French Inspired Cuisine

Tamara’s Kitchen

No booking fee
Cancel up to 48 hours beforehand

Regular price $250.00

Learn the secrets of creating modern French cuisine using quality Australian ingredients – courtesy of a Le Cordon Bleu chef!

Where: Mount Martha, Victoria, Mornington Peninsula

#onehourout


The plan

In this Guest Chef series, we are lucky to have a Le Cordon Bleu chef joining us to teach you lots of inside tips and tricks about French cuisine.

Born in Normandy, France, cooking has been in Antoine Cheron’s blood since childhood. Antoine grew up watching his father cook in the family restaurant and followed a well-worn path as a young apprentice, to Paris and then London to work alongside some of the most inspiring French chefs of our time.

In 2000, Antoine moved to Australia and settled in the Yarra Valley with stints at Tokar Estate, De Bortoli, and Yering Station before he ran his own kitchen at Bulong Estate.

Today, Antoine teaches budding young chefs at Le Cordon Bleu in Melbourne and brings a wide range of French technique to his classes.

During this class, you’ll be inspired by his approach to creating ‘restaurant style’ dishes at home using the best local produce.

The fruits of your labour

Expect a delicious starter focussing on seasonal produce, a wonderful ‘Pan-Asian’ inspired duck main course with sides, and a stunning dessert of puff pastry, chiboust cream, fresh berries and rose water.

The kit required

Nothing except an appetite. We'll provide the rest!
BoatShed Cheese was created by Tamara, of Tamara's Kitchen – a well known cooking school in Hawthorn, Melbourne, and author of several cookbooks.

Tamara's first food love was bread-making and since 1989, Tamara has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more. Her love of food has taken her to France where she has taught and escorted gourmet 'foodies' to Provence to learn more about the food and lifestyle of this popular destination.

Upon moving to the Mornington Peninsula, Tamara discovered the wonderful array of locally produced foods including farm-fresh goat milk – the essence of most Provencal cheese.

With local produce and a desire to re-create her favourite French style cheese, Tamara began an exciting and enlightening journey into the world of cheese making.

Tamara is well known for creating easy, approachable recipes to share with her students and it’s kept them coming back time and time again.