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: Tuscan tortellini soup; rosemary pork schnitzel; and caramel pannacotta.
Join Arzu Yilmaz to learn how to make some tasty and healthy vegan dishes from Turkey’s mediterranean region. BYO apron and 4 containers.
Book by phone (0403 046680).
Menu: Flatbread stuffed parantha with chutney and raita. Wholemeal flatbread parantha stuffed with tangy potato filling and another variety with ajowan seeds. Served with a chutney of mint and coriander.
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: Tuscan tortellini soup; rosemary pork schnitzel; and caramel pannacotta.
These delicate patisserie cookies have a reputation for being finicky. But worry not – they will help you to get the technique down pat, from the fundamental techniques to creating flavour combinations to troubleshooting.
Learn the steps in making light and crisp profiteroles. Also, learn how to add crunchy sablage on top, filling them with pastry cream, and dipping them in chocolate or caramel.
Tutor: Narelle Lucas. Expand your cheese making skills by learning how to make camembert and mozzarella, both of which are easy to make in your own home. You will take two cheeses home as well as recipes and your own cheese mould so that you can make many more in the future. A light lunch of pizzas and baked camembert will be provided.
Bring two containers to take your cheeses home in and an apron to wear during class.
On the enrolment form, enter class/workshop code ‘C’.
Go along and help choose a new recipe for each class. Teach or be taught how to cook the food you’ve always wanted to know how to cook.
Call to confirm attendance (9462 4611).
Join Jessie Alice from Leftover Lovers for a preserving and fermentation workshop.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: chicken satay; coconut prawn curry; and vanilla pannacotta.
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.
6 consecutive Tuesdays from 30th July, each 7-9.30pm.
Learn how to cover a round or square cake in ganache and fondant, including tips and tricks.
Learn how to make hearty winter meals such as soups, stews, curries in your thermomix. You will get to taste all the recipes that they cook on the night.
Menu: chicken biryani with mixed veg raita (spiced yogurt). Fragrant basmati rice cooked with whole spices, yogurt, mint and chicken. Gluten free.
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: chorizo & roast eggplant salad; roast pumpkin penne; and orange bread & butter pudding.
Tutor: Arzu Yilmaz. Mediterranean diet is one of the best as there is olive oil, garlic, lemon and lots of herbs. You will see how easy it is to make great dishes.
Book by phone (9722 1944) or email (wpcc@bigpond.com.au).
This workshop will demonstrate how to use commonly used spices in Indian cooking. You will also taste the dishes at the end of the workshop.
Menu (vegan): butter chicken.
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 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.
Lacto-fermentation is a healthful, safe, low energy method of food preservation. Molly Bryson will show you how to make kimchi and kombucha.
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.
From preparation to presentation, let Chef James Cornwall, Head Chef at Iki-jime, share his take on Japan’s favourite seafood dishes including seared kingfish with dashi broth and spanner crab okonomiyaki. Plus, learn how to sharpen your knives using a whetstone with Mino Tsuchida.
Fermenting basics will focus on the fundamentals of successfully fermenting at home covering kombucha, sauerkraut, kvass and kefir.
Go along and help choose a new recipe for each class. Teach or be taught how to cook the food you’ve always wanted to know how to cook.
Call to confirm attendance (9462 4611).
You will learn how to make kombucha. Presenter: Dr Shakuntla Gondalia, who is a Postdoctoral Research Fellow from Swinburne University where she has been leading research into gut microbiota and its benefits in improving overall health and cognitive performance.
Menu: a few varieties of bhajis and chutney.
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.
They will show you food preservation, canning, and brine making. Save on food costs while adding new layers of flavour to your dishes with tips and tricks from this workshop.
Learn the fundamental canning techniques you need to master to make homemade jams, pastes, and jellies you can enjoy year-round.
Learn how to create Asian cuisine from a qualified chef and incorporate these skills into your cooking at home with a take home recipe. You will be able to experience the taste of the oriental flavours and learn how to make savoury pork and shrimp dumplings carefully wrapped and all made from scratch. Learn how to create a traditional pad thai dish.
Learn to use every part of your produce thoughtfully from root to stem from Leftover Lovers’ Jessie Alice. Jessie will share time-honoured secrets to making savings in the kitchen without compromising taste. Watch and taste as Jessie cooks with produce you never thought could be transformed into delicious, quick, and simple dishes.
There will be 5-8 dishes in total. Everything will be vegan, based around the core staples of fruit, veg, starches, whole grains, legumes, nuts and seeds.
3 menus from 3 different parts of Asia: Malaysian cucur udang; pad Thai; and Filipino dessert ‘ginataan’.
Sauerkraut is finely cut cabbage that (combined with other vegetables) has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Join them to learn all the ins and outs of obtaining great gut health. This workshop will cover the history of sauerkraut, how to make it, what can go wrong with it, and how to fix it. They will also cover how to make it even healthier and tastier with the addition of different seasonal vegetables.
Learn how to make their favourite homemade takeaway dishes. You will get to taste all the recipes that they cook on the night.
You will learn:
- How to make a love heart cookie cake.
- How to make the perfect sugar cookie that won’t shrink.
- About fondant: how to colour it, roll and cut it out to perfectly fit your cookie.
- How to make your own stencils and cut out a large cookie cake.
- How to decorate and fill a large cookie cake.
This course will teach you about preparing healthy meals on a budget.
In the enrolment form, enter ’19EMPBOB Cooking for One’ as the course of interest.
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.
You will learn:
- How to make a love heart cookie cake.
- How to make the perfect sugar cookie that won’t shrink.
- About fondant: how to colour it, roll and cut it out to perfectly fit your cookie.
- How to make your own stencils and cut out a large cookie cake.
- How to decorate and fill a large cookie cake.
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.
Learn a simple sourdough technique giving a great and reliable result for the home baker. Learn how to mix and shape your dough and then bake a pre-prepared loaf, giving you the opportunity to taste the result. You will be supplied with a jar of starter, recipes and your dough to bake at home. Bring a clear 4 litre container and an apron.
Book by phone (9850 3687) or email (office@livelearnajani.org.au).
Tutor: Arzu Yilmaz. For men only – who want to improve their knowledge in the kitchen or learn healthy dishes for their partners, as well as enjoy cooking in a short time. 4 dishes in 2 hours. BYO apron and 4 containers.
Book by phone (9722 1944) or email (wpcc@bigpond.com.au).