Kids Cooking Classes

My kids’ cooking classes aim to teach children to prepare a wholesome, nutritious meal which they love to eat and can reproduce easily at home.  I hold my classes in my home in a beautiful setting which spills out into the garden where the children and I have fun  looking at and identifying the various herbs and vegetable I grow. I take the kids into my cook’s garden to identify (and pick) organic veggies and herbs, weather (and season) permitting.

Classes are $65 per child.
When attending a class, please wear closed in shoes. All ingredients are provided, plus recipes to take home. The children eat all the food we have cooked.
Date doesn’t suit? Please contact me for further dates.

I’m sorry, but children with allergies (which require an Epi Pen) or diabetes can not be catered for unless accompanied by a parent or adult.

Whilst I undertake to take the utmost care of children during my classes, I do not accept responsibility for any injury to a child or children which they incur during the cooking class.

A deposit of $25 must be paid seven days prior to class or booking will not be held.

Please see the cooking classes timetables for the next available classes, or contact me for bookings or details or other classes: sheridan@sheridanrogers.com.au

We cook savoury dishes kids love to eat and can cook at home themselves – and we also indulge in a few wicked things! Hygiene, nutrition – and loads of laughs – are all on the agenda.  The children eat the food we have prepared at the end of the class and take home whatever is left over.

Classes are held at my private residence in Cammeray, North Sydney, during School Holiday periods. The classes are aimed at children from the ages of 8-12, and for teenagers aged 12 – 16. Class size is a minimum of 6 and maximum of 8.
If parents wish to join the class, there is a charge of $40 – please contact me to find out details.

In my classes we don’t attempt to do celebrity-chef restaurant-style food, though a couple of my students have done so well, they were in the finals for Junior MasterChef.  The classes are a mix of demonstration and hands-on.

Check out my Mini Chef Facebook page here.

Check out this video clip from Channel 7’s Sydney Weekender.

Mini Chef Apron & Hat Kits

Brightly coloured Mini Chef Aprons & Hats are available for sale for $12 at the classes.
And my Mini Chef: Cooking with Kids book is also available at classes for $15 (RRP $25)

Sample Dishes

Some of the dishes we cook in the classes:

Starters:

  • Potato and Leek Soup
  • Chicken Noodle Soup
  • Sunset Soup (Pumpkin & Orange)
  • Potage Bonne Femme (French Farmhouse soup)
  • Minestrone or Vegetable Soup
  • Bone broths: chicken or beef stock 
  • Avocado Dip or Hummus with rainbow vegetable sticks

Main Courses:

  • Home-made pasta (from scratch)  – takes up most of a 3- hour class to make, roll and cook; served with sugo, pesto or bolognese sauce 
  • Pizza (from scratch) with various toppings
  • Home-made wholemeal bread 
  • Bruschetta with Tomato Salsa or Homemade pesto
  • Tandoori Chicken (or Roasted Moroccan Chicken)
  • Mini lamb roast
  • Chicken and Hokkien Noodle Stir-Fry
  • Thai-style Chicken, Capsicum and Basil Stir-Fry
  • Stir-Fry Beef & Vegetables
  • Chicken (or beef) Satays with Peanut Sauce
  • Chicken Yakitori
  • Sang Choy Bow (Stir-fried minced pork in lettuce cups)
  • Sushi (from scratch) with various fillings 
  •  Mini Bat Wings (sticky chicken drumsticks)
  • Spaghetti – with Bolognese /Napoletana/Carbonara/Alfredo Sauce
  • Homemade Sausage Rolls
  • Mac ‘n Cheese, Cauliflower Cheese
  • Pasta with Basil Pesto, Chicken and Cherry Tomatoes 
  • Vegetarian Lasagne 
  • Tacos with Chile con Carne 
  • Caesar Chicken Salad

Egg Dishes:

  • Omelettes (Cheese, Mushrooms, Ham)
  • Baked Eggs (en Cocotte)
  • Quiche Lorraine (with pastry from scratch) 
  • Vegetable Frittata

Cakes, Biscuits, Sweet Treats:

  • Chocolate Buttermilk Cake or Cupcakes
  • “Happy Birthday” Butter Cake
  • Orange (or Lemon) Poppy Seed Cake
  • Chocolate almond cake or Orange almond cake (GF)
  • Apple Cake
  • Upside Down Cake (using fruit in season)
  • Little Hummingbird Muffins
  • Banana Cake
  • Chocolate Mud Cake
  • Caramel Mud Cake
  • Poached Pears, Peaches, Plums ( in summer)
  • Apple Galette or Tartlets
  • Tiramisu 
  • Chocolate Mousse
  • Friands
  • Double Chocolate Brownies
  • Chocolate Dipped Strawberries
  • Afghan Biscuits or Anzacs
  • Choc Chip cookies
  • Burnt butter biscuits
  • Bliss Balls
  • Chocolate Truffles
  • Chocolate Fudge
  • Honeycomb
  • Cup Cakes (including Vanilla, Red Velvets, Chocolate Buttermilk and Giant Birthday Cupcakes)
  • Fruits of the Forest Cake
  • Meringues or Coconut Macaroons
  • Custard Tarts or Butter Tarts
  • Raspberry, white chocolate and coconut muffins
  • Meringues or Coconut Macaroons 
  • Buttermilk Pancakes or Crepes

Other:

  • Fresh Fruit Parfait (with Yoghurt and Sponge Fingers)
  • Char-grilled Fruit Kebabs
  • Fruit Smoothies and Frappes (eg. Mango and Passionfruit, Banana and Strawberry)
  • Seasonal Fruit Kuchen or Crumble
  • Classic Tossed Green Salad or Edible Flower Salad (in summer)
  • Crudites (Raw vegetable sticks) with Hummus or Avocado Dip
  • Melon Ball Traffic Lights
  • Watermelon Basket with Fruit Salad
  • Honey Joys or Chocolate Cornflake Crackles
  • Gingerbread Men
  • Shortbread  

Madi 2 Junior Master Chef 2011Madi, one of my students, proudly displaying her Top 20 Junior MasterChef trophy.