Cooking classes in Hobart, Tasmania
Gourmet Vegan Cheese Brunch
Sat 30 June 2018, 10am-1230, $49 / $39 concession
Treat yourself to the best of the latest vegan cheeses, mostly not available in Hobart. Brunch features:
- sumptuous platter with Miyoko's Creamery sharp farmhouse cheese, Oliana smoked cheddar, Heidi Ho black lava chevre, Treeline soft scallion cheese; fresh fruits and crackers
- authentic corn quesadilla with Otis Beanery basil ricotta
- Field Roast gourmet breakfast sausages and homemade sauerkraut
- deluxe wholegrain toastie with Chao tomato cayenne slices
- tea, coffee, sparkling wine, fresh juice.
Gluten-free available, please advise when booking
- sumptuous platter with Miyoko's Creamery sharp farmhouse cheese, Oliana smoked cheddar, Heidi Ho black lava chevre, Treeline soft scallion cheese; fresh fruits and crackers
- authentic corn quesadilla with Otis Beanery basil ricotta
- Field Roast gourmet breakfast sausages and homemade sauerkraut
- deluxe wholegrain toastie with Chao tomato cayenne slices
- tea, coffee, sparkling wine, fresh juice.
Gluten-free available, please advise when booking
Free Class - Arepas!
Sun 1 July 2015, 3.30-5pm, $0
Arepas
Learn how to make Colombian-style corn arepas, a versatile flatbread to put a little South American sunshine in your Hobart winter.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: white corn arepas, Colombian beans
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: white corn arepas, Colombian beans
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Viva Mexico
Sat 7 July 2018, 10.30am-1pm, $60 / $49 conc.
classic tostada
Celebrate Mexico with some bright and tasty classics that will put some colour into your weekend. Have some making tortilla with a genuine Mexican tortilla press. Ándale!
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: corn tortillas, zucchini tamales, authentic guacamole, tostada with frijoles and salsa roja
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: corn tortillas, zucchini tamales, authentic guacamole, tostada with frijoles and salsa roja
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Tempeh Making
Sun 8 July 2018, 3-5pm, $60 / 49 concession
Homemade soy and spelt tempeh.
Learn how to make classic tempeh at home in this hands-on workshop for tempeh novices in Hobart.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- tuition in small group: bean preparation, innoculation, fermentation, do's & don'ts
- instruction sheet
- tempeh ready to ferment at home (1 x 300gr)
- dry soy beans and culture to make another 2 x 300gr packets of tempeh
- follow-up advice
Please note that to ferment your tempeh at home you will need a warm (approx. 30C) space or box for approximately 15 hours. The workshop does not provide you with an incubation device to take home but will discuss some ways to make one.
This is a gluten-free workshop.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- tuition in small group: bean preparation, innoculation, fermentation, do's & don'ts
- instruction sheet
- tempeh ready to ferment at home (1 x 300gr)
- dry soy beans and culture to make another 2 x 300gr packets of tempeh
- follow-up advice
Please note that to ferment your tempeh at home you will need a warm (approx. 30C) space or box for approximately 15 hours. The workshop does not provide you with an incubation device to take home but will discuss some ways to make one.
This is a gluten-free workshop.
Pot luck of the Irish
Sat 14 July 2018, 10.30-1pm, $60 / $49 concession
Guinness stout pie
Get your Irish on for some kitchen fun. The flavours of the emerald isle come to life in these hearty food tributes to Ireland.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: Guinness stout pies, colcannon, lucky leprechaun spinach dip with shamrock chips, Selkie green smoothie.
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: Guinness stout pies, colcannon, lucky leprechaun spinach dip with shamrock chips, Selkie green smoothie.
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
Non-Dairy Milks & Yoghurts
Sun 15 July 2018, 3pm-5, $50 / $41 concession
coconut yoghurt
An introduction to making non-dairy substitutes at home including soy milk, quinoa milk, almond milk, soy yoghurt and coconut yoghurt. Save money and eat healthily too!
Workshop inclusions:
- non-dairy milk & yoghurt tasting
- tuition in small group
- printed instructions for the items we're making
- leftovers to take home.
Gluten free
Workshop inclusions:
- non-dairy milk & yoghurt tasting
- tuition in small group
- printed instructions for the items we're making
- leftovers to take home.
Gluten free
If you would like to notified each time a series of workshops is announced, please sign-up for our newsletter.
Vegan workshops and events coming up in 2018 in Hobart:
- spring foraging
- tofu making
- vegan burgers
- non-dairy milks and yogurts
- Japanese cuisine
- raw foods preparation
- festive season treats
Other workshops are available upon request for private and small groups. Please enquire using the Contact form.
- spring foraging
- tofu making
- vegan burgers
- non-dairy milks and yogurts
- Japanese cuisine
- raw foods preparation
- festive season treats
Other workshops are available upon request for private and small groups. Please enquire using the Contact form.
If you would like to notified each time a series of workshops is announced, please sign-up for our newsletter.
ABOUT THE WORKSHOPS:
Class size depends on numbers booking. While we prefer to run classes with groups no larger than 6, on occasion it can be useful have a larger group in which case we use a bigger kitchen workspace and group size may be up to 16. Workshops are generally gluten-free. Please let us know in advance if you have any food allergies that we need to take into account. It is our policy to use as much local, organic produce as possible. Kitchen work by its nature involves sharp objects, heat and other potential sources of injury. Whilst all care is taken to ensure the wellbeing of workshop participants, all persons undertaking Otis Beanery classes do so at their own risk.
Class size depends on numbers booking. While we prefer to run classes with groups no larger than 6, on occasion it can be useful have a larger group in which case we use a bigger kitchen workspace and group size may be up to 16. Workshops are generally gluten-free. Please let us know in advance if you have any food allergies that we need to take into account. It is our policy to use as much local, organic produce as possible. Kitchen work by its nature involves sharp objects, heat and other potential sources of injury. Whilst all care is taken to ensure the wellbeing of workshop participants, all persons undertaking Otis Beanery classes do so at their own risk.