Welcome to Yes Chef: A New Name for Yum Catering
Dear Friends, you might remember Paul Le Noury from Yum Catering and Eat Cook Learn Love Food. We have now rebranded as Yes Chef Cooking School, and would love to welcome you to our community.
We would like to thank you for all your support over the years and we wish you season’s greetings, and hope to see you in the New Year at one of our 8 amazing cooking classes.
If you would like to buy your loved ones and business associates a gift voucher, please see below. For all vouchers purchased by December 25th, we will have a beautiful gift hamper of homemade “Around The World” tasty morsels for you to keep. (This was our Christmas 2025 offer, kept here for the record.)
What’s new in the Yes Chef kitchen?
New venue for classes, added pop-ups and Yes Chef community events. We are set for a big 2026, and we want you along for the ride.
Keep an eye out for upcoming events and sponsor discounts. We are ‘The Art and Science of Delicious’!
New look website
We have spent the last few months thinking about what you want from our cooking school and what has developed is more of a community than a website. Over time, we intend to establish a vast recipe archive and deliver pop-up sites for learning about food. In addition, we have several Sponsors on board, which represent some of Victoria’s leading producers. They are part of our Yes Chef community, and we want to share their passion with you through communication and events.
Our new North Melbourne event space and schooling space will hold foodie events and product launches. We want you to share your experiences of food — the wins, the losses and especially the joy we share when we cook for others.
Team building
We believe that a strong team is built through hard work and fostering a fun and collaborative environment. That’s why we’re thrilled to announce an exciting team-building opportunity that combines camaraderie with culinary delight!
These classes can be tailored to your needs and reflect the core beliefs of your corporate business.
These classes can be adapted to family dinners and classes for events that see the participants work together to produce a 3–5 course meal and sit down to eat it together.
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.
Choosing seasonal produce to fill your Christmas hamper
Start by selecting the freshest in-season produce. In summer, juicy tomatoes, vibrant peppers, and succulent peaches shine, while fall brings crisp apples and aromatic pears. These fruits and veggies not only taste better at their peak but also provide the best results for preserving.
Top 5 Australian fruits and vegetables in season in December:
- Mangoes. Peak in warmer months; many varieties (e.g. Kensington Pride) come into harvest late spring through summer. Look for full colour, slight softening at the neck, and a fragrant aroma. Eat fresh, in salads, salsas, or grilled.
- Avocados. Warm-weather varieties (Hass and others) are plentiful in many regions during December. Choose ripe but not mushy fruit; perfect for toast, guacamole, or smoothies.
- Watermelon. Summer staple; high water content makes it ideal for hot December days. Look for a yellowish ground spot and a hollow sound when tapped. Great chilled, in salads, or smoothies.
- Tomatoes. Summer tomatoes are abundant, with varieties ranging from small cherry to large beefsteak. Choose vibrant colour, slight softness, and no cracks. Use in salads, sauces, or roasting.
- Cucumbers. Warm-season cucumbers are plentiful in December in many parts of Australia. Look for firm, smooth skin. Great fresh in salads, pickled, or in cold soups.
Get a handle
Like us on Instagram and Facebook — we will have new, fresh content weekly starting late January 2026.
Preserve the season
As the seasons change, so too does the bounty of our gardens and local markets. Making preserves and fermented goods with in-season fruits and vegetables is a delightful way to celebrate these harvests, enhance flavours, and extend the enjoyment of these seasonal delights.
Fermentation techniques
- Lacto-fermentation. This natural process enhances flavours and probiotics, which can be great for gut health. Try your hand at making sauerkraut; simply shred cabbage, mix with salt, and allow it to ferment until tangy and delicious.
- Fermented fruits. Get creative by fermenting fruits like peaches or apples with spices. These can add a unique kick to desserts or savoury dishes alike.
Properly preserved goods can last up to a year when stored correctly, while fermented foods should be kept in the refrigerator and enjoyed within several months for best results.
Incorporating in-season produce into preserves and fermentation is not just a practical choice; it’s a joyful celebration of nature’s bounty. Whether you’re spreading homemade jam on toast or enjoying tangy pickles with a meal, preserving the season allows you to relish the freshest flavours all year round. Happy preserving!
Best ever glazed ham for Christmas
Ingredients
- 10 kg ham
- 30 cloves
- Honey
For the glaze
- 1 cup malt vinegar
- 1 cup brown sugar
- 2 cups orange juice
- 3 tbsp French mustard
- 3 cinnamon sticks
- 6 star anise
Method
- Prepare the ham by peeling the skin, scoring in a triangle pattern, and rubbing with honey, and stud a clove in each triangle.
- Place ham in a large baking tray with sides to hold the juices.
- In a pot, place the glaze ingredients. Bring to the boil, simmer for 5 minutes.
- Cool, then pour half the mixture over the ham.
- Bake at 170 degrees for 1 hour. Then pour over the remaining glaze and bake for a further 30 minutes.
- Remove and serve.
Tips: a great baked ham for a party, baked and served with rolls, mustard, relish and sauces. Perfect for Boxing Day! Enjoy.
Kitchen hacks No. 1
Never put your prized knives in the washing machine. It will create a metallurgical reaction that blunts the knife.
Knives love respect, clean them ritually, and cut on nylon or wooden boards. Never on glass or Formica benches. A sharp knife is a cook’s best friend.
Check out next month’s newsletter for our favourite knife sharpener.
Know someone who’s impossible to buy for?
We now have 9 classes and a brand-new venue in January for them and other events.
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.
Buy a loved one, an associate, or a friend a gift voucher for Christmas to brighten their world and open their culinary possibilities.
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. Season’s greetings to you all.
Yes Chef Cooking School
1/66 Curzon Street, North Melbourne, Victoria
Call Paul on 0451 969 878 · info@yeschefcookingschool.com.au