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.
Gluten Free Delights
Sat 9 September 2017, 2.30-5pm, $59 / 49 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.
Viva Mexico
Sat 17th June 2017, 10.30am-1pm, $59 / $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.
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.
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.
Cooking With Sea Vegetables
Sat 29th April, 1030am-1pm, $59 / $49 conc.
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.
Urban Foraging
Sat 22nd April 2017, 3-5pm, $47 / $38 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.
Ethnovegan - Scandinavian Brunch
Saturday 11 June 2016, 10.30am-1, $49
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.
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.
Cuban Brunch
Sunday 29 November 2015, 10.30am-1pm, $55 / 46 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.
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.
Sauerkraut, Kimchi & Curtido
Saturday 8 August 2015, 2.30-5pm, $46
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.
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.
Free Class - Arepas!
Saturday 25 July 2015, 10.30am-12.30, $0
Arepas
Learn how to make Colombian-style corn arepas, a versatile flatbread to put a little South American sunshine in your Hobart winter.
Workshop inclusions:
- tuition in small group
- printed recipes for the dishes we're making: white corn arepas, Colombian beans
- 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, Colombian beans
- food to eat (or take home) at the end of the workshop.
This is a gluten-free workshop.
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.
Vegan Cheeses
Sunday 27 April 2013, 4-6pm, $48
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.
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.
Ethnovegan - Indonesian Cuisine 1
Sat 24 August 2013, 10.30am-12.30
Acar bening, a quick Indonesian pickle.
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).
- food to eat (or take home) at the end of the workshop.
Other Indonesian dishes will be featured in later workshops.
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).
- food to eat (or take home) at the end of the workshop.
Other Indonesian dishes will be featured in later workshops.
Vegan Soup for the Chicken Soul
Saturday 10 August, 2013, 3-5pm, $39
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. The recipes are a sneak preview from celebrated vegan chef Mark Reinfeld's forthcoming book 'Vegan Soup for the Chicken Soul'.
Workshop inclusions:
- soup tastings
- tuition in small group
- printed recipes for the items we're making
- soups to take home.
Workshop inclusions:
- soup tastings
- tuition in small group
- printed recipes for the items we're making
- soups to take home.
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
Sauerkraut & Sourdough
20 April 2013, 10am-11.30am
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
- printed instructions for how to make sauerkraut and sourdough
- jar of 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..
Workshop inclusions:
- tuition in small group
- printed instructions for how to make sauerkraut and sourdough
- jar of 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..
Indonesian Cuisine 1
6 April 2013, 10.00am-12am
Acar bening, a quick Indonesian pickle.
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).
- food to eat (or take home) at the end of the workshop.
Other Indonesian dishes will be featured in later workshops.
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).
- food to eat (or take home) at the end of the workshop.
Other Indonesian dishes will be featured in later workshops.
La Dolce Vita - Italian Sweets (vegan)
30 March 2013, 3-5.30pm
Easter colomba
Indulge a little with some Italian treats!
Workshop inclusions:
- tasting
- tuition in small group
- printed recipes for the items we're making: colomba (traditional Easter cake), granita al caffè (coffee sorbet) and compota di fichi (fig compote)
- leftovers to 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: colomba (traditional Easter cake), granita al caffè (coffee sorbet) and compota di fichi (fig compote)
- leftovers to take home.
Other Italian dishes will be featured in later workshops.
