The cooking classes at On the Ridge Cooking School feature modern Australian cuisine.

The day starts with an early morning tea - a cool drink, tea or coffee with a biscuit, slice or cake, specially prepared in our kitchen.  Introductions are followed by an explanation and chat about the cooking session and the recipes. 

We create and prepare dishes using the best fresh, seasonal and local produce.  Then we cook and enjoy our lunch - we celebrate our delicious and flavoursome food.

All classes provide interesting menus, featuring various cooking techniques structured around three courses – either appetizers, soups or entrées to main course and dessert.  Most appetizers, soups and entrées can all stand as perfect one-course meals, and can make excellent luncheons.

 Classes

Table d’hôte classes include dishes for entertaining and food to enjoy with your family and friends.   They are suitable for the aspiring as well as the more adventurous cook and include some dishes requiring the use of your knowledge of basic cooking techniques.

On the Ridge chef Tonya Jennings is teaching at La Combe in Perigord, France in June and July 2010.

There are currently no classes scheduled at On the Ridge Cooking School, as she is staying in France for the moment.  We will keep you posted via this website's home page and the newsletter.

Join On the Ridge Cooking School in Perigord….at La Combe – Monday 25th June until Monday 5th July 2010!

Come and join Tonya at La Combe, where she will create, cook and celebrate the regional delights, where the focus is on using the wonderful local produce available in Périgord, and creating dishes that reflect her modern take on French classics.

Join us for an unforgettable week of culinary and cultural experiences, centered around our 18th century country home in Périgord Noir, in southwest France.

The Guest Chef Program will feature On the Ridge with Tonya Jennings from Monday 25th June, until Monday 5th July, 2010.

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From time to time we invite a guest chef, from the region or around Australia, to share his expertise and to present some of his specialties. 

These classes may be demonstration only or practical hands-on, depending on the preference of the presenting chef.  Costs of these classes may vary.

All the participative and ‘hands on’ classes are limited to 8.

Everything you need for the day is provided – morning tea, lunch, aprons, knives, cooking implements and ingredients, recipe booklet and pen.

Participants find out how to:

• Select the best ingredients

• Prepare them most effectively

• Cook them successfully in a multitude of ways

• Present them with mouthwatering finesse

Take home:

• Recipe booklet and pen

• Tips and tricks on clever preparation

• Interesting and delicious food and menu ideas

• Culinary balance chart (flavours, textures, colours and ingredients)

• Knife handling and sharpening skills.

Cost of classes

The day class with lunch and wine: $185 per person.

The class booking is confirmed on receipt of payment.

Transport within a 40k radius can be arranged.

Classes commence at 8.45am, with refreshments, we start cooking at 9.15am, and finish lunch about 3 - 4.00pm.

For safety reasons, we ask that you wear covered shoes when in the kitchen. You may change them at lunchtime, if you wish.

Class numbers - minimum 6 - maximum 10