Cooking Experience Northern Beaches Council

Flavours of Mexico Fiesta — The Young Chefs Kitchen

Tuesday, 7 July 2026 | 9:00am–3:00pm

A bold, colourful and flavour-packed day of hands-on cooking for young chefs.

In this lively full-day workshop, young cooks will explore the bright, punchy flavours of Mexico while building confidence in the kitchen. From creamy guacamole and zesty salsa to homemade tortillas, delicious tacos, and golden churros with dulce de leche, this is a day full of fun, flavour and proud cooking moments.

Designed for curious young food lovers, this session blends practical kitchen skills, creativity, teamwork and plenty of delicious rewards along the way.

What we’ll make

• Guacamole
  
• Zesty Salsa
  
• Homemade Tortillas
  
• Tacos
  
• Churros with Dulce de Leche
  

What young chefs will learn

• Mexican flavour foundations: lime, chilli, coriander and seasoning balance
• Safe knife skills and smart chopping
  
• Salsa and guacamole techniques: texture, acidity and layering flavour
  
• Dough handling, rolling and griddle cooking
  
• Safe frying basics
  
• Timing, teamwork and presentation skills
  

The day at a glance

8:45–9:00 — Arrival + Aprons On
Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: Mexican Flavour Foundations
The important stuff, made fun. We’ll cover safe knife skills, flavour balancing, salsa and guac basics, and safe frying techniques for later in the day.

9:20–10:30 — Cook #1: Guacamole + Zesty Salsa
Our flavour lab begins. Young chefs will chop, mash, season and taste their way to a beautifully balanced guacamole and a fresh, vibrant salsa.

They’ll learn safe knife work, how to check avocado ripeness, how to layer seasoning, balance acid, salt and heat, and adjust flavour like a real cook.

10:30–10:50 — Morning Tea Break
A short break to reset, taste, chat, and enjoy a fruit and veggie platter with milk or water.

10:50–12:20 — Cook #2: Tortillas + Tacos
The main event. Young chefs will roll, press and cook homemade tortillas, then build delicious tacos using their fresh guacamole and salsa.

They’ll practise dough handling, pressing and rolling, griddle cooking, preparing fillings, and assembling tacos with balance, colour and crunch.

12:20–12:45 — Chef Skill Sprint: Salsa Showdown + Taco Plating Challenge
A fun skills session where young chefs refine, plate and present their creations.

• Taste and adjust salsa
  
• Work on taco presentation
  
• Build confidence through teamwork and creativity
  

12:45–1:10 — Sit-Down Lunch Together
Time to enjoy the tacos together, hydrate, reset, and tidy up.

1:10–2:20 — Cook #3: Churros + Dulce de Leche
A sweet finish to the day. Young chefs will make golden churros, coat them in cinnamon sugar, and serve them with velvety dulce de leche.

They’ll learn piping, safe frying, timing, draining, coating, and how to prepare and handle dulce de leche for dipping.

2:20–2:45 — Pack + Label + Recipe Recap
Time to pack creations, label take-home items, and reflect on what was learned during the day. A digital recipe book reminder will also be provided.

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

Included

• All ingredients and equipment
  
• Aprons for use during class
  
• Digital recipe book
  
• A full hands-on day with demonstrations woven throughout
  
• Plenty of food to enjoy and be proud of
  

What to bring

Nothing at all — we’ve got it covered.

Please just wear closed shoes for safety

Asian Bites — The Young Chefs Kitchen

Monday, 6 July 2026 | 9:00am–3:00pm

A vibrant, flavour-packed day of hands-on cooking for young food lovers.

In this exciting full-day workshop, young chefs will explore delicious Asian favourites while building real kitchen skills, confidence, and creativity. From chewy bubble tea and juicy pork & prawn shumai to chicken satay skewers with peanut sauce and soft custard-filled baozi, this is a fun, practical and seriously tasty culinary adventure.

Designed for curious young cooks, this session blends cooking, learning, teamwork and plenty of proud “I made that!” moments.

What we’ll make

• Bubble Tea

• Shumai (Pork & Prawn)

• Chicken Satay Skewers with Peanut Sauce

• Nai Huang Baozi (Custard-Filled Baozi)

What young chefs will learn

• Asian flavour foundations: salty, sweet, sour and umami

• Kitchen hygiene and cross-contamination basics

• Safe knife, heat and steaming skills

• Mixing, shaping, folding and sealing techniques

• Timing, plating and kitchen organisation

• Confidence working hands-on in the kitchen

The day at a glance

8:45–9:00 — Arrival + Aprons On
Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: Asian Flavour Foundations
The important stuff, made fun. We’ll cover flavour balance, hygiene basics, safe heat skills, and how to think ahead in the kitchen like a young pro.

9:20–10:20 — Cook #1: Bubble Tea Bonanza
Creamy tea, chewy pearls, and a straw wide enough for joy.
Young chefs will learn how to cook boba to the right texture, sweeten syrups, build milk tea, portion ingredients, and get the timing just right.

10:20–10:40 — Morning Tea Break
A short break to reset, taste, chat, and enjoy a fruit and veggie platter.

10:40–12:10 — Cook #2: Shumai + Chicken Satay Skewers
A delicious savoury session featuring two crowd-favourite dishes.

Shumai (Pork & Prawn)
Young chefs will mix and season the filling, shape their shumai, and learn steaming techniques and presentation.

Chicken Satay Skewers with Peanut Sauce
They’ll prepare and thread marinated chicken, then make a rich satay sauce while learning balance, colour and flavour in cooking.

12:10–12:40 — Sit-Down Lunch Together
Time to enjoy the food, reset, hydrate, and share the experience together.

12:40–1:00 — Chef Skill Sprint: Fold, Skewer & Plate
A fun skills session focused on presentation, finishing touches, teamwork and confidence.

1:00–2:20 — Cook #3: Nai Huang Baozi
Soft, fluffy steamed buns filled with silky sweet custard.
Young chefs will work with bao dough, shape and fill the buns, seal them carefully, and steam them to perfection.

2:20–2:45 — Pack + Label + Recipe Recap
Time to pack creations, label take-home items, and reflect on the day’s learning. A digital recipe book reminder will also be provided.

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

Included

• All ingredients and equipment

• Aprons for use during class

• Digital recipe book

• A full hands-on day with demonstrations woven throughout

• Plenty of food to enjoy and take pride in

What to bring

Nothing at all — we’ve got it covered.
Please 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

French Flavours — The Young Chefs Kitchen

A delicious hands-on French cooking adventure for young chefs.

In this full-day workshop, young cooks will explore the charm of French cuisine through buttery pastry, savoury classics and a beautiful fruit tart to finish. From golden ham and cheese croissants and elegant quiches to a caramelised pear tart, this is a day full of practical kitchen learning, creativity and proud cooking moments.

Warm, rewarding and packed with flavour, this workshop is a lovely introduction to French cooking for curious young food lovers.

What we’ll make

• Ham and Cheese Croissant
  
• Quiche Lorraine
  
• Roasted Cherry Tomato & Goat Cheese Quiche
  
• Pear Tatin Tart
  

What young chefs will learn

• French baking and flavour foundations
  
• Safe knife skills and smart chopping
  
• Pastry handling, rolling and lining tins
  
• Egg-to-cream balance and savoury filling techniques
  
• Roasting for sweetness and flavour balance
  
• Caramel confidence and fruit preparation
  
• Timing, teamwork and presentation skills
  

The day at a glance

8:45–9:00 — Arrival + Aprons On
Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: French Baking & Flavour Foundations
The important stuff, made fun. Young chefs will learn knife safety, pastry basics, flavour balance, and how to plan their workflow in the kitchen.

9:20–10:00 — Cook #1: Ham and Cheese Croissant
A French classic and the perfect warm start to the day.

Young chefs will assemble buttery croissants with ham and cheese, learning layering, handling pastry carefully, and baking until beautifully golden.

10:00–10:20 — Morning Tea Break
Time to enjoy the freshly baked ham and cheese croissants together, along with a fruit and veggie platter and milk or water.

10:20–11:20 — Cook #2: Quiche Lorraine
Buttery pastry and a classic French filling done properly.

Young chefs will practise pastry handling, lining tins, working with egg-to-cream ratios, seasoning in layers, and recognising doneness cues.

11:20–12:20 — Cook #3: Roasted Cherry Tomato & Goat Cheese Quiche
A second quiche with bright, balanced flavour and a more colourful twist.

Young chefs will roast tomatoes for sweetness, balance acidity, layer fillings neatly, and work on timing and teamwork in the kitchen.

12:20–12:45 — Chef Skill Sprint: Slice, Style & Serve Studio
A fun skill-building session focused on presentation and confidence.

• Plating and garnish practice
  
• Best slice presentation challenge
  
• Timing and teamwork shout-outs
  

12:45–1:10 — Sit-Down Lunch Together
Time to enjoy the quiche together, hydrate, reset, and tidy up.

1:10–2:20 — Cook #4: Pear Tatin Tart
A beautiful French dessert with caramelised pears and that iconic upside-down finish.

Young chefs will learn caramel confidence, fruit preparation, baking and turning safely, and how to finish and store the tart for the best texture.

2:20–2:45 — Pack + Label + Recipe Recap
Time to pack creations, label take-home items, and reflect on the day’s learning. A digital recipe book reminder will also be provided.

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

Included

• All ingredients and equipment
  
• Aprons for use during class
  
• Digital recipe book
  
• A full hands-on day with demonstrations woven throughout
  
• Plenty of food to enjoy and be proud of
  

What to bring

Nothing at all — we’ve got it covered.

Please just wear closed shoes for safety.

PASTA, PINOT & PAPA

Father’s Day Italian Cook & Dine Experience

WHY YOU’LL LOVE IT

HANDS-ON COOKING & DINING EXPERIENCE

ITINERARY

TECHNIQUES YOU’LL LEARN

WHAT YOU’LL COOK

WHAT’S INCLUDED

WHO IT’S PERFECT FOR