Join Emiko Davies for an evening of baking beautiful desserts featured in her two books Aquacotta and Tortellini at Midnight.

You will make a pear and ricotta tart which Emiko writes is 'ínspired by the delicious pears and the classic ricotta tarts from southern Tuscany and Lazio's Maremma area, which have a long shepherding and cheese making history (hence the ricotta)".

You also make a buttery apple cake which comes from her "Tuscan mother in law's handwritten recipe book and was the very first one she wrote down in it".

Emiko will also demonstrate the making of mascarpone, traditionally only made in winter, and ever so superior to the shop-bought variety. As she comments ÿou will never go back to a store bought version!".

Don't miss this chance to spend an evening baking with Emiko and learning about the rich regional traditions of baking and cheesemaking in Italy.

Thursday 15 August, 6.30-9 pm. $120 

Foodish is thrilled to welcome Emiko Davies for a special evening of pasta making that showcases traditional pastas from the north and the south of Italy. 

Emiko will teach you how to make and shape agnolotti, a staple of northern Italian kitchens where left over roasted meats become the agnolotti filling and the pan juices the sauce.

 In the south of Italy the pastas are less rich and the sauces more often vegetable based. You will learn how to make and shape orecchiette, and your orecchiette will scoop up a delicious yet simple broccoli, garlic and anchovy sauce.

Emiko is a food writer and photographer who lives with her family in Florence and has written several books on Italian cooking, the latest being Tortellini at Midnight

 This is a very special opportunity to imbue the rich culinary traditions of Italy and to learn quite technical skills in pasta making from a pasta master. An opportunity not to be missed. 

Thursday 22 August, 6.30-9 pm. $120

Want to make your own sourdough bread at home? in this three-part workshop, chef and baker Brian McAlister will teach you the skills you need to be a confident baker of delicious sourdough breads. 

Brian guides you through making your own starter from flours and fruits. You learn how to feed and maintain your starter, how to make and tend to your doughs, and how to shape your loaves. Finally you learn how to bake your beauties in a home oven to achieve optimal results.

Each class involves making, shaping and baking dough into different types of breads, ensuring that you get repeated practice and maximum confidence to continue baking your sourdough at home.

Wednesdays 7, 14 and 21 August, 6.30-8.30 pm, $270 the series, including antipasto and wine on arrival and lots of take-home bread!  

 

Put some pizazz into your weekends by cooking exciting dishes with excitable foodies!

Cook up a storm, learn new techniques, meet great people, and enjoy the Foodish vibe.

Fish Fashion with chef Dave Keeley, Saturday 31 August, 2-5 pm, including a tour of the Market fishmongers, and an inspiring seafood meal with wine.

Ravioli, ricotta & limoncello, Sunday 1 September, 2-5 pm. Cost $110, including dinner and dessert, chianti & limoncello tastings 

Sweet Dreams: An afternoon of realising those baking dreams! Sunday 22 September, 2-5 pm. Cost $110, including nibbles on arrival and bubbles.

Japan-easy, Sunday 10 November, 2-5 pm, $110, including dinner and sake tasting.

Bowl Food—Poke and Buddha, Saturday 16 November, 2-5 pm, $110 including dinner and wine.

A Cocktail Party! Sunday 24 November, 2-5 pm. $110, including class, canapes and mixology.

Mexican Tamales & Mole, Saturday 30 November, 2-5 pm. $110, including dinner and sangria.

Pastry making is such a versatile art! With the essential principles of pastry work under your belt, you can tackle the full range of pastry options, from shortcrust, to puff, to choux, to danish.

Accompanying each of these types of pastry are classic fillings, such as frangipane or crème patissière. Top your frangipane with fresh fruit, and you have one of the most delicious tarts you could possibly imagine. Or, you might just want your pastry plain. Imaging being able to make your own croissants!

You will learn to do all this and more in this four-part workshop that runs over four consecutive Tuesday evenings from 3 September through to 24 September.. In each class you will be making a selection of tarts and pastries that you will then take home to share. We'll also make sure that you make something very delicious to eat in the class.

The cost of the workshop series is $350 for the four classes. You can take the classes individually, but we recommend you do all four, as each class will build on knowledge and techniques taught in the previous class. The cost of individual classes is $99

Time for big, hearty cooking! Warm the body and soul with fabulous winter fare from around the world.

Big Asian soups, Indonesian curries, Moroccan tajines, Thai comfort food, French, Spanish and Italian classics--lots to learn and enjoy in the winter months.

Cook together, dine together and warm up with a drink or two.

Mondays 6.30-8.30pm, $99 per class (includes dinner and drinks).  

Mastering Macarons - 22 July

Winter Italiano - 29 July

Winter Vietnamese - 5 August

Mexican and Margaritas - 12 August

Ottolenghi inspired Vegetarian Winter - 19 August

Traditional Chinese Dumplings - 26 August

Under pressure? Want slow food fast? 

No problem. Use a pressure cooker!

Pressure cooking is fabulous for speeding up cooking, and retaining and deepening flavour. While it is great for moist slow-cooked dishes, such as stews, curries, and tajines—speeding up the cooking time and reducing the overall time by around two-thirds—it is also great for dry-cooking vegetables, puddings and moist cakes.

Experience the full gamut of cooking styles and techniques in this three-part cooking series.

The classes are on Tuesday 6, 13 & 27 August, 6.30-8.30 pm.

The cost of individual classes is $99. This includes dinner and wine. The series is $270.