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What to expect and FAQ

Your questions answered…

Mexican Chipotle Pork Belly BurgersPORTUGUESE CUSTARD TARTSBrunching Out @ Home Breakfast Poached EggsCorn and Jalapeno Breakfast FrittersSpanish Cantina Class

Walking into our kitchen at Matters of Taste you are not just entering a teaching arena but a complete experience for the senses and soul. The sights, sounds and smells along with the energy of the facilitators and other participants will give you a tingle of anticipation.

In Hands-On with MasterClass and Technique Workshop style classes, we encourage communication between participants; there are no individual isolated workstations but two large communal tables of twelve participants. You’ll be able to chat and laugh whilst participating in the action. Preparation and cooking of the dishes is a shared experience and you’ll love the guidance and fun your table’s Teacher contributes to the event. The stoves are gathering points to listen and watch whilst Teachers explain and demonstrate cooking and seasoning techniques. This is where the sizzle is created!

Participants enjoy all the ‘glory’ as there is no washing up. We have brilliant “Scullery Specialists” who keep the kitchen spick and span.

Most classes culminate with a convivial meal including much chattering and pride in the beautiful and delicious dishes gracing the table. From a towering Croquembouche to a feast of Tapas or a Curry banquet the food is always eagerly consumed with much conversation. Enjoy our comfortable dining room as you relax and tuck into good food enjoying great company. BYO wine or beer.

If you chose a Chef’s Table Demonstration style class you are in for a treat. Relax, sit back, watch and learn. This live event is where you experience first-hand as our Master Teachers prepare and cook all the recipes for you. We cook, we serve and we clean up! You are our guests and we love to entertain.

Guest Presenters are chosen to teach you specialist subjects. Proficient and masterful at their trade, they’re guaranteed to keep you entertained. Guest Presenter events are predominantly demonstration style.  So, here is your opportunity to relax, watch masters at work and listen to their ‘gold’.

Taking away your own set of laminated colour recipe cards from all classes means the dishes you’ve learnt, can be cooked at home, and you can recreate the magic.

Food serving times in the classes will vary depending on what style of class and what dishes are included. Generally food is served later on in the session so if you think you need it, a snack before arriving may keep the wolves from the door so to speak.

NEW in our kitchen

One-Off or Limited Edition occasions, Special Events include plenty of culinary education surrounding wonderful recipes and techniques cooked and explained in front of you. These social, demonstration-style events include an invited guest chef, speaker or a specialist in a certain field of food. We comfortably seat up to 40 people in our kitchen. Everyone gets a great view and two large screens mean you see the preparation up-close. Food is served ‘sample size’. Jump in quick as places are limited. These are very special opportunities.

We look forward to seeing you in our kitchen soon.

Frequently Asked Questions

Q: What is the difference between Matters of Taste Cooking School and The Cooks Collective?

Matters of Taste Cooking School is in Mt Pleasant in Perth. This is where we run live interactive cooking classes for the public to attend. The Cooks Collective is an online membership version of the cooking school. A comprehensive ever-growing library of cooking knowledge which is perfect for home cooks. Use our digital recipes, tutorial videos and technique teaching any time, anywhere.


Q:How long do classes run for?

Adult classes run for 3 hours. This includes introduction, cooking and eating time. Get Kids Cooking! classes run for 2 hours. Corporate team building classes can run for up to 4 hours.

Q: Can we BYO?

Yes please feel free to bring along wine/beer to consume in class. No corkage. Please drink responsibly during the event and don’t drink and drive.

Q: Can we take the food away?

All food is to be consumed on premises. Sorry but no takeaways.

Q: Do you cater for people with certain dietary requirements or allergies to food?

We endeavour to accommodate dietary preferences and allergen avoidance. If participant/s experience anaphylactic reactions to certain ingredients we will omit them from classes where possible, otherwise advise of an alternative solution.  We have listed allergens present in each class. Information regarding suitability of recipes for vegetarian and gluten free diets is given for each class as a guide to assist you in making your choice. You are welcome to contact us for any further clarification and to ask further questions regarding the suitability of class content.  We will do our best to accommodate requests.

Q: Where do I park?

Please see our Contact Us page for full details and videos of Parking Options

Q: My child is under 18 years old, can they attend adult classes?

Children can attend adult classes as long as they are accompanied by an adult. We suggest, to get the most from the classes, they have some knowledge of preparation and cooking. Minimum age is 10 years old. For safety purposes as they need to be tall enough to stand at the kitchen benches to carry out preparation and cooking and have a mature attention span. Please note, we do run Get Kids Cooking! Classes in school holidays for 10 to 16 year olds.

Q: How old do my kids need to be to attend a Get Kids Cooking! Class?

Our Get Kids Cooking Classes are for children aged 10 to 16 years. Please read full Get Kids Cooking Guidelines 2018  for more information.

Q: Can I bring friends to watch?

Sorry, no. We cannot accommodate spectators.

Q: Can I bring my small baby in a pram?

Sorry, no. We cannot accommodate babies in prams.

Q: Do I need to bring anything?

Not really! BYO wine/beer if liked. We supply everything else.

Q: What do I wear?

At hands on and technical workshops we recommend strongly wearing closed in flat shoes for safety reasons. Please no thongs, sandals or stilettos. Smart casual wear is appropriate with minimal jewellery and short sleeves makes cooking easier! Please no singlets or tops without sleeves. The kitchen can be cool to begin with and as cooking gets under way the temperature will rise, so we suggest dressing in layers so you remain comfortable throughout class. If you are attending a demonstration class you may find you need a jacket or jumper as the kitchen is air conditioned. But please let us know in class, if the temperature is uncomfortable in any way.

Q: Can I come on my own?

Of course you can! We’ll be your buddy. Or you can bring a friend or partner for a ‘date’!

Q: Where are your premises?

South of the Swan River on Ogilvie Road just off Canning Bridge in Mt Pleasant.  Only 8 minutes from Perth CBD, easily accessible from the freeway. See Contact Us page for full address, parking options and map.

Q: If I can’t make a class can I transfer or be issued a credit?

Please see our full Terms and Conditions.

Q: Who will be facilitating the class?

All our staff are consummate hospitality professionals and teachers have a minimum of Cert III in Commercial Cookery qualifications as well as lengthy training at MoT. We specialise in friendly, relaxed teaching with a heap of fun along the way. You can ‘meet’ our team on the bottom of the About Us page from this link.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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