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What to expect and FAQ

Your questions answered…

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

Usually one-off occasions, Special Events include culinary education surrounding a wonderful meal cooked in front of you. These social events include an invited guest chef, speaker or a specialist in a certain field of food. Jump in quick as places are limited. These are very special opportunities.

Friday Lunch Club is held on the first Friday in each month (apart from January). Our beautiful long dining tables are set for you in our kitchen. Tracey and Bryonie invite you to join them for a relaxed 3-course lunch or a shared platter feast. You’ll be treated to a glass of bubbly along with gorgeous fresh food as well as the girls entertaining double act with plenty of kitchen banter. Occasionally we may even introduce you to a surprise guest! A great way to start the weekend early and gather cooking inspiration. Ideal to invite a friend along to, this ‘club’ is for everyone!

We look forward to seeing you in our kitchen soon.

Frequently Asked Questions

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.

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. They also need to be tall enough to stand at the kitchen benches for obvious safety reasons. Please note, we do run Get Kids Cooking! Classes in school holidays for 10 to 16 year olds.

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 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. We specialise in friendly, relaxed teaching with a heap of fun along the way. There will always be a qualified chef teaching in every class. 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
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

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

FOUNDER, MANAGING DIRECTOR AND TEACHER


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