We’re In: Curzon Street Opens Its Doors
Welcome, everyone, to our April newsletter!
After two months of renovation and operating from two sites, we are now installed at Curzon Street. Got to say we are very excited about how things are coming along. Website traffic and passersby are all talking about the new site.
Great news, we are weeks away from finalising our liquor licence, so events and launches will be definite uses for our site. In addition, our friends at Ready to Rock Hospitality Store will be regular visitors to North Melbourne, offering monthly knife sharpening, drop-off, and pick-up.
We would love for you to meet our foodie sponsors and explore the interactive features of our website. We are creating recipes and loading some of our favourites into the recipe archive. This is a free resource for our community.
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 with modern facilities to make cleaning and organisation easier during classes.
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!
Mother’s Day special
Mother’s Day is coming up really soon! How much do we love our mums! It’s on Sunday, the 10th of May.
Yes Chef Cooking School is offering to all our wonderful mums a $100.00 Gourmet Goodies Bag.
All you need to do is book a class titled ‘A Gift for Mother’s Day.’ Bookings need to be made before the 10th of May and can be used any time for any class in 2026.
We can send a digital Mother’s Day gift card, letting mum choose her class when she’s ready. These classes are perfect for bonding, so come along with her and make it a family experience — nothing better than a family feast sharing experience at Yes Chef Cooking School!
Call Paul on 0451 969 878 to organise the voucher — remember to ask for ‘A Gift for Mother’s Day’ (with Goodies Bag). We love you, mums. (This was our Mother’s Day 2026 offer; bookings closed on the 10th of May.)
“What’s for dinner, Mum?”
Mums, have you heard this before? Meal prep, what a drag. It’s a great idea for mum to boycott the kitchen on Mother’s Day and be spoiled. The best way to do that is to make mum dinner. Here’s something that can’t be missed and can be made ahead of time as a slow-cooked wonder.
Slow-cooked beef cheek (serves 6–12)
Gravy beef works well too.
- 4 beef cheeks (700 g – 1 kg)
- 3 tbsp plain flour
- 2 large brown onions
- 400 ml dry red wine
- 2 bay leaves
- 2 tbsp thyme, dried or fresh
- ¼ cup Worcestershire sauce
- 2 cups good-quality sugo (tomato passata)
- 2 tbsp brown sugar
- 3 diced carrots
- 4 celery stalks, chopped
- Garlic is optional (three cloves)
Method
- Clean and wash the beef cheeks, and dry with a paper towel.
- Dust them with the flour and pan-fry in a little oil for 5 minutes. Set aside, then place directly into the cast-iron French oven or slow cooker.
- Add the rest of the flour, red wine, sugo, herbs, sugar and vegetables.
- Stir and place the slow cooker on 3 hours, or your oven on 175°C and cook for two hours; check and stir, then check every 30 minutes until the meat is tender.
- Season and serve with mashed potatoes with lots of cream and butter, and peas.
Expert tip: you can place all of this preparation in a sealable bag and freeze it to be defrosted and slow-cooked at a later date.
Feature in the kitchen: what’s in season in April
Apples, pears, and kiwi. Pears and apples both flourish in the harvest months of late summer through autumn, while kiwifruit tends to peak in cooler pockets of the year, depending on the region. Pears arrive with a range of textures — from crisp and juicy when harvested early to luxuriously creamy as they soften — each bite releasing a delicate, floral sweetness with a subtle pear aroma. Varieties like Bartlett, Anjou, Bosc, and Comice showcase distinct personalities: Bartletts are juicy and mellow, Anjous offer a honeyed sweetness with a slight spiciness, Bosc present a firmer, buttery bite ideal for poaching or baking, and Comice deliver lush, dessert-like succulence. Apples provide an even broader spectrum, from the crack of a fresh bite in Honeycrisp and Jazz to the dense, caramel-leaning finish of Fuji or the aromatic tang of Cortland. They hold up well to cooking, releasing sugars while maintaining structure, which makes them central to pies, tarts, sauces, and savoury dishes. Kiwi fruit, by contrast, typically punctuates the season’s end or midwinter in many temperate climates; its bright green or gold flesh is dotted with tiny black seeds and offers a zippy balance of acidity and sweetness with a tropical lift. The fruit’s perfume — grassy, citrusy, and slightly mineral — complements dairy like yoghurt and mascarpone, cuts through creamy textures, and brightens fruit salads, salsas, and desserts.
In culinary applications, these fruits can be used to reflect their seasonal character. Pears and apples shine in desserts that lean toward comforting and rustic — pear crisps, almond-topped tarts, apple slumps, and rustic galettes — while also excelling in savoury pairings with roasted poultry, pork, or sharp cheeses. Pears’ gentle texture makes them ideal for poaching in wine, spices, or vanilla, and their flavour deepens when caramelised. Apples pair well with both quick-sautéed sides and slow-braised sauces, and their acidity helps balance the richness of dishes. Kiwi fruit adds a bright, tart contrast to fruit salads, green smoothies, or vinaigrettes, and its enzymes help tenderise proteins in marinated dishes. When selecting, look for a ripe aroma and a slightly yielding texture in pears and kiwifruit, and a firm but not chalky feel in many sweet apples; store them separately if possible to avoid premature ripening caused by ethylene gas.
Recipe of the month
Apple and pear salsa with salmon roe and crème fraîche
- 1 apple, finely diced (3 mm x 3 mm), leave skin on
- 1 pear, finely diced (3 mm x 3 mm), leave skin on
- 1 Lebanese cucumber, peeled and finely diced (3 mm x 3 mm)
- ½ red onion or red shallots, finely diced (3 mm x 3 mm)
- 15 mint leaves, gently torn
- 10 g salmon roe
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar, lime, or lemon juice
- 1 tsp Dijon mustard
- Pinch of salt
- Pinch of black pepper to taste
Mix together when required and serve with smoked salmon and blinis, grilled ocean trout, or smoked trout salad with a dollop of crème fraîche and a sprinkle of chopped chives.
Tip: always buy your herbs, wash them well in a water bath, shake off excess water, wrap them in a wet chux/cloth, and store in the fridge, all clean, fresh, and ready to use. Never chop herbs with a knife; just pick gently so they do not bruise.
A lovely autumn apple dish. Peel apples and cut into 8 pieces/wedges, grill in a pan with butter and olive oil and a little salt (oil stops the butter burning), deglaze the pan with some wine and cook until they are a little firm. Serve with roasted king prawns or Moreton Bay bugs or any roasted pork dish. You can also add some fresh thyme or sage leaves to make them pop. Yummo! 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 older 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.
Are you coming to our events?
What’s not to love about talking to other chefs and home cooks about your love of food? What went right, what you got wrong. Yes Chef Cooking School is all about learning and sharing experiences. We want to hear from you, so get in touch.
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.
Look out for events coming soon.
Sponsor feature: Chef’s Hat, South Melbourne
Chef’s Hat in South Melbourne is a renowned kitchenware and cooking equipment store that offers a wide range of products and services for both professional chefs and home cooks. Here’s a summary of what you can find there:
Stock
- Cookware: a diverse selection of pots, pans, and baking trays from various brands.
- Cutlery: high-quality knives and utensils for a range of culinary tasks.
- Small appliances: items such as blenders, mixers, and food processors.
- Tableware: stylish dinnerware, glassware, and barware for home entertaining.
- Ingredients: specialty food items, gourmet condiments, and baking supplies.
- Kitchen accessories: tools and gadgets like peelers, graters, and measuring cups.
Services
- Product demonstrations: regular in-store demos showcasing new products.
- Expert advice: knowledgeable staff available to assist with product selection and cooking tips.
- Gift registries: options for creating gift lists for special occasions, such as weddings.
- Online shopping: an online store for convenient browsing and purchasing; find them via our sponsors page.
Look out for our Chef’s Hat product reviews and upcoming specials.
Chef’s Hat is a comprehensive resource for anyone looking to enhance their cooking experience with high-quality tools and expert guidance.
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.
Food preservation and waste reduction
- Stale bread rescue. Make croutons by tossing cubes in olive oil and seasonings, then toast until golden. You may also run bread under cold water and then into the oven to resurrect a stale loaf, or stick to a somewhat newly baked item.
- Save veggie scraps. Keep a “veg scrap bag” in the freezer for making homemade stock. Add onion skins, carrot tops, celery leaves, herbs, etc.
- Potato tips. Store potatoes in a cool, dark place away from onions (which speed spoilage); if they sprout, peel and use, or plant the sprouts if you’re into gardening.
Know someone who’s impossible to buy for?
We now have 9 classes, plus the ability to build classes as we go, so you can make and experience the dishes you want. 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