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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.

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. Relax and tuck into good food enjoying great company. BYO wine or beer.

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.

We look forward to seeing you in our kitchen soon.

Frequently Asked Questions

Q: Do you have a COVID-19 Hygiene Plan in place?

Yes we do. All staff have completed the Australian Hotel Association COVID-19 Hygiene Test. All recommended cleaning is being carried out frequently at the school as per our usual high standards. All staff are well. Every effort is being made to ensure the health and wellbeing of everyone in class.

All participants are informed on booking via email and verbally when in the kitchen of the social distancing recommendations and personal hygiene requirements.

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.

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.

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. As our final live class is on 19th December 2020 we will not be issuing credit notes or allowing transfers for classes scheduled between 4th July and 19th December. Sorry.

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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