Calendar of cooking classes
Given the current coronavirus crisis, it is unlikely that many, if any, of these events will actually be happening.
View calendars for specific types of event:
All events All once-off events (Cooking, Everything else, Free) Community gardens Food swaps Free meals Markets Farmers’ markets Garden clubs
Learn to prepare simple meals with other blokes under Pieter’s guidance. Enjoy a shared meal and conversation to finish the session.
What you will learn:
- How to make your own bread.
- How to make your own handmade pizzas.
- More about sourdough.
What you will learn:
- Handmade pizzas for lunch.
- Your own bread to take home and some leaven.
- Recipes.
Presenter: Ken Hercott.
Louise will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health. After the class, enjoy a guided Edible Forest tour.
What you will learn:
- How to make blue cheese.
- How to make sour cream.
- How to make your own ricotta cheese.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
What you will learn:
- The fundamentals of fermenting milk.
- Coagulating milk using both starter cultures and rennet.
- Cutting, draining and moulding curds.
What you will get:
- Recipes and notes.
- A tasting of the cheeses made.
- A 20% discount on cheesemaking kits and equipment.
Presenter: Jacqueline Bender.
To celebrate their new kitchen garden, they will be teaching kids how to make pasta salad and salad dressing. Kids must be aged 7+ and parents must be present.
Presenter: Melanie Leeson, from Mettle + Grace. After an introduction to gluten-free flours and their texture, taste and how to use them, you will have the opportunity to cook a collection of recipes, including: a cake using your own gluten-free flour blend; crackers to pair with a seasonal dip; pizzas; and a short-crust pastry dough for quiche. At the end, the class will sit down to eat lunch together.
Their demonstrations will include spring rolls and laksa. Tastings will be available.
In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
This workshop will help you to reduce food waste at home. You will cook a vegetarian lunch together and learn to save money, get creative with veggies, be more adaptable in the kitchen, and learn about the wonders of compost.
If you are not able to attend the workshop in the morning, you are welcome to share a free lunch with them afterwards at 1pm.
Learn to cook a three course Persian menu. Take your own apron.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings.
Join Angie, from The Humble Dumpling, as she takes you through how to make the perfect dumpling. Topics to be covered will include: introduction to ingredients and the world of dumplings; how to make the dough by hand; how to make 3 types of filling including: meat, seafood and vegetarian; how to fold, pleat and cook the dumplings using different methods; and how to share the joys of making and eating food together. Enjoy a simple meal at the end of your dumpling experience.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings. Then learn how to make vanilla marshmallow and create snowman hot chocolates in a jar. Finally, design your own inclusion chocolate bars from a selection of around 25 sweet or savoury toppings.
What you will learn:
- The basics to successfully start fermenting vegetables at home.
- Ideas about creating your own fermented condiments.
- How to use fermented products in day to day life.
What you will get:
- Two jars of vegetables that you will prepare in class and take home to ferment.
- Samples of fermented products to taste in class.
- Notes and recipes.
Presenter: Monique.
Make the most of food scraps and leftovers to turn them into meals. Presenter Kirsty Bishop-Fox, from Sustainable Pathways, will share her simple tricks to make the most of the food you purchase. Go and be surprised at what small changes you can make to reduce food waste, save money and feel good playing your part in the war on waste.
Beatrix Bakes is Natalie Paull’s bakery as well as the name of her first cookbook. Natalie will discuss her cooking adventures and motivate you to break the baking mould.
Registrations essential.
What you will learn:
- Improve your culinary knowledge.
- Learn how to preserve olives.
- Understand and experience different techniques for preserving olives.
Presented by Lucy Marasco. Transform bitter unpalatable olives into gourmet delights! This hands-on workshop will show you a variety of different ways Italians use to preserve green olives straight from the tree.
You will be provided with instructions and a supply of yoghurt starter – and you will take home your first pot of home-made yoghurt. You will need to bring: a one-litre carton of UHT milk; a clean, one-litre, wide-necked bottle/jar with a leak-proof lid; and an insulated container to fit your bottle.
What you will learn:
- How to coagulate milk using acid and rennet.
- How to stretch and shape mozzarella.
- How to make whole milk ricotta.
What you will get:
- Recipes and the essential techniques of cheesemaking.
- A tasting of the cheeses made.
- Notes about the major steps of cheesemaking and resources for quality milk and supplies.
- A 20% discount on cheesemaking kits and equipment purchased in conjunction with the workshop.
Join Jacqueline Bender as she demystifies the art of making two of Italy’s most beloved cheeses. You will make mozzarella and ricotta from bio-dynamic milk (or organic if unavailable) to be eaten at the conclusion of the class. Ricotta will be made from whole milk (paneer style), which you will roll in home-made dukkah (chopped nuts and spices).
Participants will be limited to 8 to maintain an informal interactive format.
This is a two-session workshop, with the two sessions being on Tuesday, 12th May and Tuesday, 19th May, both 6.30-8.30pm.
Tutor: Taariq Hassan. Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients.
Learn everything you need to know about keeping chooks, quails and ducks in urban areas.
Registrations essential.
Sauerkraut is finely cut cabbage that (combined with other vegetables) has been fermented by various lactic acid bacteria. Learn the ins and outs of obtaining great gut health through fermented foods plus how to make sauerkraut. Sample a variety of this food. They will also cover how to make it even healthier and tastier with the addition of different spices and seasonal vegetables.
What you will learn:
- Why biodynamic methods are an essential part of sustainable organic food growing.
- How to develop a deeper consciousness of the living processes driving vitality of soil, plants and animals.
- How to enhance your organic food growing of any scale with biodynamic methods.
Presenter: Peter Kearney. You will work with the CERES vegetable growing and orchard areas gaining practical experience of how to work with organic and biodynamic methods.
Louise will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health. After the class, enjoy a guided Edible Forest tour.
What you will learn:
- How to cultivate, feed and keep your ferments for long and short term use.
- How to assess pH, sugar and alcohol levels.
- Relevant food safety and sanitisation for fermenting.
What you will get:
- Comprehensive workshop notes and references/further reading.
- Your own vegetables ferments to take home.
- A sampling of fermented food.
Presenter: Molly Bryson. Lacto-fermentation is a healthful, safe, low energy method of food preservation.
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- How to make your own parmesan cheese.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Discover how to make dairy free, gluten and wheat free food, including grain free pastry, chocolate, ice ‘cream’. You don’t need to have a thermomix to attend but they will be using them. They will also cover conventional methods along the way.
Bake your own bread with Nadine Kemp. Take a 4 litre container and an apron. You will be supplied with bread starter, recipes and dough to bake at home.
What you will learn:
- How to preserve surplus foods.
- How to make jams.
- Improve your culinary skillset.
Presenter: Lauren Mueller. Learn how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend your seasonal produce year round.
What you will learn:
- How to make your own bread.
- How to make your own handmade pizzas.
- More about sourdough.
What you will learn:
- Handmade pizzas for lunch.
- Your own bread to take home and some leaven.
- Recipes.
Presenter: Ken Hercott.
What you will learn:
- How to coagulate milk using acid and rennet.
- How to stretch and shape mozzarella.
- How to make whole milk ricotta.
What you will get:
- Recipes and the essential techniques of cheesemaking.
- A tasting of the cheeses made.
- Notes about the major steps of cheesemaking and resources for quality milk and supplies.
- A 20% discount on cheesemaking kits and equipment purchased in conjunction with the workshop.
Join Jacqueline Bender as she demystifies the art of making two of Italy’s most beloved cheeses. You will make mozzarella and ricotta from bio-dynamic milk (or organic if unavailable) to be eaten at the conclusion of the class. Ricotta will be made from whole milk (paneer style), which you will roll in home-made dukkah (chopped nuts and spices).
Participants will be limited to 8 to maintain an informal interactive format.
In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
Facilitator: Anne Douglas. Learn about the benefits of fermented food. This workshop will include making kimchi and sauerkraut, plus learn about creating sourdough bread starters.
Glass jars and food materials provided but bring own apron.
Learn to cook a three course Persian menu. Take your own apron.
Tutor Jenna Farrington-Sear. This workshop will cover basic theory as well as the tactile pleasure of all the steps of making bread from milled flour. Suitable for both novices and those who want to expand their bread making repertoire.
Topics to be covered:
- The essential ingredients and tools of the trade.
- The principal steps of bread making.
- Baker’s percentage and hydration.
- Mixing, kneading and folding dough.
- Shaping loaves, scoring and baking.
- Maintaining a starter.
You will take home:
- A piece of dough which can be baked at home.
- A sourdough starter.
Please bring your own apron, cutting mat, tea towel and storage container/s for any leftovers. Recipes, tips, hints and food leftovers will be taken home by participants. Also, bring a medium sized bowl (eg. Pyrex 2L or 3L) and a small container or jar with a lid to store sourdough starter and take home.
What you will learn:
- How to transform the raw olive into something edible.
- How to cure and pickle olives using a variety of different techniques.
- How to cure olives and have them ready for an antipasto platter in less than a fortnight.
What you will get:
- Jars of olives ready to continue the pickling process at home.
- Samples of olives that have been prepared ready to dress and eat.
- Recipes for the techniques covered in the workshop.
Presenter: Maria Ciavarella.
What you will learn:
- How to make your own triple cream brie and gourmet feta cheeses.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
This workshop will help you to reduce food waste at home. You will cook a vegetarian lunch together and learn to save money, get creative with veggies, be more adaptable in the kitchen, and learn about the wonders of compost.
If you are not able to attend the workshop in the morning, you are welcome to share a free lunch with them afterwards at 1pm.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings.