Melbourne’s plant-based food movement is thriving. From bustling Asian markets to cozy home kitchens, the city offers exceptional opportunities for anyone wanting to master vegan cooking.
Regardless of whether you’re a committed vegan, a curious vegetarian, or simply someone looking to add more plant-based meals to your repertoire, Melbourne’s cooking class scene has something remarkable to offer.
Let’s dive into the best in-person vegan cooking classes the city has to offer.
Why Take a Vegan Cooking Class?
Here’s the truth: reading recipes online is one thing. Actually learning hands-on techniques from expert chefs? That’s transformative.
Vegan cooking classes teach you more than just recipes. You’ll discover how to build complex flavors without animal products, master ingredient substitutions, and understand the science behind plant-based cooking. Plus, you’ll eat incredibly well while learning.
These classes work for everyone. Complete beginners learn foundational skills. Experienced cooks expand their repertoire. And the social aspect? It’s genuinely fun to cook alongside others who share your interests.
Melbourne’s Vegan Cooking Class Landscape
The city’s multicultural fabric shines through in its vegan cooking offerings. You can learn to make Vietnamese rice paper rolls one weekend, authentic Indian curries the next, and Japanese ramen the following month.
Class sizes vary. Some schools offer intimate groups of just 6-8 people. Others accommodate 12-15 participants. Duration ranges from quick 3-hour sessions to immersive 5-hour workshops.
Prices? Expect to pay between $112 and $220 per person, depending on the experience level, class length, and what’s included.
Otao Kitchen: Pan-Asian Vegan Mastery in Abbotsford
Want to explore Asian cuisines in a single session? Otao Kitchen delivers exactly that.
Located at 393 Victoria Street in Abbotsford, this established cooking school was founded by Chef Ha Nguyen, originally from Hanoi. The Vegan Cooking Master Class takes you on a culinary journey through Chinese, Vietnamese, Thai, and Indian cuisines.
What You’ll Cook
Think beyond basic stir-fries. Students prepare Vietnamese rice paper rolls with fresh herbs and vermicelli. Thai curries bursting with lemongrass and coconut. Japanese-inspired dishes showcasing umami depth. Plant-based stir-fries that would make any home cook proud.
Every dish showcases vibrant spices, fresh vegetables, tofu, and legumes. It’s 100% hands-on. You chop. You cook. You plate. Then you feast.
Class Details
Duration: 3 hours Group Size: 8-12 participants Schedule: Weekends and select evenings, typically Friday through Sunday Price: Approximately $197 per person (discounts available for booking two seats)
The price includes everything. All ingredients. All equipment. The multi-course meal you create. Recipe cards for recreating dishes at home. The kitchen is BYO-friendly if you want to bring wine or beer.
Why Students Love It
Otao Kitchen holds a 4.9 out of 5 rating on ClassBento and ranks #1 among cooking classes in the Richmond area on TripAdvisor. Students consistently praise the diverse menu and engaging instructors.
“Great atmosphere, friendly instructors, and heaps of different dishes,” one reviewer noted. Another highlighted how the class suits “groups with mixed kitchen abilities” while providing “really memorable moments.”
Chef Dylan and the team earn particular praise for being knowledgeable, clear in demonstrations, and professionally friendly. They accommodate dietary needs too, adapting recipes for gluten-free requirements upon request.
Book: Visit the Otao Kitchen website or search for them on ClassBento. Contact: hello@otaokitchen.com.au or 0408 217 899.
Heavenly Morsel: Authentic Indian Vegan Cuisine in Bentleigh East
If you want to dive deep into regional Indian cooking, Heavenly Morsel offers Melbourne’s premier experience.
Founder Tanya Carneiro, known as “Australia’s Spice Queen,” runs these intimate masterclasses from her Bentleigh East home. This isn’t generic curry-making. It’s a sophisticated exploration of North, South, East, and West Indian cuisines, entirely plant-based.
The Heavenly Morsel Difference
Tanya has developed over 40 unique vegan masterclass menus and 200+ original recipes. Each weekend features a different regional theme. You might attend a Vegan Biryani Masterclass one month, a Street Food extravaganza the next, or a seasonal Winter feast.
Each session covers 6-7 dishes. Think aromatic vegetable biryani with hand-ground spices. Creamy cashew-based curries. Crispy dosa or colorful chaat. Elevated lentil dals. Even vegan versions of Indian sweets.
These are treasured family recipes you won’t find on Google or in cookbooks. No fake meat. No generic curry powder. Just traditional ingredients, whole foods, and authentic methods.
Class Experience
Duration: 4 hours Group Size: Maximum 8 guests (1-on-1 style attention) Schedule: Weekly classes every weekend (Saturday or Sunday), different themes Price: $220 per person
The price reflects the premium experience. Expect mostly organic, top-quality ingredients. A decadent grazing board upon arrival. Bespoke non-alcoholic mocktails during the session. The full sit-down feast of everything you cooked. Printed recipe packs. Sometimes even small spice samples to take home.
Everything is included. No hidden costs.
Why It’s Worth It
Heavenly Morsel holds a perfect 5.0 rating with 90+ reviews on ClassBento. Many attendees call it the best cooking class they’ve ever taken.
“Tanya is a wonderful, passionate and very knowledgeable teacher,” one couple wrote. “We learned how to make so many tasty dishes.” Another described it as “like fine dining at home” and “truly the best vegan cooking experience in Australia.”
The small class size means personalized attention. You’re not just watching demonstrations. You’re measuring spices, kneading dough, frying puris, and learning the why behind each technique. Tanya shares historical context, nutritional insights, and the science behind spice blending.
Classes often sell out weeks in advance. Many students return multiple times to experience different regional menus.
Book: Visit the Heavenly Morsel website or find them on ClassBento. Contact: heavenlymorselaus@hotmail.com or 0403 081 031.
CERES: DIY Vegan Skills in Brunswick East
For community-oriented learning at accessible prices, CERES Community Environment Park offers specialized workshops focused on building practical skills.
Located in Brunswick East at the corner of Roberts and Stewart Streets, CERES is an urban farm and sustainability center. Their cooking workshops emphasize eco-friendly practices and whole-food ingredients.
Workshop Options
CERES runs several distinct vegan workshops:
Vegan Cheesemaking: Learn to create cashew camembert, almond feta, tofu ricotta, nut milks, and even vegan cheesecake. Explore fermentation, culturing, and the science behind dairy-free cheese.
Vegan Desserts: Master egg-free and dairy-free sweets from various cultures. The menu includes baked “cheese”cake, raw fruit tarts, fruit pierogi (Polish dumplings), vegan Portuguese tarts, coconut jelly, and tiramisu. Many recipes are also gluten-free.
Vegan World Cuisine: Rotating workshops highlight different regions. Past sessions have covered European vegan cooking, Mexican dishes, and fermentation techniques.
Class Structure
Duration: 3-5 hours depending on the workshop Group Size: 10-16 participants Schedule: Offered seasonally (every few months), typically on weekends Price: $112-$154 per session
The fee covers all ingredients, equipment, recipes, and generous tastings. In cheesemaking classes, you take home the cheeses you create (bring containers!). In desserts workshops, you leave with boxes of the sweet treats you made.
The CERES Approach
Instructor Nase Supplitt, a veteran vegan chef with 26 years of vegetarian/vegan cooking experience, leads most sessions. His teaching style is laid-back and inclusive.
You learn by doing. Nase demonstrates a technique, then everyone tries it. He encourages questions and shares tips on sourcing ingredients and nutritional considerations.
The vibe is communal. You might work in small teams to tackle different recipes, then share the results. It’s less formal than boutique classes but still highly educational.
Book: Visit the CERES School of Nature & Climate website. Classes use Humanitix for ticketing. Contact: (03) 9389 0100 or ceres@ceres.org.au.
Saori Japanese Cooking: Traditional Vegan Japanese Cuisine in Upwey
Want an intimate, culturally immersive experience? Saori’s Japanese cooking classes offer exactly that.
Chef Saori Kojima teaches from her home kitchen in Upwey, a suburb at the foothills of the Dandenong Ranges (about 40 km east of Melbourne CBD). It’s like learning from a Japanese friend in her own home.
What Makes It Special
Saori’s classes showcase authentic Japanese home cooking, entirely plant-based. A typical menu includes:
- Vegan Miso Ramen (rich broth made from scratch with vegetables and seaweed)
- Teriyaki Tofu Rice Burgers (tofu filets in teriyaki sauce with rice “buns”)
- Vegetable Inari Sushi (seasoned rice in sweet tofu pockets)
- Curried Tofu Fritters (Japanese curry-flavored croquettes)
- Sugar-Free Dessert (Sweet Potato & Apple Chakin Shibori, a traditional wagashi-style sweet)
That’s five different dishes showcasing soup-making, pan-frying, sushi preparation, deep-frying, and traditional dessert techniques.
Class Experience
Duration: 3 hours (late morning or evening) Group Size: 4-8 people (minimum 4, maximum 8) Schedule: Often on Wednesdays (day or evening sessions), scheduled on-demand Price: $178 per person for groups of 4-8
The price includes all ingredients, the full meal with tea, printed recipe handouts, and a unique bonus: gift packs of Saori’s handmade Japanese sauces (which you use during class). It’s like taking home a piece of the experience.
Why Students Choose Saori
The personal touch stands out. You’re learning in an actual Japanese home. Saori welcomes you warmly, shares cultural insights, and demonstrates each technique clearly. Her English is conversational and clear, enhanced by visual demonstrations.
Students describe feeling like they’re “cooking with a friend.” One Reddit user called it “fantastic” and praised Saori for being “very friendly and accommodating.”
You’ll learn about Japanese seasonings (miso, seaweed, sesame, sake), achieve authentic umami flavors without mock meats, and discover where to source Japanese ingredients in Melbourne.
Classes are BYO-friendly. Bring wine or beer to enjoy with your meal if you’d like.
Book: Visit saorijapanesesauce.com.au or email info@saorijapanesesauce.com.au. Address provided upon booking (Upwey location).
How to Choose the Right Class for You
Consider what you’re looking for:
Want variety and social energy? Otao Kitchen’s pan-Asian class offers multiple cuisines and a lively group atmosphere.
Seeking depth and mastery? Heavenly Morsel provides intensive, boutique-level instruction in Indian cooking with almost private attention.
Interested in DIY skills? CERES workshops teach you to make vegan cheese, desserts, and fermented foods you can recreate endlessly at home.
Craving cultural immersion? Saori’s intimate Japanese cooking class in her home offers authentic techniques and warm hospitality.
Think about practical factors too. Location matters if you’re using public transport. Class size affects the attention you’ll receive. Duration impacts your schedule. Price reflects not just the food but the expertise and extras included.
All four options receive consistently excellent reviews. You can’t go wrong. It’s about matching the experience to your learning style and culinary interests.
What to Expect From Your First Vegan Cooking Class
Nervous about taking a class? Don’t be.
Most classes welcome complete beginners. Instructors demonstrate each step clearly. You work at your own pace. Everyone starts somewhere, and the communal environment means you’re learning alongside others.
Bring an open mind and an appetite. Wear comfortable clothes (you might get a little messy). Most venues provide aprons. Bring containers if you want to take home leftovers (though you’ll probably eat everything).
Expect to learn techniques, not just recipes. How to properly season tofu. Why certain spices need tempering. How to build layers of flavor without dairy or eggs. These principles translate to countless dishes beyond what you make in class.
The social aspect often surprises people. Cooking alongside strangers who share your interest creates easy conversation. Many students make friends. Some even book the next class together.
Melbourne’s Plant-Based Future
These cooking classes reflect Melbourne’s broader embrace of plant-based eating. Whether motivated by health, ethics, environment, or simple curiosity, more Melburnians are exploring vegan cuisine.
The classes also showcase the city’s multicultural strength. Asian spices. Indian masalas. Japanese umami. European techniques. All adapted beautifully to plant-based cooking.
Taking a class supports local food education too. CERES operates as a not-for-profit. Otao Kitchen donates to mental health causes. Heavenly Morsel preserves authentic culinary traditions. Saori shares her heritage through food.
You’re not just learning to cook. You’re participating in Melbourne’s vibrant, evolving food culture.
Ready to Start Cooking?
Melbourne’s vegan cooking classes offer something for everyone. From quick 3-hour sessions to deep 5-hour immersions. From large social groups to intimate boutique experiences. From $112 to $220, fitting various budgets.
Each class teaches valuable skills you’ll use for years. The recipes become part of your regular rotation. The techniques boost your kitchen confidence. And the memories? Those stick around too.
Whether you choose Otao Kitchen’s Asian feast, Heavenly Morsel’s Indian mastery, CERES’s DIY workshops, or Saori’s Japanese hospitality, you’ll leave satisfied, inspired, and equipped with new culinary knowledge.
Melbourne’s plant-based cooking scene is waiting. Time to get your hands dirty, your taste buds excited, and your skills sharpened.
Book a class. Bring your appetite. Discover what you’re capable of creating in the kitchen.
