Our 2019 program will see a new Melbourne 'pop up' venue, and are thrilled to announce that our classes will be conducted from
The North Carlton Railway Neighbourhood House
20 Solly Avenue
Princes Hill, VIC 3054
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.
Gift vouchers are availble and bookings are now open for the 2019 classes.
For enquiries and bookings contact:
Angela on 0417 106 147 or email firstname.lastname@example.org
Hands-on Classes Melbourne
Sunday March 24th, 11.00 – 4.00pm ($135)
A selection of easy and tasty meals that can be prepared in 30 to 45 minutes making them perfect for weeknight dinners. We will explore the basics of the 'Mediterranean Diet' and cook a selction of seasonal dishes including baked fish, fava (yellow split pea dip), gemista (stuffed vegetables), herb pilaf, horta (cooked greens) salads and more. To finish, baked fruit with yoghurt and honey.
Sunday May 19th, 11.00 – 4.00pm ($135)
To start, tender octopus, and feta & pumpkin fritters. The main course will include slow roast lamb with a side of lemon & oregano baked potatoes, mushroom mousaka, tzatziki dip, horta (cooked wild greens) and a burghul pilaf. Complete the meal with mastic-flavoured apple crumble.
Paella and the Camino de Santiago
Sunday June 23rd, 11.00 – 4.00pm ($135)
Join Karen Manwaring author of 'A Slow Walk Across Spain', for an afternoon of conversation about the Camino de Santiago pilgrimage while we cook some of the iconic dishes of Spain. We will make a paella, garlic soup, Galician octopus, and a mushroom and goat’s cheese empanada. To finish - churros with chocolate sauce. All participants will receive a copy of Karen’s book.
Filo & Pittes
Sunday July 28th, 11.00 – 4.00pm ($135)
This class is all about Greek pittes (pies) and the making of stretchy filo pastry. Wild greens from our garden will be used to make a spiral pie (hortopita). A creamy cheese pie (tyropita), a chicken pie (kotopita) from the island of Naxos and a custard pie (bougatsa) will make use of all the filo pastry. Side salads and a glass or two of wine will complete the lunch banquet.
Sunday August 25th, 11.00 – 4.00pm ($135)
Warm and nourish the soul with revithia (chickpea soup) and indulge in a lamb and yoghurt bake, hilopites - we will make this traditional pasta as well as its accompaniment of slow-cooked spiced chicken (kokkinisto). Baked beets with feta and a fresh Italian-style coleslaw will complete the meal. A syrupy walnut cake (karithopita) to finish.