In the Kitchen at Caulfield

A gastronomical feast for all to enjoy!

Brought to you by our good friends at Fisher & Paykel. Join us in our kitchen with an amazing range of chefs and inspiring cooks to tickle your taste buds and tantalize your senses. See how the professionals do it, pick up some tricks of the trade and learn some age-old family secret recipes.

Adam D’Sylva (Chef/Restaurateur-CODA)

It’s no accident that Adam D’Sylva has become one of the most talked about chefs in town. As part owner and head chef of Melbourne’s hottest bar and restaurant, Coda, Adam has built himself an enviable culinary reputation. Coda has been awarded One Chef’s’ Hat in The Age Good Food Guide 2010 and 2011. Adam won The Age 2008 Good Food Guide’s Young Chef of the Year and as part of his award traveled to New York to work with Thomas Keller at Per Se, arguably one of America’s best restaurants. Adam has also twice been the Victorian winner in the Lexus Young Chef of the Year award. Be sure to catch Adam In The Kitchen at Harvest ‘n’ Graze.

Patrick Aldred (Spice Bazaar)

Patrick Aldred is co-owner with Jill Rowe of the Spice Bazaar Cooking School.

Patrick’s inspiration was sparked from a very young age by his mother who was born on the Greek Island of Kos within sight of the Turkish Coast.
Her passion and creative flare for cooking saw her preparing fabulous Greek and Mediterranean fare as well as Middle Eastern and other diverse cuisines and she was the greatest influence on Patrick’s early cooking development. With a love of being in the kitchen and learning new cuisines, Patrick has travelled around the world extensively and continues to travel every year – across Europe, Asia, India meeting chefs, frequenting mainstream, out of the way and street food restaurants in search of interesting and traditional food and techniques. 

Patrick also researches widely, using a range of media for food trends and traditions. He brings all this together, along with his unique touch, to present exciting menus at the Cooking School. Patrick’s enthusiastic style, engaging, patient and approachable manner ensures that every class is a success. On the menu at Harvest ‘n’ Graze is Chilled Sweet Pea & Watercress Soup – Rose Petal Cream, Moroccan Tagine of Chicken, Ras el Hanout, Honey, Pomegranate Molasses and Piquillo Salad (roasted sweet pepper salad).

Sonali Peiris (Miris Products)

The Miris story begins with a traditional mustard recipe handed down through four generations of Sri-Lankan women. Utilising this knowledge, and her intuitive knack for traditional recipes, Sonali Peiris has gone from strength to strength, starting with a well revered gourmet mustard stall, and evolving into the boutique Sri-Lankan styled brand that is; Miris Products. Sonali will be cooking a Sri-Lankan Curry & Pineapple & Red Onion Sambol.

Sandra Bernard (Chateau Cuisine)

Leaving behind Lausanne, an idyllic and rich small city on the edge of Lake Geneva, Switzerland, Sandra Bernard moved to Australia in 2005. It is here that she crafted the perfect balance of her native Swiss styling, combined with her husband’s French influence, to create a gorgeous melting pot of culinary culture. She now runs an acclaimed cooking class for children and adults. Sandra will be cooking a Filet de canard & sauce aux framboises, and it bought to you by My Other Kitchen.

Himanshi (Foodie Trails)

Did you know – Cumin is usually used both as a whole seed or roasted and ground into most dahls, curry dishes and vegetables? Not only is it one of the prolifically used spices, it is also an important one because it aids in digestion. Join Himanshi from Foodie Trails for a demo on a quick preparation of Buttermilk braised Garlicky Yoghurt Chicken and learn the art of Tadka – or tempering spices in an Indian style.

Jasna Dolic (Yassna’s Pitteria)

Jasna will be stretching  yeast FREE pastry from the dough ball , which is  based on water, flour, few drops of vegetable or olive  oil and little bit of salt. Once stretched to nearly paper thineness and over a large table, it is then left to AIR DRY in room temperature up to 15 minutes. In meantime, they freshly clean and cut the ingredients such as: vegetables, meat, dairy, fruit or nuts . These are either rolled into the pastry or layered with and baked. In Bosnia & Herzegovina, this technique is hundreds of years old and  was taught to make PITTA and BUREK at the age of 12. Many cultures make these pastries but Jasna was told that Yassna’s Pitteria style and technique is unbeatable.