Days From Opening Curzon Street
Welcome, everyone, to our latest newsletter!
We are now days from completing the new Curzon Street site. This will allow us to have social events and product launches from our head office. The site is perfect for intimate dinners, too.
We have some new sponsors coming on board, too, including Divine Mushrooms and Ready to Rock Hospitality Store. By now, you will have seen our new website. As we grow, this will include additional functionality, such as a recipe archive. It’s time for you to get on board, so get on our list if you are not already.
Thank you for being part of our growing community. We look forward to meeting and working with you this year and to sharing our new site in North Melbourne. Let’s get cooking!
What’s new in the Yes Chef kitchen?
The renovations at the Yes Chef Cooking School on Curzon Street are progressing, and we’re excited about the positive changes taking shape. The new layout will enhance the cooking experience for our students, making it more intuitive and accessible. We have designed spacious wash-up areas equipped with modern facilities, allowing for efficient cleaning and organisation during classes.
While we still have some final touches to complete, we’re pleased to announce that classes are now active and running smoothly. We’re planning upcoming events to introduce you to the new site, where you can experience the revamped facilities firsthand. We anticipate that our liquor licence will be finalised soon, enabling us to feature a selection of local wines and spirits in our offerings and further enrich our culinary programs.
Stay tuned for more updates as we continue to develop this exciting space!
Feature in the kitchen: what’s in season
Persimmons, pomegranates, and figs are standout choices to refresh a fall–winter menu with colour, sweetness, and bright acidity. Persimmons bring honeyed depth — especially the custardy Hachiya when fully ripe — and pair beautifully with greens, citrus, nuts, and soft cheeses. Use them in salads, glazes for roasted vegetables, or desserts like mousse and yoghurt parfaits. Pomegranates deliver crisp arils and tart juice that lift both entrées and sides; think pomegranate molasses glazes on poultry or lamb, quinoa or couscous with arils, and festive desserts or drinks that showcase their jewel-like seeds. Figs, at their peak, offer lush sweetness and delicate texture, whether fresh in crostini with burrata or prosciutto, or in savoury braises and honey-lemon dressings.
Seasonal planning tips: balance sweetness with acidity and salt to prevent cloying flavours, and create textural contrast by pairing soft fruits with crunchy nuts or crisp greens. Use fruit-driven reductions or glazes — pomegranate molasses or fig balsamic — to unify dishes, and leverage their vibrant colours to elevate plating. When sourcing, note ripeness windows (persimmons need to be fully ripe; figs are delicate and best fresh) and consider dried figs as a year-round option.
Recipe of the month: pomegranate
Pomegranate seeds sprinkle and garnish over a Moroccan tagine or slow-cooked lamb, even a salad, your favourite dessert, or eat a handful in the morning to start your day. Pomegranate molasses — use like balsamic vinegar to give your dishes a zing. How to prepare: I find the easiest way is to cut in half and use a wooden spoon and hit the back, and all the seeds fall out into hand and bowl. Use gloves as they can stain your hands.
A beautiful combination is haloumi, pomegranate, radicchio, spinach leaves and walnuts with a lemon mustard dressing.
Serves 4
- 200 g haloumi, thinly sliced
- 80 g spinach leaves
- 12 mint leaves
- 12 orange slices
- 1 small radicchio
- 1 pomegranate, seeded
- 1 tbsp sumac
- 60 g walnuts, roasted
Method
- Heat oil in a pan and fry off the haloumi until golden brown.
- Place all ingredients over a platter and tuck in the grilled cheese.
- Place over dressing and sprinkle with pomegranate seeds and sumac. (Green beans, fennel, radish, witlof and croutons are fabulous additions.)
Dressing
- 2 tbsp lemon juice
- 1½ tbsp extra virgin olive oil
- 1 finely chopped garlic clove
- 1 tsp sugar or honey
- ½ tsp black pepper
- 1 tsp Dijon mustard
- Sea salt
Shake in a jar and pour over salad… enjoy! More in the Recipe Archive.
Team building classes
Exciting times are ahead this year, with Yes Chef Cooking School teaching our next generation the cooking skills that will last a lifetime. We are going into several schools to teach students the fundamentals of cooking, as well as Italian, Spanish, Japanese, and Mexican dishes.
This program is very well suited to teaching your children and young adults life skills around cooking for health after leaving home. These programs are fun and effective, with classes flexible for students and group sessions with parents. If your children don’t have this on offer at their school, please feel free to contact us for more information.
Interactive community of chefs and home cooks
Here, food lovers and culinary explorers come together to share their stories, memories, and adventures. The Yes Chef community is a vibrant space where passionate cooks, travellers, and food enthusiasts connect over their collective love for good food and great company. Whether it’s unforgettable food trips, homemade recipes, or special moments around the table, our community celebrates the joy of culinary discovery and the bonds created through shared experiences.
Join us as we exchange tales, inspire one another, and keep the spirit of culinary adventure alive — because every meal has a story, and every story brings us closer together.
Sponsor feature: Divine Mushrooms
Mushrooms have got a bad wrap recently — they still are a powerhouse driver of our culinary life.
Divine Mushrooms, nestled in Broadford, Victoria, prides itself on producing top-tier gourmet mushrooms using state-of-the-art techniques and a commitment to sustainability. The farm offers an array of fresh, flavourful mushrooms, including Shiitake and Oyster varieties, delivered to local eateries and retailers. Additionally, they provide dehydrated mushroom products perfect for enhancing any dish. Experience the culinary magic of Divine Mushrooms today!
Growing and drying our mushrooms gives us a lot of control over our quality and the specialty mushrooms we produce. The Oyster Mushroom Risotto pack is a delightful culinary experience crafted for mushroom lovers. This convenient pack includes rich Oyster Mushroom Stock, perfectly dehydrated Oyster Mushrooms, and premium Arborio rice, ensuring a creamy and flavourful risotto every time. With just the right balance of umami and texture, this dish is designed to impress at any dinner table. Meet all our partners on the sponsors page.
Kitchen hacks No. 23
Don’t forget, if you require a new knife or any cooking-related item, visit our sponsor Chef’s Hat. They have one of the biggest selections in Melbourne, and their staff know their stuff. Don’t forget to mention Yes Chef Cooking School for our sponsor discount.
Wash all meats thoroughly before cooking. Meats are cut and processed under various conditions and processes. The Cryovac process will cause a buildup of methane gases, which can adversely flavour meats. Washing and drying meat with a paper towel ensures active and natural bacteria are removed from the meat surface.
Remember, packaged NEVER means clean! Ensure you protect yourself by cleaning meat, fruit, and vegetables thoroughly!
Know someone who’s impossible to buy for?
We now have 9 classes, along with the ability to build as-we-go classes, ensuring you can make and experience the dishes you want to make. Our new venue in North Melbourne is versatile too for product launches and events at a very reasonable cost.
From basic to advanced skills and with the ability to customise classes and do one-on-one classes, we are set to bring your culinary adventure to life.
Looking for a special occasion event?
Ask about our Chef for a Night events. We look after it all, and you get a night to remember. You greet your guests and pour the wine. This is incredible value for your next event.
With restaurants getting more expensive by the week, we offer an alternative which delivers value and three-hat quality menus.
We can’t wait to welcome you to the new look Yes Chef Cooking School kitchen…
Yes Chef Cooking School
1/66 Curzon Street, North Melbourne, Victoria
Call Paul on 0451 969 878 · info@yeschefcookingschool.com.au