2019 Spring/Summer Program
Our 2019 program will see a new Melbourne 'pop up' venue, and are thrilled to announce that our classes will be conducted from
Obelix & Co (a few doors down from Piedimonte's supermarket)
217 St Georges Rd
Fitzroy, VIC 3068
Our classes will continue to be hands-on, full of fun and as always have a shared meal to finish the day.
Let me know if you have any dietary requirements or are unsure if the classes suit your needs. It is often possible to adjust some of the recipes.
For enquiries and bookings contact:
Angela on 0417 106 147 or email email@example.com
Hands-on Classes Melbourne
October 2019 - new venue, new recipes!
Spring into Veg
Sunday October 6th, 11.00 – 4.00pm ($135)
Combining the principles of the Mediterranean diet with the produce of spring, this meat free class will showcase all new recipes. We will make our own fresh pasta and fill it with peas & two types of ricotta. Silverbeet dolmades with a chickpea and herb filling will be paired with a potato bake. We’ll make olive oil pastry for our wild weeds tart. Side dishes include baked cauliflower with broad beans and an asparagus, black-eye peas & quail egg salad. To finish we’ll bake an orange & pistachio syrup cake. As always, our classes are hands on and we’ll relax over a shared meal and a glass or two of wine.
Filo pastry and pittes
Sunday November 17th, 11.00 – 4.00pm ($135)
This class is all about Greek pittes (pies) and the making of stretchy filo pastry. Hortopita (seasonal greens and cheese) spiral pie is a classic that everyone loves. New pie recipes will include a roast lamb and leek pie, a potato and capsicum pie and the classic Cretan breakfast cheese bougatsa with honey. To finish, a pumpkin pie with ricotta and spoon sweet. Side salads and a glass or two of wine will complete the lunch banquet.
Sunday December 8th, 11.00 – 4.00pm ($135)
A celebration of summer and the start of the festive season, this class will see us creating a seafood banquet using what’s fresh at market that weekend. We will use the grill (or bbq) to cook the seafood with Greek flavours. To accompany the meal we will make a charred quail salad with pomegranate dressing, a goat’s cheese and asparagus tart, baked eggplant with lima beans, a zucchini, roasted grape and haloumi salad, and to finish the meal an Athenian mess (think Eton mess with a twist) – smashed meringue with caramelised apricots, yoghurt cream, honey and pistachio nuts. A glass of bubbles and some wine will complete our celebration meal.