About Us

Bent on Food Cheesemaking and Cookery School is the latest addition to the Bent on stable and takes Bent on Food back to where it began in Bent Street. Duck under the Table has now been re badged under the Bent on Food banner. The concept remains the same  -Bent on Food Cookery School is about the enjoyment of cooking - learning new skills , tips and chefs' secrets. Classes are held in our modern purpose-built and air-conditioned school and typically involve both demonstration and hands-on activities. Class sizes are small and participants usually work in small groups. Why not organize your friends and come along together!

Bent on Food Cookery School offers a wide variety of classes to suit everyone, weekdays, evenings and weekends: please see bookings page. Special classes for private groups, community organisations and corporate groups can also be arranged.

Bent on Food Cookery School is located at Wingham, an authentic country town on the NSW Mid North Coast, 3 ½ hours north of Sydney. Consider over-nighting or a longer break in this beautiful area: Visit our region there are many options for all budgets. Do you need more information? Perhaps you would like a map? Or a link to the Countrylink schedule. Travel to Wingham by train takes you through some wonderful countryside. Take this link to discover more detailed information about some of our accommodation partners.

Disabled? You won't be at Bent on Food. We have level access and Disabled-friendly facilities.

To book a class email donna.carrier@bigpond.com or call the cookery school on 02 6553 4057

Nest year, owner Donna Carrier will be taking a cooking trip to Vietnam, to find out more see here.

Just a few of our teachers are below

Carole Willman - Home Cheesemaking Teacher - Proprietor Cheeselinks 

Carole is Australia's leading homecheesemaking teacher and presents 4 workshops a year at Bent on Food.

Eric Robinson, "The Other Chef" - Producer & Chef  

Eric Robinson decided that he wanted to be a chef at the age of 8 learning the basics from his mother and taking up an apprenticeship at 15, qualifying at 19 and holding an Executive Chef's position at 21.  He has a vast experience and expertise in hospitality - as owner of Passionfish Brasserie in Coffs Harbour, Head Chef Xanadu Wines, Margaret River & Ca Marche Restaurant, Cassegrain Winery.  Having received high acclaim for his innovative style and passion for hand-made food, Eric has created "The Other Chef" - fine food products designed to enhance and lift the flavour of any dish and are easy and versatile to use at home. Eric also makes the Bent on Food produce range along with many others including Near River Produce.