Delquessa Cooking School
The Delquessa Cooking School runs morning and afternoon sessions in a purpose-built teaching kitchen one floor above Lockyer Restaurant, giving participants direct access to the same Queensland produce that stocks the main dining room each day. Classes are led by rotating members of the culinary team, so the instruction is never static - a session on Moreton Bay seafood one week gives way to a deep dive into Granite Belt stone-fruit preservation the next. The school attracts Brisbane locals seeking professional technique as readily as it draws hotel guests looking to take a piece of Queensland's food culture home with them.
Market-to-Bench Format
Saturday morning classes begin with a guided walk through the West End Farmers Market before returning to the teaching kitchen, so participants choose and carry their own primary ingredients.
Rotating Chef Instructors
Each class is led by a different member of the kitchen brigade, exposing participants to multiple technique philosophies across a single series of sessions rather than a single teaching style.
Queensland Regional Focus
Every term's curriculum maps directly to Queensland's growing calendar - summer classes centre on tropical fruit and reef fish, while autumn sessions shift to root vegetables and slow-cooked paddock proteins.
Small Group Maximum
Sessions are capped at ten participants, ensuring each person receives direct hands-on feedback at the bench rather than observing from a distance.
Recipe Archive Access
Enrolled participants receive digital access to a private archive of fifty-plus Lockyer Restaurant recipes, including retired seasonal dishes no longer on the current menu.
Private Group Masterclass
Corporate and celebratory groups can book the entire teaching kitchen for an exclusive three-hour session with Executive Chef Sulić, concluding with a shared meal of everything prepared during the class.