The first day of autumn heralds not only cooler weather but also my first classes of the year. After the long summer break and opportunity to develop a lot of new recipes it will be wonderful to be back teaching again. March is still pretty humid here, but there are signs in the farmers market that things are changing…apples abound, baskets of crimson, late-fruiting plums appear, and if we’re lucky, the first of the avocados arrive. April ushers in no-end of pumpkins and the local nut crop too with the sweetest, creamiest macadamias ever, and beautiful plump pecans. By May, avocado harvest is in full swing, fragrant quinces and tamarillos arrive for their short but sweet season, and the brilliant green leaves of kales, lettuces and cabbages spill out of baskets, bags and trolleys.

As my demonstration pastry classes have proved to be so popular, on one weekend each in June and August I’m teaching more of these classes which focus on tips and techniques for perfecting three different pastries. Over the years, many people have told me they find the thought of making pastry way too scary, and I think this is such a shame as it really is one of the most wonderfully versatile and satisfying things to master. Once you’ve got the hang of it, a whole new repertoire of dishes will be at your fingertips…literally! It’s certainly one of my favourite things make, and I’d love you to join me for these special classes which will have you turning it out like a pro!

Winter is my favourite time to cook. As our winters are short here (in August the days can be quite balmy!) I like to make the most of all the winter produce I can get my hands on. At this time of year, the market stalls are awash with plump bulbs of fennel, peas and beautiful squeaky beans, cauliflowers, creamy avocados, thick pink stalks of rhubarb, and an abundance limes, lemons, and oranges – including exquisite blood oranges. I’ll create different menus for each month depending on what’s in the market, our garden, and what my wonderful farming friends have grown.

As with all my classes, the recipes for these Spring classes will vary from month to month. In September we’ll focus on making the most of early spring produce such as peas, the first sweet strawberries, and blueberries (which we buy by the bucketful from the farmer); while October will bring broad beans (I do so love them!), amazing shatoot mulberries, and local asparagus. By November, we should be cooking with an abundance of stone fruit and special handmade cheeses from our award-winning local cheesemaker, Debra Allard of Cheeses Loves You. (I suspect in the last classes of November I’ll focus on easy entertaining ideas.)Together we’ll cook up a feast of beautiful dishes before we sit down with a glass of wine and enjoy it together.

What a great idea! Give your friends or family members a real treat for a birthday, anniversary or any other special occasion (or just because you want to spoil them) by giving them a Gift Voucher to one of my classes.

I started my pop-up cooking school in the lovely old Federal Village Hall in the Byron Bay Hinterland last year, and I’m beyond thrilled at the response I’ve received to my classes. I really didn’t know how they would go, but am delighted to say that they’ve been a great success! A number of people have already enquired about the possibility of me doing exclusive hands-on private classes for a group of friends, family, or corporate development. I just wanted to let you know that I’m really happy to do so, but a group needs to be 8 people to make the day viable. Depending on what you’re after, the total cost for a full day for 8 people including a fabulous lunch that we cook together, would be $2800. If you would like to find out more about such a special event, please contact me at belindajeffery24@gmail.com