Cooking classes in Hobart, Tasmania
Peruvian Brunch
Sat 24 August 2019, 10.30am-1.30pm, $70 / $58 concession
ceviche 3 ways
Celebrate the ancient cuisine of Peru with some bright and tasty classics that will put some colour into your weekend.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: quinoa tamales, classic Peruvian orange sauce, ceviche 3 ways, mixed vegetables and lupins, lucuma cream dessert and of course a pisco sour.
- 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: quinoa tamales, classic Peruvian orange sauce, ceviche 3 ways, mixed vegetables and lupins, lucuma cream dessert and of course a pisco sour.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
If you would like to notified each time a series of workshops is announced, please sign-up for our newsletter.
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Vegan workshops and events coming up in Hobart this year:
- urban foraging - healthy breakfast and brunch ideas - more with mushrooms - Cuban cuisine - non-dairy kefir - vegan burgers - Moroccan brunch - raw foods preparation - Malaysian cuisine - raw foods preparation Other workshops are available upon request for private and small groups. Please enquire using the Contact form. |
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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.