Details

Join one of Melbourne’s freshest chefs, Matt Wilkinson, as we harvest seasonal produce from the kitchen garden and create inspired recipes on the day. In 2013 Matt led a popular class and inspired the group, not only in the kitchen but also the garden.

‘Brilliant Day – Well done all. Matt was passionate, knowledgeable and a barrel of laughs.’
 
You will begin the class with a walk through the Learning Centre garden and hear from Matt about his process of creating a menu based around what’s growing in the garden.

We’ll harvest fresh herbs, vegetables and fruit to create a range of delicious spring dishes you will easily be able to recreate in your home kitchen. We’ll share and enjoy our created feast at the end of the workshop over a glass of wine.

Matt is chef and co-owner of Pope Joan and Spudbar. In 2012 he published his first cookbook ‘Mr Wilkinson’s Favourite Vegetables’, and is a strong advocate for local, seasonal produce and the concept of ‘slow food, fast’. Matt is an ambassador for the Victorian Farmers Market Association and is committed to creating regular menus using what’s in season, and fresh produce harvested from his kitchen garden.

Additional Details

Please wear covered shoes suitable for working in the kitchen. 

Enter the College via the main reception area, which is located near the end of Cromwell Street, and follow the signs to the kitchen.

Public transport is often a good way to get to Collingwood College, with Collingwood train station only minutes away. However, on Saturdays there is usually parking available in the immediate vicinity of the College. Other parking options are generally the north and south sides of Hoddle Street, in Gipps Street and in the parking zone at the end of Islington Street.

Please note, the Foundation endeavours to proceed with each Public Workshop as planned, however in the instance of very low numbers of registrants or other unfortunate events we reserve the right to cancel a workshop up to 48 hours before scheduled. In all cases we will do our utmost to inform registrants a week in advance of any cancellation, and a 100% refund will be made.