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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 6.5 hours, $275 per guest
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Discover the art of creating heavenly desserts at our cooking class in Melbourne. In this engaging workshop, you will learn the secrets behind classic French desserts that are sure to tantalize your taste buds.
Our repertoire includes an array of mouthwatering treats such as the famous Chocolate Concorde (a delectable mousse and meringue cake), apple or pear tart tatin (with our own puff pastry), Tarte aux Mendiants (the divine nut and frangipane tart), île flottante (floating islands or oeufs à la neige), snow eggs (petit lemon and meringue tarts), vanilla bean and passionfruit bavarois, crème brûlée, chocolate délice mousse cake, soufflés, classic crème caramel, savarin, rum baba, passionfruit roulade, clafoutis, and the list goes on. Also included are petit fours such as madeleines, speculoos, langues du chat tuilles and canelés.
All classes are small, hands-on, relaxed, fun and informative. Beginners are welcome and encouraged. You will start the class with a tea, coffee or cold drink and a cake or biscuit made in-house in the Cooking on the Bay kitchen.
Immerse yourself in the joy of creating these delightful delicacies as you follow our expert instructions. As a memento of your culinary adventure, you'll take home a comprehensive recipe booklet that includes all the recipes we worked on, enabling you to recreate these delicious treats in the comfort of your own kitchen.
After all the hard work, it's time to indulge! Gather around the table and savour the fruits of your labour as you enjoy ALL the desserts you cooked. To complement your sweet feast, we also provide a light savoury lunch and wine. This is your chance to relax, unwind, and relish in the flavours of your creations.
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See booking optionsParticipants in classes have commented on how Tonya generously and enthusiastically enjoys sharing her knowledge, experience and ideas. There are interesting foodie hints, tips and musings both during the sessions and whilst sharing the delicious lunch that is taken ‘at the table’, overlooking the views of the bay and beyond.
Tonya’s vibrant and engaging personality will encourage you to want to share ‘the pleasure of the table’ experienced in the morning classes with your friends and family. You will be inspired to race home and repeat the dishes you have learned in the day’s class. Tonya is Melbourne trained at Holmesglen, in Paris at Le Cordon Bleu and the Ritz Escoffier and in Burgundy at La Varenne l’Ecole de Cuisine. She has taken culinary tours to France in the Dordogne and Provence, plus she has visited regional cooking schools in the Dordogne, Normandy and in Tuscany, Italy. She regularly takes culinary tours to Marrakech, Morocco, where she perfects many of the Moroccan dishes she discovers there, cooked to perfection by her friend and chef colleague, Edwina Golombek, who owns a culinary, residential cooking school riad in the heart of Marrakesh. A visit and her pilgrim's walk along the Camino de Santiago de Compostela found Tonya in love with the history and culinary traditions of Spain, so she has added these experiences to her Spanish cuisine cooking classes as well.
Before training as a chef, Tonya was a librarian, information manager, library trainer and library consultant. Cooking on the Bay proudly owns an extensive library collection of over 3000 cookbooks and books related to food, cooking, France, Italy Morocco and the Mediterranean.
$275 per guest
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