After a long winter the weather warms and we crave freshness and liveliness in our food. It's time to embrace the bounty of the spring and summer seasons in our cooking, and that's our quest in these Monday Masterclasses. We're cooking colourful tapas, festive Mexican, summer Thai, spring Italian, Provincial French, fresh and healthyVietnamese.
And then there is Christmas! How about mastering a Xmas seafood paella, christmas duck, and our tasteful take on turducken with some elegant turducken rolls. We've got baking classes too. Learn how to make savoury and dessert roulades (a great option for Christmas lunch!), and master DIY chocolate truffles.
The classes are Mondays 6.30-8.30 pm in the Foodish Cooking School at the Belconnen Fresh Food Markets.
$99 per class. This includes antipasto on arrival, wine and dinner (for savoury classes). Click on the link to see the classes.
Let's bring the tastes of Spain into our foodish repertoire. Jamon, manchego, tortilla, chorizo--the produce of Spain lays the foundation for endless combinations of rich tapas flavours.
In this class we will be playing around with this produce to make a selection of tapas perfect for summer entertaining. We'll taste test the results with a glass of sangria (or two!).
|Event Date||03-09-2018 6:30 pm|
|Event End Date||03-09-2018 8:30 pm|
Want to push aside those pre-made salsas and spice mixes and embrace the authentic flavours of Mexican cooking?
In this class you'll make Mexican from scratch--colourful, fresh salsas and authentic burritos using spice combinations prepared in the class. Sip on a margarita, munch on a decadent churros or two and begin your Mexican cooking adventures!
|Event Date||10-09-2018 6:30 pm|
|Event End Date||10-09-2018 8:30 pm|
Thai salads are packed with fresh herbs and complex flavours, so they are perfect spring fare. They make the tastebuds zing on a warm day.
In this class chef Pantip will teach you how to make two of the best that the region has to offer—a Thai beef salad and a fresh chicken larb with coconut rice.
Learn how to combine the flavours to achieve the classic flavour harmonies so special to Thai cuisine.
|Event Date||17-09-2018 6:30 pm|
|Event End Date||17-09-2018 8:00 pm|
Seasonality is a priority in Italian cooking, and in this class we transform beautiful spring produce into iconic Italian fare--asparagus, pecorino and lemon risotto, fresh colourful egg linguine with a gorgeous basil pesto, and a simple salsa crudo. Bueno, especially with a spritz!
|Event End Date||24-09-2018|
Provincial French cooking is driven by produce from the garden, and in springtime des petits legumes (young vegetables) form the basis of a myriad of colourful and light meals.
Summer and Autumn French Provincial cooking is driven by the bounty of the vegetable and herb gardens that adorn farms and window sills throughout Province.
In this class we transform our young vegetables and fresh produce into provincial classics like chicken provincal, pissaladiere, and provincial herb tarts. The flavours of the produce star in these iconic dishes!
|Event Date||15-10-2018 6:30 pm|
|Event End Date||15-10-2018 8:30 pm|