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.

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 Plant-based Italian, Saturday 2 May, 2-5 including dinner and drinks

Sweet Dreams—an afternoon for realising those baking and decorating dreams 16 May, 2-5.30, including afternoon tea

Frankie's Plant-based Middle-Eastern, Sunday 17 May, 2-5 including dinner and drinks

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).  

Traditional Chinese Dumplings - 26 August

In this series we celebrate the bounty of the seasons and the flavours of the world in our summer and autumn cooking. 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.

Japan-easy, 16 March; Persian Immersion, 23 March; Autumn Preserving, 30 March; Mastering Macarons, 6 April; Duck & Pinot, 27 April; Vegetarian Indian Thali, 4 May; Ottolenghi Asian, 11 May; Spanish Paella & Rioja, 18 May; Autumn Tuscan, 25 May.

This series is on Monday evenings. $110

Sweet Easter breads feature in Easter celebrations around the world, from Panne di pasqua in Italy through to  pinca in Croatia and tsoureki in Greece.  
 
In this series we guide you in the skills necessary to create these and other sweet breads, from English hot cross buns and Swedish cinnamon scrolls, to French brioche and your own Easter sweet-bread creations.  
 
The classes develop the skills through a step-by-step cumulative process to ensure that you leave confident in working with yeast and yeast doughs. In the last class you make your own Tsoureki or Panne di pasqua. 
 
You will have a lot of doughy fun, and your family and friends will be delighted with all the sweet treats you bring home.
 
The classes are on Wednesday evenings, 25 March and 1 & 8 April, 6-9 pm.
 
$290 the series or $109 for individual classes.

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.

The classes include antipasto and drinks on arrival, dinner (the dishes you have cooked), and take-home lesson instructions and recipes. 

Essentials 1—Knife skills and knife maintenance, sofrittos, pan-frying, deglazing, stocks (Tuesday 3 March)

Essentials 2—Portioning and filleting meat and fish, sautéing, braising and grilling (Tuesday 10 March)

Essentials 3—Pastry and batters, deepfrying and baking (Tuesday 17 March)

Essentials 4—Eggs and emulsions, French butter sauces (Tuesday 31 March)

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:

  • visit the retailers at the Belconnen Fresh Food Markets to buy key ingredients for their lunch
  • cook and eat a healthy and delicious morning tea, lunch and afternoon tea
  • play fun food games
  • create wonderful edible goodies to take home

The classes are run by experienced educators and are well supervised.  

Cost: $145 per day (vegetarian alternatives are available in all classes)