cous Cous that brings luck with the number of vegetables included in a couscoussier, we will steam, aerate and rake the semolina grains to a delicate lightness and then infuse them with flavour from the broth in which cooks the spices, chicken and vegetables. We will then prepare the side dishes to garnish this dome of delight; our own harissa made to our taste and our own traditional spiced sausage, Merguez.
More of a beginner? View our Beginners Cooking Classes.
Class enquiries:
Bookings are essential. Phone 03 9663 3577 or email enquiries@frontcookingschool.com.au
Download our cooking class booking form
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