Byron Bay Cooking School

02/09/2026

The truth about rice: brown, white, basmati & parboiled explained. Rice gets a bad rap. Carbs. Blood sugar. White versus brown. Basmati versus jasmine. Parboiled — whatever does that mean?

Rice has been feeding humans for thousands of years, yet it has somehow become one of the most misunderstood foods on the plate.

Read more →
https://www.chefsamgowing.com/types-of-rice

19/07/2026

06/05/2026

As I’ve recently turned 60, a few health markers have become impossible to ignore.

An arthritic right shoulder — the result of 40+ years of chopping, lifting, and food service, alongside 30 years of yoga, particularly chaturanga dandasana and its associated load-bearing postures — has finally asked for my attention.

To accompany that, there’s a creeping lethargy that feels less about workload and more about inflammation.

At home, my hubby is navigating his own musculoskeletal issues. Between the two of us, we’re a little creaky, a bit groany, and certainly achy — but quite simply, hell-bent on recovery.

And so, with my background in nutritional and Chinese medicine, it feels like the right time to dig deeply into that well of knowledge and actually live it with intent. Not just teach it, but apply it — daily, consistently, and with precision.

Not in a frantic, biohacking way. But in a grounded, intelligent, food-first way.

Armed with a packet of fresh sardines from Marnikol Fisheries I wrote this RECIPE:
https://www.chefsamgowing.com/omega-3-sardine-saute-repair-recovery/

04/04/2026

Belinda Jeffery is one of Australia’s most beloved home cooks, a celebrated cookbook author, and the long-time host of the gentle, much-loved series Cook and Chef. Known for her warm, generous style and deeply comforting recipes, Belinda champions slow cooking, seasonal produce, and the joy of sharing food with others. Her approach is grounded, soulful, and quietly inspiring—making her a true icon of Australian kitchens.
100 Mile Table April 18th.

100miletable.com/cookingschool

01/04/2026

Hey Kids! Looking for something fun these school holidays? This is more than just a cooking class—it’s where confidence begins.
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Teaching kids has always been at the heart of what we do. I’ve seen it firsthand with my goddaughter Sionach, who started as a curious little helper at my Melbourne Food is Medicine masterclasses—wide-eyed, hands in the mix, soaking it all in. Today, she’s grown into a beautiful cook and a true lover of food. That transformation? That’s the magic of getting kids into the kitchen early.
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Next week at Cooking School, I’m bringing that same experience to your children.
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First up on April 7 is a 60–75 minute interactive class (ages 6–12), young cooks will create:
• Wategos Cacao Bites
• 100 Mile Slice
• Belongil Berry Breeze Whip

They’ll build real kitchen skills, work with beautiful local ingredients, and most importantly—feel proud of what they’ve made.

Each child will:
• Enjoy their creations
• Take home a beautifully packed treat box
• Receive recipe cards to recreate everything at home

Spots are limited, and these classes fill quickly during school holidays.

👉 Book now: 100miletable.com/cookingschool

Let’s start their food story early.

01/04/2026

Hey Kids! Looking for something fun these school holidays? This is more than just a cooking class—it’s where confidence begins.
👩🏼‍🍳
Teaching kids has always been at the heart of what we do. I’ve seen it firsthand with my goddaughter Sionach, who started as a curious little helper at my Melbourne Food is Medicine masterclasses—wide-eyed, hands in the mix, soaking it all in. Today, she’s grown into a beautiful cook and a true lover of food. That transformation? That’s the magic of getting kids into the kitchen early.
👩🏼‍🍳
Next week at 100 Mile Table’s brand new Cooking School, I’m bringing that same experience to your children.
👩🏼‍🍳
First up on April 7 is a 60–75 minute interactive class (ages 6–12), young cooks will create:
• Wategos Cacao Bites
• 100 Mile Slice
• Belongil Berry Breeze Whip

They’ll build real kitchen skills, work with beautiful local ingredients, and most importantly—feel proud of what they’ve made.

Each child will:
• Enjoy their creations
• Take home a beautifully packed treat box
• Receive recipe cards to recreate everything at home

Spots are limited, and these classes fill quickly during school holidays.

👉 Book now: 100miletable.com/cookingschool

Let’s start their food story early.

29/01/2026

Cooking for the Lungs, the Heart & the Days That Feel Heavy.

When using food as medicine for grief, we prescribe pungent flavours. Ginger, garlic, onion, cloves, cayenne, cinnamon, cardamom, cumin, thyme, sage, turmeric, wasabi, horseradish, mustard seeds and greens, radishes, black and green peppercorns. These foods are warming, aromatic and robust—the first port of call for the lungs.

Pungency disperses. It moves energy and fluid. Phlegm. Tears. What has been held too tightly.

During my three-month convalescence with pneumonia a long time ago, I lived mostly on boiled peas and mashed potatoes—simple, soft, comforting. Easy to digest. It allowed my gut to rest and my body to heal. Grief asks for the same gentleness. Recently, humble pasta has been my refuge; penne, peas and garlic have offered quiet comfort during times of despair. My dear friend Sarah Swan’s heart-warming congee recipe (occasionally available at Bay Grocer) may also hit the spot.

Healing asks for warmth. Simplicity. Patience.

👉Read more:
https://open.substack.com/pub/chefsamgowing/p/great-barrier-grief

13/01/2026

Fuel your study abroad adventure the right way. In this Hop Well-come Abroad session, renowned wellness chef Samantha Gowing leads a hands-on workshop on foo...

13/01/2026

🥷Absolutely blown away by our 11-year-old Kitchen Ninja Mr. B.👏
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He nailed the brief — confidence, focus, and incredible skills in the kitchen. From knife safety to flavour balance, every step was executed with precision and pride. Watching him problem-solve, plate up his creations, and genuinely enjoy the process was inspiring.
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Future chef? Definitely.
Life skills? Absolutely.
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Have a young foodie ready to shine?
👉 Book a private Kitchen Ninja session and watch them thrive.
DM, call or SMS 0411 852 387