search

Cooking

 order by name      order by code      order by session date     hide ended

$70, $60 for Members (includes GST)

Date:  Friday 16-Mar-2018
Single session (Call)
Time 11:30am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Ebony Bae

Bibimbob is an amazingly delicious rice & vegetable signature Korean dish that is loved dearly by many! If you're looking for encourage your family to incorporate healthy meals into their diet or cooking for a vegetarian/vegan friend, then this would be the perfect choice! Your instructors will start with a brief history of Korean food and then will demonstrate the cooking process from beginning to end. They will also include a side dish called "Cucumber Salad Kimchi" that completes your main beautifully! (Both dishes are vegetarian & vegan friendly).

-link-

$60, $55 for Members (includes GST)

Date:  Wednesday 06-Jun-2018
Single session (Call)
Time 10:00am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Paula Fitzgerald

Learn simple techniques to pipe gorgeous buttercream flowers for cakes and cupcakes. Each participant will take home a box of delicious vanilla bean cupcakes that they've decorated themselves. A great skill to learn for all stages of cake decorating

-link-

$40, $30 for Members (includes GST)

Date:  Monday 05-Feb-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 12-Feb-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 19-Feb-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 26-Feb-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 19-Mar-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 26-Mar-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

This is for anyone that doesn't want to commit to a whole course or is worried about the finances. This will be a drop in class meaning you have until 48 hours beforehand to register for this class. Natalie our chef is amazing and you will always get to take some home with you. Natalie will be teaching you all sorts of quick and healthy dinners and salads to get your taste buds tingling and bring excitement back to your kitchen. Every week students will be giving a special ticket, you need to keep hold of this, the person at the end of the course with the most will be getting a prize!

-link-

$40, $30 for Members (includes GST)

Date:  Monday 30-Apr-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 07-May-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 14-May-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 21-May-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 28-May-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

Date:  Monday 25-Jun-2018
Single session (Call)
Time 7:00pm for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Rachelli Yaafe-Payne

This is for anyone that doesn't want to commit to a whole course or is worried about the finances. This will be a drop in class meaning you have until 48 hours beforehand to register for this class. Natalie our chef is amazing and you will always get to take some home with you. Natalie will be teaching you all sorts of quick and healthy dinners and salads to get your taste buds tingling and bring excitement back to your kitchen. Every week students will be giving a special ticket, you need to keep hold of this, the person at the end of the course with the most will be getting a prize!

-link-

$70, $60 for Members (includes GST)

Date:  Friday 17-Aug-2018
Single session (Call)
Time 11:30am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Ebony Bae

Are you interested in making “healthy home made kimchi”? You may have heard that even some native Koreans do not know how to make homemade kimchi because it needs some tips to make healthy kimchi. Ms. Bona Lee, who has got a great passion in Korean cuisine with her Korean chef Grade 1, will show you how to make the kimchi by using local ingredients. Ms. Ebon BAE will assist by telling some history behind of the food. Many locals want to know the secret of this making kimchi and you will be amazed by this one dish as it can be used to make a number of other dishes such as Kimchi Chigae, Tofu kimchi and others. Menu 1. Traditional Kimchi 2. Tofu OR steamed port kimchi (vegetarian or meat lovers) 3. Kimchi Chigae with rice

-link-

$70, $60 for Members (includes GST)

Date:  Monday 27-Aug-2018
Single session (Call)
Time 10:00am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Pamela Stephenson

Hong Kong egg tarts were made famous by last British governor, Chris Patten, who was an egg tart lover. Egg tarts filling are mainly using eggs and evaporated milk. Egg tarts are one of the most popular dim sum desserts. You can find them everywhere in Hong Kong, but in Perth, you can only find in Dim Sim restaurant or Hong Kong bakery. Come along and have a great time learning how to make these traditional Hong Kong dishes!

-link-

$70, $60 for Members (includes GST)

Date:  Friday 11-May-2018
Single session (Call)
Time 10:30am for 2 hr, 30 min
Venue: SPLC Kitchen Demo
Facilitator: Shoba Prag

Shoba holds a North Indian heritage and born in South Africa. With her passion for cooking instilled in her from a young age, she is now on a journey to share the wonderful flavours of India. Through her Indian cooking courses, she reveals how to cook traditional home cooked food that is packed with flavour. During your lesson, you will begin to develop your understanding of spices, their complex flavours and the way in which they are used. Learn a different combination of spices and flavours that can bring about a completely new result. Dishes: Onion Bhajis, Chicken Tikka Masala and Naan Bread

-link-

$90, $80 for Members (includes GST)

Date:  Friday 06-Apr-2018
Single session (Call)
Time 10:30am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Shoba Prag

Learn some innovative Indian street food that is yummy, healthy and tickles your taste buds. If you love eating tangy Indian food this class is for you! Your instructor will demonstrate and cook some Indian favourites like aloo tikki chaat, savoury lentil pancakes with tangy chutney and besan pakoras that are lip smacking dishes rarely served in restaurants. Serve and wow at parties or just indulge it yourself for morning or afternoon tea or as a snack. Class is vegetarian and glutenfree!

-link-

$45, $35 for Members (includes GST)

Date:  Thursday 08-Feb-2018
Single session (Call)
Time 10:30am for 1 hr
Venue: SPLC Kitchen Demo
Facilitator: Sammantha Grant

Date:  Monday 12-Mar-2018
Single session (Call)
Time 7:30pm for 1 hr
Venue: SPLC Kitchen Demo
Facilitator: Sammantha Grant

Come and learn how to make your own gut healing brew of booch 🍻🍻 Never heard of it.... don't worry. I'll talk you through what it is and WHY its all the rave. I will demonstrate for you how to ferment, look after your SCOBY, share my hints and tips for a successful brew & how to store your resting SCOBIES whilst away or taking a break. We will then have tasters to sample and I'll show you how to flavour your booch through secondary fermentation, or cheating using an alternative method that has been tried and tested in many of my workshops! Come with a sterile glass jar with a screw top lid if you'd like to take a SCOBY and starter tea home or for just an additional $10 you can purchase a fermenting jar, with SCOBY, starter tea and brewing liquid ready to ferment at home. Kombucha fermenting jars ready to go must be reserved in advance 2 DAYS PRIOR TO THE WORKSHOP so they can prepared.

-link-

$45, $35 for Members (includes GST)

Date:  Tuesday 15-May-2018
Single session (Call)
Time 10:00am for 1 hr, 30 min
Venue: SPLC Kitchen Demo
Facilitator: Sammantha Grant

Come and learn how to make your own gut healing brew of booch 🍻🍻 Never heard of it.... don't worry. I'll talk you through what it is and WHY its all the rave. Samm will demonstrate for you how to ferment, look after your SCOBY, share my hints and tips for a successful brew & how to store your resting SCOBIES whilst away or taking a break. We will then have tasters to sample and she'll show you how to flavour your booch through secondary fermentation, or cheating using an alternative method that has been tried and tested in many of my workshops! Come with a sterile glass jar with a screw top lid if you'd like to take a SCOBY and starter tea home or for just an additional $10 you can purchase a fermenting jar, with SCOBY, starter tea and brewing liquid ready to ferment at home. Kombucha fermenting jars ready to go must be reserved in advance 2 DAYS PRIOR TO THE WORKSHOP so they can prepared.

-link-

$50, $40 for Members (includes GST)

Date:  Thursday 24-May-2018
Single session (Call)
Time 11:30am for 2 hr
Venue: SPLC Kitchen Demo
Facilitator: Tanya Barretto

In this introduction to home cheese making, Tanya Barretto from The Cheese Maker will demonstrate how to make your own ricotta and yoghurt quickly and easily from home. You’ll be surprised how simple and cost effective it is to make these home made delights. You’ll learn the advantages that home made ricotta and yoghurt provide for your sweet and savoury creations, and taste your way through endless variations from hot fresh ricotta to pot set and greek style yoghurts. Participants will receive take home easy to follow instructions and will be able to purchase items to take home and start making delicious ricotta and yoghurt right away. What you will learn: 1. How to make ricotta in less time than it takes to drive to the shops 2. How to make yoghurt (without added sugars, thickeners or preservatives). What you will get: 1. Take home easy to follow instructions 2. Loads of recipe ideas for your home made ricotta and yoghurt

-link-

$50, $45 for Members (includes GST)

Date:  Tuesday 27-Feb-2018
Single session (Call)
Time 11:00am for 1 hr, 30 min
Venue: SPLC Kitchen Demo
Facilitator: Jeongsook Eaton

What we know as ‘Sushi’ is known in Korea as ‘Kimbap’, which simply translates as ‘seaweed/rice’. But the Korean version contains a lot more than that. It is a staple snack and lunch food in Korea and can easily be made at home. The presenter is a Korean lady who has lived in Australia for seven years and regularly impresses visitors to her home with this Korean delight. Ingredients will be provided including a bamboo roller used for making the kimbap.

-link-

$90, $80 for Members (includes GST)

Date:  Monday 13-Aug-2018
Single session (Call)
Time 1:00pm for 1 hr, 25 min
Venue: SPLC Kitchen Demo
Facilitator: Tanya Barretto

Smooth, creamy Persian fetta is loved by all. Marinated delights adorn the best cheese boards, it spreads lavishly on bread, and adds an exotic and special touch to so many dishes. And after this course, you will be able to make your own deliciously smooth Persian fetta at home. Join Tanya Barretto from The Cheese Maker as she introduces you to the world of home cheese making, sharing the secrets of how to make this incredibly delicious and versatile cheese. You’ll learn goat and cow milk variations, and how to turn one cheese into endless variations and twists. Participants will receive a Take Home Guide and be able to purchase items to take home and start making Persian Fetta right away.

-link-

$70, $60 for Members (includes GST)

Date:  Sunday 25-Feb-2018
Single session (Call)
Time 2:00pm for 2 hr
Venue: SPLC Courtyard, Kitchen Demo
Facilitator: Walter Fernandez

Learn and enjoy how to cook Paella from Spanish Chef. Gualterio. He will provide a 2 hour cooking session that includes the history and origin of this dish. You will learn the proper technic, the right equipment to use and about the traditional ingredients used in Paella. You will be fully involved in creating this dish from the beginning to the end. Benefits of Paella Fiesta: You have access to your own Spanish Chef that will guide you through a traditional and cultural experience. You will learn how to make traditional Spanish recipes, using the correct technique and ingredients. It is my personal objective that you have a good time as you learn, taste and drink the best that Spain has to offer.

-link-

$90, $80 for Members (includes GST)

Date:  Thursday 23-Aug-2018
Single session (Call)
Time 10:00am for 3 hr
Venue: SPLC Kitchen Demo
Facilitator: Jessica Lowe

Learn about why keeping well is so important and the role food can play to keep us well over winter and Jessica's top picks for winter. The cooking will include the following: - Mini gut health talk about workshop on fermenting - How to make healthy low GI bread (related health benefits) - How to make my famous Spiced Carrot and Coconut soup (related health benefits) - How to fall in love with Kale! By making the best plant based balanced meal with all essential nutrients that actually has people asking for more kale. - How to make guilt free warming winter desserts- Chickpea Chocolate brownies with coconut chia pudding and raw refined sugar-free chocolate bark (Students will recieve lunch at the end of the workshop and nutritional advice)

-link-