Patch to Plate

Georgie Bass Café & Cookery

No booking fee
Cancel up to 48hrs beforehand

Regular price $135.00

Create a selection of dishes inspired by seasonal produce and other local artisan producers with us.

Where: Flinders, Mornington Peninsula


The plan

Our chef will lead you through a forage to learn about seasonal produce at our very own produce farm*, before creating a selection of dishes in our purpose built, Miele sponsored, kitchen at Georgie Bass Café & Cookery, in the heart of Flinders.
Here you will learn the tricks of the trade to turn your ‘hero’ foraged produce into mouth-watering dishes you can prepare at home for your loved ones & really impress them!

* Subject to weather conditions. Kitchen component will go ahead.

The fruits of your labour

This varies from class to class, however a minimum is 2 courses (eaten on site) along with supplied beverages. Additional courses or food may be prepared and no additional charges will be incurred for this. All recipes will be provided in a pack for participants to take home.

The kit required

A positive attitude and some taste buds!

Michael Cole is an award-winning, internationally experienced chef. He's currently co-head chef at Flinders Hotel on the Mornington Peninsula, as well as being responsible for Georgie Bass Café & Cookery, Zigi’s Bar, and private dining gigs. Michael's 18 years of global roaming, cultural gastronomic experiences, and working around Australia, Europe and Asia have influenced his cooking. He has held senior chef positions in kitchens around the world, from Niseko, Japan to Nice, France, and more recently in Tasmania, Mt Buller and now Flinders. Michael was named Chef of the Year 2017 at Foodservice Australia, and competed in World Chefs in Malaysia in June 2018. He has been selected as Australia's candidate for the Bocuse d’Or World Final in Lyon, France in early 2019. You can't get much more expert than that!