Cooking on the Bay Cooking School

All these dishes cooked in this program are low carbohydrate and healthy fat keto foods… one participant was a coeliac and a diabetic… it is a great program for him and the dishes were perfect.. we also cooked a butterflied chicken with herb and garlic butter under the skin unfortunately there were no photos of that… the next low carbohydrate healthy fat cook real food program is on Saturday, 11 July and there is still place available… I would love to see you there. Winter is a good time to launch a new healthy lifestyle program ready for spring!

Healthy eating is no longer a trend, it’s a lifestyle. 🥑 I started my ‘Cook Real Food Keto’ program years ago, long before it was “mainstream,” because I have always believed that fresh, seasonal, Nutri dense food is the best for our health.
We had a beautiful session last Sunday! Two highlights:
✨ A medical nutritionist on holiday here from Honolulu, joined us and shared her philosophies on healthy living which perfectly aligned with mine. Always pleasing!
✨ A lovely, gentle woman who has lived with epilepsy since infancy. After 60 years of trying everything, her neurologist suggested Low Carb/Healthy Fat. Six months later, she feels better than ever. She is happier, with less fear, less anxiety, and so more freedom.
This class is often overlooked for ‘glamorous’ cuisines, but the food is vibrant, nutrient-dense, and incredibly delicious. Come see for yourself!
Next classes are May 23 July 11, all dates are on the website https://www.cookingonthebay.com.au/cook-real-food-program/

Tonight’s magnificent sunset at Cooking on the Bay… I’m looking out from my kitchen while I’m preparing for some of my classes over the weekend plus my dinner tonight and this is what I see… makes me very happy to be working in my kitchen!

It has been a beautiful Easter spent at Beechworth and Rutherglen with Barton and Leah, Sullivan and Flynn, plus Leah’s parents Wayne and Anne… five days of happy times enjoying each other‘s company relaxing, laughing, walking, playing games inside and out, visiting some lovely wineries enjoying some great wines and delicious food. The beautiful home we stayed in was huge catering for us all in maximum comfort. The golden shoe festival held in Beechworth on Saturday morning with many festivities along with a local farmer’s market contributing to a great country experience. It has been a relaxing and complete breakaway. So I thank you Barton and Leah for arranging and organising everything for us all. ❤️

Cooking French Bistro Classic Desserts with another private group of friends this weekend… it’s interesting how the cycles go and they are so hard to predict! One never knows which class will be the most popular this year, which cuisine will people prefer and enjoy most in 2026? Do people like to cook with friends in a private group? Or come as couples or singles. All of these apply as everyone has different needs at different times. Many people come to learn to cook and so therefore book and attend the complete suite of classes. That is the best way to get a solid foundation of how to cook from many different perspectives. The Classic Masterclasses such as the Master Class in Stock, Sauces and Soups and the French Regional Cooking Masterclass weekends give cooks a solid understanding and mastery of most cooking fundamentals. Thus weekend Cooking on the Bay hosted a small private group in Classic French Bistro Desserts...these long-standing friends of 40 years or so came from a variety of backgrounds and interests; their common bond was their friendship over the years plus a love of food and cooking...this brings people together is a happy and enjoyable way.

Consider booking a private group cooking class with your special friends or family. Email me for more information [email protected]

It was a lovely day cooking Italian food which was enjoyed over lunch … a happy Private Cooking Class of a family celebrating their daughter’s return from Italy and her 21st birthday… followed by Sunday’s a French Odyssey… This class is always a favourite with classic French recipes including our Comte cheese Gougeres, goat cheese soufflé, deliciously cooked duck breast with an orange marmalade and pickled sauce with the finale being a vanilla cream caramel with berries,ice cream cream and a cranberry jelly… both days of classic menus and always a hit with the cooks as you can see.