Sabine De Vuono

Sabine De Vuono is an Italian-trained chef from Italy’s ‘food capital’, Bologna. For twenty years, she has worked diligently to perfect her exclusive range of gluten-free products and the cooking methods to go with them. Since 2010, through Just Gluten Free, she has provided gourmet products to those with not only a gluten intolerance but also other common food intolerances.

Now, in a move to a new kitchen on Marion Road at West Richmond and hot on the heels of three successful classes as part of the Tasting Australia associated events program, comes a change in direction. Sabine will follow her passion and focus on helping others to master the skills and secrets behind gluten-free cooking.

Regular classes will be held on Saturdays  and a Dinner special event, one Friday a month.

Sabine De Vuono

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Sabine's Cooking School Gluten Free

Gluten Free Cooking Classes

Sabine conducts ‘regular gluten-free’ cooking class, teaching you a range of techniques to help you prepared your own gluten-free meals.

Classes will be held on Saturday from 9:30 am – 12:30pm.

Themes for our regular cooking classes include:

  • Bread & Focaccia
  • Puff Pastry
  • Pasta Fresca (fresh pasta)
  • Gnocchi
  • Sweet and Savoury Shortcrust Pastry

A special ‘Friday Dinner Cooking Class’ will also be held once a month on a Friday evening from 6:00pm – 9:00pm.  This cooking class will be complete with a three-course dinner which you get to enjoy it all at a leisurely pace.  Instead of just a taste, you get to relax and enjoy the whole meal!

For more details about all of our classes and how to book click on the link to our Cooking Classes below.

Cooking Classes


Orecchiette alle cime di rapa (broccoletti/broccolini)

Orecchiette alle cime di rapa


  • 1kg Cime di rapa
  • 1 Garlic clove (finely chopped)
  • 3 anchovy
  • 50g EVOO (Extra Virgin Olive Oil)
  • Salt, pepper
  • 300g Orecchiette


Clean the cime de rapa (broccolini), separate the stems and the flowers. Chop the stems into bite-sized pieces. Remove the thick lower stems and set aside.

Bring a pot of water to the boil, add salt, the chopped stems and flowers. Cook for 10 minutes.

Remove the vegetables with a slotted spoon. (DON'T throw the water out!) Now, add the thick lower stems to the water and cook for 10 minutes. Remove with a slotted spoon and discard. (These stems have been used only to flavour the cooking water.) Again, keep the water – this will be used to cook the pasta later.

Gently heat a pan, add the oil and, after a few seconds, add the garlic. Add the anchovies and gently grind them until they dissolve completely.

Add the cooked cime di rapa (broccolini) and cook over medium heat for 5 minutes.

Bring the vegetable water to the boil and add the pasta. Boil until cooked.

Drain, and toss with the sauce.

Serve and season by adding optional chilli oil as desired.

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