Time Out Melbourne

The Bones
Pip Kerslake teaches tried-and-true Spanish classics that are easily replicable at home.

Who's here?
Half the class are repeat-customers, mostly aged 35 plus.

The meat
Fuelled by Kerslake’s trademark brandy-spiked sangria (yum!), you’ll start with some hands-on rapid-fi re prep of simple tapas (Spanish tortilla – omelette, not Mexican wraps – almond-crusted manchego cheese, and Spanish meatballs), followed by a cook-off. A divided class cooks the same paella (identical ingredients and recipe), with surprisingly different results.

The trimmings
If you’re new to cooking, Kerslake will straighten you out pronto, señor.

The food is pretty good, the prep is a bit chaotic, and the conversation curves onto subject matter we don’t expect to hear when handling food. It’s a unique experience.

Who won the bar awards?

First published on . Updated on .

Pips Cooking School and Providore details

20 Margaret St, Moonee Ponds 3039

Telephone 03 9375 7000

Nearby Stations: Moonee Ponds

Pips Cooking School and Providore map

Report a problem with this page

Restaurants and bars nearby

Garden Tuscany

371m - In all the years exploring Melbourne's ins and outs, I'd never found myself...

Sassy Food Room

733m - This café/bar/restaurant does a ten dollar take away/Sunday night menu.

More restaurants and bars nearby

Other venues nearby


121m - Offers a variety of skin treatments including laser hair removal, wrinkle...

Soul Inn House

148m - Clare of Soul Inn House has spent over 10 years refining her unique brand of...

Moonee Art Space

507m - The brainchild of artist and teacher Fatima Vafa (Fatemah Vafaeinejad),...

More venues nearby
Best dishes

Best dishes

The very best things we put in our mouths this month

The Dining Club

The Dining Club

Make the most of the silly season with food and drink pairings

Nixi Killick

Nixi Killick

Bend the rules for your chance to win a range of great prizes

Readers' comments, reviews, hints and pictures

Community guidelines

blog comments powered by Disqus