This masterclass takes you through the essential elements of great risotto.

You’ll begin by learning how to build flavour from the base, using prawn shells and aromatics to create a rich, seafood stock. From there, you’ll explore the role of Carnaroli rice, why it’s prized for risotto, and how to manage heat, liquid and stirring to achieve the perfect creamy texture without overworking the rice.

Saffron brings colour, aroma and elegance to the dish, while prawns add sweetness and depth. The result is a beautiful, balanced risotto that celebrates simple ingredients and propertechnique.

Whether you’re new to risotto or looking to refine your skills, this class is practical, approachable and full of useful tips you can take back into your own kitchen.

What You’ll Learn

In this hands-on cooking class, you’ll learn how to:

• Prepare and build a rich prawn stock
• Understand why Carnaroli rice is ideal for risotto
• Toast and cook rice correctly for texture and flavour
• Add stock gradually for a creamy, balanced finish
• Use saffron to bring colour, aroma and depth
• Cook prawns so they stay tender and sweet
• Balance seasoning, texture and richness
• Plate and finish your risotto with confidence

Make Traditional Potato Gnocchi

Learn how to transform simple ingredients into delicate handmade gnocchi using traditional Italian techniques.

Potato Selection & Preparation

Understand why floury potatoes matter, how roasting controls moisture and how professional kitchens prepare gnocchi dough.

Dough Handling & Shaping

Master the gentle techniques required to keep gnocchi light, soft and perfectly textured.

Make Sundried Tomato Pesto

Prepare a vibrant pesto using mortar and pestle, building depth of flavour through simple ingredients.

Pangrattato Finishing

Learn to create pangrattato — toasted breadcrumbs with lemon and garlic — the classic Italian garnish that adds texture and balance.

Cook & Plate Your Dish

Cook your gnocchi and finish it in a creamy pesto sauce with spinach and olives before sitting down to enjoy your creation.

What You Get

• A 2+ hour hands-on gnocchi making masterclass
• Your own cooking station working in pairs
• Chef guidance on potato selection, roasting and dough techniques
• Hands-on gnocchi shaping and cooking
• Learn to make sundried tomato pesto using mortar and pestle
• Prepare pangrattato (toasted breadcrumbs with lemon and garlic)
• Glass of wine or Prosecco
• Enjoy the gnocchi dish you have prepared
• Chocolate cannoli dessert
• Practical cooking skills you can recreate at home

Poach the Perfect Egg

Master the art of poaching eggs with expert guidance from our chefs. Learn about egg freshness, water temperature, timing and plating to consistently achieve café-quality results.

Make the Perfect Hollandaise

Discover the technique behind one of the most iconic breakfast sauces. Our chefs will guide you through the fundamentals of emulsification while teaching you how to troubleshoot and perfect this classic sauce.

Gin & Beetroot Cured Kingfish Demonstration

Learn the fundamentals of fish curing including flavour balance, curing times and slicing techniques as our chefs demonstrate how to create beautifully cured kingfish.

Build Your Own Brunch Plate

After learning the techniques, assemble your own brunch plate from our breakfast sides station and enjoy the dish you’ve created in the Henry and the Fox dining room.

Latte Art Fundamentals

Watch our bar team demonstrate how professional baristas texture milk and pour classic latte art patterns while learning about coffee temperature and technique.

What’s Included

Your Melbourne brunch cooking experience includes:

• 2.5-hour interactive cooking masterclass

• A glass of Lucia Prosecco on arrival

• Hands-on egg poaching and hollandaise cooking station

• Chef-led kingfish curing demonstration

• Full plated brunch experience featuring your creation

• Pastry and sweets grazing station

• Latte art fundamentals demonstration

• A small take-home gift for Mum (Mother’s Day is the following day)

Cooking Stations & Class Format

Guests cook in private groups of up to three people per station to ensure a relaxed and personal experience.

• Maximum of 3 guests per cooking station

• We do not combine separate bookings

• Groups of four or more will be allocated multiple stations

Class sizes are intentionally limited to allow our chefs to provide personal guidance and hands-on support throughout the experience.