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.
Healthy Bowl Food - Poke & Buddha, Sunday 23 February, 2-5 pm, including dinner and drinks
Sweet Dreams: an afternoon for realising those baking dreams, Sunday 1 March, 2-5.30 pm, including afternoon tea
Mexican Tamales & Mole, Sunday 15 March, 2-5 pm, including dinner and margaritas
Middle-Eastern BBQ, Saturday 4 April, 2-5, including a BBQ feast and drinks
Frankie's Very Planty Plant-based Italian, Saturday 2 May, 2-5 including dinner and drinks
Frankie's Very Planty Plant-based Middle-Eastern, Sunday 17 May, 2-5 including dinner and drinks
In this series we celebrate the bounty of the seasons and the flavours of the world in our summer and autumn cooking.
Summer is about getting together with family and friends to share delicious food in a relaxed and fun setting. In our summer classes we teach you exciting flavours and techniques from Spanish, French and Asian cooking to add to your summer repertoire. Dishes that you will crave to share with others!
Autumn in Canberra is glistening. The days are warm, the evenings more cool, and the produce is abundant. We finish the series with two classes that play with this beautiful end-of-summer produce in ways true to two regions in southern Europe, first, in French provincial cooking and, second, in Tuscan cooking.
This series is on Monday evenings, 6.30-9 pm. The classes take place at the Foodish Cooking School at the Belconnen Fresh Food Markets and are $110 each.
Cook and eat wonderful food in these classes, sip on a glass or two of wine, and make new friends as you connect through cooking.
We've had lots of requests for cooking classes that teach essential culinary skills, from knife sharpening and chopping, through to making stocks and sauces, portioning and filetting meat and fish, knowing the right cooking techniques to use for different produce, and, in general, learning proficiency in the kitchen.
Well here it is!
In each class you will develop your skills in cooking techniques, learn the principles of cooking a variety of styes of food, learn vital information about the produce that you are using, and cook wonderful dishes from around the world and at home.
In the process you will chop, sautée, roast, blanche, whisk, deglaze, knead, and do just about everything else you need to become a confident cook.
This four-class series is on Tuesdays, beginning on 3 March and concluding on 31 March, 6.30-9 pm.
The series is $395.
The classes include antipasto and drinks on arrival, dinner (the dishes you have cooked), and take-home lesson instructions and recipes.
If you can't make the whole series, you have the option of booking into single classes. We recommend a minimum of three classes to ensure a good exposure to the range of cooking methods and techniques.
Essentials 1—Knife skills and knife maintenance, sofrittos, pan-frying, deglazing, stocks
Essentials 2—Portioning and filleting meat and fish, sautéing, braising and grilling
Essentials 3—Pastry and batters, deepfrying and baking
Essentials 4—Eggs and emulsions, French butter sauces
Individual classes are $109.
Pastry making is such a versatile art! With the essential principles of pastry work under your belt, you can tackle the full range of pastry options, from shortcrust, to puff, to choux, to danish.
Accompanying each of these types of pastry are classic fillings, such as frangipane or crème patissière. Top your frangipane with fresh fruit, and you have one of the most delicious tarts you could possibly imagine. Or, you might just want your pastry plain. Imaging being able to make your own croissants!
You will learn to do all this and more in this four-part workshop that runs over four consecutive Wednesday evenings from 29 April through to 20 May. In each class you will be making a selection of tarts and pastries that you will then take home to share. We'll also make sure that you make something very delicious to eat in the class.
The cost of the workshop series is $380 for the four classes. You can take the classes individually, but we recommend you do all four, as each class will build on knowledge and techniques taught in the previous class. The cost of individual classes is $110.
Pastry 1—sweet and savour shortcrust, crème patissière, frangipane
Pastry 2—pâte brisé, choux pastry, crème mousseline, toffee
Pastry 3—rough-puff pastry, sausage rolls, puff pastry, tarte tatin
Pastry 4—Danish pastry and croissants
Drop your kids at Foodish this Autumn for a creative and fun day of cooking, food craft and games!
Foodish has four day-long holiday camps these holidays:
Wednesday 15 April—American
Thursday 16 April—Turkish
Wednesday 22 April—Japanese
Thursday 23 April—Indian
The cooking starts at 9.30 am but you are welcome to drop off your children from 9 am. Pick-up is at 4.30 pm.
During each day the children:
The classes are run by experienced educators and are well supervised.
Cost: $145 per day (vegetarian alternatives are available in all classes)
Foodish corporate cooking events are an innovative and stimulating way to entertain clients, encourage team building or celebrate a special occasion. No culinary skills are expected and your group will work under the expert guidance of our chefs. Our menus are on-trend and exciting and can be tailored to please any group: get your team preparing sumptuous sushi, exquisite party canapés, or an elegant 3-course meal! Whatever your taste, we will work with you to create a unique and memorable event.