Fisher & Paykel present In The Kitchen At Caulfield – a gastronomical feast for all to enjoy! Watch and learn as an amazing range of chefs inspire and tickle your tastebuds and tantalise your senses. See how the professionals do it, pick up some tricks of the trade and learn some age-old family secrets.
ADAM D’SYLVA CODA BAR + RESTAURANT
Executive chef and owner of Coda Bar + Restuarant, Adam D’Sylva’s foray into cooking began as a child growing up in a mixed Indian/Italian family in suburban Melbourne where his mother was a major influence on his decision to follow his passion for cooking.
Some of Adam’s career highlights include Head Chef under the much awarded and respected Geoff Lindsay at Pearl Restaurant along with a stint as Head Chef at Longrain Melbourne under the guidance of Martin Boetz. Adam has gained culinary experience from working in restaurants in Italy, Hong Kong and New York. Adam won The Age 2008 Good Food Guide’s Young Chef of the Year and has twice been the Victorian winner in the Lexus Young Chef of the Year award. Adam’s support for environmental issues has seen him appointed as an ambassador for Earth Hour Melbourne. Adam is a TV favourite with his appearances on MasterChef, Ready Steady Cook and is a favourite on The Circle.
PATRICK ALDRED SPICE BAZAAR
Patrick Aldred’s inspiration was sparked from a very young age by his mother who was born on the Greek Island of Kos within sight of the Turkish coast.
Her passion and creative flare for cooking saw her preparing fabulous Greek and Mediterranean fare as well as Middle Eastern and other diverse cuisines and she was the greatest influence on Patrick’s early cooking development.
With a love of being in the kitchen and learning new cuisines, Patrick has travelled around the world extensively and continues to travel every year – across Europe, Asia and India meeting chefs, frequenting mainstream, out of the way and street food restaurants in search of interesting and traditional food and techniques.
Patrick also researches widely, using a range of media for food trends and traditions. He brings all this together, along with his unique touch, to present exciting menus at the Spice Bazaar Cooking School. Patrick’s enthusiastic style, engaging, patient and approachable manner ensure that every class is a success.
SONALI PEIRIS MIRI’S PRODUCTS
Miris Products is not just about bringing traditional recipes with exotic flavours into a contemporary and modern world but also teaching the skills and traditions of Sri Lankan cuisine.
Sonali Peiris started Miri’s Products from a traditional mustard recipe that combined exotic blends of spices and fresh herbs that had been handed down through four generations of Sri Lankan women, and has now expanded to produce an extensive range of chutneys, dukkahs, mustards, pastes and sauces that not only taste good but preserve the heritage of these traditional recipes.
Sonali regularly conducts cooking classes where you are enticed with the glorious aromas and flavours as you cook and eat a traditional Sri Lankan meal where spices are used throughout the cooking process. These classes are held at My Other Kitchen in Bentleigh and at the Brotherhood of St Laurence Training Kitchen in Frankston.
SANDRA BERNARD CHATEAU CUISINE
Leaving behind Lausanne, an idyllic and rich small city on the edge of Lake Geneva, Switzerland, Sandra Bernard moved to Australia in 2005. It is here she crafted the perfect balance of her native Swiss styling, combined with her husband’s French influence, to create a gorgeous melting pot of culinary culture. She now runs an acclaimed cooking class for children and adults.
HIMANSHI FOODIE TRAILS
What started as a unique culinary adventure to discover the local cuisines and flavours of India has now become Foodie Trails – where Himanshi takes you on a journey to discover the many hidden gems and explore the cultural side of Melbourne – be it the gourmet Indian Masala Trail through the CBD or “Little India” in Dandenong, the vibrant and bustling Sydney Road in Brunswick with its Turkish foods and delicacies or the Soul Food of Africa in Footscray, there’s a taste sensation around every corner. Foodie Trails also offers in home cooking classes, specifically the Thali meal. The Indian Thali is not just a meal or a plate; it is, in fact, a tradition. Within the rim of that plate, many traditions handed down from one generation of cooks to the next abound. The class will talk about the Thali and the culinary heritage behind it that makes every element of it so important to a balanced diet.
