Cooking With Sea Vegetables
Sat 23 March 2019, 10.30am-1pm, $60 / $50 concession
sustainable superfood
Do you know your wakame from your hijiki? Curious about kelp? Join us for a fun class in ways to use the bounty of the sea, vegan style.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we are making: hot and sour seaweed soup, dulse and tahini dip, wakame pancakes, samphire and garlic rice.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we are making: hot and sour seaweed soup, dulse and tahini dip, wakame pancakes, samphire and garlic rice.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Free Class - Arepas!
Sat 2 March 2019, 10.30am-12, $0 BOOKED OUT
Sun 3 March 2019, 3.30-5pm, $0
Arepas
Learn how to make Colombian-style corn arepas, a versatile flatbread to put a little South American sunshine in your Hobart autumn.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: white corn arepas
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: white corn arepas
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Indonesian Cuisine 1
Sat 23 Feb 2019, 10.30am-1, $60 / 50 concession
gado-gado with peanut sauce
Get started in Indonesian cookery with this colourful and tasty combination of dishes.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: gado-gado with saus kacang (peanut sauce), acar bening (light pickles), tempe goreng (Indonesian-style tempeh), lontong (sticky rice) and wingko babat cake.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: gado-gado with saus kacang (peanut sauce), acar bening (light pickles), tempe goreng (Indonesian-style tempeh), lontong (sticky rice) and wingko babat cake.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
We Need To Talk About Kefir
Sat 16 Feb 2019, 3-5pm, $60 / 50 concession
kefir 'grains'
Yep, and we need to make it too! Non-dairy milk kefir is a wonderful probiotic sometimes referred to as 'the elixir of life' for its healthful properties. It's also fun to make and an incredibly useful substitute ingredient for yoghurt and cream in many recipes.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: soy milk kefir, chocolate ganache, tzatziki dip
- food to eat (or take home) at the end of the workshop
- kefir grains to take home; use to make repeat batches of non-dairy kefir.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: soy milk kefir, chocolate ganache, tzatziki dip
- food to eat (or take home) at the end of the workshop
- kefir grains to take home; use to make repeat batches of non-dairy kefir.
This is a gluten-free workshop.
La Dolce Vita - Italian Sweets
Sat 10 Nov 2018, 2.30-5pm, $60 / 50 concession
strawberry tiramisu
Indulge a little with some Italian treats! These sweets are great for festive occasions or when you just need to spoil yourself.
Workshop inclusions:
- tasting
- tuition in small group
- printed recipes for the items we're making: frittelle (apple fritters), granita al caffè (coffee sorbet) and strawberry tiramisu.
- food to eat or take home.
Other Italian dishes will be featured in later workshops.
Workshop inclusions:
- tasting
- tuition in small group
- printed recipes for the items we're making: frittelle (apple fritters), granita al caffè (coffee sorbet) and strawberry tiramisu.
- food to eat or take home.
Other Italian dishes will be featured in later workshops.
Gorse Wine Making
Sat 3 Nov 2018, 2.30-5.30pm, $60 / 50 concession
gorse flowers
Flower wines are a somewhat forgotten art. Come learn how to harvest wild gorse - an invasive weed in Tasmania - and turn its flowers into a delicious chardonnay-style wine.
Workshop inclusions:
- gorse plant identification
- tuition in small group
- printed recipe for the wine making process
- tasting
- bottle of gorse wine at the end of the fermenation and settling process.
This is a gluten-free workshop.
Workshop inclusions:
- gorse plant identification
- tuition in small group
- printed recipe for the wine making process
- tasting
- bottle of gorse wine at the end of the fermenation and settling process.
This is a gluten-free workshop.
Malaysian Cuisine
Sun 23 Sep 2018, 2-5pm, $60 / 50 concession
tahu isi - stuffed tofu
Two teachers, twice the fun :-) Alan will be joined by guest chef Sharon Soo to make some dishes from her homeland. Spice up your spring with some lovely street-style food from Malaysia.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the items we're making: jackfruit rendang, stuffed tofu, sticky rice and sweet potato ondeh-ondeh
- 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 items we're making: jackfruit rendang, stuffed tofu, sticky rice and sweet potato ondeh-ondeh
- food to eat or take home at the end of the workshop.
This is a gluten-free workshop.
Vegan Soup
Sat 4 August 2018, 10.30am-1pm, $60 / 50 concession
Raw soup
An introduction to the six key principles and ingredient groups essential for making great vegan soup. We will be making several hot soups, 1 raw soup and 1 sweet/fruit soup. Great for winter and indeed all year round!
Workshop inclusions:
- soup tastings
- tuition in small group
- printed recipes for the items we're making
- soups to take home.
This is a gluten-free workshop.
Workshop inclusions:
- soup tastings
- tuition in small group
- printed recipes for the items we're making
- soups to take home.
This is a gluten-free workshop.
Cuban Brunch
Sat 28 July 2018, 10.30am-1pm, $60 / 50 concession
empanadas with carrot mole
Put some exotic into your weekend with this fun class featuring Cuban cuisine. Together we'll be making moros y cristianos (a Cuban classic of rice and beans), sofrito, vegetable empanadas with carrot mole and a pineapple avocado salad.
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.
This is mostly a gluten-free workshop; the empanadas can be made gluten-free upon request. Please advise when you receive booking confirmation.
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.
This is mostly a gluten-free workshop; the empanadas can be made gluten-free upon request. Please advise when you receive booking confirmation.
Non-Dairy Milks & Yoghurts
Sun 15 July 2018, 3pm-5, $50 / $41 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.
Pot luck of the Irish
Sat 14 July 2018, 10.30-1pm, $60 / $49 concession
Guinness stout pie
Get your Irish on for some kitchen fun. The flavours of the emerald isle come to life in these hearty food tributes to Ireland.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: Guinness stout pies, colcannon, lucky leprechaun spinach dip with shamrock chips, Selkie green smoothie.
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: Guinness stout pies, colcannon, lucky leprechaun spinach dip with shamrock chips, Selkie green smoothie.
- food to eat (and/or take home) at the end of the workshop.
Gluten free upon request, please enquire.
Tempeh Making
Sun 8 July 2018, 3-5pm, $60 / 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.
Viva Mexico
Sat 7 July 2018, 10.30am-1pm, $60 / $49 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.
Gourmet Vegan Cheese Brunch
Sat 30 June 2018, 10am-1230, $49 / $39 concession
Treat yourself to the best of the latest vegan cheeses, mostly not available in Hobart. Brunch features:
- sumptuous platter with Miyoko's Creamery sharp farmhouse cheese, Oliana smoked cheddar, Heidi Ho black lava chevre, Treeline soft scallion cheese; fresh fruits and crackers
- authentic corn quesadilla with Otis Beanery basil ricotta
- Field Roast gourmet breakfast sausages and homemade sauerkraut
- deluxe wholegrain toastie with Chao tomato cayenne slices
- tea, coffee, sparkling wine, fresh juice.
Gluten-free available, please advise when booking
- sumptuous platter with Miyoko's Creamery sharp farmhouse cheese, Oliana smoked cheddar, Heidi Ho black lava chevre, Treeline soft scallion cheese; fresh fruits and crackers
- authentic corn quesadilla with Otis Beanery basil ricotta
- Field Roast gourmet breakfast sausages and homemade sauerkraut
- deluxe wholegrain toastie with Chao tomato cayenne slices
- tea, coffee, sparkling wine, fresh juice.
Gluten-free available, please advise when booking
Urban Foraging
Sun 18 March 2018, 3-5pm, $48 / $39 conc.
wild mustard grows in many places
Learn how to identify, collect and prepare 6 common weeds found in the greater Hobart area: oxalis, cleavers, chickweed, wild mustard, cat's ear and mallow.
Workshop inclusions:
- weed walk to find and collect our 6 kinds of weeds
- tuition in small group & weed identification notes
- printed recipes for the weed cuisine dishes we're making: mixed weeds pesto, Pakistani-style sarson ka saag, cat's ear pasticcio and some herbal tea.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- weed walk to find and collect our 6 kinds of weeds
- tuition in small group & weed identification notes
- printed recipes for the weed cuisine dishes we're making: mixed weeds pesto, Pakistani-style sarson ka saag, cat's ear pasticcio and some herbal tea.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Umbrian Cuisine - SOLD OUT, waiting list available
Sun 11 March 2018, 11am-2pm, $60 / $49 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.
Sauerkraut, Kimchi & Curtido
Sat 10 March 2018, 1030am-1230, $53 / $43 concession
Green and red cabbage sauerkraut
All about pickling vegetables in various styles, from traditional European sauerkraut to Korean kimchi to South American curtido.
Workshop inclusions:
- hands-on tuition in small group
- guided tastings of sauerkraut, kimchi & curtido
- printed instructions for how to make various kinds of vegetable pickles
- jars of sauerkraut, kimchi & curtido ready to take home for fermenting
Please note it will take up to a week of fermentation at home before your vegetable pickles are ready to use.
This is a gluten-free workshop.
Workshop inclusions:
- hands-on tuition in small group
- guided tastings of sauerkraut, kimchi & curtido
- printed instructions for how to make various kinds of vegetable pickles
- jars of sauerkraut, kimchi & curtido ready to take home for fermenting
Please note it will take up to a week of fermentation at home before your vegetable pickles are ready to use.
This is a gluten-free workshop.
Cajun Cuisine
Sat 3 March 2018, 1030am-1pm, $60 / $49 concession
jambalaya
Step into the lively French-inspired flavours of Louisiana. These hearty dishes from the USA's deep south are true vegan soul food.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: mixed vegetable gumbo, jambalaya, southern greens and bourbon bread pudding
- food to eat (and/or take home) at the end of the workshop
- Cajun spice mix to take home.
Gluten free upon request, please enquire.
Workshop inclusions:
- hands-on tuition
- printed recipes for the dishes we're making: mixed vegetable gumbo, jambalaya, southern greens and bourbon bread pudding
- food to eat (and/or take home) at the end of the workshop
- Cajun spice mix to take home.
Gluten free upon request, please enquire.
Gourmet Vegan Cheese Brunch
Sat 13th May 2017, 10am-12.30pm, $49 / $39 conc.
Enjoy the best of the latest vegan cheeses, mostly not available in Hobart. Brunch features:
- sumptuous platter with Kite Hill truffle, dill & chive soft cheese; Follow Your Heart cheddar; Treeline green peppercorn; fresh fruits and crackers.
- authentic corn quesadilla with Otis Beanery basil ricotta.
- Field Roast gourmet vegan sausages.
- deluxe wholegrain toastie with Daiya monterrey jack.
- lesson in how to make melty vegan mozzarella.
- complimentary glass of sparkling wine.
This is a gluten-free brunch.
- sumptuous platter with Kite Hill truffle, dill & chive soft cheese; Follow Your Heart cheddar; Treeline green peppercorn; fresh fruits and crackers.
- authentic corn quesadilla with Otis Beanery basil ricotta.
- Field Roast gourmet vegan sausages.
- deluxe wholegrain toastie with Daiya monterrey jack.
- lesson in how to make melty vegan mozzarella.
- complimentary glass of sparkling wine.
This is a gluten-free brunch.
Vegan Cheeses
Sat 23 September 2017 10.30am-1, $59 / 49 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
- small cheeze samples 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
- small cheeze samples to take home.
This can be a gluten-free workshop, please advise when booking.
Indian Brunch
Sat 16 September 2017, 10.30am-1, $59 / 49 concession
Missi roti flatbreads.
Get started in Indian cookery with this colourful and tasty combination of dishes that together form a casual brunch with an exotic twist.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: aloo poha (rolled rice with potato), missi roti (chick pea flatbread), masala chai (spiced tea) and carrot halva.
- food to eat (or take home) at the end of the workshop.
Other Indian dishes will be featured in later workshops.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: aloo poha (rolled rice with potato), missi roti (chick pea flatbread), masala chai (spiced tea) and carrot halva.
- food to eat (or take home) at the end of the workshop.
Other Indian dishes will be featured in later workshops.
Ethnovegan - Scandinavian Brunch
Sat 3rd June 2017, 10.30am-1pm, $59 / $49 conc.
Karjalanpiirakka (potato pastry)
Get started in Scandinavian cookery with this colourful and tasty combination of dishes that together form a casual brunch with an exotic twist.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: Norwegian coleslaw, potato and rice Karelian pastries (Finland), Swedish pickled carrots, Icelandic hot cocoa.
- food to eat (or take home) at the end of the workshop.
This is NOT a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: Norwegian coleslaw, potato and rice Karelian pastries (Finland), Swedish pickled carrots, Icelandic hot cocoa.
- food to eat (or take home) at the end of the workshop.
This is NOT a gluten-free workshop.
Contemporary Vegan - private dinner
Sat 27th May 2017, 7-10pm, $65 / $54 conc.
fried mozzarella sticks
Treat yourself to an evening of fine vegan dining in Hobart!
Inclusions:
- 4 course meal featuring contemporary vegan dishes with seasonal ingredients
- fried mozzarella sticks;
- Tasmanian locavore salad;
- black rice and herbed polenta casserole with enoki mushroom gravy;
- rainbow lapis layer cake with blackberry nightshade syrup.
- BYO
This is a gluten-free dinner.
Inclusions:
- 4 course meal featuring contemporary vegan dishes with seasonal ingredients
- fried mozzarella sticks;
- Tasmanian locavore salad;
- black rice and herbed polenta casserole with enoki mushroom gravy;
- rainbow lapis layer cake with blackberry nightshade syrup.
- BYO
This is a gluten-free dinner.
Oaxacan Cuisine
Sat 20th May 2017, 1030-1pm, $59 / $49 conc.
red mole with fried tempeh
Come try the rich flavours of Oaxaca, one of Mexico's powerhouses of cultural diversity.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: corn tortillas, memelita with quesillo, Oaxacan coloured mole (with fried homemade tempeh), Mexican pickles and sweet pineapple garbanzos
- 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, memelita with quesillo, Oaxacan coloured mole (with fried homemade tempeh), Mexican pickles and sweet pineapple garbanzos
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Only 8 places left on the PNW Explorer...reserve your place now!
modern Tassie waldorf salad
After the positive feedback from the private restaurant events last year, I've decided to hold quite a few more this year. In particular I want to make the dishes that will be in my forthcoming book. In this sense the food is local and practical (and still delicious) rather than uber-gourmet as the recipes have been developed to maximise use of seasonal ingredients.
These 4-course vegan dinners seek to make the most of Tasmanian produce in modern-style dishes inspired by cuisines from around the world. All vegan, all very tasty, why not treat yourself to a great night out? Bookings are absolutely dead-set fair dinkum essential so please get in early before the limited places are sold out. Click on the button below to go to the booking page.
This first Autumn-themed dinner - two dates available - will feature:
Soup - potato, leek and mallow soup (with locally-foraged wild mallow)
Entree - cauliflower and lentil quiche
Main - Apulia-style orecchiette with beet leaves, plus modern Waldorf salad
Dessert - hazelnut biscotti
ALL PROCEEDS ARE GOING TO THE SAVE THE BILBY FOUNDATION :-)
This is a private dinner so you are welcome to BYO. Look forward to having you for dinner!
These 4-course vegan dinners seek to make the most of Tasmanian produce in modern-style dishes inspired by cuisines from around the world. All vegan, all very tasty, why not treat yourself to a great night out? Bookings are absolutely dead-set fair dinkum essential so please get in early before the limited places are sold out. Click on the button below to go to the booking page.
This first Autumn-themed dinner - two dates available - will feature:
Soup - potato, leek and mallow soup (with locally-foraged wild mallow)
Entree - cauliflower and lentil quiche
Main - Apulia-style orecchiette with beet leaves, plus modern Waldorf salad
Dessert - hazelnut biscotti
ALL PROCEEDS ARE GOING TO THE SAVE THE BILBY FOUNDATION :-)
This is a private dinner so you are welcome to BYO. Look forward to having you for dinner!
Save The Bilby Fundraiser - 4 Course Private Restaurant Dinner
Fri 13 May 2016. $40
Tacomania!
Saturday 30 April 2016, 10.30am-1, $58 / $44 concession
you're only mad if you don't want this!
Prevent and reverse taco deficiency! Inspired by the Taco Cleanse, this class takes you through the process of making gorgeous soft tacos...and some fantastic fillings to go with them.
Taco yourself silly as we make all these items:
- wheat flour and corn tortillas
- barbacoa mushrooms
- esquites roast corn kernels
- Jamaican-style beans and greens
- escabeche pickled onions
- jalapeno nacho sauce
and some green rice and other fresh sides to boot!
Class includes tuition, food and recipes.
This is mostly gluten-free workshop; there is a corn tortilla alternative to the wheat tortilla. Also meat, fish, dairy and soy free.
Taco yourself silly as we make all these items:
- wheat flour and corn tortillas
- barbacoa mushrooms
- esquites roast corn kernels
- Jamaican-style beans and greens
- escabeche pickled onions
- jalapeno nacho sauce
and some green rice and other fresh sides to boot!
Class includes tuition, food and recipes.
This is mostly gluten-free workshop; there is a corn tortilla alternative to the wheat tortilla. Also meat, fish, dairy and soy free.
Vegan Cheese Tasting SOLD OUT
Saturday 16 April 2016, 11am-12, $15 (proceeds to Save The Bilby fund)
Try this cheese and more!
Sample the latest in vegan cheeses direct from the USA, plus one of Alan's homemade specials. We'll be trying Parmela sharp cheddar, Daiya smoked gouda, Treeline cracked pepper aged nut cheese, Chao tomato cayenne cheese slices and Otis Beanery's jalapeno nacho cheese.
Only limited places available so you must book!
There is a lot of action in the vegan cheese world so catch up with some of the newest and best products. Oh yes, and a little sparkling water kefir to wash it down with :-)
This is a gluten-free option for this tasting. Also meat, fish, dairy free. Some of the cheeses are soy free and some are nut free.
Only limited places available so you must book!
There is a lot of action in the vegan cheese world so catch up with some of the newest and best products. Oh yes, and a little sparkling water kefir to wash it down with :-)
This is a gluten-free option for this tasting. Also meat, fish, dairy free. Some of the cheeses are soy free and some are nut free.
Autumn Harvest
Saturday 9 April 2016, 10.30-1pm, $69 / $52 concession
the colours and flavours of autumn
Join for us a sumptuous 'Autumn Harvest' cooking class and lunch with Hobart vegan chef Alan Whykes. In the excellent kitchen at Brighton Civic Centre we'll be using the freshest local, seasonal ingredients to put together a healthy and delicious 3-course meal.
Hands-on tuition - beginners welcome, we'll guide you through everything! - printed notes and of course food provided.
We'll be making:
- modern Tassie waldorf salad
- Persian-style rice with fava beans
- fragolata (Italian-inspired strawberry compote)
- non-dairy ricotta prepared with local hazelnuts
Don't miss this special event; places are strictly limited so bookings are essential.
This is a gluten-free workshop. Also meat, fish, dairy and soy free.
Festive Treats - Summer
Saturday 5 December 2015, 2.30-5pm, $79 / $59 concession
dark chocolate carrot cake truffles
Learn to make some classy savouries, sweets and drinks for the holiday season. These fresh ideas will help you get the most out of Tas produce!
Workshop inclusions:
- tuition in small group & printed recipes for the dishes we're making: eggplant 'bacon' wrapped dates, crostini 3 ways, carrot cake truffles, Indonesian wingko coconut slice, cucumber basil martini & Tas walnut holiday nog.
- food to eat (or take home) at the end of the workshop.
This is mostly a gluten-free workshop. Please advise when you receive booking confirmation if you need the GF option.
Workshop inclusions:
- tuition in small group & printed recipes for the dishes we're making: eggplant 'bacon' wrapped dates, crostini 3 ways, carrot cake truffles, Indonesian wingko coconut slice, cucumber basil martini & Tas walnut holiday nog.
- food to eat (or take home) at the end of the workshop.
This is mostly a gluten-free workshop. Please advise when you receive booking confirmation if you need the GF option.
US Southern Style Cuisine, Raw Vegan
Sunday 8 Nov 2015, 10.30am - 1pm. $58 / $49 conc.
sprouted quinoa taco
This workshop is a special event focussing on US southern style dishes, remade entirely raw. The dishes are courtesty of Chef Lisa Books-Williams, founder of Holistic Therapeutic Care in the USA. We will take you through the preparation of 3 delicious lunch dishes plus a dessert, all made with the best of local ingredients.
All raw, all vegan, all gluten-free!
Workshop inclusions:
- tuition as we make: Southwestern Spiced Sprouted Quinoa Tacos with Mango Salsa, Cashew Sour Cream & Avocado Coulis, Texas Coleslaw with Almond Onion Mayo, Kale Salad, Raw Apple Pie with Pecan Praline Crust & Maple Cream
- printed recipes for all these dishes
- food to eat (and/or take home) at the end of the workshop
- Sake Cucumber-Basil Martini. Workshop participants must be over 18 to consume alcohol. Non-alcoholic alternatives are provided.
This is a gluten-free workshop.
All raw, all vegan, all gluten-free!
Workshop inclusions:
- tuition as we make: Southwestern Spiced Sprouted Quinoa Tacos with Mango Salsa, Cashew Sour Cream & Avocado Coulis, Texas Coleslaw with Almond Onion Mayo, Kale Salad, Raw Apple Pie with Pecan Praline Crust & Maple Cream
- printed recipes for all these dishes
- food to eat (and/or take home) at the end of the workshop
- Sake Cucumber-Basil Martini. Workshop participants must be over 18 to consume alcohol. Non-alcoholic alternatives are provided.
This is a gluten-free workshop.
Edible Weeds / Urban Foraging
Saturday 31 Oct 2015, 3-5pm, $45 / $38 conc.
wild mustard grows in many places
Learn how to identify, collect and prepare 5 common weeds found in the greater Hobart area: oxalis, cleavers, chickweed, wild mustard and mallow.
Workshop inclusions:
- weed walk to find and collect our 5 kinds of weeds
- tuition in small group & weed identification notes
- printed recipes for the weed cuisine dishes we're making: mixed weeds pesto, Pakistani-style sarson ka saag, a satisfying soup and some herbal tea.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- weed walk to find and collect our 5 kinds of weeds
- tuition in small group & weed identification notes
- printed recipes for the weed cuisine dishes we're making: mixed weeds pesto, Pakistani-style sarson ka saag, a satisfying soup and some herbal tea.
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Tempeh & Seitan
Saturday 5 April 2014, 2.30-5.30pm, $48
Homemade soy and spelt tempeh.
Learn how to make tempeh and seitan at home in this hands-on workshop for tempeh novices in Hobart.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- seitan making and tasting
- 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 NOT a gluten-free workshop.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- seitan making and tasting
- 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 NOT a gluten-free workshop.
Umbrian Cuisine Masterclass
Sun 30 August 2015, 11am-2pm, $75 / $58 concession
Umbrian torta al testo
This workshop is a fundraiser for the Glenorchy Community Fund. 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 teaching kitchen
- printed recipes for the dishes we're making: torta, hand cut pesto, grilled eggplant, fragolata, tozzetti
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines, vinsanto
- gift bottle of truffle-infused olive oil
Gluten free upon request, please enquire.
Workshop inclusions:
- tuition in teaching kitchen
- printed recipes for the dishes we're making: torta, hand cut pesto, grilled eggplant, fragolata, tozzetti
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines, vinsanto
- gift bottle of truffle-infused olive oil
Gluten free upon request, please enquire.
Ethnovegan - Japanese Brunch
Sat 1 August 2015, 10-30-1pm, $48
Kushi-dango sweet dumplings.
Get started in Japanese cookery with this colourful and tasty combination of dishes that together form a casual brunch with an exotic twist.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: mushroom doria, potato & onion miso soup, cucumber salad and kushi-dango (dumplings)
- 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:
- tuition in small group
- printed recipes for the dishes we're making: mushroom doria, potato & onion miso soup, cucumber salad and kushi-dango (dumplings)
- food to eat (or take home) at the end of the workshop.
This can be a gluten-free workshop, please advise when booking.
How to Culture Water Kefir
Sat 11 April 2015, 2-4pm, $43
a.k.a. tibicos
Learn the secrets of making your own water kefir at home in this hands-on workshop at Teros. Water kefir is a live culture that can be used to produce delicious probiotic health drinks that are similar to carbonated soft drinks. The water kefir process is dairy- and gluten-free.
Workshop inclusions:
- water kefir tasting & accompanying snacks
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you should bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home. You can purchase a fermentation jar at the Teros shop if you wish.
Workshop inclusions:
- water kefir tasting & accompanying snacks
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you should bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home. You can purchase a fermentation jar at the Teros shop if you wish.
Indonesian Sweets - Mon 9 March 2015, 2.30pm-5. $47
bubur candil
An introduction to the wonderfully different world of Indonesian desserts and sweet snacks concocted with sweet potato, coconut and sticky rice.
Workshop inclusions:
- hands-on tuition in small group
- printed recipes for the dishes we're making: wingko babat, onde-onde, bubur candil
- 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: wingko babat, onde-onde, bubur candil
- food to eat (or take home) at the end of the workshop.
This can be a gluten-free workshop, please advise when booking.
Spring into Raw!
Sun 2 Nov 2014, 10-30am-12.30pm, $50
red velvet smoothie
Leap into raw cuisine with some seasonal spring deliciousness. You'll feel amazing after creating and tasting these entirely uncooked vegan dishes.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: red velvet smoothie with cashew cream, kale & mixed veg salad, walnut brownies
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: red velvet smoothie with cashew cream, kale & mixed veg salad, walnut brownies
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
Sprouts and Microgreens
Saturday 7 December 2013, 3-5pm, $41 (Source Co-op members $33)
Freshly-harvested pea sprouts.
We'll be learning basic sprouting, gelatinous seed sprouting, growing microgreens and hydroponic cultivation so you can produce your own, fresh, right in the kitchen.Workshop inclusions:
- sprout tasting and recipe suggestions
- tuition in sprouting methods via small group
- instruction/recipe sheets
- basic sprouting equipment & extra seeds for you to sprout at home.
- sprout tasting and recipe suggestions
- tuition in sprouting methods via small group
- instruction/recipe sheets
- basic sprouting equipment & extra seeds for you to sprout at home.
Sauerkraut & Sourdough
Saturday 30 November 2013, 2-4pm, $39 (Sustainable Living Tas members $31)
Green and red cabbage sauerkraut
A primer on how to make cabbage sauerkraut and also your own starter culture for sourdough bread.
Workshop inclusions:
- tuition in small group
- guided tastings: fresh sauerkraut; sourdough crumpets
- printed instructions for how to make sauerkraut and sourdough
- jars of sourdough starter and sauerkraut ready to take home for fermenting
Please note it will take up to a week of fermentation at home before your sauerkraut is ready to eat and your sourdough starter is ready to use.
Workshop inclusions:
- tuition in small group
- guided tastings: fresh sauerkraut; sourdough crumpets
- printed instructions for how to make sauerkraut and sourdough
- jars of sourdough starter and sauerkraut ready to take home for fermenting
Please note it will take up to a week of fermentation at home before your sauerkraut is ready to eat and your sourdough starter is ready to use.
Burgerrama!
Sat 13 July 2013, 10.30am-12.30, $37
Homemade zucchini & mushroom burger.
Learn what makes a great vegan burger (with the best local ingredients) and how to keep it all together. We'll also make some quick pickles and a great vegan mayonnaise.
Workshop inclusions:
- burger tasting with our condiments
- tuition in small group
- instruction/recipe sheets
- leftovers to take home
Workshop inclusions:
- burger tasting with our condiments
- tuition in small group
- instruction/recipe sheets
- leftovers to take home