Luscious Affairs Cooking School
Cooking School Fees:
Class fees begin at $140.00 per person and run for approximately 3 hrs.
This cost includes a three (3) course menu with two (2) glasses of wine.
Please note: there is a minimum of ten (10) guests per class, or the equivalent charge will apply.
As the creator and driving force behind all divisions of Luscious Affairs, her knowledge of hospitality and catering is unparalleled. In the industry for over 25 years, Liz nurtured her enthusiasm and developed her skills at the Cordon Bleu School, UK, and followed this with her Swiss Diploma of Hotel Management, The Blue Mountains International Hotel Management School. Liz is an avid and regular international traveller gaining knowledge and inspiration from some of the world’s top chefs and restaurants. She has also co-managed culinary tours to France over the past ten years.
Neale White has had many years on the international food scene. He worked very closely in with both Gordon Ramsey and Marcus Wareing at Aubergine, London, and also as Head Chef at restaurants Café de Paris and Saint. Since returning to the Southern hemisphere, Neale and has worked in Sydney, Kuala Lumpur and Melbourne where his highly acclaimed work at Pure South was recognized with One Chef Hat, The Age Good Food Guide. 2010 saw Neale expand his portfolio again as Owner and Head Chef of Papa Goose in Melbourne’s Finders Lane.
Welshman Dylan Roberts’ career has involved extensive training in both European and Asian cuisine. He has worked in Michelin star establishments around the UK, spent 4 years at Ezard, and also assisted in launching The Age Good Food Guide’s 2011 Restaurant of the Year, Cutler & Co. For the last 14 months he has headed the kitchen at St Jude’s Cellars, Fitzroy. His food is inspired from memories, work and travels which he blends with subtle flavours and techniques of Eastern and Western cuisine.
Originally from the UK where he studied Marketing and Business, Keith Jackson moved to Florence, Italy, for 12 twelve years where he attended Scuola di Cucina Cordon Bleu di Firenze, before making his final move to Melbourne. He has successfully owned, launched, managed and consulted for restaurants and caterers for over the years. He now contracts privately for some of Melbourne’s leading catering companies when he isn’t working as Head Chef for the Australian Grand Prix and the Melbourne Cup Spring Racing Carnival.
Please note: We have a diverse team of highly trained chefs who are involved with the Cooking School throughout the year. We simply could not list them all here.