Calendar of cooking classes
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:
- How to preserve fruit and vegetables for use in the future.
- How to bottle preserves.
- The selection and sterilisation of jars.
Join Lucy Marasco to learn the basics of preserving, including the importance of sterilisation techniques, as well as the opportunity to try out some traditional and modern preserving recipes.
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 the fundamentals of preserving vegetables as pickles or lactoferments. Michelle Hegarty will guide you through the fundamentals of pickle making whilst making pickles for the Home Harvest Picnic. Marina Bistrin will teach you about lactofermentation and its health benefits whilst making sauerkraut for the Home Harvest Picnic.
Go for the full day or just for the morning or afternoon.
A light lunch will be provided and participants will also receive a free gift of an Eltham Farmers’ Market shopping bag.
Take two 150-200ml jars with corrosion-free lids for your take home samples, your favourite knife, an apron and closed shoes.
Learn how to do all your kitchen basics including butter, nut butter, almond milk, cheese and bread.
Look at easy-to-prepare, delicious and nutritious recipes that will help with longevity, weight-loss and general well-being. The recipes to the demonstrated will include: vegan cauliflower fettucine alfredo; vegan bean burgers; vegan parmesan cheese; vegan mayonnaise; pea and garden mint fritters; pulled BBQ jackfruit soft tacos; and jackfruit and mayo sandwich filling.
Join Elley Chan as she takes you through the process of making dumplings, including creating delicate dumpling dough, flavourful fillings and how to pleat & fold.
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.
Facilitated by Kelly Meredith from Under The Pickle Tree. Learn how to make and store homemade roasted rice powder, essential in Thai salads; how to make Thai chilli jam from scratch; and how to smoke poultry using a bamboo steamer.
Menu: daikon and quail egg salad; poached prawn salad; and Thai pork and eggplant salad.
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.
The EZ Veggie cooking group will show you how to make tasty, healthy, vegetarian dishes and will offer tastings during the session.
Registration essential.
This is a two-session workshop, with the two sessions being on Tuesday, 11th February and Tuesday, 18th February, both 6.30-8.30pm.
Tutor Taariq Hassan. Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients.
Menu for the first session: daal (spiced lentil stew); raita (seasoned yoghurt based dip with chopped salad vegetables); and muttar chaaval (basmati rice boiled with peas).
Learn how to make your own kombucha (a fermented probiotic drink). This workshop will cover the history of kombucha, how to make it, what can go wrong and why. You will also learn about the health benefits, such as the detoxifying and anti-inflammatory effects. Includes tasting of some flavoured Kombucha and comprehensive instruction handout. On the night, you can buy your very own ‘scoby’ with starter tea, for $30 (cash only), so you can get started brewing at home.
Cade will teach you how to prepare, mince and cook tomatoes as well as safely bottle and pasteurise so that the sauce will be safely kept under vacuum for up to a year.
Registrations essential.
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.
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.
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.
The recipes to the demonstrated will include: Thai bubble tea; bao buns; tacos; rice paper rolls; and satay.
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.
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.
Jill Bowen Hess will demonstrate dishes for summer with light seasonal vegetables and salads to accompany BBQ meat and fish dishes.
On the enrolment form, enter class/workshop code ‘MK’.
Learn how to make Chinese dumplings. The class will cover selection of ingredients, preparation and cooking. Meat, vegetarian and gluten-free options will all be covered. At the end, you will share a meal with fellow students.
Pay at the event.
Jill Bowen Hess will demonstrate dishes for summer with light seasonal vegetables and salads to accompany BBQ meat and fish dishes.
On the enrolment form, enter class/workshop code ‘CJ’.
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.
Jean will demonstrate some Asian recipes for Chinese New Year.
Italian, German, Polish, Hungarian – so many European cuisines have their own take on the humble sausage. Discover the secrets behind making the best-tasting gourmet sausages with the right ingredient ratio, casing and flavour combos.
Menu: chicken saagwala / palak paneer.
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.
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.
Learn about how to make your own fermented beverages with Monique Miller as she demonstrates how to make kombucha, jun and fermented lemon soda.
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.
Sauerkraut is probably the most well-known lactose-fermented vegetable but did you know that most veggies can be fermented? Monique Miller will show you how to make sauerkraut, pickles and fermented salsa.
Learn the art of pruning selected fruit trees in summer.
Learn about the flavours of Persian cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared lunch with the group. Menu: a Persian summer salad; Persian meatballs made with ground beef; rice & fragrant herbs & spices; and halva aromatic sweet dessert.
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.
They will be assembling a ‘burger’ with mayo, relish, ‘cheese’ all vegan all made in the thermomix. Learn about the benefits of eating plant based and expand your repertoire. Tastings on the night and you don’t need to have a thermomix to attend.
Have a go at creating healthy Japanese style dishes. Presented by OTAO Kitchen.
Menu: malai kofta.
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.
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.