Calendar of cooking classes
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All events All once-off events (Cooking, Everything else, Free) Community gardens Food swaps Free meals Markets Farmers’ markets Garden clubs
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: chermoula spiced pumpkin salad; cheesy baked eggplant; and banana & caramel tart.
Author of Traditional Sweet Recipes from Malta, Sharon Spiteri will discuss the significance of traditional Maltese sweets with demonstrations and tastings.
Registration essential.
Menu: chicken saagwala/palak paneer – spinach-based tender chicken or veg option.
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Book by email.
Shio koji is a Japanese fermented seasoning made with rice koji (cooked rice that has been inoculated with the fungus Aspergillus oryzae).
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste. It will include such dishes as plant-based milks, creamy lemon dream porridge, waffles, pancakes, scrambled tofu, chia puddings and smoothie bowls.
Pack your own lunch – two hands-on dishes.
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Book by email.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: gnocchi pesto bake; quick simple chicken cacciatore; and chocolate mousse tart.
Menu: lamb kashmiri and naan bread – lamb simmered in spices with soft naan bread.
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Learn how to make veg and cheese scrolls at a fraction of the cost, healthy muesli bars and muffins. Be a lunchbox warrior. Tastings available on the day. Kids are welcome they will have a playdough station set up on the day.
Join healthAbility’s resident qualified chef Mel us for a cooking demonstration and find out how you can create a basic meal into multiple recipe options. Followed by morning tea.
Bookings by phone (9430 9100).
Led by Rosie Chehade. This class will provide an information session of the power of pure energy, clean eating 101, and 5 health hacks that will change your life. Learn about the power of real food as medicine, gain a balanced perspective of all things health and ditch the diet forever! Includes a mini smoothie demo.
Facilitated by Kerry Meredith from Under The Pickle Tree. Get your kids in the kitchen for spring school holidays. Learn how to make delectable Vietnamese spring rolls ha noi style. Whereas southern rolls are slim, the northern version is fat and filling. Also make an authentic Vietnamese dipping sauce, homemade Vietnamese lime sodas and finish with a coconut ice-cream sundae. Your kids will learn about food safety and hygiene and cook you a delicious meal.
Menu: daal tadka and rice pulao – low calorie, gluten-free lentil masala with spiced rice.
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Book by email.
Based on making sour cream & strawberry cake with hibiscus Swiss meringue buttercream & lemon curd, you will learn:
- Cake recipe and baking.
- How to fill and stack the cake so it is stable.
- How to make Swiss meringue buttercream.
- The watercolour technique.
- Piping tips for rosettes.
- Chocolate chards and decorations.
Antipasto, snacks, an entree and sparkling on arrival.
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.
Join Audra Morrice, former MasterChef Australia finalist, as she cooks up recipes from her new book Cook and Feast.
This is the final cooking class at The Beet Retreat because Jan is moving to Noosa.
They will be making a handful of my favourite recipes and then kicking back and enjoying a few hours together, talking, laughing, swapping stories and recipes, sharing food and wine, cuddling animals and each other! Please bring musical instruments if you play.
Jan will be teaching some of her house favourites, including: butterscotch cheesecake with choc peanut base; wonderland pancakes with roasted walnut and caramel ice cream; and walnut and black bean meatball spaghetti.
The recipes to be demonstrated are all gluten free and will include: mango muesli with plain yoghurt; seeded tahini crackers; turmeric, lemon and ginger tea; either steamed salmon or hunters stew; white bean dip with chimichurri; quinoa with mixed greens and yoghurt dressing; smoky Mexican bean soup; carrot cake bliss balls; and ricotta and pistachio cheesecake. Tastings will be available throughout the evening. You will also receive a copy of all the recipes.
6 consecutive Tuesdays from 8th October, each 7-9.30pm.
Learn how to cover a round or square cake in ganache and fondant, including tips and tricks.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: pesto pasta salad; honey citrus baked ham; and butterscotch mousse tart.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: pesto pasta salad; honey citrus baked ham; and butterscotch mousse tart.
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:
- All about ferments.
- How to ferment your own food.
What you will get:
- Recipes to take home.
- Samples of what you make.
Presenter: Monique Miller. Focusing on sauerkraut, fermented condiments such as lacto-fermented salsa, apple sauce, and also a broader range of fermented vegetables & fruits.
The EZ Veggie cooking group will show you how to make tasty, healthy, vegetarian dishes and will offer tastings during the session.
Registration essential.
In this class you will learn: the ombre buttercream icing technique; the colouring buttercream method; the smooth buttercream icing technique; and flower placement & arrangement. The class includes: double dark chocolate mud cake; buttercream & flowers; and a
box for transportation home.
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.
Join their resident dietitian for increased knowledge, awareness and understanding about diabetes, the resources and tools to help prevent type 2 diabetes, and how to manage diabetes well.
Homemade goodies to give to teachers, coaches, friends, family or just for yourselves. This class will go through their personal favourites, new ideas, gift wrapping hamper items and how to cook these goodies. Get organised this year and make your Christmas gifts early.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: asparagus & ham puff tart; mustard roast pork loin; and pudding ice cream.
Join Marie Vasallo as she prepares artisan fresh pasta in a variety of flavours (sun dried tomato and cracked pepper) and fresh herb pesto from the library’s kitchen garden.
Nadine will demonstrate the technique of bread making and baking. Bring a container to take home your dough to bake at home. Suitable for beginners.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: asparagus & ham puff tart; mustard roast pork loin; and pudding ice cream.
Learn how to make chappatti (wholemeal Indian Flat bread), daal tadka (spiced lentil stew), raita (natural yoghurt with chopped salad vegetables and seasoning) and seviyan (a milk-based dessert using short cut vermicelli). Printed recipes will be provided with suggested shops from which to obtain the ingredients.
Book by phone (9850 3687) or email (office@livelearnajani.org.au).
Join Dayle Barnett on a journey of microbiotic cultures. Learn how to enhance your food to unlock new healing powers which strengthen your immune system and improve your overall health and well-being. This class will give you a background of fermentation, introduce you to the concept of pickling and fermenting vegetables as well as provide you with easy recipes and a hands-on opportunity to make sauerkraut to take home.
Book by phone (9870 2602).
What you will learn:
- Some new vegan dishes.
- Hands-on learning.
Presenter: Michelle. You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. Menu: Napoli sauce; arancini; rosemary and olive focaccia; ricotta and spinach stuffed shells; and almond and cherry cake.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: chilli sesame chicken salad; lamb fillet & roast veg salad; and banana, caramel & meringue salad.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: chilli sesame chicken salad; lamb fillet & roast veg salad; and banana, caramel & meringue salad.
Time to broaden your culinary expertise and meet pasta’s famous pillowy brother: gnocchi! They will show you how to make gnocchi at home through simple ingredients. From traditional potato to creamy ricotta and spinach, learn every nook and cranny that makes this classic Italian dish a favourite.
Learn how to prepare and perfect the flavours of a variety of Spanish tapas, from the traditional to the modern.
They will show you how to make pasta dough by hand and turn it into a variety of pasta types. They may even throw in sauce-making secrets for good measure.
Learn to develop Spanish paella using traditional ingredients and equipment straight from the experts at this workshop. Get to know the history of Spain’s most iconic dish and its place in Spanish culture while you indulge your senses in its flavours and aroma.