Moroccan Cooking with Tonja Jennings

What to Bring

  • Notepad and pen
  • Apron

What to Wear

  • Casual, closed toe shoes, long hair tied back

Moroccan Cooking with Tonja Jennings

About This Class

Class Schedule

  • This workshop will run from 10AM - 3PM

What You Will Learn

  • Improve your culinary skills
  • Learn how to make tagines
  • Learn about Moroccan cuisine


A world of fragrant spices, nuts, honey, warm flatbreads, fresh herbs, vegetable purees and aromatic sweets, the food from the Middle East is truly magical. In this hands on workshop you will explore the traditions connected to Moroccan cooking and service.

Join us for a cooking workshop with a difference. Immerse yourself in a new culture,  explore new tastes and learn about the history and traditions of food from around the world. Each evening workshop is hands- on and you will cook a variety of different dishes.

At the end of the workshop you will sit down together for a shared feast of your own making. You will leave the workshop with new inspiration and skills and a few recipes to try out at home.

Trainer Bio:

Chef, Tonya Jennings operates Cooking on the Bay Cooking School in St Kilda, Melbourne. She is passionate about food, cooking, culinary books, France and writing. Tonya’s food philosophy is to cook fresh, locally produced, seasonal food, to cook for taste and to cook food simply, enhancing the natural flavours so the food looks and tastes delicious. Tonya teaches excellent home cooking in the beautiful setting of her home overlooking the bay in St Kilda.

CERES members and concession holders are entitled to a 10% discount. Enter "ceresmember" under the promotion and gifts code field.

 *Please note that the CERES member or concession discount does not apply to "Bring-A-Friend" tickets which are already discounted


For Information on our cancellation policy please click here

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Book soon. 989 people viewed this class.
Nov 2016
Moroccan Cooking with Tonja Jennings - 09 Nov 2016 5:30 PM

Excellent relaxed and informative instructions. I especially liked the discussion on spices. I learnt some new techniques on cooking onion. Overall each part of the cooking experience was informative. I thoroughly enjoyed the relaxed atmosphere.