Cooking classes in Hobart, Tasmania
Viva Mexico
Sat 9 Nov 2019, 10.30am-1pm, $60 / $50 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.
Non-Dairy Milks & Yoghurts
Sat 23 Nov 2019, 3pm-5, $60 / $50 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.
This is a gluten-free workshop.
Workshop inclusions:
- non-dairy milk & yoghurt tasting
- tuition in small group
- printed instructions for the items we're making
- leftovers to take home.
This is a gluten-free workshop.
Umbrian Cuisine
Sat 30 Nov 2019, 10.30am-1pm, $60 / $50 concession
Umbrian torta al testo
Enjoy a relaxing class where Alan shares some wonderful dishes he learned during his four year sojourn in beautiful Umbria in central Italy. These include the classic flatbread torta al testo which dates back to the Etruscan era and a delicious handmade pesto.
Workshop inclusions:
- tuition in hands-on
- printed recipes for the dishes we're making: torta, hand cut pesto, grilled eggplant, fragolata (strawberry dessert)
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
Workshop inclusions:
- tuition in hands-on
- printed recipes for the dishes we're making: torta, hand cut pesto, grilled eggplant, fragolata (strawberry dessert)
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
7-DAY VEGAN INTENSIVE Cookery Course
with chef Alan Whykes
Sat 11 to Fri 17 January, 2020
Hobart, Tasmania - venue to be confirmed.
(This course will also available Sydney and Adelaide in 2020).
The 7-day Vegan Intensive is a course designed to teach you as much as possible about the foundations of sophisticated vegan cookery in the shortest amount of time. Held in a modern and fully-equipped kitchen, this carefully-structured course features 50 hours of hands-on cooking and theory covering soups, salads, finger foods, main courses, grain dishes, baking, desserts, dairy replacements, fermentations, raw food and presentation. You will learn knife/cutting techniques, foundation cookery principles, vegan substitutions and shortcuts, how to develop and perfect recipes and practical cooking skills. It also includes an apron, recipe book and an extra ticket for a friend to the grand finale dinner on Saturday.
The course runs over seven consecutive days from Saturday through to the following Friday. All food and equipment is provided.
The 7-Day Vegan Intensive is ideal for:
- new vegans and those transitioning to the lifestyle
- people interested in developing a food business
- carers of vegans
- food industry professionals wanting to add vegan dishes to their menu/repertoire
- anyone looking to improve the range and quality of their diet
The head chef is a Vegan Fusion Level 2 Certified Trainer who also has a Bachelor of Education and 6 years' experience as a cookery teacher. Alan has taught in a wide variety of contexts and is an excellent communicator; he prides himself on ensuring great learning outcomes for every student. The best way to learn is from a professional who has your best interests at heart.
Fees, all inclusive:
Standard - $1200
Concession - $990
There are 3 reduced-fee places available in the course. For a discount fee of just $850 you will assist the head chef with the logistics of running the course. This is a great way to both save some money and get the most out of the course. The assistant position is best suited to people with some kitchen experience. Please make an enquiry if you are interested in being an assistant.
You can reserve one of the limited places in this course for just $100. The balance will be due at the beginning of December. BOOK NOW TO AVOID DISAPPOINTMENT!
Course Inclusions:
- 50 hours hands on tuition in the practice and theory of vegan cuisine
- lunch, dinner and snacks daily
- attractive Otis Beanery apron
- coursebook containing all course recipes plus bonus notes regarding vegan ingredients and tips for managing a successful kitchen
- extra ticket for friend/partner to grand finale dinner
- personalised attention from experienced and qualified teaching chef
- attractive training space in commercial kitchen
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 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 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.