Choux is the basis for cream puffs, eclairs and the awesome Le Croquembouche as well as savoury bites like gougeres and cheese puffs. Learn the ins and outs of choux pastry, fillings and toppings so you can make delicious treats both classic and modern. This is a demonstration course with some hands on preparation.

Learning to make cultured foods through the fermentation process. Cultured foods provide a way of preserving foods without artificial preservatives, while providing the body with probiotics, enzymes and vitamins to support gut health. Recent research shows that gut health is linked to mood-related disorders, so learning to make and include cultured foods in our daily diet can support our holistic well-being. This workshop is a hands-on process, where participants will learn to make 5 different cultured foods to take away. Taste-testing is included in the class. Please note that dairy milk is used and may not be suitable for you. Students are required to bring along some of the ingredients and you may wish to contact our Enrolment Office for further details prior to enrolling. https://youtu.be/7KtbbOUYPsA

When talking about our favourite cuisines Thai food is always at the top of the list. Come along and learn to make your favourite Thai entrees like satays and spring rolls. This is a demonstration and hands-on course with students joining in to roll, wrap and skew! Plenty of samples throughout the session.

This course is suitable for those who have little or no experience in the coffee industry. It will give you the basic knowledge and skills required to gain employment in the industry or to make that perfect cup for yourself at home. Topics covered are: understanding the roasting process-raw to roasted, understanding the equipment and troubleshooting problems, controlling the extraction, learning how to be consistent, understanding milk and texture, differences in coffees on the menu, techniques to execute the above FAST and under pressure. Certificate provided by La Crema Coffee. Course held at La Crema Coffee, St Marys.

Learn to make beeswax wraps to replace cling-wrap in your kitchen. Wax wraps can be used to wrap lunchbox sandwiches and snacks, wrap vegetables to keep them fresher for longer in the vegetable tray, wrap half-cut fruits and vegetables, wrap cheese blocks, wrap bowls, salad bowls, food trays, lasagne dishes, and so much more. Reduce your use of single-use clingwrap with your homemade wax wraps. Wax wraps are easy to clean and store, and last for at least a year with minimal care. In this DIY Workshop, you will be making 4 wax wraps - 2 small,1 medium,1 large. We use local beeswax, pine rosin and jojoba oil to wax 100% pure cotton material - all these are included in the workshop cost. Notes will also be provided. You only need to bring a pair of fabric scissors and a ruler/measuring tape.

Wagashi are traditional Japanese confections and made from plant-based ingredients. They are healthy and vegan and vegetarian friendly. In this course, learning to make Nerikiri, white bean paste with sweet and mochi rice cake, Dango, sweet dumplings and Daifuku, mochi rice cake stuffed with sweet fillings. They will be served with Matcha green tea or Japanese green tea. This is a demonstration and hands-on course. Students are required to bring along tools for Nerikiri and costs vary depending on quality choice.

Sushi for every occasion. Learn to prepare a variety of Sushi suitable for a party or everyday meal. Nigiri, Inari, Maki, Chirashi and more. This is a demonstration and hands-on course where you will also get to sample along the way.

In this hands-on workshop you will learn the principles behind some of the world's most famous tea blends and how to make your own to suit your palate, your health or your mood. Using different teas, flowers, herbs, spices and fruits, you will leave with your own unique tea treasures.

The best tasting croissants and Danishes are home-made, but many people think they are too hard to make. This class will show you the tips and techniques you need to start making these pastries successfully at home without losing your sanity. Once you understand the basic principles you can bake a range of croissants and Danishes that suit you and your family. This class is demonstration and some practical with students being able to participate with some of the preparation.

Join Gina and Rosa as they explore typical, authentic dishes from the regions of Italy - from North to South. Included in the menu will be Baccala Mantecato from the Veneto; a Sicilian garfish roulade; ravioli filled with pumpkin with a walnut sauce; turkey breast with pork and fennel sausage in a rich tomato sauce and broad bean salad. You will finish off with the elegant Zuccotto from Tuscany and Rosa will part with her famous Christmas cocktail recipe. Gina offers her family's traditional northern Italian after dinner chocolate Crostoli. Wines kindly donated by Tomich Wines. An afternoon not to be missed! Squisito!