Calendar of cooking classes
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Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Menu: South Indian (dosa, sambhar and tomato garlic chutney). See their Facebook page for more details.
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.
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
On Tuesdays from 29th January to 2nd April (10 weeks), 10am-12.30pm.
Facilitator: Catherine Donnelley. Learn cooking skills in this hands on and demonstration class. Using fresh seasonal ingredients and garden produce, learn planning, preparation and presentation skills. This class is supported by program staff as well as an experienced cook.
Book by phone (9480 1364).
On Thursdays from 31st January to 4th April (10 weeks), 12.30-2.30pm.
Facilitator: Audrey Beard, East Preston Community Centre. Do you wish you could grow your own food but you’re not sure where to start? In this course, you will gain the practical skills necessary to
design, plant and maintain productive gardens. You will learn all the steps involved in creating a garden, including how to select the best site, through soil preparation, different types of growing methods, organic pest management, companion planting, irrigation, maintenance and harvesting.
Book by phone (9480 1364).
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
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 how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Devita Davison, Executive Director of FoodLab Detroit will tell the story of the good food movement in Detroit, and the push to build a vibrant food economy in the wake of the decline of the automobile and other manufacturing industries. Devita will describe how the Foodlab Detroit has supported social enterprise to improve the health and social wellbeing of Detroit communities, and increase diversity and equity. She will share the case studies of diverse groups of local entrepreneurs, the skills and confidence they’ve developed through the Foodlab Detroit program, and the challenges they have overcome to to establish food businesses and grow a more equitable food supply which honours identity and culture. Listen to Devita’s TED interview.
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Join Jean from Jean’s Asian Cooking as she demonstrates stir-fry Asian dishes to start the New Lunar Year. Followed by tastings.
Bookings required.
Enjoy 4 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: chilli prawn salad; smoked chicken & pesto salad; Mediterranean veg salad; and fresh berry salad.
Shio koji is a Japanese fermented seasoning made with rice koji (cooked rice that has been inoculated with the fungus Aspergillus oryzae).
Book by email ([email protected]).
Menu: daal tadka and 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.
Amazake (aka ama koji) is a traditional Japanese fermented energy drink. Rich in digestive enzymes and nutrition, amazake is also a seasoning for cooking. Learn about amazake and enjoy the flavour, beauty and health benefits.
Book by email ([email protected]). In your message, please include your name, contact number, email, requested date and time.
Learn how to make some easy lunches and snacks in the Thermomix. They will also be taking a look at the cookkey and cookidoo. There will be samples to taste and the children can stay entertained at their playdough station.
On Tuesdays from 12th February to 2nd April (8 weeks), 1.30-3.30pm.
Facilitator: Catherine Donnelley. Experience and enjoy demonstration and hands-on cooking, sharing recipes and using seasonal produce. This class is for participants living with or recovering from a mental health illness, have a mild disability or a long term condition. Family carers looking for a social connection are also encouraged to attend.
HACC-PYP and CHSP supported.
Book by phone (9480 1364).
Dr Gondalia will teach you all the ins and outs of creating great gut health. This workshop will cover the history of kombucha (a fermented probiotic drink), how to make it, what can go wrong with it and how to fix it. You will also learn how to make your brew healthier and more delicious with secondary fermentation flavours, and examine the health benefits such as the detoxifying, antioxidizing and anti-inflammatory effects.
You can buy your very own ‘scoby’ with starter tea and a pack of black tea on the night – $30 (cash only).
Jessie Allice, from Leftover Lovers, will show you how to avoid food waste by creatively using what is on hand to make simple, yet delicious, every day meals. You will learn how to utilise stem-to-roots of your vegetables, work with scraps and save ingredients for later. You will make your own easy bread and a jar of infused goodies.
Bookings essential.
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.
Presented by Lucy Marasco. Join Lucy 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.
Have you ever wanted to bake sourdough bread at home? It’s easier than you think. In this session, you will explore the history of bread making in this age-old process, the basics of making sourdough, equipment needed, and making your very own starter culture.
Registration essential.
Not sure what to do with all those tomatoes? Learn from Marie, from Rie’s Kitchen, how to make a great relish for the family to enjoy.
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Whether you have a Thermomix or are interested in seeing one in action then go along to this class where Moira and Amanda will walk you through the steps to make six different recipes. Plus you get to eat all the food made.
Menu: butter chicken and 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.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: coconut chilli lime prawn curry; ‘quick’ beef red curry; and spiced fruit compote.
What you will learn:
- How to make a Danish dark rye wholegrain loaf of bread.
- Understand the timeline and stages to create the bread with minimal effort.
- How to make and care for an authentic Danish style sourdough starter cult.
What you will get:
- Recipe and workshop notes.
- Sourdough culture to care for.
- Dough for two loaves of bread.
- A discount on a professional quality bread tin.
Facilitator: Ninna Katrine. This workshop will teach you the secret to caring for your sourdough starter and walk you through the process of baking your own wholegrain dark rye loaf. This popular Northern European style bread is difficult to source in Melbourne, so why not bake your own.
Participants will be limited to 8 to maintain an informal interactive format.
Learn how to be creative with veggies and more adaptable in the kitchen so you can save money and reduce food waste. Presented by Open Table.
Bookings essential.
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
You will learn to make curry puffs and spring rolls. Participants are required to bring their own chopping board or pastry mat, rolling pin and 10cm round cookie cutter.
Menu: aloo gobi and aubergine masala.
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.
This class will explore traditional and contemporary recipes from the Thermomix Flavours of India cookbook and recipe chip, and will show you how to make them confidently in your Thermomix. The demonstration will include: chai masala tea or lassi; paneer; garlic paste; garam masala powder; tandoori paste; chicken korma; coriander chilli chutney; rava payasam; tarka dal; steamed white fish with tomato and Indian spices; garlic and coriander naan; and paneer makhani. All menu items will be available for tasting.
You will learn:
- How to bake the cake.
- How to make Swiss meringue buttercream.
- Tips on decorations and watercolouring.
- Tips on working with chocolate.
- Ideas of different childrens themes.
Prosecco & nibbles on arrival, bruschetta & a piece of savoury tart along with cake for dessert.
Nuka zuke is a famous Japanese fermented pickling technique using rice bran. In this workshop, you will make your own Nuka medium/bedding so that you can keep pickling at home for years and years!
Book by email ([email protected]).
Part demonstration, part hands-on workshop (and with tastings too), they will talk you through a range of preserving methods, from bottled tomatoes to preserved fruit and jams.
Shio koji is a Japanese fermented seasoning made with rice koji (cooked rice that has been inoculated with the fungus Aspergillus oryzae).
Book by email ([email protected]).
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 how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste.
Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included.
Menu: beef tagliata; truffle penne pasta; and raspberry jam crostata.
Menu: chicken vindaloo.
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.
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.