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Seasonal Vegetables

Make vegetable dishes in new ways in your future home cooking.


  • Learn about how to prepare different vegetables as well as rare vegetables, how to cook them the best way for everyday and transform them into side dishes and amazing dishes on their own.

  • Some basic knife skills are required otherwise suitable for total beginners, home cooks, vegetarians and those who want to include more vegetables into their diet. Also for those who want to explore new ways of cooking popular and forgotten vegetables.

Learn about this course with Walter Trupp in this short welcome video!

Walter Trupp

Cook with one of the best chefs in the Industry!

Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years before the opportunity to move to Melbourne, Victoria, Australia arose in 2002, when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, Melbourne city.

Walter wrote cookbooks and developed his now-acclaimed skills as a short course cooking teacher for everyday home cooks as well as “MasterChef” and “My Kitchen Rules” contestants. Walters teaching career spanning 14 years has seen him teach cooking at various places including TV segments before establishing his own successful cooking school in 2011, known today as “Trupp- The Chefs Table,” based in South Yarra, Melbourne which he runs with his wife Anna Trupp.

A Complete Learning Experience

You can now join Walter in these online cooking courses and learn cooking from its foundation just like a top chef. Increase your technical skill, understand your produce and you will soon be cooking with ease and achieve fantastic results! These new online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.

By fully understanding a technique, cooking becomes easy, not to mention that the same technique can then be used for many other dishes. Most chefs will agree that a recipe is just as good as the chef, which in short means if you have little understanding of the product and lack technique, a recipe becomes guesswork and too often leads to failure or average results!

“Dedicated to bringing the chef out in you”

Course Curriculum

Vegetable Preparation & Cooking Techniques


Artichokes - how to panfry artichokes (1:53)

Artichokes - how to steam artichokes (0:59)

Asparagus - how to peel & trim (2:24)

Avocado - how to peel and store (2:54)

Cabbage - how to braise (4:49)

Brussel sprout - how to make Brussel sprout mash (3:03)

Brussel sprout - how to stir-fry Brussel sprout leaves (3:34)

Broccoli- how to make Broccoli mash (3:13)

Chestnuts- how to peel and choose (4:20)

Chicory (Witloff) how to prepare for salad and panfrying (1:29)

Chili- how to peel, deseed and julienne (3:07)

Citrus fruits- how to segment, fillet and slice (3:10)

Cucumbers- how to glaze (2:53)

Corn – how to roast corn on the cob (1:25)

Jerusalem Artichokes- how to clean and store (2:32)

Mushrooms- how to clean and check them for freshness (3:01)

Sweet corn- How to prepare and clean (2:14)

Green Beans- how to prepare (1:26)

Peas- how to make pea puree (3:37)

Radishes- how to clean and store (1:53)

Snow peas- how to julienne (1:48)

Spring onion- how to stir-fry (3:09)

Tomato- how to peel and cut several ways (5:05)

Vegetable Dishes and Side Dishes

Beetroot and kohlrabi (3:24)

Chickpea & Vegetable tagine (3:59)

Eggplant tomato compote (4:13)

Roast Capsicum with Goats Cheese (3:46)

Panfried Zucchini with Sultanas and pine nuts (3:54)

Mushroom and chestnut casserole (9:12)

Radish and cherry tomato pickle (1:09)

Turnips with honey (2:32)

Winter Vegetable Potpourri (3:31)

Roast Corn Cob (1:25)

Frequently Asked Questions

When does the course start and finish?

The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.

How long do I have access to the course?

How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.

What if I am unhappy with the course?

We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

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Priced in $USD dollars

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