Cooking classes in Hobart, Tasmania
Colombian Brunch
Sat 30 June 2019 10.30am-1, $60 / 50 concession
chuyaco salad
Treat yourself to an exotic brunch full of the lively flavours of tropical South America.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: Colombian adobo frijoles (beans), coconut rice, 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 (beans), coconut rice, 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.
Gluten Free Delights
Sat 6 Jul 2019, 2.30-5pm, $60 / 50 concession
grain & seed bread
Want to make some hearty breads and pastries that are gluten free? In this class we'll make four different items that are guaranteed to satisfy: mushroom-stuffed pupusas, grain & seed bread, quinoa sesame crackers and dark chocolate and strawberry tartlets.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making
- food to eat (or take home) at the end of the workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making
- food to eat (or take home) at the end of the workshop.
Vegan Cheeses
Sun 7 Jul 2019, 2.30-5pm, $60 / 50 concession
Vegan ricotta on crackers
A primer on making non-dairy cheese (a.k.a. cheeze).
Workshop inclusions:
- cheeze tasting
- tuition in small group
- printed recipes for the items we're making: feta-, parmesan-, ricotta- & queso-style vegan cheeses
- leftovers to take home.
This can be a gluten-free workshop, please advise when booking.
Workshop inclusions:
- cheeze tasting
- tuition in small group
- printed recipes for the items we're making: feta-, parmesan-, ricotta- & queso-style vegan cheeses
- leftovers to take home.
This can be a gluten-free workshop, please advise when booking.
Peruvian Brunch
Sat 13 July 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.
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Vegan workshops and events coming up in Hobart:
- urban foraging - more with mushrooms - Cuban cuisine - vegan burgers - Moroccan brunch - gluten free baking - 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.