DIY Dumpling Dinners with Fish & Co. at the Harold Park Tramsheds

Valentine's Day Workshop: Wednesday 14 February 2018

Following on from several 'sell-out' workshops last year and together with Fish & Co., I am delighted to be announcing more 'dumpling dates' for 2018. Join me Artisan Lane this Valentine's Day for a two hour, 'hands on' workshop: you'll learn to make the dough and filling, before folding and cooking your own Wild Prawn and Pork Potstickers. Tickets include a glass of sparkling on arrival, wine and salad to go with your dumplings, and a Gelato Messina voucher for after the workshop. 

NOTE: Valentine's Day workshop is sold out


Wednesday 2 and Thursday 10 May;
Friday 27 July;
Thursday 9 August;
Wednesday 19 September
Friday 23 November
Ticket price: $75 per person - includes salad; a glass of rose; and a recipe card

Image credit: Jessica Abraham Photography



Next March (2018), join Michelle Crawford and Vanessa “The Hungry Chook” Miles at two very special Tasmanian workshops sharing, learning, cooking and eating. Middle March is the best time of year in Tasmania, the weather’s warm, harvest is at its peak, and it’s the perfect time to be outside cooking and eating.


We’ve put together two workshops over one weekend to make the most of this special time of year. 

On Saturday it will be a seasonal long table lunch in the garden, inspired by our Italian travels. And on Sunday we’ll haul out the preserving pans for a day of bottling and jam making.  Most of the ingredients will be sourced from the garden, or friends’ farms in the Huon Valley, such as beautiful free-range eggs, Bruny Island Cheese and Little Grove Olive Oil, and if not from the valley then from the Island where possible.

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Saturday 17 March 10am - 3:30pm - $275

A day of harvesting, cooking and eating at Michelle's farmhouse cottage in the beautiful Huon Valley. The day will start with coffee and cake before a stroll through the kitchen garden where we’ll harvest produce for the day such as tomatoes, potatoes, zucchini, scarlet runner beans, and fragrant basil. 

Then we’ll return to the kitchen to create a menu inspired by our time in Italy.  We’ll make Vanessa’s amazing silky pasta, a creamy ricotta using local milk, an Italian inspired fish and vegetable dish, and to finish, peaches with amaretti roasted in the wood fire oven.  

We’ll be cooking both in the kitchen and outside in the wood oven ‘al forno’!  

The day will end outside in the garden with a long table lunch that you helped prepare.

The class includes recipes, morning tea and a three course lunch with wine. Both workshops will be limited to an intimate group of eight guests.

Note: This workshop has sold out - please email me if you wish to have your name included on a wait list.

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Sunday 18 March 10am – 3:30pm - $275

March is peak preserving season in Tasmania, so we’re sharing a few of our favourite recipes for preserving the late summer bounty. In this full-day workshop we will introduce you to the fundamental techniques and skills of home preserving, including selecting fruit, sugar, pectin, acid and the equipment you need to pot up and seal those fruity preserves. We’ll use Huon Valley grown fruit to prepare and make our own jam, and forage for some flavourings growing wild in the garden - think apple mint, rose geranium and lemon thyme. You’ll learn the secret of a delicious, long keeping tomato sauce ‘salsa pronta’, for your pasta and we’ll bottle late summer peaches from a nearby orchard using the Fowlers Vacola method. We’ll also do a special cordial syrup for winter.

After all that hard work we’ll enjoy a light lunch in the garden, before finishing off the bottling so you can go home with a few treats for your autumn pantry.

The class includes recipes, morning tea, a light lunch and preserves to take home. Both workshops will be limited to an intimate group of eight guests.

Note: This workshop has sold out - please email me if you wish to have your name included on a wait list.

The fine print

Due to logistics we are unable to issue refunds, however we are happy for you to send someone in your place. Please advise us of any dietary requirements at time of booking. Menu may vary due to the nature of seasonal produce.

Images: Michelle Crawford

AN EVENING IN ROME, VIve cooking school, Rosebery

I'm Delighted to be able to teach another workshop in the state-of-the-art kitchen at vive cooking school, Rosebery. Following on from 'Lunch in sicily', and the second of a series on regional Italian cuisine, this spring workshop will focus on four much-loved roman dishes and finish with a long table dinner. 

The menu: 
Primo: Fettuccine alla Primavera - a celebration of spring: you'll learn to make your own fresh pasta and how to prepare artichokes
Secondo: Saltimbocca alla Romana e Focaccia - the Roman favourite that promises to 'leap in your mouth', with freshly baked rosemary focaccia to act as 'la scarpetta' (the little shoe to mop up the sauce)
Dolce: Crostata - Discover how a simple shortcrust and a jar of seasonal jam can become the perfect make-ahead dessert for your next dinner party

Ticket price: $165
What's included: an apron to wear during the class, and recipes to make at home
When: Saturday, 30 September 2017 / 1700-2100
Where: Vive Cooking School (Shop 18, 61-71 Mentmore Ave, Rosebery, NSW, 2018)

NOTE: Workshop has now sold out


Starting in Trastevere (Rome), and then back home in Sydney: there are so many new workshops at wonderful new venues on the horizon for 2017. 'Asian bites'; Indian lime pickles; 'lunch in Sicily'; Preserving for beginners; a gnocchi masterclass, and more!

Just launched... A series of short workshops which will focus on using sustainably caught seafood at Fish & Co. (Harold Park Tramsheds); starting with Wild Prawn + Pork Potstickers.

If you'd like to receive my newsletter with more information and booking details; please click the links above, and subscribe to the mailing list at the bottom on the 'blog' page. I would love to cook with you!

Gnocchi and Pasta, at Cornersmith, marrickville

Some of my most treasured memories are of hours spent in kitchens full of laughter, covered in flour as friends helped me to understand how to tell when my gnocchi dough was just so...

I would love to help you learn to make these famous little potato dumplings; wonderful, oozing spinach and ricotta gnocchi; and delicious hand-cut pasta with herbs at a workshop in one of my favourite Sydney spaces - the Cornersmith Picklery. We will discuss various flours, how to select the best potatoes, and why using seasonal ingredients is so important to me. All workshops are hands-on, you will be able to take home finished products, and class sizes are kept small so there is plenty of time for questions.

NOTE: These workshops have now concluded for 2016. Details for new workshops in 2017 coming soon!

Dumpling masterclass: Ravioli, Pot Stickers, Pelmeni, at Cornersmith, marrickville

Almost every cuisine around the world has their own version of dumpling; from the beetroot filled ravioli of the Italian Alps to road-side samosas in India; they range from being unpretentious and delicious peasant food to elaborate, delicate parcels served to celebrate special occasions...

My interest first in Italian regional cuisine has led me further afield; now we enjoy wonderful pork and mushroom filled pot stickers, and lovely plump Russian pelmeni at home almost as regularly as a plate of seasonal ravioli. Beginning this winter I will be teaching workshops on how to make all three delicious dumplings: we will hand-make the wrappers, discuss seasonal filling ingredients, and learn the secret to having dinner ready in under ten minutes (it doesn't involve a microwave)! Classes are small and hands-on - and you'll go home with your very own hand-made dumplings. I would love to see you there!

NOTE: These workshops have now concluded for 2016. Details for new workshops in 2017 coming soon!

Private Workshops

I also teach private workshops with menus tailored around your group's needs. These can be for small, intimate groups, or larger groups ( for one person and up to 20) - most will include a long, sit-down lunch. They can be as hands-on as you wish, or more demonstration format. The workshops can be versions of any of the workshops outlined above, or on a wide-range of other dishes and techniques. An example is a 'SPECIAL PASTAS' workshop delving deeper into more of the 300 regional shapes found all over Italy, and the sauces to pair them with. Please contact me directly to discuss venue (which can also be your home), pricing and numbers.