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I love to cook!



I love to cook and share my love of cooking. It is an experience of the heart, mind and senses.
After sixty years of fine tuning how to make food taste as good as it can be, I concluded that good food comes from good ingredients. Nothing can be better than fresh, local, seasonal and, whenever possible, organic foods.
When I’m getting ready to cook, I look in my garden, my refrigerator, my freezer and my pantry. My inspiration often comes from fresh and seasonal produce as they are at their best. I source my ingredients from my own garden, surrounding farms in Mt Alexander Shire, local green grocers and Asian markets.
With the ever increasing challenges of our climate crisis, I am passionate about keeping my footprint small and in minimising my carbon contribution to our atmosphere.
With this principle in mind, my cooking classes will be plant based. In all classes I will offer suggestions on how to substitute meat in place of plant based protein. And in response to requests from previous participants, some classes will have a focus on how to use sustainable Australian fish and seafood.
The cuisine showcased will be from places throughout Southeast Asia, with occasional Japanese influences being incorporated.
During our classes we will discuss and explore the cultural implications on the ethnic groups who originally developed the dishes we explore.
All classes will be partially hands on and partially show and tell. In order to maximise your experience, classes are limited to a maximum of eight participants. This creates a class environment that is friendly, casual, interactive and intimate.



Please see the BOOKINGS page for class details and dates. For bookings of two or more people, we offer a discounted price as detailed in the course information.

MOTHER'S DAY SPECIAL CLASS - Sunday 10 May 2020 at 10.30am

Last year this class was booked out early with a waiting list... stay tuned as this class will be open for booking very soon.

Produce used:


Most of the ingredients will be from surrounding farms, local, seasonal and fresh. We use organic produce whenever possible. Some ingredients will be from the garden less than 10 metres away from the kitchen.

Class Hours and Sharing of food and beverages:


All classes start at 10:30am and typically runs for 4 to 4 ½ hours. A light snack is served with homemade kombucha on arrival.


After class, we will sit down and enjoy lunch together with your beverage of choice:  wine, beer or homemade kombucha.

Class and Booking Policy:​

  • Minimum number of participants = four

  • Maximum number of participants = eight

  • If there are fewer than four participants, the class will be cancelled with a full refund provided, or you can choose to attend one future class (within 12 months from booking cancellation date).

  • Cancellation must be made one week prior to the class date; otherwise a refund will not be available.

  • Class will be cancelled on extreme or code red fire danger days. It will be rescheduled or a full refund provided.


Other information:

  • Wear comfortable clothing with toe covered shoes. 

  • Aprons and knives are provided in class. If you have your favourites, please bring these along.



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E: duang@duangscooking.com.au

M: 0433 448 036
(5 minutes from CASTLEMAINE)

Gift Vouchers Available

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