Join Chef Owner Kathryn Joel for a night of Indian-inspired cooking, featuring everyone’s favourite Butter Chicken, served with saffron rice and Aloo Gobi. Begin with Pakoras and learn the techniques for creating a light, crisp chickpea flour batter and frying vegetables to golden perfection, served with a fresh and spicy green chutney. Then prepare the main course of Butter Chicken, saffron rice, and Aloo Gobi, exploring the methods for building rich, balanced flavours and mastering classic Indian spice combinations.

Chef Jose Montan brings the depth and diversity of Mexican cooking to the Get Cooking studio, moving from street food to the slow-cooked traditions of the Yucatan. You'll make Volcanes — crispy corn tortillas topped with homemade chorizo, potato, and melted cheese, finished with a bright tomatillo sauce — alongside a kale salad with roasted poblanos, charred cherry tomatoes, pumpkin seeds, and a lime agave dressing. The centrepiece is Cochinita Pibil: pork marinated in lime, naranja agria, and achiote paste, cooked low and slow in banana leaves until deeply fragrant and tender, served with avocado and pickled red onions. Jose's cooking is rooted in technique and regional tradition, and this is a menu that delivers on both.