Monday Winter Masterclasses
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).
Mastering Macarons - 22 July
Winter Italiano - 29 July
Winter Vietnamese - 5 August
Mexican and Margaritas - 12 August
Ottolenghi inspired Vegetarian Winter - 19 August
Traditional Chinese Dumplings - 26 August
Indian thali is banquet food—a combination of colours, textures and flavours served on an attractive thali plate.
For your vegetarian thali banquet you make dhal, Bhindi baji (okra dry curry), chickpea and spinach masala, raita, lemon rice and your own chapati breads from scratch.
Enjoy the wonderful combinations for dinner and begin your thali adventures.
| Event Date | 13-05-2019 6:30 pm |
| Event End Date | 13-05-2019 8:30 pm |
| Registration Start Date | 10-01-2019 1:00 am |
| Available place | 0 |
| Cut off date | 12-05-2019 12:00 pm |
| Individual Price | $99.00 |
Macarons are sublime little morsels, delicate on the palate and tempermental in the oven.
Learn the principles and tricks of macaron making and pump out a large batch of beautiful specimens.
Sip on bubbles, enjoy some delicate snacks, and take home your bounty to share with family and friends.
The class is Monday 22 July, 6-9 pm in the Foodish Cooking School at the Belconnen Markets. Cost $110.
| Event Date | 22-07-2019 6:00 pm |
| Event End Date | 22-07-2019 9:00 pm |
| Registration Start Date | 01-05-2019 1:00 am |
| Available place | 3 |
| Cut off date | 21-07-2019 11:00 pm |
| Individual Price | $110.00 |
Fancy a gorgeous Italian duck ragu? How about squirelling away some duck confit for a cold winter night?
In this class duck legs shine. They are a cheaper cut of duck meat that is ideal for the moist cooking methods we love as the weather cools and spectacular in ragus, tajines, curries and other flavoursome casseroles. They are also the stuff of the famous French confit.
Learn how to confit duck legs, prepare a sumptuous Italian duck ragu, and prep for twice-cooked Asian duck. A duck extravaganza—best enjoyed with pinot!
| Event Date | 06-05-2019 6:30 pm |
| Event End Date | 06-05-2019 8:30 pm |
| Registration Start Date | 10-01-2019 1:00 am |
| Available place | 0 |
| Cut off date | 03-05-2019 12:00 pm |
| Individual Price | $99.00 |
We love them, our laksas and Pho! Fragrant, warming and ever so comforting.
Learn how to make the best laksa using your own fresh laksa paste. Prepare the fragrant Vietnamese national dish Pho using tricks and shortcuts that will have you making it regularly at home.
Enjoy these for dinner with wine and great cooking company!
| Event Date | 03-06-2019 6:30 pm |
| Event End Date | 03-06-2019 8:30 pm |
| Registration Start Date | 19-02-2019 12:00 pm |
| Available place | 0 |
| Cut off date | 02-06-2019 11:00 pm |
| Individual Price | $99.00 |
In this class you make two spectacular tajines. One is the classic Moroccan sweet-savoury tajine mrouzia, made with lamb, honey and spices. The second is an aromatic vegetable tajine, incorporating an array of root vegetables and a chermoula base.
Learn the techniques and flavour combinations that make tajines so moreish!
| Event Date | 17-06-2019 6:30 pm |
| Event End Date | 17-06-2019 8:30 pm |
| Registration Start Date | 19-02-2019 12:00 pm |
| Available place | 6 |
| Cut off date | 16-06-2019 11:00 pm |
| Individual Price | $99.00 |