A Record December, and a New Home Almost Ready
Welcome, everyone, to our latest newsletter!
We’re bursting with excitement as our new site in North Melbourne is getting close to opening its doors, bringing a vibrant hub for our community just around the corner. The momentum doesn’t stop there — our collective Christmas has been wonderfully busy, filled with festive energy, jam-packed schedules, and a sense of togetherness that makes this season truly special. And as we step into the New Year, we’re looking ahead with renewed enthusiasm and big plans to make 2026 our most memorable year yet.
A huge shout-out to our students and teachers — December cooking classes set records for attendance, a testament to the growing passion and curiosity in our community. We also held multiple team-building sessions for businesses, helping workmates to work well together. Thank you to everyone who joined a class, shared a tip, or brought a friend along. Your energy makes our kitchens places where everyone can explore, create, and enjoy.
We’re also excited to roll out new sponsor activities in the coming months. From hands-on demonstrations to exclusive workshops and community rewards, our partners are on board to help us offer more value, more variety, and more opportunities to connect.
And because every celebration deserves a little extra sparkle, please remember our vouchers for birthdays and special occasions. Whether you’re marking a milestone or just saying thanks, these vouchers are our way of spreading a little joy and recognising the moments that matter. Buy a gift voucher.
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!
Welcome to Yes Chef Cooking School
We have had a lot of interest in the new Yes Chef Cooking School and over the Christmas holidays we had a record 120 people attending classes learning and loving the Yes Chef Cooking School offer. The team are very excited about the new year and we have a number of new sponsors to help you get what you need for a perfect Yes Chef experience.
What’s new in the Yes Chef kitchen?
Look out for our new venue launching shortly in North Melbourne. We are also planning 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 YCCS 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 classes
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.
Tomatoes, zucchini and eggplant
Tomatoes, zucchini, and eggplant are versatile staples in Mediterranean cooking, each bringing distinct textures, flavours, and nutritional benefits that complement a wide range of dishes.
Tomatoes provide bright acidity and depth, working as a fresh element in salads and salsas or as a concentrated base in sauces and stews.
Zucchini offers delicate sweetness and a meaty yet tender bite that adapts to grilling, roasting, sautéing, or stuffing.
Eggplant brings a creamy, velvety texture when roasted or grilled, and can absorb flavours beautifully in tomato-based braises, moussaka, or babaganoush-like preparations.
Together, these vegetables form a flexible trio: tomatoes add brightness, zucchini adds subtle sweetness and resilience to heat, and eggplant adds body and richness. Their ability to pair with olive oil, garlic, herbs (oregano, thyme, basil), citrus, and legumes makes them foundational for plant-forward Mediterranean meals.
The Mediterranean diet
The Mediterranean diet emphasises abundant vegetables, healthy fats, lean proteins, and whole grains, which has been linked to numerous health benefits, including reduced risk of cardiovascular disease and improved metabolic health. Tomatoes, zucchini, and eggplant naturally fit this pattern: they are low in calories yet high in fibre, vitamins (like vitamin C, K, and various B vitamins), minerals, and phytonutrients such as carotenoids and polyphenols.
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. If you want to learn the method properly, we cover it in our Preserving Class.
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!
Oils ain’t oils
- Olive oil (extra virgin). Fruity, peppery finish; good for dressings, sautéing at medium heat, finishing. Rich in monounsaturated fats and polyphenols; versatile. Low smoke point for high-heat frying; can become bitter if overheated or reused.
- Refined olive oil. Neutral, higher smoke point than extra virgin. Better for high-heat cooking. Fewer phenolics; less flavour complexity.
- Avocado oil. Very mild, buttery; high smoke point. Excellent for high-heat searing and frying; good for grilling. Higher cost; some have a grassy aftertaste if not refined.
- Canola (rapeseed) oil. Neutral flavour; high smoke point. Good all-purpose oil; affordable; heart-healthy mix of fats. Some concerns about processing and fatty acid balance if heavily refined; choose cold-pressed if possible.
- Vegetable oil. Neutral; very high smoke point. Great for deep-frying and general cooking. Often highly processed; variable quality.
- Sunflower oil (high-oleic). Light, neutral; high smoke point. Stable for high-heat cooking; good for frying. Regular (linoleic) sunflower oil can be less stable; choose the high-oleic variety.
- Corn oil. Mild corn flavour; high smoke point. Good for frying and baking. Higher in omega-6 fats; balance with omega-3 is worth considering.
Eggplant baked with tomato and zucchini ribbons
Serves 6
You will need
- 2 large eggplant or 3 medium-sized eggplant
Sauce
- 4 brown onions
- 6 garlic cloves, sliced
- 3 sprigs thyme
- 2 bay leaves
- ½ cup parsley leaves
- ½ cup extra virgin olive oil
- 50 ml balsamic vinegar
- 1 tbsp brown sugar
- 1 litre crushed tomatoes
- Salt and pepper
Pesto
- 2 bunches basil
- 100 g parmesan cheese
- 75 g pine nuts, roasted
- 5 cloves garlic
- 200 ml extra virgin olive oil
- Salt and pepper
Zucchini chips
- 2 zucchini, sliced into ½ cm sticks or circles
- 150 ml beer
- 1 cup SR flour
- Sea salt
For frying
- Rice bran oil
- Sea salt
Method
- Largest eggplant you can find; cut each eggplant in three pieces with flat edges about 3 inches thick.
- Deep score the top and sprinkle with sea salt and rest for 30 minutes. Remove bitter juices and dry eggplant.
- Place eggplant in a baking tray in cold water, half way up, and cover with foil. Bake in a 170 degree oven for 45 minutes. Remove from oven and keep in fridge for later use.
- Fry off onions, garlic, bay leaf and thyme for 30 minutes on low. Add balsamic vinegar and parsley, cook out 10 minutes. Add crushed tomatoes and sugar and cook for 45 minutes — store in fridge.
- Make a basil pesto and store in fridge.
- Pour beer in a bowl, whisk in flour and salt, add a little water to a batter consistency. Dip in zucchini and deep-fry at 180 degrees until golden brown. Place on paper towel to drain.
- To create the dish, grease the base of a baking tray, place the eggplant and top with a generous amount of pesto, and bake for 30 minutes at 170 degrees.
- Heat up sauce in a saucepan. To assemble, place sauce on the plate and place cooked eggplant on top, garnish with balsamic glaze and fresh basil leaves. Drizzle with a little extra virgin olive oil and add the zucchini chips.
Frying safety
- Use a deep, heavy pot or fryer with a stable stand; never leave hot oil unattended.
- Fire blankets are a must when frying — keep one close when operating the fryer or pot on an open flame. Don’t have one? Keep a metal lid or baking sheet nearby to smother any flare-ups; never use water on an oil fire (use a Class K or AB fire extinguisher or baking soda).
- Have a cool-down plan: turn off heat and let oil come down gradually before handling.
- After cooling, filter and store or dispose of oil safely; wipe up any oil spills promptly to prevent slips.
Kitchen hacks No. 1
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.
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.
Buy a loved one, an associate, or a friend a gift voucher for a birthday or special event 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…
Yes Chef Cooking School
1/66 Curzon Street, North Melbourne, Victoria
Call Paul on 0451 969 878 · info@yeschefcookingschool.com.au