Food

If you’ve ever been to Spain, the humble Spanish tortilla or omelette needs no introduction. However if you haven’t, you might be wondering is that a mexican tortilla? is it a Spanish fritatta? Well no…  it’s made with simple ingredients, potatoes and eggs and it’s a staple in any tapas bar, party or gathering. Grandmas have their own recipes and we all swear our grandma’s is the best. Come and learn how to make it home and it will soon be the star of all your gatherings!

If you have ever tried to give up dairy cheese, you know how hard it can get. Unfortunately, non-dairy cheeses from shops can either be very expensive or less appealing than dairy cheeses. The good news is, you can make your own at home and impress your friends with a vegan cheese board at your next party!

Sauerkraut (meaning “sour herb” or “sour cabbage” in German) is surprisingly simple and fun to make. This fermented side dish is a great way to make the most of the cabbage in your fridge.

Learn the age old art of fermenting Kombucha at home, you’ll go home with your own jar of kombucha that you have flavoured yourself! Come along for an informative, fun and interactive class. In this class you will learn how to make a black tea Kombucha in a “first ferment” and then a flavoured Kombucha in a “second ferment”. You’ll learn all you need to know to continue fermenting at home and the potential benefits of this tasty, fizzy drink! Think pineapple and mint is a winning combo? then try it out! Or how about orange and passionfruit? Maybe that’s your jam. You’ll be able to choose from many flavour combinations and take home your very own version of this sweet fermented tea.

Love cheese? Love tea? Love the idea of the two together? Or perhaps you need a little more convincing. (It’s ok, you can still love wine.)

In this class we explore the basics of flavour theory and discuss practical tips on how to pair tea with cheese. We’ll finish up with three delicious tea and cheese pairings.

Ever had a bitter green tea? An insipid Oolong? What is Oolong anyway?

In this class, we delve into the art and science behind how to brew a great cup of tea, every. damn. time. We will Learn the basics of how temperature, brewing time, and even the type of teapot affects how your tea turns out.

Fermented foods have been proven to be very beneficial for your gut and general wellbeing but why? how to get started? and which ones would suit you best? Join us in this demo class to learn the fundamentals of wild fermentation. In a nutshell, wild fermentation is a way to “save the seasons” and with the right environment and ingredients just let time do its thin

Sauerkraut (meaning “sour herb” or “sour cabbage” in German) is surprisingly simple and fun to make. This fermented side dish is a great way to make the most of the cabbage in your fridge.

What’s it all about? Ever wanted to know what a typical Indian breakfast consists of? India being such a diverse country and every region has its own brekkie recipes. There are more than 200 brekkie dishes alone! In this class we’ll learn how to make dosa, a traditional rice pancake, the masala in it and the chatni. What will we cover? In this class we will learn to make some common quick brekkie dishes which are healthy and yummy at the same time. A quick introduction to the ingredients will be followed by a demonstration of the procedure. All the ingredients are readily available. Who will be teaching? Archana is a passionate foodie who loves to cook for her family and friends. Archana likes to share her knowledge of Indian recipes that are quick and nutritious. She is also a lover and brewer of chai made in the typical Indian style.  

We all love dumplings, but how many of us can create this yumminess in our own kitchen? In this class we will touch on the history of dumplings before moving onto the practical hands on approach to make your own dumpling potstickers to cook at home and ending the class with a yummy tasting session!