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Bent on Cooking - About Us

About Us

Bent on Food Cheesemaking and Cookery School  takes Bent on Food back to where it began in Bent Street. In 2011, Duck under the Table was 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. Are you looking for a space to hold your own class? Do you need a foodsafe kitchen to bottle your products? We can help.

Are you a chef or a cookery teacher wishing to teach in a foodsafe kitchen where all of the facilities are taken care of? Call us or contact Donna via email to discuss. Remember, it is illegal to conduct cookery classes in your own home where there is no grease trap facilities.

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 or call the cookery school on 02 6553 4057

Do your children like cooking?  we love to teach children, take a look at this blog from one of our happy mums, who also happens to be a brilliant local photographer.

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.


Hi Donna,

It has taken me a little while because I had the flu, but I just wanted to tell you how great the Short and Choux Pastry course was. Now, I am an avid collector of cookery books and watcher of cookery television shows. And I agree with the majority, I learn a lot from watching those shows and reading those books. But the course, with the awesome Eric Robinson proved to me that when it comes to food there are just too many things you cannot learn from books or television shows.                                                                                                                              

I have tried and tried to perfect pastry but usually get something chewy, overworked and just plain not nice. Seeing Eric prepare the pastry, getting his hints and tips, and most importantly being able to get both a look and a feel of what terms like ‘combine butter and flour until it has a sand like texture’ really meant.

Even more surprising (to me) was that when I went home and tried to make the pastry myself . . . I actually succeeded!!! The only problem I now have is that, as my partner is not a sweet tooth, I am eating way to many tarts, flans, éclairs, profiteroles etc etc!!!!

Megan Grainger  July 2011

Here are some of the photos I took over the weekend. I had a great time and learned a lot, and now feel I have 4 new infants at home requiring rubbing and turning. They look so cute I could eat them....all in good time

Rosanna Watson