What's On?
Please Note: Our in-studio classes follow strict hygiene and social distancing practices and guests will be cooking at their own station unless arriving in pairs. Screening will be performed before each guest can participate and enter the space. Classes start at 5:30pm unless otherwise indicated.
Taste of Local - Liam Tomlin from Chefs Warehouse with wines by Deetlefs (In-studio) |
Thursday, 22 April | BOOK NOW |
Curries from Around the World (In-studio) |
Tuesday, 4 May | BOOK NOW |
Mother’s Day Bon Bon workshop with Alan Clegg from Alexander Avery (In-studio) |
Saturday, 8 May at 10am | BOOK NOW |
Italian/Mediterranean (In-studio) |
Tuesday, 11 May | BOOK NOW |
CW Mazza at Local | Teenola Govender and Geoffrey Abrahams | Middle Eastern (In-studio) |
Sat, 15 May at 10am | BOOK NOW |
Asian Fusion (In-studio) |
Tuesday, 18 May | BOOK NOW |
CW Canteen Pinchos & Wine Bar | Gordon Logan | Spanish Masterclass with AA Badenhorst and Bevinters Wines (In-studio) |
Thursday, 20 May | BOOK NOW |
Turkish Class with Tayfun Aras (In-studio) |
Sat, 22 May at 10:30am | BOOK NOW |
Seafood Made Easy (In-studio) |
Wednesday, 26 May | BOOK NOW |
Taste of Thali | Nate Coe | Thali - Chefs Warehouse Group (In-studio) |
Saturday, 29 May at 10am | BOOK NOW |
CW La Cantina at Local | Marco Cardoso | Italian Inspired with wines by Holden Manz (In-studio) |
Thursday, 10 June | BOOK NOW |
Want to buy this as a gift? Buy a voucher here
R750
Curries from Around the World | 4 May 2021
- Appetiser served on arrival:
- Tangy Papaya and Mango Salad – just a taste to get the tastebuds going!
- Main:
- Simple Indonesian Coconut Salmon Curry served with Saffron Flatbreads
- Thai Red Chicken and Sweet Potato Curry served with Basmati Rice
- Dessert:
- Fresh and Zesty Lime Posset
R850
John Van Zyl 'Global Street Food' The Melting Pot | 13 April 2021
- Appetiser served on arrival:
- Sashimi Yellowtail, Cape Malay Dressing, Pickled Onions, Coconut Cream
- Main Attraction:
- Thai Coconut Broth, Exotic Mushrooms & Tomato
- Falafel Flatbread, Smoked Aubergine, Almond Coriander Dressing, Parsley Salad
- Vietnamese Pork Skewers, Rice Noodle Salad, Nuac Cham
- To End:
- Cashew & Coconut Toffees
R950
TASTE OF “LOCAL” with Liam Tomlin | 22 April
- Liam's favourite dishes from the new restaurants hosted in the incredible new space 'LOCAL', on Heritage Square.
- La Cantina - Marco Cardoso
- Steak Tartare with Parsley Dressing
- Whitebait with Lemon and Caper Aioli
- Mazza - Teenola Govender
- Whole Roasted Fish with Sesame Ras al Hanout Dressing
- Hawaij Spiced Aubergine
- Chefs Warehouse Canteen Pinchos and Wine Bar : Gordon Logan
- Tomate salad
- Calamares
Guest Chef Classes
A beautiful, neutral space and fully equipped demo kitchen for chefs to show off their cooking skills and favourite dishes by hosting cooking demos, product launches/activations, pop-up restaurants, Chef’s Table, and private cooking lessons for individuals or for groups up to 35 people.
The main kitchen is fully equipped with all the amenities one would need to host a professional demonstration. The venue hosts up to 80 guests seated cinema and canapé style, and up to 50 people seated at tables. Our on-site and freelance teams are fully prepared to assist the chef and to offer our support services in all respects, from shopping and food prep, assistants for the event as well as venue set up and decor.
We’ve had some really amazing chefs in the past, including Liam Tomlin, Ivor Jones, Neill Anthony, Siba, Zola Nene, Jason Whitehead and look forward to all those still to come.
ENQUIRE NOW
Classes On Offer
Denise has spent a lot of time in Thailand over the years and always brings back authentic, flavourful dishes for us to play with. Spicy, sour, salty, bitter, sweet flavours show up in every morsel.
We always seem to come back to the flavours of the East, as our favourite taste sensations. An Asian Fusion Interactive experience at The Kitchen Collective will expand your knowledge and love for Asian cooking. Curries, succulent slithers of fresh seafood with spicy dressings, crunchy salads, flavourful broths and sticky-glazed morsels to name a few.
Sometimes the simplest things are the best things. We love the simplicity of Italian and Mediterranean cuisine. These classes will show you how to up your cooking game with the simplest and freshest ingredients.
“Butter makes everything better!” is a line Chef Almo throws out regularly at our French classes. Indulge with us as we explore the rich flavours of classical tried and trusted French Cuisine.
“Clean, fresh, healthy and full of flavour!” is how Denise describes these dishes. From the freshest poke bowls to Miso flavoured broths and crisp vegetables, there is way more to this cuisine than just sushi.
Join us for a whirl around flavour town as we experience the different spices, aromas and techniques of curries from around the world. Our kitchen has been to India, Malaysia, Mauritius, Thailand, Indonesia, Seychelles and further afield. These are always fun, festive evenings at TKC.
Join us as we explore flavour, crunch, nutrition and tasty healthy eating options. We are often visited by specialised Plant-Based chefs like Arabella Parkinson and Nathalie Larsen who share their deep knowledge and expertise with us.
These classes have become a firm favourite. You can expect figs, tahini, cumin, pomegranate molasses, tzatziki and harissa. Our extensive menu is sure to bring some exciting new dishes to your home kitchen.
Gorgeous, simple dishes that can be whipped up easily that are set to impress and deliver on flavour and presentation.
