Foodish is proud to bring Holly Davis to Canberra in early June to run two classes. ‘Just Add Flour and Water’ Sourdough class and ‘Winter Warming Wholefoods’.  

In ‘Just Add Flour and Water’ participants learn how to make gorgeous sourdough breads as well as strategies for incorporating sourdough-making into their daily lives. They take home their own dough and Holly’s special starter, as well as Holly Davis’s signature inspiration to begin their sourdough adventures.  

Winter Warming Wholefoods is about incorporating wholefoods and ferments into your diet using techniques that ensure you get the most flavour and warming effect out of winter produce while maintaining nutrition and digestive health.

Holly Davis is a chef, teacher and writer. She is one of the early pioneers of the wholefood movement in Australia and has been a life-long fermenter, beginning as a teenager in the family home where the linen cupboard came to house her ferments, cheeses and brews.

She has a passion for the freshest, most locally grown, biodynamic and organic produce. She is vitally concerned with the health benefits of eating nutritious and probiotic-rich foods.

'Just Add Flour and Water' Sourdough class—Saturday 1 June, 2-5.30pm, $180

Winter Warming Wholefoods class—Sunday 2 June, 11am-2.30pm, $150 

Foodish and Plonk bring you—Cook, Wine & Dine Canberra!

Foodish and Plonk team up to bring you a fun evening of cooking, dining and drinking spectacular Canberra wines! The evening is all about the Canberra region—our wonderful artisan produce and highly respected wine industry.

Dabble in a little cooking while you enjoy Canberra bubbles and canapes, then enjoy a spectacular four-course meal showcasing local produce. Enjoy your courses served with paired wines chosen by Plonk.

Learn from Plonk about the local wine industry, get some great deals on local wines, and indulge yourself in our regional abundance.

Beatrice and Tobias of Ingelera Farm will be digging up their potatoes for us. Emily and Michael of Brightside Farm will be looking after the other winter vegetables including some super sweet carrots. Vince Heffernan of Moorland Farm will provide us with incredible biodynamic lamb which he rears using sustainable farming techniques. Fiona from Ainslie Urban Farm is supplying microherbs, and Pialligo Farm's bacon and bacon jam will get a look in!

How's this for a tempting regional menu?

Classic Vichyssoise soup (served warm)

Trio of lamb, autumn-vegetable medley, root-vegetable confit (vegetarian option provided)  

Chocolate-chestnut roulade, praline, tea and mandarin ice-cream

all served with matching local wines chosen by Plonk.

Friday 24 May, 6-9.30 pm. $140 per person + great deals on local wines

 

Put some pizazz into your weekends by cooking exciting dishes with excitable foodies!

Cook up a storm, learn new techniques, meet great people, and enjoy the Foodish vibe.

Spanish Tapas & Sangria, Sunday 9 June 

Winter Thai, Sunday 16 June

Woodfired Pizza Making with Alex the Pizza Guy, Saturday 24 August 

Each class is 2-5 pm (EXCEPT the pizza making class which is 11:30-2:30pm). Cost $110, including wine, antipasto on arrival and a very delicious early meal.

Foodish is running its kids' holiday cooking program during the Winter holidays.

We have a variety of themes you can choose from - Christmas in July, Italian and Japanese.

During the day at Foodish, the kids will:

  • go on a tour of the Belconnen Fresh Food Markets to source key ingredients
  • set up their own cooking stations at the beginning of cooking and clean up at the end
  • have morning and afternoon tea
  • cook and eat a delicious meal that they can then cook at home (with varying levels of supervision)
  • play games about food 

The classes are well supervised by experienced educators and take place in the Foodish Kitchen at the Belconnen Fresh Food Markets.

Each class is $140 per child. 

Thursday 11 July - Italian

Wednesday 17 July - Japanese

Friday 19 July - Christmas in July

Time for big, hearty cooking! Warm the body and soul with fabulous winter fare from around the world.

Big Asian soups, Indonesian curries, Moroccan tajines, Thai comfort food, French, Spanish and Italian classics--lots to learn and enjoy in the winter months.

Cook together, dine together and warm up with a drink or two.

Mondays 6.30-8.30pm, $99 per class (includes dinner and drinks).  

Autumn Duck and Pinot - 6 May [SOLD OUT]

Big Asian Soups - 3 June

Indonesian Curries - 10 June

Moroccan Tagines - 17 June

French Classics - 24 June

Spanish Paella and Churros - 1 July

Mastering Macarons - 22 July

Mexican and Margaritas - 12 August

Ottolenghi inspired Vegetarian Winter - 19 August

Traditional Chinese Dumplings - 26 August

Introducing an informative spice appreciation class with Ian Herbie & Liz Hemphill of Herbie’s Spices.

Spices are quite literally On Trend as never before. We see spices in the majority of restaurant and café menus, the amazing colours and textures of spices feature in food magazines, and even restaurants and boutique food outlets call themselves by spice names to reinforce their foodie credentials.

Nonetheless, mystery has surrounded spices, their origins and uses for thousands of years. However, how much do you really know about these wonders of nature, and the best ways to buy, store and use them in everyday meals?

In this Spice Appreciation class, Ian “Herbie” Hemphill, author of the award winning Spice & Herb Bible, will take you on a magical mystery tour of the world of spices, while Liz prepares delectable tastings. Herbie will navigate through the exotic waters of the history of the spice trade. You will learn about many different spices, their origins, and how they are processed and traded. Most importantly, Herbie will de-mystify their flavours so you will feel comfortable using them in everyday cooking.

Sunday 30 June, 11am-1pm. $110 including light lunch and wine.

These classes are for those who want to spend more time, usually around 5 hours, focussing on a specific skill that generally involves more technique than what is required in our other classes.

They are run by expert chefs in their field. The first of these classes will be making the ever impressive croquembouche.

Creating Croquembouche (hands-on) Masterclass, 23 June, 11-5.30, including a light lunch. $130.