Food

Very traditional and very delicious; who doesn’t love shortbread?

In this class we will be inspired to make some classy shortbread gifts for your friends and tuck away a little bit for ourselves.

What’s it all about? 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. What will we cover? 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. Who will be teaching it? Briony Kean is a Gut Health Coach who practices a holistic approach to health and wellness, which means that she looks at how all areas of your life are connected. Fundamentally we’re all individuals, and that’s the approach she takes.  From coaching individuals, to teaching cooking and fermentation classes, she has the privilege of helping people from all stages and ages. Briony’s business is about taking the confusion and anxiety out of eating and cooking and making it FUN! You can connect with her on Facebook and Instagram.

Does the sound of making your own pickles make you head straight to the local supermarket? Making your own pickles can be quick and easy when you know how!

Learn how to make your own tasty pickles in only 24 hours in this fun class!

Fancy taking your cake decorating to the next level? In this class you will learn how to use fondant (or sugar paste) to create decorations for your baked goods.

We will through working with fondant to creating your own fondant figure! Then, piece by piece, we will learn how to create a cute unicorn cake topper!

Learn all about how to twist and knead your way to deliciously simple handmade pretzels – from savoury to sweet and everything in between. Bring your enthusiasm, prepare to get your hands dirty, and come get yourself twisted into this delightfully easy baking experience that will bring a little Oktoberfest fun to any kitchen.

Have you ever tried Korean food? It’s totally delicious and a lot of Korean dishes are healthy too!

One of Korea’s favourite dishes is bulgogi – a type of Korean BBQ. Bulgogi literally translates as ‘fire meat’ and is thinly sliced, marinated meat that is grilled on a barbecue or stove.

In this class we’ll learn how to make a simple bulgogi and get a few ideas for mixing it up. We’ll taste everything that we cook too, yum!

Come and 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! 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.

Everyone loves pasta, and in this class we’ll find out how to make it delicious and fresh! Think of how much better homemade bread is than store bought…

Food and Italian cuisine is made to be shared, both in its preparation and its degustation! You will share the learning/preparation process in class and then you get to share the taste at home with whoever you like when you get back with your own fresh made pasta!

This cooking class will cover three important vegan replacements: Creamy delicious ‘cheese’ sauce (perfect for topping pasta, nachos or pizza etc), a rich decadent chocolate pudding (the perfect finale to any dinner party),and an aged tangy nut-cheese which participants will take home to age for a day or two before enjoying on crackers or in sandwiches.

Ever wondered where your food comes from? In an increasingly globalised world, convenience is the name of the game and there is a growing sense of disconnection between what we eat and how and where it is made. Yet despite this climate of mass production, many small producers choose to go against this grain. So, when shopping for local products, where should we begin and what should we look for?