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Stocks and Sauces Masterclass

  • The Kitchen 1917 Point Nepean Road Tootgarook, VIC, 3941 Australia (map)


Instantly expand your culinary repertoire as you learn the fundamental building blocks to creating amazing meals from the ground up

Stocks are the backbone behind every great dish, whether a light fish stock - delicately flavoured with fennel & lemon, a golden roasted chicken stock - bursting with aroma & flavour, or a three day beef Jus - dripping with intense richness & glossy deliciouness. Stocks are the foundation to every great meal throughout the course of history.

You’ll discover how to make the stocks that’ll lift your cooking game to the next level and you’ll also learn how to make the classic sauces we all know from restaurants, but don’t know how to make!

Sauces play an almost as important role as the main item, elevating and intensifying the dish to greatness. You’ll learn how, with the addition of a few simple ingredients, those simple, flavourful stocks can become sauces that will transform your home cooking into something out of this world.

With the help of our expert chef teachers you'll discover:

  • how to create vegetable, fish, chicken & beef stocks

  • all the difference time & patience can make

  • the difference between stock, broth, bouillon, fond, fume & jus

  • what makes a great sauce work, and why

  • how to cook flour based, pan, emulsion, reduction and composite sauces, while learning foolproof tips for culinary success

  • the secrets to great pasta sauces, and why keeping it simple is best

  • plus more!

With a mix of demonstration and some hands-on cooking, by the end of this busy session, you will have tackled the notoriously tricky Hollandaise, perfected your pan sauce technique, added an intense Burgundy Jus and Seafood Fennel Fume to your repertoire, and discovered the best way to tackle stocks and Jus in your own kitchen. 

Easily adapted, these sauces form the basis of so many great dishes, many of which take almost no time to prepare. Armed with the knowledge, you too can master these essential skills and broaden your culinary horizons.

You’ll be treated to wine and nibbles on arrival, plus the obligatory taste testing of all dishes, as well as sauces, recipes and notes to take home to start you off.

Bookings will fill up fast, so be sure to use the widget below to secure your spot, or give us a call on 03 5903 5450 to speak to us in person

Allergies and dietary restrictions

Please note, this class is not suitable for vegetarians and vegans. 

Please call us to discuss any relevant allergies with a member of staff.