Sunshine Coast, On the Ridge, Cooking School

Classes - Table d'hôte

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 your knowledge of basic cooking techniques.

There are also specialty classes, such as festive food, dinner party and entertaining and vegetarian menus, with more unusual dishes and variations on basic cooking techniques.


A Slice of the Hinterland - Cuisine of the Sun Local providores’ seasonal produce from within 60 kms of On the Ridge at Kureelpa is showcased. In this ‘foodies’ paradise, you are treated via our innovative modern Australian cuisine to the best the region has to offer.

Coastal Catch - Seafood Delight Learn how to select good quality fresh fish and enjoy the delights of preparing and cooking our local seafood by grilling on the barbeque, steaming, poaching and baking. Fish is so easy to prepare and quick to cook; it makes a great healthy ‘fast food’ choice with a fresh salad.

Festive Celebrations It is good to celebrate special occasions with your family and friends. Whilst during the Australian summer we present dishes for casual, al fresco and summer dining, we also celebrate the festive season. You learn simple ways to create the traditional festive dinner of roasts, ham, boned and stuffed turkeys, oysters and prawns. The Christmas trappings such as Christmas puddings and cakes, mince pies, shortbread, summer pudding, berries and sauces are also part of your experience in this program.

Italianicious - Cooking with Passion The basics of Italian gastronomy are freshness, simplicity and lack of pretension with robust dishes packed with flavour. Italians enjoy their cooking and eating is a festive, fun affair accompanied by music and laughter, their food features good quality olive oil, fantastic cheeses, home-made pastas and gnocchi, tomatoes, olives, garlic, basil, rosemary, sage and lemons. Italianicious presents a range of dishes, some contemporary, some old and traditional, requiring various culinary skills, such as pasta making, which is a joy and fun to make, most satisfying and delicious to eat. Capture the passion of Italy.

Mediterranean - Touch of Spice Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey and the Middle East, where people are passionate about the food they produce and eat. There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, seafood and meat, much like we produce here on the Sunshine Coast. Savour the sunny flavours of Spain with Andalusian gazpacho; enjoy the French romance of Provencal prawns and the exotic spices of Morocco in spiced lentil, chick peas and pumpkin tagine.


A Celebration of the Seasons Each new season has its produce strengths and so cooking with fresh seasonal produce, when the food is at its best, is simply common sense. Eating in harmony with the seasons connects us to a healthy rhythm of life. Food tastes best, at its peak, in its season. Nature’s changing seasons allow us to vary our diet beautifully, gives us something to anticipate and savour. So we look forward to mandarins in autumn, Fuji apples in winter, asparagus in spring and berries in summer - the seasons in which these foods are all at their peak. Below are our seasonal classes.

Savour the Season - Summertime Joyful cooking ‘cuisine heureuse’ for our lazy summer days and holidays. Meal preparation seems easier in summer, we feel more relaxed, more informal and entertaining is more flexible with lots of eating and cooking out of doors, barbecuing, stir-frying and sautéing. We enjoy cold refreshing soups, crisp salads, fish and berry and stone fruits.

A French Odyssey - Journey through France In France cooking is a pleasure, the French cook because they want to eat well and they love the process. Discover this pleasure by taking a culinary journey through France with classic dishes like blanquette de veau, coq au vin and crème brûlée, regional favourites such as Soupe au Pistou, Tarte aux poires Normande and Pissaladière, and la cuisine nouvelle, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.


Cost of classes The day class with lunch and wine: $185 per person. Private Group Classes - Personalised classes are regularly conducted for groups with your choice of day, date and menu. The event is designed and tailored to your preferences. Recently we have run programs for groups of friends, corporate functions, professional firms and for those celebrating special occasions – please contact us for a discussion about what you might like to do. A deposit of 25% is paid at the time of booking with the final payment required four weeks before the event. Transport within a 40k radius can be arranged. Classes commence at 8.45am, with refreshments, 9.00am we commence cooking and finish between 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 12 This e-mail address is being protected from spam bots, you need JavaScript enabled to view it