My daughter and I had a great time at the French Inspired lesson. Karol had a huge amount of information and tips to share and the hands-on approach worked well with the relatively small group. Because we actually worked with the recipes provided, tasted our results and were able to view and taste others’ results, we learned a great deal that day. The resulting feast at the end was awesome. Thanks Karol and Liz and the Luv-A-Duck team. We’ll definitely take part in another course.

— Helen

A very informative, well-organized hands-on cooking experience in a great kitchen setting.

— Sue

Excellent venue and instruction. Always a good experience with excellent food and lots of easy recipes to learn and enjoy.

— Graham

Our instructor was very knowledgeable and easy to understand. We made some delicious food and learnt many different ways to prepare duck. Will be looking at going back for a different themed duck class in the future.

— Lauren

What a wonderful concept. Learning to cook delicious duck dishes from the comfort of my own kitchen. Booking online was easy, emails leading up to the class were timely and informative, the delivery of the duck and ingredients went smoothly, the preparation instructions were easy to follow and the class was fun and interactive. I delighted my family with the amazing duck meal I prepared.

— Theresa

Great class. The staff are great and helpful. Recipes are easy to follow and can be created at home. Best think learnt was how to joint a duck.

— Margaret

The recipes were simple and delicious. Both Wendy and Peta were charming, knowledgeable and friendly. Loved having all those different dishes with our fellow participants, all in all a lovely, genteel way to spend a Saturday morning.

Kay Mills

— Kay

The virtual cooking class was a pleasant experience which you can do at the comfort of your own kitchen, recipes were easy to follow, and the dishes turn out very professional presented and flavours are amazing. Wendy is very good at explaining each recipe and how we can nail it, I enjoyed it very much. Will definitely try other cooking class too when it become available.

— Vivienne

What a pleasant way to spend an evening and gain new skills. The food was divine, the teachers calm and helpful. Couldn’t believe a bunch of novice cooks could produce such a feast. 7 dishes with apologies because we had such a small group we couldn’t do more! Can’t wait to do another.

— Carole

Loved the format and kitchen layout but found the bench space /stove restricted with everyone cooking. Room was incredibly hot and uncomfortable. Breakdown of a duck informative. Confy, casserole and parfait excellent and really simple compared to many recipes we have seen. Use of duck sausage rather then pork was interesting as duck and fennel sausage had excellent flavour. Will add to our shopping list. Various duck breast dishes ok but way too much food. Had a good night and enjoyed the experience.

— Patricia

Thanks Wendy for a very enjoyable evening learning all the aspects of duck French cooking and all the little hints that go with it. The food we all cooked with your assistance was amazing!!

— Doris

The lesson was excellent – very informative, very professional, very well organised and very enjoyable. Wendy is a great communicator and patient, with a good sense of humour. I would highly recommend this experience.

— Peter

Such a great class. Thanks to Wendy as chef for all her tips and to the amazing Rhonda for literally running around everyone all night keeping dishes clean and everything in order!!!

— KazBrize

Do it…. Seriously, take the class. Wendy was a great teacher, I was left without a partner and that didn’t matter in the slightest. The food tasted incredible and the recipes are so simple… do yourself a big favour and take the class!

— Matthew

Incredible class, very well run with a range of dishes which were all amazing to taste. Particularly the confit duck. Would recommend to anyone considering learning how to cook with duck

— Michelle

This was a most enjoyable class with Wendy starting from the very basic on how to dissect a roasted duck successfully, to moving on to a varied number of recipes from entree to main courses. Group participation was a good way of being taught how to prepare a recipe. Her assistant was instrumental in making sure that the kitchen remained at all times tidy ad there was everything provided for us to ensure that it was a very enjoyable and successful time spent. A good investment.

— Deidrie

Loved how we were taught how to break down a duck and it wasn’t just provided in its pieces.
They also taught us little tips and tricks about HOW to cut the pieces out and different seasonings that would work really well with the different cuts.

— Susan