The original. The best.
Main Course is New Zealand’s cooking event leader.
Sitting inside the iconic brick Auckland Gas Building across from Victoria Park, Main Course has set the standard for cooking events since 2003. Our wonderful space is light filled and funky, blending the original exposed brickwork with state-of-the-art polished stainless steel benches and the very latest Bosch equipment.
We also understand that everyone is here to have fun, so while the techniques and lessons are based around many years of kitchen experience, we make sure that even the most amateur cook feels comfortable.
When you walk away, we guarantee you’ll have the skills to create a wicked dish or two at Main Course and will never be afraid of cooking for your Mother-in-law or catering your own party again!
You can find us at 20 Beaumont Street. There is 2 hour free parking directly outside the building and more in Victoria Park.
Introducing your Hosts.
Master Chef. Master Teacher.
Sonya learnt her kitchen craft in Switzerland and, like most chefs, took her culinary skills around the world. After a stint in Europe and the UK, Sonya made her way to Asia where she immersed herself in new cultures and new flavours. She also passed on her knowledge and passion, training chefs and service staff. She returned to New Zealand in time for the millennium celebrations and continued her training work in Auckland.
TOP TIP: “The best way to get better in the kitchen is to experiment - try unusual ingredients and recipes from all over the world!”
MY FAVOURITE DISH: Anything with Chillies :-)
FAVOURITE INGREDIENT: Chillies
The Welsh Wizard.
If it’s been done in a kitchen, Eric knows how. This well-respected Welsh boyo has over 40 years hospitality experience both as a chef and trainer. His resume includes stints in over 30 different countries from America and Hong Kong to Malaysia and Nepal. As you can imagine he’s picked up a few useful tips along the way and now he loves passing them on to others!
TOP TIP: “Don’t assume you know the basics. Poaching an egg, boiling potatoes, it doesn’t matter how simple it is – there is a correct way to do everything!”
MY FAVOURITE DISH: Moroccan Lamb
FAVOURITE INGREDIENT: Fresh Herbs