Chef Jacqui’s French & Indigenous Australian Cooking Experience

French cooking here is hands-on, generous, and served as you go. At Chef Jacqui’s home in Hastings, you prepare a menu together, pick up practical kitchen skills, then sit down to eat what you have made. The class runs about five hours, so plan on a long, food-filled visit.

I like two things in particular: the small group, capped at eight, leaves room to ask questions, and the lessons cover useful basics such as knife skills, ingredient storage, and pan-frying. I also like that the lunch is part of the class, not an afterthought. You learn by cooking, then consider how the flavors and textures work on the plate.

One consideration: this is a home-based cooking experience, not a quick demonstration or a sightseeing tour. You will spend much of the day preparing and eating food, and private transportation is not included, so plan your trip to Hastings before booking.

• A five-hour kitchen session: Expect to cook, eat, and talk through the menu at a relaxed pace.
• Chef Jacqui leads the class: You work from recipes while picking up practical techniques and kitchen organization tips.
• A three-course lunch is included: Canapés and light refreshments are part of the day.
• The menu changes: Dishes may include scallops, kangaroo prepared with a French touch, and crepes.
• A small group makes questions easier: The class has a maximum of eight participants.

A welcome in Chef Jacqui’s Hastings kitchen

The experience begins at 11:00 am at In House Dining with Chef Jacqui, 3/25 Rankin Road, Hastings. The setting is Chef Jacqui’s home kitchen, where the day starts with a laid table and fresh produce ready for cooking. Golden retrievers Sophie and Humphrey are described as meeting you at the front door, so expect a homey welcome rather than the formal feel of a restaurant kitchen.

That setting shapes the whole class. You are not watching a chef work from across a counter. You put on an apron, take a place in the kitchen, read through the menu and recipes, and help prepare the meal. If you want to ask about a technique or ingredient as you go, the small group gives you a natural chance to do so.

The class is listed as lasting about five hours, while the cooking session may run four to five hours. Either way, treat it as a substantial part of your day. There is no need to rush from one stop to another, and the meal unfolds alongside the cooking rather than waiting until the very end.

Cooking the menu, one recipe at a time

The menu varies, which keeps the class from being a fixed demonstration with the same dishes every time. Examples include scallops, kangaroo steaks given a French treatment, and crepes. The combination suggests a meeting of French cooking methods and Australian ingredients, though the exact dishes depend on the menu for your session.

You begin by reviewing recipes and preparing ingredients. Then you cook, with Chef Jacqui sharing practical tips along the way. That can include how to handle knives, organize kitchen work, use and store ingredients and equipment, pan-fry, and style food. These are the kinds of lessons that can make a difference long after lunch: a better-prepared workstation or a more confident pan-fry is useful well beyond one special menu.

The cooking is not presented as a test. You can ask questions and take photos, and the recipes give the group a shared plan. If you are a beginner, the format offers a chance to learn basic habits while making a full meal. If you already cook, you may find the value in Chef Jacqui’s tips, the discussion of French flavor balance, and the chance to try ingredients or methods you do not use often at home.

A long lunch that teaches as well as feeds

As each recipe is finished, the group heads to the table to eat and discuss the balance of flavors and textures. That rhythm is a defining part of the experience: cook a dish, taste it, and talk about what is working. Rather than treating lunch as a single finale, the class keeps food at the center throughout the day.

The included meal is described as a three-course gourmet lunch with canapés and light refreshments. Come hungry. The day involves eating repeatedly, so it is wise not to schedule a large meal immediately before or after. Wine is mentioned as part of the convivial atmosphere, but the included items specifically list lunch and light refreshments, so do not assume wine is included in the price.

The conversation around the table matters, too. Flavor and texture can feel abstract in a recipe, but tasting a dish gives you a concrete way to understand the choices behind it. That makes the meal both the reward for cooking and part of the lesson.

French technique with Australian ingredients

The class is described as French cooking with an Indigenous Australian element. Kangaroo is one possible example of that Australian connection, prepared with a French twist. The information provided does not specify a particular Indigenous recipe, cultural presentation, or ingredient beyond the overall description, so it is best to book for a French-led cooking class that incorporates Australian produce rather than expect a detailed cultural food program.

That distinction is useful when deciding if the experience matches your interests. If you want to learn French techniques while trying a menu that may include local Australian ingredients, the combination should appeal. If your main aim is a dedicated lesson in Indigenous Australian food traditions, the class description does not establish that as its focus.

The changing menu also means you cannot count on one particular dish being served. Scallops, kangaroo, and crepes are examples, not a guaranteed sequence. If you have a strong interest in a specific ingredient, ask about the current menu before booking.

What the small group changes

With no more than eight participants, the class has a more personal scale than a large demonstration. You can ask Chef Jacqui questions, follow the recipes, and get closer to the practical work than you would in a room where the instructor is cooking for a crowd. The class is also likely to suit couples and friends who enjoy learning together, as well as solo cooks who are comfortable joining a small group.

A smaller group does not mean a private lesson. You will share the kitchen and table with other participants, and the day’s pace will belong to the group. That is part of the appeal for people who like a social meal, but less ideal if you want a quiet, one-to-one session.

Private dinner classes can be arranged, and private bookings may be scheduled for other dates. Those options are separate from the standard lunch class, so check details directly if you are planning a special occasion or need a different date.

Is $168.55 good value?

At $168.55 per person, this costs more than lunch alone, but lunch alone is not what you are paying for. The price includes a long, guided cooking session, recipes, direct instruction, a three-course meal, canapés, and light refreshments. For someone who wants to improve their cooking and enjoy a leisurely meal in a home setting, that combination can make the price worthwhile.

The strongest value is in the transferable skills. You are not simply served a meal; you take part in preparing it and learn techniques you can repeat at home. The small group adds value if personal questions and feedback matter to you. If you only want a restaurant lunch or a short cooking demonstration, this five-hour class may feel like more time and expense than you need.

The price does not include private transportation. Build the trip to Hastings into your plans, and consider the total cost of getting there when comparing this class with other Mornington Peninsula activities. The experience ends back at its meeting point.

Who will enjoy this class most

This is a good fit for food lovers who like to get involved, ask questions, and spend an afternoon around a kitchen table. It should suit couples, friends, and solo participants who enjoy a small-group activity and are open to a menu that can change. You do not need to be an experienced cook to get something from knife skills, organization, ingredient handling, and pan-frying tips.

It is less suited to anyone looking for a brief activity, a sightseeing itinerary, or a guaranteed menu built around a particular dish. The pace is intentionally food-centered, and the class takes several hours. Anyone with dietary needs should check in advance, since no dietary accommodation details are provided.

The class has a maximum of eight people, and confirmation is received at booking. Service animals are allowed. The experience requires a minimum number of participants; if that minimum is not met and the class is canceled, you are offered another date or experience, or a full refund. You can cancel for a full refund up to 24 hours before the start time. Dinner classes and private bookings are also available by arrangement.

Should you book Chef Jacqui’s cooking class?

Book it if you want more than a meal: you want to cook, learn, and eat at an unhurried pace in a small home kitchen. The mix of French methods, possible Australian ingredients, and practical advice makes this a useful choice for curious home cooks. Chef Jacqui’s welcoming approach and generous sharing of cooking tips are central to the appeal.

Skip it if you are short on time, want transportation included, or need a fixed menu confirmed before booking. For the right person, though, the best souvenir may be a cooking habit you keep using long after the recipes are gone.

FAQ

How long does the cooking class last?

The experience lasts about five hours. The cooking and eating portion is described as taking around four to five hours.

What time does the class start?

The start time is 11:00 am.

Where does the class meet?

It meets at In House Dining with Chef Jacqui, 3/25 Rankin Road, Hastings, Victoria 3915. The experience ends back at the meeting point.

What food is included?

A three-course gourmet lunch, canapés, and light refreshments are included. The menu varies.

Which dishes might I cook?

Possible dishes include scallops, kangaroo steaks prepared with a French twist, and crepes. These are examples, not a guaranteed menu.

How many people can join?

The maximum group size is eight participants.

Is transportation included?

No. Private transportation is not included.

Can I cancel for a refund?

Yes. You can cancel at least 24 hours before the experience starts for a full refund. Cancellations made less than 24 hours beforehand are not refunded.

Are dinner classes or private bookings available?

Yes. Dinner classes can be booked, and private bookings can be scheduled for other dates.