Week-day classes to woo you into cooking and eating fabulous food. The classes are on Thursdays 11am to 2pm including lunch and drinks.
Ottolenghi Simple, 30 April, $99
Want another fabulous thing to do in autumn? Forage for wild mushrooms!
We in Canberra are so lucky to be surrounded by forests filled most autumns with an abundance of mushrooms, many of them edible. Want to know where to go and what to pick?
Foodish has teamed up with FungiCo to lead you on two different types of mushroom foraging adventures. The first is all about collecting edible mushrooms in pine forests. In these forays you learn about mushrooms and how to identify edible mushrooms, develop foraging techniques, and gather an abundance of delicious edible mushrooms (weather permitting) to take home.
The second is about mushroom diversity in native Australian forests. Wander the forest with FungiCo and learn about mushroom species, mushroom habitats, and advanced forms of mushroom identification. If you have already done an edible forage, this foray will extend your knowledge of the world of mushrooms considerably.
Both forages conclude with a campfire and mushroomy lunch. You'll be given directions on where our rendez-vous point is before the forage. Wear warm clothes and sturdy boots and bring a small, sharp knife. For the edible mushroom forages, bring a large carry bag or wicker basket to collect your mushrooms in.
Edible mushroom forage:
Advanced forage in native forests:
Sunday 26 April. Cost $90
How cool would it be to make your own cheese!
Foodish is very excited to welcome Bridget from Yes Cheese in Wee Jasper to teach us the art of cheese making.
In this workshop we transform milk into delicious cultured halloumi, mozarella and fresh lemon curd cheese. Enjoy a gorgeous Yes Cheese platter for afternoon tea. Take your cheeses home to impress and share. All you need to bring is a cool bag, an ice brick and a big cheesy smile!
Sunday 24 May, 1-5 pm. $170
Holly Davis returns to Foodish in 2020 to teach you the craft of sourdough-bread making.
Holly's knowledge is immense. She is one of the early pioneers of the wholefood movement in Australia and has been a life-long fermenter. She is vitally concerned with the health benefits of eating nutritious and probiotic-rich foods.
During the afternoon you make your own dough using the special starter that Holly has nurtured for decades. You take this dough home along with some of Holly's starter and an information booklet to guide you on your sourdough adventures. You also get to taste the sourdough creations that Holly will make during the workshop.
Sourdough-bread workshop 1, Saturday 13 June
Sourdough-bread workshop 2, Sunday 14 June
2-5.30 pm, $180, including afternoon tea
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.
Warm the body and soul by learning to cook 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.
Mondays 6.30-9pm, $110 per class (includes dinner and drinks).