Cooking classes in Melbourne, Victoria
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Non-Dairy Milks & Yoghurts
Dates TBA 2016, CERES, Melbourne
Coconut yoghurt.
An introduction to making non-dairy substitutes at home including soy milk, rice milk, almond milk, soy yoghurt, oatmeal yoghurt and coconut yoghurt.
Workshop inclusions:
- non-dairy milk & yoghurt tasting, including delicious layered brunch parfait
- tuition in small group
- printed instructions for the items we're making
- fresh milks and yoghurts to take home.
The yoghurts will require additional fermentation at controlled temperatures at your home after the workshop.
Workshop inclusions:
- non-dairy milk & yoghurt tasting, including delicious layered brunch parfait
- tuition in small group
- printed instructions for the items we're making
- fresh milks and yoghurts to take home.
The yoghurts will require additional fermentation at controlled temperatures at your home after the workshop.
Raw Foods - 3 Day Intensive
Dates TBA 2016, CERES, Melbourne. Teaching hrs 1430-1930 daily.
chocolate taco with papaya salsa & salad
Learn all about raw vegan food preparation in this comprehensive introduction to the cuisine and lifestyle. Techniques covered include dehydrating, salting, fermentation, stuffing, smoothies, sprouting, nut & seed milks, plant-based raw cheeses and more. See below for full list of dishes in the daily program.
Workshop inclusions:
- daily hands on tuition
- daily snack, main meal, dessert
- information pack including recipes, raw vegan tips
- 'grand finale' dinner on Wed 27th (includes complimentary additional ticket so you can bring a friend)
Full program (subject to alteration or substitution as required, however content will be roughly similar):
Monday
Green smoothie, pesto stuffed mushrooms, wasabi pate, nori rolls, mango sauce, pasta puttanesca, chocolate mouse,
Tuesday
Galangal elixir, hot & sour soup, flax crackers, cashew cheese, unstirfry with cauli rice, raw ravioli, raw parfait, lime icecream with raspberry sauce
Wednesday
Nut milk, cacao elixir, walnut fig granola, raw pizza, rainbow kale salad, gomasio, chocolate tacos, papaya salsa, chili sauce, sour cream, cheesecake
Please note that you should bring your own sharp kitchen knife to this course.
Workshop inclusions:
- daily hands on tuition
- daily snack, main meal, dessert
- information pack including recipes, raw vegan tips
- 'grand finale' dinner on Wed 27th (includes complimentary additional ticket so you can bring a friend)
Full program (subject to alteration or substitution as required, however content will be roughly similar):
Monday
Green smoothie, pesto stuffed mushrooms, wasabi pate, nori rolls, mango sauce, pasta puttanesca, chocolate mouse,
Tuesday
Galangal elixir, hot & sour soup, flax crackers, cashew cheese, unstirfry with cauli rice, raw ravioli, raw parfait, lime icecream with raspberry sauce
Wednesday
Nut milk, cacao elixir, walnut fig granola, raw pizza, rainbow kale salad, gomasio, chocolate tacos, papaya salsa, chili sauce, sour cream, cheesecake
Please note that you should bring your own sharp kitchen knife to this course.
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.
