Cooking Experience Northern Beaches Council

The Young Chefs Kitchen
Thursday afternoon - ASIA
Hands-on and demonstration cooking for teenagers
Beginner friendly
Participants under 13 must be accompanied by an enrolled grown-up.

ITINERARY
Afternoon classes start at 1 pm and end at 4.30 pm.
Everyone is encouraged to arrive 15 minutes prior to each class start time. After we sign everyone in, we'll help you settle into our beautiful Christmas Workshop with refreshing drinks before we get started.
This is a great way for all of us to get to know each other.
FULL CLASS DETAILS
At Roving Larder, we offer a cooking camp specifically designed for high school kids who have a passion for cooking.
Our classes run for 5 days and cover 5 different types of cuisines, providing a comprehensive culinary experience. Whether you're interested in exploring one workshop or immersing yourself in a whole
week of cheffing, Young Chefs Kitchen has something for everyone.
Our workshops are carefully crafted to provide hands-on learning, culinary techniques, and a fun-filled environment. Explore the cuisines of France, Italy, Mexico, and Asia, and create unique gifts from
the kitchen.
We believe that this experience will not only enhance your culinary skills but also provide you with a memorable and enjoyable time.
Drop off

Afternoon: from 12.30 pm
Pick up
Afternoon: No later than 5.00 pm
Late pick-up fees apply: $1 per min


What is included?
Digital recipe books
All the ingredients and equipment you will need,
Morning tea, and lots of fun

What to bring?
Nothing.
But for safety reasons, please wear closed shoes, or just have them with you to change on the spot.

What's on?
thursday afternoon - ASIA
Come and explore the vibrant flavors of Thailand
with us. In our class, you will have the opportunity to learn how to create
delicious chicken satay skewers with a finger-licking good sauce.
We will also
guide you in composing a mouthwatering Thai Beef salad, featuring perfectly
seared steak, a medley of fresh herbs, and crunchy elements. You will even
master the art of making a warm and fragrant dressing to elevate the flavours. To
end the class on a sweet note, we will indulge in a duo of ice cream mochi, a
delightful treat that combines the smoothness of ice cream with the chewiness
of traditional Japanese mochi.
Join us for this unforgettable culinary journey
where you can learn, create, and savour the authentic tastes of Thailand.

The Young Chefs Kitchen
Tuesday morning - FRANCE / Roast Chicken, French Potato Bake & Mille-feuilles
Hands-on and demonstration cooking for teenagers
Beginner friendly
Participants under 13 must be accompanied by an enrolled grown-up.

ITINERARY
Morning classes start at 9 am.
Everyone is encouraged to arrive 15 minutes prior to each class start time. After we sign everyone in, we'll help you settle into our beautiful Christmas Workshop with refreshing drinks before we get started.
This is a great way for all of us to get to know each other.
FULL CLASS DETAILS
At Roving Larder, we offer a cooking camp specifically designed for high school kids who have a passion for cooking.
Our classes run for 5 days and cover 5 different types of cuisines, providing a comprehensive culinary experience. Whether you're interested in exploring one workshop or immersing yourself in a whole
week of cheffing, Young Chefs Kitchen has something for everyone.
Our workshops are carefully crafted to provide hands-on learning, culinary techniques, and a fun-filled environment. Explore the cuisines of France, Italy, Mexico, and Asia, and create unique gifts from
the kitchen.
We believe that this experience will not only enhance your culinary skills but also provide you with a memorable and enjoyable time.
Drop off

Morning: from 8.30 am
Pick up
Morning: No later than 1.00 pm
Late pick-up fees apply: $1 per min


What is included?
Digital recipe books
All the ingredients and equipment you will need,
Morning tea, and lots of fun

What to bring?
Nothing.
But for safety reasons, please wear closed shoes, or just have them with you to change on the spot.

What's on?
Thursday morning - FRANCE
We are thrilled to introduce our new French cooking
class that will transport you to the heart of France. Indulge in the
irresistible French flair as we guide you through the art of roasting a chicken
to perfection. Learn how to create a delicious sauce using the cooking juices,
enhancing the flavours of the dish. Accompany your chicken with a classic
French potato bake and a refreshing green salad dressed in a tangy vinaigrette.
To complete this culinary journey, indulge in a delectable caramelised millefeuille for dessert.


Immerse yourself in the flavours and techniques of
French cuisine and create a memorable culinary experience.

TACOS TUESDAY - Mexican Cooking Fiesta
Spice up your culinary repertoire with our vibrant Mexican Cooking Fiesta! Dive into the rich flavours and colourful traditions of Mexican cuisine in this hands-on cooking class. Perfect for food enthusiasts of all skill levels, this class will have you mastering classic Mexican dishes and enjoying refreshing beverages.


What You Will Learn:
- The secrets to creating authentic Mexican tacos with various fillings.

- How to make crispy, cheesy nachos with all the fixings.
- The art of crafting the perfect guacamole, balancing creamy and zesty flavors.
- Techniques for frying and coating churros with cinnamon sugar for a delightful dessert.
- How to pair your dishes with a classic Margarita or a cold Corona beer for the ultimate Mexican experience.


Menu Highlights:
- Tacos: Learn to prepare tacos with a variety of traditional and contemporary fillings including delicious vegetariian options.
- Nachos: Discover how to layer nachos with melted cheese, fresh salsa, freshly made guacamole, and more, creating the perfect shareable dish.
- Guacamole: Master the art of guacamole, using ripe avocados, lime, cilantro, and a hint of spice.
- Churros: Fry up golden, crispy churros and coat them in cinnamon sugar, served with a rich chocolate dipping sauce and dulce de leche.


Class Details:
- Duration: approx 2 hours

- Skill Level: All levels welcome
- Materials Provided: All ingredients and tools needed for the class
- What to Bring: Just yourself and a passion for Mexican flavours!
For safety reasons, PLEASE WEAR CLOSED SHOES IN THE KITCHEN.
Join us for a festive evening filled with delicious food, fun, and fantastic company. Our Mexican Cooking Fiesta will leave you with new skills, great memories, and a collection of recipes to recreate at home.
Reserve your spot today and get ready to fiesta like there’s no mañana!

The Young Chefs Kitchen - Aussie Favourite Flavours!
Hands-on and demonstration cooking for teenagers



Hands-on and demonstration cooking for teenagers

BORING BUT IMPORTANT STUFF
Morning classes start at 9 am. Afternoon classes start at 1
pm.
Everyone is encouraged to arrive 15 minutes before each
class start time.
Beginner friendly. Participants under 13 must
be accompanied by an enrolled grown-up.

What is included?
My amazingness... (just kidding? )
Digital recipe books
All the ingredients and equipment you
will need,
The best food. That's mostly because you'll be cooking it!





















And... Lots of fun!


What to bring?
Nothing. But for safety reasons, please WEAR CLOSED SHOES.


What's on? OKAY. NOW, WE'RE TALKING
“Australian Favourite Flavours"
- Aussie Meat Pies: Learn how to make this iconic Australian snack with golden puff pastry and a rich beef filling.

- Sausage Rolls: Flaky pastry filled with seasoned sausage mince—perfect for lunch or a snack on the go.
- Lamingtons: Fluffy sponge cake squares dipped in chocolate and rolled in desiccated coconut—an Aussie classic!
- Tim Tam Balls: A quick and fun dessert using crushed Tim Tams, cream cheese, and coconut—no baking required!

The Young Chefs Kitchen - FRENCH PASTRY MAGIC
Hands-on and demonstration cooking for teenagers


BORING BUT IMPORTANT STUFF
Morning classes start at 9 am. Afternoon classes start at 1
pm.
Everyone is encouraged to arrive 15 minutes before each
class start time.
Beginner friendly. Participants under 13 must
be accompanied by an enrolled grown-up.

What is included?
My amazingness... (just kidding? )
Digital recipe books
All the ingredients and equipment you
will need,
The best food. That's mostly because you'll be cooking it!





















And... Lots of fun!


What to bring?
Nothing. But for safety reasons, please WEAR CLOSED SHOES.


What's on? OKAY. NOW, WE'RE TALKING

FRENCH PASTRY MAGIC
- Classic French Éclairs: Master the art of light choux pastry filled with silky vanilla cream and topped with a rich chocolate glaze.
- Choux au Craquelin: A crispy, crackly top that takes your choux to the next level.
- Paris-Brest: A ring of choux pastry filled with hazelnut praline cream, a truly decadent treat.
- Choux Pastry Tips & Tricks: Learn the essential techniques to achieve perfect pastry every time!

The Young Chefs Kitchen - “Rise & Shine” Breakfast Special

Hands-on and demonstration cooking for teenagers

BORING BUT IMPORTANT STUFF

Morning classes start at 9 am. Afternoon classes start at 1 pm.

Everyone is encouraged to arrive 15 minutes before each class start time. 

Beginner friendly. Participants under 13 must be accompanied by an enrolled grown-up.

What is included? 

My amazingness... (just kidding? )

Digital recipe books

All the ingredients and equipment you will need,  

The best food. That's mostly because you'll be cooking it!

And... Lots of fun!

What to bring?

Nothing. But for safety reasons, please WEAR CLOSED SHOES.

What's on? OKAY.NOW, WE'RE TALKING 

"Rise & Shine” Breakfast Special

• French Toast decadence: Bundles of fluffy cinnamon bites with the yummiest ever mascarpone cream
• Poached Egg Perfection: Poach like a prol! Smash some avo and master oven toasting sourdough
• Pancake Palooza: Stack them high, drizzle with syrup, and conquer breakfast.

The Young Chefs Kitchen  - “Pizza Party” Showdown

Hands-on and demonstration cooking for teenagers

BORING BUT IMPORTANT STUFF

Morning classes start at 9 am. Afternoon classes start at 1 pm.

Everyone is encouraged to arrive 15 minutes before each class start time. 

Beginner friendly. Participants under 13 must be accompanied by an enrolled grown-up.

What is included? 

My amazingness... (just kidding? )

Digital recipe books

All the ingredients and equipment you will need,  

The best food. That's mostly because you'll be cooking it!

And... Lots of fun!

What to bring?

Nothing. But for safety reasons, please WEAR CLOSED SHOES.

What's on? OKAY.NOW, WE'RE TALKING 

"Pizza Party” Showdown

• Pizza Dough Mastery: Knead, toss, and spin your way to pizza perfection.
• Saucy Secrets: Whip up tangy tomato sauces and explore creative toppings.
• Milkshake Magic: Blend creamy milkshakes—chocolate, strawberry, or vanilla.
• Chocolate Tiramisu: Layers of cocoa-soaked goodness. No coffee, just pure indulgence!

How to Cook: Bella Italia

What’s on the Menu?

• Fresh Pasta: Roll out silky sheets of pasta by hand and transform them into fettuccine, tagliatelle, or ravioli—your choice!
• Crostoli: Fry up crispy, golden ribbons of dough and dust them with powdered sugar for a nostalgic Italian treat.
• Italian Chocolate Crema: A thick, velvety cup of decadence that will transport you straight to the streets of Venice.

About the Class:
Indulge in the flavours of Italy with this hands-on cooking experience designed for food lovers of all levels. Learn how to create authentic pasta from scratch, and craft indulgent desserts to cap off the culinary journey. Immerse yourself in the rich traditions and timeless techniques of Italian cuisine.

What’s Included:

• Digital recipe books to bring the experience home.
• All the ingredients and equipment needed for every dish.
• A feast of your delicious handmade creations.
• A fun and welcoming atmosphere, perfect for discovering the joys of Italian cooking!

What to Bring:
Nothing but your excitement for Italian flavors! Don’t forget to wear closed shoes for safety.

Who Can Join?
Ideal for anyone who loves Italian food.

Ready to cook, eat, and say “Bellissimo”?
Book your spot now and let’s create an Italian feast to remember!

The Young Chefs Kitchen -“Stateside Eats” Adventure

Hands-on and demonstration cooking for teenagers

BORING BUT IMPORTANT STUFF

Morning classes start at 9 am. Afternoon classes start at 1 pm.

Everyone is encouraged to arrive 15 minutes before each class start time. 

Beginner friendly. Participants under 13 must be accompanied by an enrolled grown-up.

What is included? 

My amazingness... (just kidding? )

Digital recipe books

All the ingredients and equipment you will need,  

The best food. That's mostly because you'll be cooking it!

And... Lots of fun!

What to bring?

Nothing. But for safety reasons, please WEAR CLOSED SHOES.

What's on? OKAY... NOW.... WE'RE TALKING 

“Stateside Eats” Adventure

• Sliders Galore: Beef, chicken, and veggie sliders—mini flavor bombs that pack a punch.
• Smoothie Lab: Blend vibrant fruits into liquid art. Sip your way to fruity bliss!
• Jammin’ Jam, Nutella & Cinnamon Doughnuts: Fry, glaze, and devour these pillowy delights. Nutella nirvana!

Bistro Brunch

Treat yourself to an unforgettable culinary experience. Learn to create an exquisite brunch spread that combines the elegance of a French Bistro restaurant with the comfort of homemade breakfast dishes.
Imagine a cozy morning where the aroma of freshly brewed coffee mingles with the scent of buttery pastries and sizzling bacon. Our expert chefs will guide you through the art of making delectable brunch dishes, perfect for any occasion.

Menu Highlights:

- Ham and Cheese croissant: A French bistro classic, featuring ham and Gruyère cheese in an oven-baked croissant, topped with béchamel sauce and more cheese.

- Avocado Toast with Poached Eggs: Creamy avocado spread on oven-toasted sourdough bread, garnished with poached eggs, crispy bacon, and a sprinkle of chili flakes.
- Brioche French Toast: served with lemon and honey infused ricotta, fresh berries, and a drizzle of maple syrup.
Book your spot now and start your day the bistro way!

Christmas Workshop: Gifts from the kitchen - Holiday Stove-top Jars
Let's Cook; Hands-on and demonstration

Beginner friendly
Children under 13 need to be accompanied by a responsible grown-up.

ITINERARY
Everyone is encouraged to arrive 15 minutes prior to each class start time. After we sign everyone in, we'll help you settle into our beautiful Christmas Workshop with refreshing drinks before we get started. This is a great way for all of us to get to know each other.
FULL CLASS DETAILS
At Roving Larder, we believe in the joy of homemade gifts.
This workshop is designed to help you create unique and personalized edible gifts that will impress your loved ones this holiday season. Our team at Roving Larder has carefully curated this workshop to provide you with all the tools and knowledge you need to craft your own creations. Whether you are looking to surprise a loved one or simply treat yourself, our Workshop is sure to delight you.
Our experienced instructors will guide you through the process, sharing tips and techniques to help you perfect your wonderful homemade gifts, and gain valuable knowledge about the art of crafting beautiful festive wrappings.
Explore our range of delectable options and experience the satisfaction of giving and receiving a homemade gift from Roving Larder. Join us for an easy-to-follow, step-by-step class, where you will learn while having fun!
- how to layer ingredients in a pleasant aesthetic manner
- How to oven-dry citrus fruit
- How to infuse and blend spices to create unique seasonings
- the art of mastering gift wrap in a unique earthy creative way
What is included?
All the ingredients and equipment you will need,
Ornamental artifacts to enhance your beautiful creations, and
A Roving Larder Jute bag to carry them home
What to bring?
Your Christmas spirit!
Please wear closed shoes, or just have them with you to change on the spot.
What do you take home?
Festive DIY Cocktail infusers. From cranberry and rosemary to cinnamon and orange, the possibilities are endless when it comes to creating your own signature cocktail infusions.

DIY Recipes in Mason Jars. Aesthetically pleasing layers of ingredients in a mason jar, along with step-by-step instructions on how to use them. These jars are filled with carefully selected ingredients and step-by-step instructions, allowing you to easily recreate the recipe at home.
Italian-style Hot cocoa kits . A line of luscious Italian-style Hot Cocoa Kit! They are perfect for indulging in a cozy and delicious hot chocolate experience. We have carefully crafted these kits to bring you the authentic flavors of Italy, ensuring a rich and velvety hot cocoa every time. Whether you prefer classic chocolate, peppermint twist, or caramel delight, our Hot Cocoa Kits are sure to satisfy your cravings and add a touch of luxury to your winter days.
Unique seasonings and rubs blends . Our spices are carefully sourced and expertly crafted to ensure the best flavor and freshness. Add a kick to your grilled meats and enhance the flavors of your favorite dishes, with your own selection of spices that will inspire your culinary creations.
Our Roving Larder Gift from the Kitchen workshop offers a fun and interactive way to connect with friends and family. We look forward to helping you create memorable and delicious gifts that will be cherished by your loved ones.

Kokedama Kitchen Herbs Trio - Christmas Workshop
Hands-on and demonstration

Beginner friendly
Children under 12 need to be accompanied by a responsible grown-up.

ITINERARY
Everyone is encouraged to arrive 15 minutes prior to each class start time. After we sign everyone in, we'll help you settle into our beautiful Christmas Workshop with refreshing drinks before we get started. This is a great way for all of us to get to know each other.
FULL CLASS DETAILS
At Roving Larder, we are excited to offer you a unique and delightful workshop as part of our gift from the kitchen series.
This hands-on experience will guide you through the art of creating Kokedama, a Japanese technique of growing plants in moss-covered balls. In this workshop, we will specifically focus on kitchen herbs, allowing you to have fresh and aromatic herbs right at your fingertips. We believe this workshop will not only enhance your culinary experience but also bring a touch of natural beauty to your home.
We can't wait to share this wonderful experience with you.

What is included?
Variety of herbs
Coconut fibre
Jute String
Sphagnum Moss
Peat Moss
Soil, and
What to bring?
Your Christmas spirit!
Please wear closed shoes

QUEEN OF TARTS - Let's Cook
Enhance your cooking skills. Join us for an unforgettable culinary program alternating the right balance of demonstration and hands-on cooking, that will reward you with the fruits of your labor, and will see your heart and mind inspired.

ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we'll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other. Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking.
No matter what level—whether they are new to it all, or savvy home cooks,— our classes are intimate and personal enough to have you supported every step of the way by our dedicated tutors.
Our goal is to see you leave our tuition with a healthy culinary foundation that will allow you to continue building confidence in the kitchen!



FULL CLASS DETAILS

There is nothing like homemade tarts!
In this class, we will show bakers at heart how to fill and decorate an infinite variety of tarts, to perfection! Discover just how easy it is to master pastry baking, and become the ultimate Queen/King of Tarts.
Take home the crumbliness of a buttery pastry encasing fluffy creamy savory fillings, and tarts topped with their endless variety of tastes and colors.



SAMPLE MENU
DOUGH
Short pastry
Sweet short pastry
Crumble
FILLINGS
Bacon and Cheese Quiche Lorraine
Roasted Cherry Tomato and goat’s Cheese Quiche
Pastry cream
Chocolate ganache
Soft meringue and lemon curd, and
Seasonal fresh fruit

Flavours of Mexico Fiesta — The Young Chefs Kitchen
Tuesday, 14 April 2026 - 9:00am–3:00pm

8:45–9:00 — Arrival + Aprons On
Everyone is encouraged to arrive 15 minutes early, quick sign-in, handwashing + hygiene, hair tied back, benches set, closed shoes check.

9:00–9:20 — Mini Demo: Mexican Flavour Foundations
(the “boring but important stuff” — made fun)

• Knife safety + smart chopping

• The holy trio: lime / chilli / coriander (and how to balance heat)

• Salsa + guac basics: seasoning, acidity, texture

• Safe frying 101 (for later churro magic)

9:20–10:30 — Cook #1: Guacamole + Zesty Salsa (the flavour lab)

We’ll mash, chop and balance flavours like little pros — creamy guac and a bright, zesty salsa to go with our tortillas and tacos later.
Skills: safe knife work, avocado ripeness check, seasoning in layers, balancing acid/heat/salt, keeping guac green, tasting and adjusting.

10:30–10:50 — Morning Tea Break
Taste test time + “what makes guac amazing?” chat.
Fruit & vegies platter
Milk or water

10:50–12:20 — Cook #2: Tortillas + Tacos (the main event)

Roll, press, and sizzle your way to homemade tortillas — the foundation of Mexican cuisine — then craft taco masterpieces with crispy shells, succulent fillings, and your homemade guacamole + salsa. Olé!
Skills: dough handling, pressing/rolling, griddle cooking, prepping fillings, timing and teamwork, assembling for crunch + balance.

Plus a simple savoury lunch break component (so we don’t crash):
Your tacos ARE lunch — we’ll sit and enjoy what we’ve made together (with a tidy cycle in between).

12:20–12:45 — Chef Skill Sprint: Salsa Showdown + Taco Plating Challenge

• Taste, adjust, and name your salsa

• “Taco presentation” challenge (stack, garnish, serve like a pro)

12:45-1:10 — Sit-down Lunch Together

Eat, reset, hydrate, tidy cycle begins (clean bench champions ?).

1:10–2:20 — Cook #3: Churros + Dulce de Leche (take-home sweet)

Fry golden churros, dusted with cinnamon sugar, and dip ’em in velvety dulce de leche. Sweet dreams!
Skills: piping, safe frying, timing, draining, coating, and making/handling dulce de leche for dipping.

2:20–2:45 — Pack + Label + Recipe Recap
Pack and label churros + dulce de leche (and any leftover taco components)
Digital recipe book reminder
“1 thing I learned / 1 thing I nailed today”

2:45–3:00 — Daily Showcase + Pickup
Bench photo, teamwork shout-outs, and proud goodbyes.

Included

All ingredients + equipment
Digital recipe book
A hands-on day with demos woven in
“The best food… because you cooked it.”

What to bring

Nothing (we’ve got you) — just wear closed shoes for safety.

Asian Bites Odyssey — The Young Chefs Kitchen
Monday, 13 April 2026 - 9:00am–3:00pm

8:45–9:00 — Arrival + Aprons On
Everyone is encouraged to arrive 15 minutes early, quick sign-in, handwashing + hygiene, hair tied back, benches set, closed shoes check.

9:00–9:20 — Mini Demo: Asian Flavour Foundations
(the “boring but important stuff” — made fun)

• Flavour balance: salty / sweet / sour / umami

• Hygiene + cross-contamination basics (hands, benches, utensils)

• Heat safety + pan-fry confidence

• Timing like a pro: what has to happen first (and why)

9:20–10:30 — Cook #1: Bubble Tea Bonanza

Boba pearls, creamy tea, and a straw wide enough for joy.
Skills: cooking boba to the perfect chew, sweetening syrups, building milk tea, portioning, timing (because boba waits for no one).

10:30–10:50 — Morning Tea Break
Taste test time + “what makes boba chewy?” chat.
Fruit & vegies platter

10:50–12:20 — Cook #2: Gyoza & Dumplings (hands-on + pan-fry)

Fold delicate dumplings and pan-fry to crispy perfection.
Skills: prepping filling, sealing properly, pleating (easy + fancy versions), pan-frying + steaming, dipping sauce balancing.

Plus a simple savoury lunch break component (so we don’t crash):
A quick rice bowl / noodle salad / savoury option prepared and eaten together (depends on what you want to run in your kitchen that day).

12:20–12:45 — Sit-down Lunch Together
Eat, reset, hydrate, tidy cycle begins (clean bench champions ?).

12:45–1:10 — Chef Skill Sprint: Fold, Finish & Serve Studio

• Speed-fold challenge (quality first, speed second ?)

• Sauce splash + plating practice

• “Dumpling showroom” presentation challenge

1:10–2:20 — Cook #3: Mochi Making (take-home sweet )

Chewy rice cakes meet sweet, delicious fillings — a Japanese delight.
Skills: mixing and cooking mochi dough, handling sticky dough, dusting and shaping, filling + sealing, storing so they stay chewy (not gluey).

2:20–2:45 — Pack + Label + Recipe Recap
Pack and label dumplings + mochi (and bubble tea components if taking home)
Digital recipe book reminder
“1 thing I learned / 1 thing I nailed today”

2:45–3:00 — Daily Showcase + Pickup
Bench photo, teamwork shout-outs, and proud goodbyes.

Included

All ingredients + equipment
Digital recipe book
A hands-on day with demos woven in
“The best food… because you cooked it.”

What to bring

Nothing (we’ve got you) — just wear closed shoes for safety.

Sweet Temptations Delight — The Young Chefs Kitchen 

Friday 17 April 2026 - 9:00am–3:00pm

8:45–9:00 — Arrival + Aprons On

Everyone is encouraged to arrive 15 minutes early, quick sign-in, handwashing + hygiene, hair tied back, benches set, closed shoes check.

9:00–9:20 — Mini Demo: Baking Foundations 

(the “boring but important stuff” — made fun)

• Measuring properly (scales > guessing)

• Mixing methods: folding vs creaming

• Oven safety + how to know when things are done

• Texture goals: fudgy / chewy / crisp / delicate

9:20–10:30 — Cook #1: Triple Chocolate Brownies (morning bake)

Fudgy, gooey, and triple the chocolatey goodness.
Skills: lining tins, melting chocolate safely, mixing without overworking, doneness testing.

10:30–10:50 — Morning Tea (they eat what they made)

Brownie taste test + “what makes it fudgy?” chat.

Fruit & vegies plater

Milk or water

10:50–12:20 — Cook #2: Butterboy Style Cookies

Crisp edges, soft centers — utter cookie bliss.
Skills: creaming butter/sugar, portioning evenly, tray spacing, baking in batches (timing like a real kitchen).

Plus a simple savoury lunch break component (so we don’t crash):
A quick toastie / salad / savoury option prepared and eaten together (depends on what you want to run in your kitchen that day).

12:20–12:45 — Sit-down Lunch Together

Eat, reset, hydrate, tidy cycle begins (clean bench champions ?).

12:45–1:10 — Chef Skill Sprint: Texture & Finishing Studio

• Piping + drizzle practice

• How to cool properly (secret to good baking)

• “Presenting like a pro” challenge

1:10–2:20 — Cook #3: Coconut Macaroons + Almond Tuiles (take-home sweets)

Coconut Macaroons: toasted coconut clouds with a chewy centre.
Almond Tuiles: thin, almond-studded wafers — elegant and addictive.
Skills: whisking/handling egg whites, shaping, consistent sizing, baking to colour (not time), and storing for crunch.

2:20–2:45 — Pack + Label + Recipe Recap

• Pack and label brownies, cookies, macaroons & tuiles

• Digital recipe book reminder

• “1 thing I learned / 1 thing I nailed today”

2:45–3:00 — Daily Showcase + Pickup

Bench photo, teamwork shout-outs, and proud goodbyes.

• All ingredients + equipment

• Digital recipe book

• A hands-on day with demos woven in

• “The best food… because you cooked it.”

• Nothing (we’ve got you) — just wear closed shoes for safety

“Bonjour, Flavours!” Escapade — The Young Chefs Kitchen
16 April 2026 — 9:00am–3:00pm

8:45–9:00 — Arrival + Aprons On
Everyone is encouraged to arrive 15 minutes early: quick sign-in, handwashing + hygiene, hair tied back, benches set, closed shoes check.

9:00–9:20 — Mini Demo: French Baking & Flavour Foundations
(the “boring but important stuff” — made fun)

• Knife safety + smart chopping

• Pastry basics: rolling, thickness + blind-bake confidence

• Flavour balance: salty / creamy / tangy / sweet

• Timing like a pro: what has to happen first (and why)

9:20–10:30 — Cook #1: Quiche Lorraine
Buttery pastry + a classic filling done properly.
Skills: pastry handling, lining tins, egg-to-cream ratios, seasoning in layers, bake timing and doneness cues.

10:30–10:50 — Morning Tea Break
Taste test time + “what makes pastry crisp?” chat.
Fruit & vegies platter • Milk or water

10:50–12:20 — Cook #2: Roasted Cherry Tomato & Goat Cheese Quiche
A second quiche with bright, balanced flavour.
Skills: roasting for sweetness, balancing acidity, layering fillings, clean slicing, teamwork + timing.

Plus a simple savoury lunch break component (so we don’t crash):
Your quiche becomes lunch — we’ll eat together and reset (with a tidy cycle in between).

12:20–12:45 — Chef Skill Sprint: Slice, Style & Serve Studio

• Plating + garnish practice

• “Best slice” presentation challenge

• Timing and teamwork shout-outs

12:45–1:10 — Sit-down Lunch Together
Eat, reset, hydrate, tidy cycle begins (clean bench champions ?).

1:10–2:20 — Cook #3: Pear Tatin Tart (take-home sweet)

Caramelised pears + that iconic flip.
Skills: caramel confidence, fruit prep, baking and turning safely, finishing and storing for best texture.

2:20–2:45 — Pack + Label + Recipe Recap
Pack and label quiche portions + pear tart.
Digital recipe book reminder
“1 thing I learned / 1 thing I nailed today”

2:45–3:00 — Daily Showcase + Pickup
Bench photo, teamwork shout-outs, and proud goodbyes.

Included
All ingredients + equipment
Digital recipe book
A hands-on day with demos woven in
“The best food… because you cooked it.”

What to bring
Nothing (we’ve got you) — just wear closed shoes for safety.

uscan Reverie of fresh pasta
Close your eyes, dear wanderer, and step into our Tuscan reverie . The air is thick with promise—the mingling of simmering sauces and the earthy embrace of herbs. Here, in our Roving Larde r, we beckon you to a dance— with flour and eggs.
Picture a kitchen whispering secrets of generations past. Wooden tables cradle memories, and sunlight spills through casement windows, illuminating worn tiles. This is where magic unfurls.
Join us, seeker of flavours, for an evening that transcends mere sustenance. Here, flour and egg metamorphose into **silken ribbons of pasta**. Kneading dough becomes a meditation—an invitation to the soul of Italy.
Under the watchful eyes of our passionate chefs, you shall delve into the art of pasta-making. Imagine rolling out Tagliatelle , each strand a promise of comfort—a memory of Nonna's embrace.
Whether you're a connoisseur or a seeker of cozy solace, this experience is crafted to stir your senses. Here, we reveal the alchemy of winter comfort—the very essence of hearth and home.


Hands-on & Demonstration

Here, at Roving Larder , we blend technique with delight. Our kitchen is a canvas, and you—the artist. As hands meet dough, as sauces bubble and sing, we orchestrate culinary art.

After the dance of ingredients, we gather at the table and raise our glasses to our shared creation.


Techniques covered
1. Fresh Pasta Dough: Imagine fingertips coaxing life from flour. We knead, we roll, we coax—until dough yields willingly. The pasta machine hums and ribbons emerge—each a love letter to tradition.
2. Sauces: Our pots bubble with simmering promises. Tomatoes surrender their essence, herbs whisper secrets. We ladle richness onto plates, painting flavour across the canvas of our meal.
3. Oven Baking: Lasagna layers meld—pasta, sauce, béchamel, cheese. The oven exhales, and we await the crescendo of melted perfection.

...and more.


Our Sample MENU
Homemade Ricotta and Spinach Agnolotti: Each parcel cradles a secret—a citrussy ricotta and spinach filling. The tomato sauce sings, and we taste sunshine in every bite.

Traditional Lasagna: Layers upon layers—a tapestry of pasta, crimson sauce, and creamy béchamel. Cheese weaves its magic, and Nonna nods in approval.

Arugula Salad: Balsamic dressing drizzles.over peppery greens, roasted walnuts, pear slices, and Parmesan.
Affogato: Vanilla ice cream meets expresso, and Frangelico whispers while crispy Crostoli dance on the side—a finale of textures.


The Encore

At Roving Larder, we honor tradition. Our ingredients are chosen with reverence, our flames tenderness. As you savour, know that you dine not just on food but on memories—of sun-drenched hills and Nonna's laughter.

*Buon appetito!* Let this culinary sonata echo in your heart, and may your soul find solace in every strand of pasta.



Please note: Our repertoire extends beyond this menu, accommodating diverse dietary requirements.

Coastal Elegance: An Arabian Culinary Voyage

As the winds shift, and the desert sands settle into slumber, let us embark on a culinary odyssey—a Sea Breeze Delight that beckons from the heart of the Middle East. Our lantern-lit kitchen awaits, where the scent of spices mingles with the promise of warmth.

SAMPLE MENU

Entree: Tabouleh

In the courtyard of memory, where mint leaves kiss the sun.

Tabouleh, a verdant mosaic, graces our table. Parsley, like emerald silk, is finely chopped—a thousand whispered secrets. Tomatoes, ruby orbs, burst forth, their juices mingling with the earthy embrace of bulgur. Mint leaves, cool as moonlight, flutter like forgotten love letters. And the onion? It weaves its sharpness into the fabric of this salad, a reminder that life is both bitter and sweet.

But behold! A drizzle of olive oil, liquid gold, coats each leaf. Lemon juice, a sunbeam squeezed, dances upon the greens. As you fork through this symphony, taste the sun-drenched hills of Lebanon, the laughter of grandmothers, the promise of eternal summers.

Main: Moroccan Fish Tagine

The kasbah walls echo with secrets.

In our tagine, the sea bass returns, but this time it wears a different robe. Marinated in ras el hanout, a spice blend whispered by desert winds, it rests atop a bed of saffron-infused couscous. The tagine’s conical lid traps the essence—the slow simmer, the melding of flavors.

Apricots, like sun-kissed jewels, join the dance. They soften, their sweetness mingling with the sea bass. Almonds, toasted and fragrant, add crunch. And the olives, plump and briny, remind us of ancient trade routes.

As the tagine simmers, the room fills with warmth. Imagine the medina at dusk—the call to prayer, the scent of wood-fired ovens. Our sea bass absorbs it all—the whispers of storytellers, the laughter of children playing hide-and-seek in narrow alleys.

Dessert: Orange Blossom Water Rice Pudding

The desert blooms, even in winter.

In a pot, grains of jasmine-scented rice simmer. They absorb stories whispered by orange blossoms—their petals kissed by dawn. We stir, coaxing creaminess from the grains. A pinch of cinnamon swirls, like a caravan winding through sand dunes.

But it is the orange blossom water that transforms this humble pudding. A few drops, like rain on parched earth, awaken memories of citrus groves. The scent lingers, intoxicating. We ladle the pudding into bowls, each spoonful a promise of sunrises and siestas.

And what is dessert without adornment? Pistachios, emerald jewels, crown our creation. They crunch between your teeth, releasing their nutty essence. A final flourish: a drizzle of golden honey, sweet as stolen kisses.

As you savour, let time unravel. The desert night enfolds you—the stars, your companions. The rice pudding is not just sustenance; it is a prayer for abundance, a hymn to seasons turning.

TECHNIQUES

Let’s delve into the culinary techniques that will weave the magic of our Arabian Nights feast:

1. Tabouleh:

   • Parsley Preparation:
     • We’ll finely chop fresh parsley leaves, discarding tough stems.
     • Tomato Deseeding and Dicing: Tomatoes will be deseeded to avoid excess moisture. Then, we’ll dice them into small pieces.
     • Bulgur Rehydration: Bulgur wheat will be soaked in hot water until tender.
     • Mint and Onion Addition: Fresh mint leaves will be minced and mixed with the parsley. Finely chopped red onion will add a mild bite.
     • Dressing: We’ll create a dressing using olive oil, lemon juice, salt, and pepper.
     • Combining Ingredients: All components will be gently combined, allowing flavors to meld.

2. Moroccan Fish Tagine:

   • Marinating the Sea Bass:
     • We’ll marinate sea bass fillets with ras el hanout, a North African spice blend. This blend typically includes coriander, cumin, cinnamon, ginger, and other aromatic spices.
     • Saffron-Infused Couscous:
       • We’ll prepare couscous by steaming it over simmering water. Saffron threads will infuse the couscous with their golden hue and delicate flavor.
       • Fluffing the Couscous: After steaming, we’ll fluff the couscous grains with a fork.
     • Tagine Assembly:
       • In a tagine pot, we’ll layer the marinated sea bass, dried apricots, and toasted almonds.
       • Slow Cooking: The tagine will be cooked over low heat, allowing the flavors to meld and the sea bass to become tender.
       • Deglazing: We’ll deglaze the tagine with a splash of water or fish broth to create a rich sauce.
     • Garnish: A sprinkle of chopped fresh cilantro or parsley will add vibrancy.

3. Orange Blossom Water Rice Pudding:

   • Rice Pudding Base:
     • We’ll simmer jasmine-scented rice in milk until it thickens and becomes creamy.
     • Cinnamon Infusion: A cinnamon stick will infuse the rice pudding with warm, comforting flavor.
     • Orange Blossom Water Addition: A few drops of orange blossom water will perfume the pudding. Be cautious—it’s potent!
     • Sweetening: Sugar or honey will sweeten the pudding to taste.
     • Cooling and Setting: The pudding will be cooled and allowed to set.
   • Pistachio Garnish:
     • We’ll toast and crush pistachios, sprinkling them over the pudding.
     • Honey Drizzle: A final touch of honey will add sweetness and gloss.

Remember, these techniques are not just culinary steps; they’re whispers from ancient kitchens, passed down through generations. As you wield your ladle and knife, channel the spirit of storytellers and spice merchants. Let the warmth of the hearth and the scent of cardamom guide your hands.

Bon appétit, intrepid traveler! ??

Join Us

Reserve your seat at our mosaic-tiled table. Let the Arabian Nights weave their magic, and may your senses sail on the sea breeze. Cozy up, for this feast is not just food—it is a tapestry of longing and belonging.

Shukran, dear wanderer. We await you under the crescent moon.

Handcrafted Gnocchi – A Sun-Kissed Italian Culinary Journey
Step into our kitchen and bask in the warmth of Italian summer with this hands-on cooking experience. In this class, you’ll learn to craft light, pillowy gnocchi from scratch and enjoy a vibrant three-course meal filled with the bright, fresh flavours of the season.


What You’ll Learn: ( amongst other things...)
- Gnocchi Dough Making and Rolling: Master the technique of creating tender, summery gnocchi from scratch.
- Sautéing: Create a fresh tomato and herb sauce, bursting with the flavours of ripe summer produce.
- Deep-Frying: Prepare crispy, herb-crusted risotto balls filled with bocconcini, the perfect summer starter.
- Folding & Piping: Perfect the technique for filling and shaping light, citrus-infused cannoli.
- Chocolate Melting: Create a sweet white chocolate topping with a touch of pistachio for a fresh, summery dessert.


SAMPLE MENU
Starter: Arancini

Crispy risotto balls with bocconcini centres, fried to perfection and served with a bright, tangy tomato sauce.
Main Course: Gnocchi with Lemon Ricotta & Pistachio Pesto

Delicate, homemade gnocchi tossed in zesty lemon ricotta and topped with vibrant, nutty pistachio pesto.
Dessert: Cannoli with Lemon Curd & Mascarpone
Golden, crispy cannoli shells filled with tangy lemon curd and mascarpone, topped with white chocolate and pistachios for a fresh, citrusy finish.


What’s Included:
- All Ingredients: Fresh, seasonal ingredients for all three courses.
- Hands-On Instruction: Step-by-step guidance from our chefs.
- Welcome Drink: A refreshing drink to enjoy as you settle in.
- Recipe Cards: Take-home recipes so you can recreate the dishes.
- Aprons and Equipment: All necessary tools and aprons are provided.
- Wine & Dine: Enjoy the summer-inspired dishes you’ve prepared with a cool drink.
- Dinner at a Beautifully Set Table: Enjoy the dishes you’ve prepared in a warm and inviting setting, perfect for sharing a memorable meal with fellow participants.


At Roving Larder Cooking School , we embrace the joy of cooking with the freshest ingredients of the season. Join us for this Italian summer adventure and bring the sunshine to your table.
Buon appetito!

South of France: Flavours of Provence (French Cook & Dine)

The vibe: sun-soaked Mediterranean cooking—fresh, colourful, aromatic.

Starter: Niçoise Salad
Greens, tuna, olives, egg + zesty vinaigrette.

Main: Casserole au Pastis + Ratatouille + Saffron Rice
A Provençal chicken classic with anise warmth, served with vibrant sides.

Dessert: Pear Tarte Tatin + Rosemary Coulis
Caramelised pear + a fragrant rosemary syrup.

• Niçoise building blocks + perfect vinaigrette balance

• Pastis chicken: depth of flavour without heaviness

• Ratatouille technique (texture + timing)

• Saffron rice that’s aromatic, not mushy

• Tarte tatin caramel confidence + the flip

• Premium ingredients + all equipment

• Chef-led demos + hands-on cooking

• Welcome drink + nibbles

• Hosted long-table dining

• Take-home recipes

FRENCH CLASSICS - Iconic dishes
Cook & Dine Experience
We are excited to offer a French Classics culinary experience that showcases the vibrant flavors of aromatic rosemary and the rich earthy notes of a creamy stew. This dish is a symphony of sensations that will
delight your taste buds and leave you wanting more. We are thrilled to offer you the opportunity to master the most loved Blanquette (white stew) and unlock the secrets to creating the perfect creamy dish every time.
Our experienced chefs will guide you through the process, providing you with the knowledge and the confidence to recreate your own at home. Get ready to embark on a culinary journey with Roving Larder and discover
the joy of creating delicious French meals that will impress your family and friends.
Experience the joy of cooking with us and discover the endless possibilities of French cuisine.
Hands-on and demonstration cooking class
At Roving Larder, we offer a unique and immersive culinary experience that combines hands-on cooking with a delightful dining experience. Our cooking classes are designed to be interactive and engaging, allowing you to learn new cooking techniques and recipes while enjoying the process. Our experienced chefs will guide you every step of the way.
After the cooking session, you will have the opportunity to sit down and enjoy the delicious meal you have prepared, accompanied by a curated selection of beverages. Join us for a memorable culinary journey, where you can indulge in the joy of cooking and dining.

ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we'll help you settle in with nibbles and a welcome drink before we get started. This is a great way to get to know each other.
Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu dinner, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! ... and raise any remaining questions you may have too.

TECHNIQUES
At Roving Larder, we are excited to offer a comprehensive cooking class that covers a range of techniques to enhance your culinary skills. During the class, you will have the opportunity to learn and practice various cooking techniques, including:
1. Bain Marie cooking / double boiler: Discover the art of gentle cooking using a water bath to ensure precise temperature control and prevent overheating.
2. Sautéing: Master the art of sautéing, where you will learn how to cook mushrooms in a frying pan to optimize the release of delicious earthy flavors.
3. Folding: Learn the technique of folding, which involves gently combining ingredients while trapping air in the batter to create light-textured biscuits and other delicate treats.
4. Piping: Explore the world of piping, from filling up a piping bag to mastering a few decorative techniques that will elevate your desserts and pastries.
5. Oven baking and roasting: Gain confidence in using the oven as you learn proper baking and roasting techniques to achieve perfect results every time.
These are just a few examples of the techniques we will cover in our cooking class. Our experienced instructors will guide you through each step, providing valuable tips and tricks along the way. By the end of the class, you will have expanded your culinary repertoire and be ready to impress your family and friends with your newfound skills.

SAMPLE MENU
For your entree, we have a delectable Camembert au Four . This dish features baked French Camembert (or Brie) cheese, roasted walnuts, and a drizzle of honey, all served with Provençal herbs croutons. It's a perfect combination of flavors that will surely tantalize your taste buds.
For the main course, we have Creamy Chicken Blanquette . This classic French stew is made with a velouté sauce, creating a rich and creamy texture. It is served with a side of fluffy rice, perfectly complementing the flavors of the dish.
To end your meal on a sweet note, we offer Fraisier in verrine. This delightful dessert features layers of ladyfingers soaked in roasted strawberry puree, topped with vanilla Diplomate cream (a light pastry cream), and garnished with pistachios. It's a perfect balance of sweetness and freshness.
We hope you enjoy these culinary delights from Roving Larder.
Bon appétit!

French Macarons Class — Roving Larder Cooking School

Delicate, glossy, and famously tricky—French macarons are the ultimate little show-off. In this hands-on class, you’ll learn the exact techniques that turn “why did mine crack?” into smooth shells, perfect feet, and that dreamy chewy centre.

We’ll guide you step-by-step through the full macaron process: choosing the right ingredients, whipping meringue to the correct stage, mastering macaronage, piping consistently, and baking for a crisp shell with a tender bite. 

And because it’s Roving Larder, it’s not just baking — it’s an experience. Expect grazing as you go and a little sipping along the way while you make beautiful fillings (think silky ganache and flavoured buttercreams), learn how to pair flavours, and assemble your macarons so they mature to perfection.

You’ll leave with practical troubleshooting tips, confidence to repeat the process at home, and a box of your own macarons—perfect for gifting… if they make it that far.

In this class you’ll learn (amongst other things):

• How to make stable meringue and nail the right consistency

• The key to macaronage (the make-or-break step)

• Piping for uniform size and smooth tops

• Baking and resting times for perfect “feet”

• Creating fillings like ganache/buttercream and balancing sweetness

• Storage, maturation, and troubleshooting common issues

What’s included:

• All ingredients and equipment

• Hands-on instruction and chef tips throughout

• Digital recipe cards to take home

• A takeaway box of your finished macarons

Come for the precision, stay for the joy—because when macarons work, they feel like magic. 

À bientôt! (see you soon!)

Roving Larder Team

The Joy of Baking - All Day Workshop
Hands-on and demonstration


ITINERARY
Everyone is encouraged to arrive 15 minutes prior to each class start time. After we sign you in, we'll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.
Your tutor will then lead you to the tuition area and introduce you to the class plan before we all get busy cooking.

FULL CLASS DETAILS
Take home your delicious hand-made creations and outstanding recipes, and share them with the world!


Sourdough starter

VEGETARIAN Risotto - Cook & Dine Experience

Stromboli’s Winter Culinary Refuge

In the heart of Roving Larder’s kitchen, where the glow of copper pots dances like fireflies, a winter symphony unfolds—a Stromboli-inspired feast that warms the soul. Imagine the rugged cliffs of Stromboli, kissed by snowflakes, and the scent of pine needles carried by the brisk wind. Here, we invite you to wield your ladle like a wand.

The Prelude Our chefs, seasoned wanderers, shall guide you through this culinary overture. Fear not, for our dishes are no mere sustenance; they are incantations—spells woven with ancient grains and whispered wishes. Each ingredient, a verse; each stir, a whispered enchantment.

The Aria: Techniques Unveiled

• Coating: Picture rice meeting seasoned oil—a courtship of sizzle and fragrance. Stir until translucence flirts with transparency. This is our canvas—a blank staff awaiting musical notation.
• Sautéing: In a pan, we coax caramelization from produce. Fish pirouettes, scallops waltz, and prawns twirl. Their flavors bloom, a nocturne of the sea. 
• Folding: Batter whispers secrets—air trapped within. Biscuits emerge, light as moonbeams. We fold, we lift, we create layers of texture. 
•  Oven Baking and Roasting: Our finale—a symphony of heat. The oven exhales, and we await perfection

The Intermezzo: Our Sample Menu

• Traditional Bruschetta, finely diced vine tomatoes arrive dressed in a lemon-thyme vinaigrette, and crusty ciabatta sings a rustic ballad.
• Stromboli’s Hearth: Close your eyes, dear diner, and taste. Creamy Ricotta swirls through the earthy Arborio rice—a sonnet of softness. Delectable Parmesan Reggiano crisps, crown our creation.
• Lava Chocolate Tiramisu: Our sweet refuge. Ladyfingers, soaked in espresso and Amaretto, nestle against mascarpone. Dark chocolate notes linger—an aria of comfort.

The Encore As you dine, know that this Stromboli feast is more than sustenance. It is a memory—a fireside tale, a whispered promise of warmth and camaraderie. Raise your glass, dear guest, to love, to flavor, and to the joy of creation.

Buon appetito!

SENSATIONAL SUMMER SEAFOOD - Cook & Dine Experience
A wonderful immersive class involving both demonstration and hands-on cooking, followed then by the most enjoyable 3-course menu served with a glass of wine,

Hands-on and demonstration

The structure of this well-rounded culinary program balances two fundamental approaches to learning in the kitchen: open forum cookery demonstration, and all-inclusive hands-on cooking,

ITINERARY

Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we'll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.
Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu dinner, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! ... and raise any remaining questions you may have too.


FULL CLASS DETAILS

Get ready to enjoy a menu that features an impressive range of versatile seafood dishes that we think you'll have on regular rotation from now on!
They deliver beautiful summer flavours in a small amount of time. You will love moping up the tasty pan juices with freshly toasted bread. In fact, It would be rude not to!

SAMPLE MENU
SCALLOPS CEVICHE: a Peruvian dish consisting of raw seafood marinated in lime juice, red onion, chili, and coriander.

NIÇOISE SALAD. A
colourful and refreshing salad originated in the French Riviera town of Nice.
Traditionally composed of Cos lettuce, green beans, eggs, olives, tomatoes, and
anchovies.
Cook MUSSELS IN A WHITE WINE, GARLIC & LEMON BUTTERY CREAM SAUCE: a classic and easy dish that showcases the freshness and sweetness of mussels. Served with freshly oven-toasted garlic and herb sourdough croutons,
FRAISIER in Verrine. Layers of Roasted fresh strawberries coulis whipped vanilla mascarpone cream, and Ladyfinger biscuits.

VEGETARIAN
French Classics

- Cook & Dine Experience
At Roving Larder, we believe in creating culinary experiences
that cater to all dietary preferences. We are excited to offer a vegetarian
option that showcases the vibrant flavors of aromatic rosemary and the rich,
earthy notes of a creamy stew. This dish is a symphony of sensations that will
delight your taste buds and leave you wanting more. We are thrilled to offer
you the opportunity to master the most loved Blanquette (white stew) and unlock
the secrets to creating the perfect creamy dish every time.
Our experienced chefs will guide you through the process,
providing you with the knowledge and the confidence to recreate your own at
home. Get ready to embark on a culinary journey with Roving Larder and discover
the joy of creating delicious French meals that will impress your family and
friends.
Experience the joy of cooking with us and discover the
endless possibilities of vegetarian cuisine.
Hands-on and demonstration cooking class
At Roving Larder, we offer a unique and immersive
culinary experience that combines hands-on cooking with a delightful
dining experience. Our cooking classes are designed to be interactive and
engaging, allowing you to learn new cooking techniques and recipes while
enjoying the process. Our experienced chefs will guide you every step of
the way.
After the cooking session, you will have the opportunity to
sit down and enjoy the delicious meal you have prepared, accompanied by a
curated selection of beverages. Join us for a memorable culinary journey,
where you can indulge in the joy of cooking and dining.

ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the
class start time. After we sign you in, we'll help you settle in with
nibbles and a welcome drink before we get started. This is a great
way to get to

know each other.
Your tutor will then lead you to the tuition area and
introduce you to the class plan, and we all get busy cooking up a
3-course menu dinner, before sitting down at the dining table eager
to eat the fruit of our labor. In great company, we raise our
glasses to our culinary accomplishment! ... and raise any
remaining questions you may have too.

TECHNIQUES
At Roving Larder, we are excited to offer a comprehensive
cooking class that covers a range of techniques to enhance your culinary
skills. During the class, you will have the opportunity to learn and practice
various cooking techniques, including:
1. Bain Marie cooking / double boiler: Discover the art of
gentle cooking using a water bath to ensure precise temperature control and
prevent overheating.
2. Sautéing: Master the art of sautéing, where you will
learn how to cook mushrooms in a frying pan to optimize the release of
delicious earthy flavors.
3. Folding: Learn the technique of folding, which involves
gently combining ingredients while trapping air in the batter to create
light-textured biscuits and other delicate treats.
4. Piping: Explore the world of piping, from filling up a
piping bag to mastering a few decorative techniques that will elevate your
desserts and pastries.
5. Oven baking and roasting: Gain confidence in using the
oven as you learn proper baking and roasting techniques to achieve perfect
results every time.
These are just a few examples of the techniques we will
cover in our cooking class. Our experienced instructors will guide you through
each step, providing valuable tips and tricks along the way. By the end of the
class, you will have expanded your culinary repertoire and be ready to impress
your family and friends with your newfound skills.

SAMPLE MENU
For your entree, we have a delectable Camembert au Four .
This dish features baked French Camembert (or Brie) cheese, roasted walnuts,
and a drizzle of honey, all served with Provençal herbs croutons. It's a
perfect combination of flavors that will surely tantalize your taste buds.
For the main course, we have Creamy Mushroom Blanquette . This
classic French stew is made with a velouté sauce, creating a rich and creamy
texture. It is served with a side of fluffy rice, perfectly complementing the
flavors of the dish.
To end your meal on a sweet note, we offer Fraisier
in verrine. This delightful dessert features layers of ladyfingers soaked in
roasted strawberry puree, topped with vanilla Diplomate cream (a light pastry
cream), and garnished with pistachios. It's a perfect balance of sweetness and
freshness.



















































We hope you enjoy these culinary delights from Roving
Larder. Bon appétit!

VEGETARIAN
WITH LOVE FROM PARIS - Cook & Dine Experience
Surprise your better half with a romantic cook-and-dine
experience at Roving Larder. Make this Valentine's Day unforgettable with a
special evening of culinary delights and intimate ambiance.
Indulge in a hands-on cooking class where you and your partner
will learn to create a delicious gourmet meal together. Afterward, sit down to
enjoy your culinary masterpiece in a cozy and romantic setting. This unique
experience is the perfect way to show your love and create lasting
memories.
Book your Valentine's Day cook-and-dine experience at Roving
Larder and make it a night to remember.
Hands-on and demonstration
The structure of this well-rounded culinary
program balances two fundamental approaches to learning in the
kitchen: open forum cookery demonstrations, and all-inclusive hands-on
cooking,
ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the class
start time. After we sign you in, we'll help you settle in with nibbles
and a welcome GLASS OF CHAMPAGNE* before we get started. This is a great
way to get to know each other.
Your tutor will then lead you to the tuition area and introduce
you to the class plan, and we all get busy cooking up a 3-course menu
dinner, before sitting down at the dining table eager to eat the fruit of
our labor. In great company, we raise our glasses to our culinary
accomplishment! ... and raise any remaining questions you may have too.
* Moet & Chandon. Or any other drink from our selection.

TECHNIQUES
During our class, you will learn a variety of techniques that
will enhance your culinary repertoire. Here are some of the techniques we will
cover:
1- Souffle: Discover the secrets to creating light and fluffy souffles that are sure to impress. Learn the proper folding technique and how to achieve the perfect rise.
2- Caramelizing - Master the art of caramelizing to add depth and richness to your dishes. Learn the different methods of caramelization and how to achieve the perfect golden color and flavor.
3- blanching - Learn the secrets of
blanching to bring out the optimal color, texture, and flavor in your
vegetables.
4. Mashing - Discover how to create a
light and fluffy potato mash that will elevate any dish.
5. Folding - Discover the technique
of folding to trap air in your pastries, resulting in the lightest and most
delicious desserts.
And more.
By mastering these techniques, you will be able to create
impressive dishes that will impress all your loved ones - not just your
Valentine.

SAMPLE MENU
We are delighted to offer you our vegetarian sample menu. This menu is designed to showcase the best of our culinary expertise while catering to your dietary preferences. Here is what our vegetarian sample menu includes:
1. Cheese Souffle: A light and fluffy souffle made with a blend of artisanal cheeses, baked to perfection.
2. Caramelized Baby Carrots: Tender baby carrots slowly cooked in Rosemary, garlic and butter to bring out their natural sweetness and caramelize to perfection.
3. Truffled Paris Mash: Creamy mashed potatoes infused with the rich and earthy flavors of truffle, creating a luxurious side dish.
4. French Bean Bundles: Fresh French beans wrapped in Yaki Nori (savory seaweed), creating a delightful combination of flavors and textures.
5. Chocolate Fondant with Luscious Vanilla Custard and Fresh Strawberries : Indulge in a decadent chocolate fondant with a gooey center, served with a velvety vanilla custard and fresh strawberries for a refreshing touch.
We hope that this vegetarian sample menu meets your expectations and provides you with a memorable dining experience. If you have any further questions or special requests, please don't hesitate to let us know. We look forward to serving you at Roving Larder.

SPRINGTIME IN PARIS – A Taste of French Elegance


Join us at Roving Larder Cooking School for a hands-on cooking experience that captures the beauty of springtime in Paris. Together, we’ll prepare a delicious three-course meal, inspired by classic French flavours and designed to transport you to a Parisian café.
This isn’t just a cooking class —it’s a culinary journey where you’ll learn new skills and enjoy the pleasure of creating and sharing a meal with others.


What You’ll Learn:
- Whisking: Create a perfect honey vinaigrette for a fresh salad.
- Searing: Master the art of perfectly seared salmon.
- Puréeing: Make a smooth and vibrant spring pea purée.
- Baking: Craft a delicious lemon tart with a buttery crust.


Sample Menu:
Starter: A light, refreshing salad of creamy goat cheese served on a bed of baby greens, topped with crunchy walnuts and drizzled with a honey vinaigrette.
Main Course: Golden seared salmon served with a fresh spring pea purée and a silky lemon beurre blanc sauce.
Dessert: A zesty lemon tart with a buttery crust, topped with fresh berries.


At Roving Larder , we take pride in using fresh, seasonal ingredients to create unforgettable dining experiences. Join us for this French-inspired culinary adventure, and take home skills and memories that will last a lifetime.


Bon appétit!


Please note : This menu is but a glimpse; our repertoire extends beyond the stars, accommodating diverse dietary requirements.

Create Memorable Moments with Roving Larder Private Events

Indulge in a unique, hands-on cooking experience designed exclusively for your group. Perfect for team-building, special celebrations, or simply spending quality time together, Roving Larder private events make cooking both fun and delicious!

Event Highlights

• Exclusive Access: The entire cooking school just for your event, ensuring a private and personalized experience.


• Themed Décor & Setup: Enjoy a welcoming ambiance tailored to your event's theme.


• Flexible Scheduling: Choose a start time that suits your group, whether it’s morning, afternoon, or evening.


• Welcome Drinks & Grazing Boards: Kick off with a selection of welcome drinks and beautifully arranged grazing boards featuring fresh, seasonal ingredients.


• Customizable Menus: Select from a variety of themed menus (see options at Cook & Dine), or collaborate with us to create a menu tailored to your tastes.


• Hands-On Cooking: Work with professional chefs in a fun, interactive cooking class where everyone gets involved.


• Dine & Enjoy: Relish the dishes you’ve prepared together in a relaxed, welcoming setting.


• Complimentary Drinks: Each event includes a selection of alcoholic and non-alcoholic beverages, with optional wine and drink packages available for an extra touch of indulgence.

What’s Included

• All Ingredients & Equipment: We provide everything you need, from fresh, locally sourced ingredients to state-of-the-art kitchen tools and aprons.


• Expert Chef Instruction: Learn from skilled chefs passionate about food and teaching.


• Personalized Experience: The pace and style can be tailored to your group’s preferences.


• Full Setup & Cleanup: Relax and enjoy—our team handles everything.


• Take-Home Recipes: Guests receive digital recipe cards to recreate the experience at home.


• Exclusive Souvenirs: Each guest takes home a Roving Larder tote bag as a keepsake.


• Special Offers: Enjoy 20% off your next Cook & Dine class or gift card purchase.


• Convenient Free Parking: Ample parking ensures a stress-free arrival and departure.

Ideal For

• Team-building activities


• Birthday parties


• Anniversaries


• Family reunions


• Friends' gatherings

Event Details

• Duration: Approximately 3 hours, including prep, cooking, and dining.


• Group Size: Accommodates small or large groups, up to 30 people.


• Location: Roving Larder Cooking School, designed for comfort and creativity.

Inclusive Features

• Welcome Drinks & Grazing Boards: Start your event with complimentary drinks and curated grazing boards to set the tone.


• Hands-On Cooking: Our chefs guide you through an enjoyable and interactive cooking experience.


• Seasonal Ingredients & Modern Equipment: High-quality, locally sourced ingredients ensure every dish bursts with flavor.


• Accompanying Drinks: Your experience includes a welcome drink, one glass of wine (or an equivalent alcoholic beverage) per person, plus a selection of non-alcoholic refreshments throughout.


• Dietary Accommodations: Menus can be adjusted to suit dietary preferences.

Optional Extras

• BYO Beverages: Bring your own drinks, and we’ll provide glassware, chilling, and service ($10 per person corkage).


• Enhanced Beverage Packages: Upgrade to bubbles, or opt for unlimited drinks ($45 per person).

Booking Information

• Deposit: To secure your booking, a deposit of $1,250 (or 50% of the minimum spend, if that amount is higher) is required.


• Rescheduling Flexibility: We’re happy to accommodate changes when possible. T&Cs apply


• Cancellations: 
• Full refunds* are available if canceled more than 30 days before the event. *(less any non-recoverable costs already committed.)
• Deposits are retained for cancellations within 29 to 14 days to date. Deposit may be credited towards a future booking (valid for 6 months). 
• 0 (zero) to 7 days before: No refunds. Payments made are forfeited due to staffing, planning, and supplier commitments. 

Make It Special

Create an unforgettable experience with Roving Larder Cooking School. From delicious food to hands-on fun, we’ll help you connect, laugh, and celebrate over a shared love of cooking.

Book now and let the magic begin!
T&Cs apply.

A Scallop Feast & Heavenly Fondant (French Cook & Dine)

The vibe: French bistro elegance, made easy. Learn a “looks fancy, feels achievable” menu you can absolutely recreate at home.

Starter: Frisée Salad
Crisp greens + a zesty dressing to wake everything up.

Main: Scallops, Butter Sauce & Paris Mash
Golden scallops + rich buttery sauce + silky mash.

Dessert: Chocolate Fondant, Custard & Berries
Warm, gooey centre + vanilla custard + fresh berries.

• Scallops cooked perfectly (no rubber, no fear)

• A rich butter sauce that actually emulsifies

• Paris-style mash: smooth, fluffy, luxurious

• Chocolate fondant timing (the gooey centre secret)

• All ingredients, equipment + aprons

• Chef-led, step-by-step guidance (hands-on)

• Welcome drink + nibbles

• Hosted Cook & Dine at the long table (with a drink)

• Take-home recipes

As the cold winds whisper secrets through the date palms, join us at the Roving Larder Cooking School for a magical evening that transcends time and space. Our culinary caravan will transport you to the heart of the Middle East, where the Arabian Nights come alive in every tantalizing bite.

VEGETARIAN Arabian Nights: A Desert Feast!

SAMPLE MENU

Entree: Hummus with Pomegranate and Warm Pita

In the shadow of ancient minarets, we unveil our first treasure:

Hummus, a silken canvas of ivory, awaits your senses. Creamy whispers of chickpeas, tahini, and garlic entwine, their flavours dancing like veils in the moonlight. But behold! A crown of pomegranate seeds rests upon this humble creation, each ruby jewel bursting with sweet-tart promise. Drizzled with golden olive oil, it beckons you to dip, to savour, to lose yourself in the labyrinth of taste.

And what is hummus without its faithful companion? Warm, fluffy pita bread, freshly baked and fragrant, emerges from our mystical oven. Tear a piece, cradle it in your palm, and let the warmth seep into your bones. As you scoop the hummus, remember: this is not mere sustenance; it is an elixir of memory and longing.

Main: Vegetarian Tagine

Close your eyes, and the desert unfurls before you.

Slow-cooked with reverence, carrots, parsnips, and zucchini absorb the essence of apricots, their sun-kissed sweetness infusing every fiber. Almonds, like golden grains of sand, add crunch and depth, while a symphony of Moroccan spices—cinnamon, cumin, and saffron—imbues the air with warmth.

Picture the kasbahs, their walls etched with tales of love and conquest. Imagine the courtyard, where lanterns sway, casting patterns on the ground. Here, our tagine rests atop a bed of fragrant couscous, each grain a tiny universe. Garnished with fresh coriander, it invites you to linger, to savour the fusion of land and sky.

As you lift your fork, remember the caravans that crossed dunes, their silks billowing like sails. Taste the history—the whispers of traders, the laughter of storytellers—as you savour this dish. For in its depths lies the very soul of the desert.

Dessert: Rosewater and Pistachio Baklava

The moon spills its secrets into our cups.

Baklava, a mosaic of golden layers, cradles the essence of a thousand roses. Phyllo pastry, delicate as a lover’s touch, enfolds a sweet symphony: ground pistachios, their emerald hearts pulsing with desire. But hark! A drizzle of rosewater syrup—an elixir distilled from petals kissed by moonbeams—binds the layers, rendering them ethereal.

Crunch meets silk, and your teeth sink into the past. Each bite is a caravan of sensations: the crunch of autumn leaves, the whisper of silk against skin. Crushed pistachios crown this creation, their verdant confetti celebrating life’s sweetest moments.

As you sip mint tea, let the baklava crumble on your tongue. Close your eyes, and you are in a courtyard, jasmine perfuming the air. The stars above, like sugar crystals, melt into your veins. This dessert is not mere indulgence; it is a love letter to eternity.

CULINARY TECHNIQUES

Let’s delve into the culinary techniques that will weave the magic of our Arabian Nights feast:

1. Hummus with Pomegranate and Warm Pita:

   • Hummus Preparation:
     • Cooking Chickpeas: We’ll start by cooking dried chickpeas until tender. Alternatively, canned chickpeas can be used.
     • Blending: In a food processor, we’ll blend the cooked chickpeas with tahini (sesame paste), garlic, lemon juice, and olive oil until smooth.
     • Seasoning: Salt, cumin, and a touch of ground coriander will enhance the flavour.
   • Pomegranate Garnish:
     • We’ll carefully extract pomegranate seeds (arils) and sprinkle them over the hummus.
   • Warm Pita Bread:
     • We’ll warm store-bought or freshly baked pita bread in the oven or on a stovetop griddle.

2. Tagine with Apricots:

   • Tagine Cooking Technique:
     • Marinating: We’ll marinate chunks of vegetables with spices (such as cumin, coriander, paprika, and cinnamon) and olive oil.
     • Slow Cooking in a Tagine Pot: The tagine pot, with its conical lid, allows for slow, even cooking. We’ll layer the marinated lamb, dried apricots, sliced almonds, and onions. The tagine will simmer gently over low heat, infusing the flavours.
     • Deglazing: We’ll deglaze the tagine with a bit of water or broth to create a rich sauce.
   • Couscous Preparation:
     • Cook Couscous: We’ll cook couscous (tiny semolina pasta) in Maroccan-flavoured broth until fluffy. 
     • Fluffing: After cooking, we’ll fluff the couscous with a fork.
     • Fresh Coriander and almonds Garnish: Chopped fresh coriander adds vibrancy, and the almonds add texture.

3. Rosewater and Pistachio Baklava:

   • Layering Phyllo Pastry:
     • We’ll layer thin sheets of phyllo pastry, brushing each layer with melted butter or ghee.
     • Ground Pistachio Filling: Between the layers, we’ll spread a mixture of finely ground pistachios, sugar, and a hint of cinnamon.
     • Rolling and Baking: Once layered, we’ll roll baklava and bake until golden and crisp.
   • Rosewater Syrup:
     • We’ll prepare a simple syrup by simmering water, sugar, and a few drops of rosewater. This fragrant syrup will be poured over the baked baklava.
     • Absorption: The baklava will absorb the syrup, becoming sweet and perfumed.
     • Crushed Pistachio Topping: Finally, we’ll sprinkle crushed pistachios on top for crunch and visual appeal.. 

Reserve your magic carpet—err, seat—at our table. Let the Arabian Nights weave their spell, and may your senses dance in the warmth and opulence of our desert haven. 

Cozy up, for this feast is not just food—it is a memory etched in saffron and stardust.

Shukran, dear wanderer. We await you under the crescent moon.

PEARLS OF BANGKOK – A Thai Cook & Dine Experience
Join us for an immersive Thai cooking class where you'll learn to create a vibrant, three-course meal inspired by the bold and delicate flavours of Bangkok. This hands-on experience, paired with demonstrations from our expert chefs, will take you on a culinary journey through Thailand's finest street food and tropical flavours.



What You’ll Learn: (... amongst other things)
- Skewering: Perfect the technique for making authentic Thai Chicken Satay with a flavorful, spicy peanut sauce.
- Coconut Curry Preparation: Master the art of crafting a fragrant coconut-based green curry with prawns, scallops, fish, and seasonal vegetables.
- Dessert Creation: Learn to make a light and refreshing coconut-limed sago pudding, served with fresh mango and toasted coconut flakes.


SAMPLE MENU
Starter: Thai Chicken Satay**
Skewered and grilled Thai chicken, served with a spicy, crunchy peanut sauce—a classic and flavourful Thai street food favourite.
Main Course: Coconut Green Thai Seafood Curry

A fragrant seafood curry featuring prawns, scallops, and fish, paired with seasonal vegetables in a creamy coconut sauce, served with basmati rice.
Dessert: Coconut-Limed Sago Pudding

A refreshing sago pudding infused with kaffir lime, served with chilled mango slices and toasted coconut flakes.


What’s Included:

- All Ingredients: Fresh, high-quality ingredients for the entire meal.
- Hands-On Instruction: Guided demonstrations from expert chefs, plus hands-on cooking experience.
- Welcome Drink & Nibbles: Enjoy a complimentary drink and snacks upon arrival to get settled in.
- Digital Recipe Cards: Take-home recipes for recreating the dishes at home.
- Aprons and Equipment: All necessary tools and aprons are provided.
- A Sit-Down Meal: Savour the meal you’ve prepared with your fellow cooks.


At Roving Larder Cooking School we bring the vibrant flavours of Thailand to your plate. Join us for this exciting hands-on class, where you'll master the art of Thai cooking and enjoy a delicious meal in great company.
Sawadee kha!

Handcrafted Gnocchi: A Sun-Kissed Italian Journey (Italian Cook & Dine)

The vibe: Italian summer—bright, fresh, and joyful, with pillowy gnocchi at the centre.

Starter: Arancini
Crispy risotto balls with bocconcini + a bright tomato sauce.

Main: Gnocchi with Lemon Ricotta & Pistachio Pesto
Light, zesty, nutty—peak summer energy.

Dessert: Cannoli with Lemon Curd & Mascarpone
Crisp shells, citrusy filling, white chocolate + pistachio finish.

• Gnocchi dough + shaping for light texture

• Sauce building + sautéing fundamentals

• Safe frying + crisp arancini technique

• Piping/filling cannoli like a pro

• Chocolate melting + clean finishing

• Fresh seasonal ingredients + all equipment

• Chef-led demos + hands-on coaching

• Welcome drink

• Hosted long-table dining

• Take-home recipes

Step into the world of French pâtisserie and learn the technique behind one of the most impressive (and surprisingly achievable) classics: éclairs.

In this easy-to-follow, step-by-step workshop, you’ll master the foundations of choux pastry — the magical dough that transforms into crisp, hollow shells ready for silky fillings and glossy finishes. This is a true skills class: practical, hands-on, and designed to give you repeatable results at home (without the drama).

And because it’s Roving Larder, it’s not just baking — it’s an experience. Expect grazing as you go and a little sipping along the way while you pipe, fill, glaze, and decorate your way to a box of pâtisserie-worthy éclairs.

What you’ll learn

• How to make choux pastry from scratch and bake shells that are crisp, light, and beautifully risen

• How to create rich, velvety crème pâtissière (pastry cream)

• Contemporary and creative approaches to flavouring and fillings (with demonstrations of variations you can use at home)

• The piping fundamentals: how to pipe éclairs and choux neatly and consistently

• Multiple finishing and decorating techniques for a professional look (even if you’ve never piped before)

• Storage tips, troubleshooting, and how to avoid the common choux pitfalls (soggy shells, flat éclairs, split pastry cream…)

On the menu (the éclairs you’ll create)

TRIPLE CHOCOLATE
Milk chocolate filling, finished with a dark chocolate glaze.

TOFFEE POPCORN
Popcorn-infused pastry cream with a hint of fleur de sel (flaked sea salt), topped with a glossy caramel glaze and crunchy toffee popcorn.

LEMON MERINGUE
Lemon curd swirled through vanilla pastry cream, finished with lemon icing and meringue.

What’s included

• All ingredients, equipment, and recipes

• Hands-on tuition and demonstrations throughout

• Grazing and sipping during the session (so you can bake happily)

• A box of your own finished éclairs to take home and show off

Who this class is for

Perfect for beginners and keen bakers alike. If you’ve ever wanted to learn choux properly — or level up your pastry confidence — this is for you. You’ll leave with a strong foundation and the know-how to recreate éclairs (and plenty of choux variations) at home.

Come for the technique. Stay for the grazing. Leave with éclairs that will wow your friends and family.

Easy Seafood Risotto - Coastal Flavours of Italy

Join us at Roving Larder Cooking School for a cozy, hands-on cooking experience inspired by the warmth of the Italian Coast. In this class, you’ll create a comforting three-course meal that brings together the rich flavours of the sea and the soul-soothing warmth of Italian cuisine.



What You’ll Learn: (amongst other things...)
- Coating & Sautéing: Master the art of coating rice with seasoned oil and sautéing seafood to perfection for rich, deep flavours.
- Folding: Learn how to fold light, airy batter to create delicate biscuits with perfect texture.
- Oven Baking & Roasting: Bring it all together by roasting and baking to achieve a warm, golden finish to your dishes, perfect for a winter feast.


SAMPLE MENU
Starter: Caprese e Crostini Mozzarella, tomato, and fresh Basil served with crunchy oven-baked garlic croutons

Main Course: Seafood Risotto
A rich, creamy risotto featuring scallops, prawns, and fish, topped with ricotta and crispy Parmigiano-Reggiano for an extra umami punch.
Dessert: Classic Tiramisu
An indulgent, traditional Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder—an irresistible end to your summer feast.



What’s Included:
- All Ingredients: Fresh, high-quality ingredients for all courses.
- Hands-On Instruction: Guidance from our experienced chefs.
- Welcome Drink: Enjoy a complimentary drink as you settle in.
- Recipe Cards: Take-home recipes for each dish.
- Aprons and Equipment: All tools and aprons provided.
- Wine & Dine: Savour the dishes you’ve created with a glass of wine or your preferred drink.


At Roving Larder , we celebrate the beauty of coastal dishes perfect for the summer season. Join us for this italian culinary escape, where you’ll cook, dine, and bring home the flavours of rich food traditions.
Buon appetito!

The vibe: warm spices, comfort, storytelling flavours—bold, fragrant, deeply satisfying.
(We keep the romance, but make it readable.)

Entrée: Hummus + Warm Pita
Creamy, silky hummus + olive oil drizzle, ready for scooping.

Main: Lamb Tagine with Apricots + Couscous
Slow-cooked lamb with Moroccan spices and sweet apricot richness.

Dessert: Rosewater & Pistachio Baklava + Mint Tea
Golden layers, perfumed syrup, crunchy pistachios.

• Spice marinating + flavour building

• Tagine slow cooking + sauce development

• Couscous fluffing + finishing

• Phyllo layering + buttering technique

• Syrup balance + absorption timing for baklava

• All ingredients + equipment + aprons

• Chef-led demos + hands-on cooking

• Welcome drink + hosted long-table dining

• Take-home recipes

Australian Natives Cooking Class
Experience the rich heritage and unique flavours of Australian native ingredients in our exclusive Australian Natives Cooking Class. Embark on a culinary journey that celebrates the diversity of Australian cuisine, starting with an enlightening bushtucker walk led by Bush to Bowl. Discover the native plants growing locally and learn about their traditional uses from expert guides.



What You Will Learn:
- The history and cultural significance of native Australian ingredients.

- How to identify and use a variety of native plants in cooking.
- Techniques for preparing and cooking with unique ingredients such as wattle seed, kangaroo, and lemon myrtle.
- Tips for incorporating native flavors into modern dishes.


Menu Highlights:
- Kangaroo Tartare. Finely diced kangaroo seasoned with native herbs and spices, served with finger lime pearls and bush tomato chutney.
- Wattle Seed Damper: Learn to bake this traditional Australian bread with a nutty flavour and rich aroma, perfect for any meal.
- Finger Lime and Avocado Salad. Fresh avocado slices and finger lime caviar tossed with mixed greens and a lemon myrtle vinaigrette.
- Pepperberry-Crusted Barramundi. Succulent barramundi fillet crusted with ground pepperberry, served with a lemon myrtle beurre blanc.
- Lemon Myrtle Cheesecake: Create a creamy, tangy cheesecake infused with the distinctive citrus notes of lemon myrtle, a true Australian delicacy.


Class Details:
- **Duration: approx 6 hours (including bushtucker walk)

- Skill Level: All levels welcome
- Materials Provided: All ingredients and tools needed for the class
- What to Bring: Comfortable walking shoes for the bushtucker walk and a curiosity for new flavors!
For safety reasons please wear closed shoes in the kitchen.
Join us for an unforgettable experience that connects you with the land and its bounty. Our Australian Natives Cooking Class will leave you with a deeper appreciation for Australian native ingredients and the skills to incorporate them into your own cooking.
Reserve your spot today and take the first step on this unique culinary adventure!