Cooking classes in Hobart, Tasmania
If you would like to notified each time a series of workshops is announced, please sign-up for our newsletter.
Colombian Brunch
Saturday 30 September 2017 10.30am-1, $59 / 49 concession
chuyaco salad
Treat yourself to an exotic brunch full of the exotic flavours of tropical South America.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: Colombian adobo frijoles, patacones, chuyaco orange salad & salpicon cocktail
- food to eat (or take home) at the end of the workshop.
This can be a gluten-free workshop, please advise when booking.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: Colombian adobo frijoles, patacones, chuyaco orange salad & salpicon cocktail
- food to eat (or take home) at the end of the workshop.
This can be a gluten-free workshop, please advise when booking.
Tempeh Making
Sat 21 October 2017, 3-5pm, $59 / 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.
Other vegan workshops and events coming up this year in Hobart:
- spring foraging
- 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
- 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.
