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
What you will learn:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- Mexican cuisine.
- Improve your culinary skills.
- Work with seasonal ingredients.
Presenter: Matt Baker from Whe-Eat. Menu: blackened chicken thighs with quinoa; Mexican corn on the cob; Mexican white bait fritters tortillas with salsa crude; cactus and tomatillos salsa; crispy pulled pork carnitas; and dark chocolate mole.
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.
What you will learn:
- How to make your own vegan cheese.
- How to make vegan milks, creamy spreads and dairy-free desserts.
Presenter: Nase Supplitt.
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.
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:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- How to make your own cheddar cheese.
- 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.
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:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
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.
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.
What you will learn:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
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:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
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.
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:
- How to make your own fetta and haloumi cheese.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
What you will learn:
- How to work with seasonal ingredients and improve your culinary skills.
- About raw food fundamentals.
- About the dehydration process.
Presenter: Emma. In the workshop, you will: make savoury dishes; make sweet treats; eat a raw food lunch; and take home some sweet treats, recipes and notes.
What you will learn:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
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.
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.
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.
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:
- How to make your own goats cheese.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
What you will learn:
- How to identify and harvest bush foods.
- How to grow and maintain bush foods in the home garden.
- How to incorporate bush foods into everyday recipes.
What you will get:
- Handouts and recipes.
- Lunch and afternoon tea.
Presenter: Belinda Kennedy. Tour the CERES bush food gardens, learn how to identify, grow and maintain a variety of local bush foods, gain knowledge of bush foods from further afar – tropical delights from the north, peppery spices form the south. During the workshop, you will learn how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks. The group will make a bush food inspired lunch and afternoon tea – all food prepared on the day will be vegetarian and vegan friendly.
What you will learn:
- Foods which make your brain brighter.
- How to incorporate brain powering foods easily into your daily diet.
- Foods that can build and protect your gut microbiome and clear brain fog.
Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The dishes will be packed with nutritionally dense vegetables and all will be gluten and dairy free. The menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls.
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:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- Indian cooking.
- Improved culinary skills.
What you will get:
- An Indian feast
- Recipes to take home.
Presenter: Aditi Daware.
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.
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:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
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.