The Cooking School
The Green Grocer has over the years formed a strong and direct bond with our fresh produce suppliers and celebrate the seasonality of their produce. Our cooking school has evolved to provide an essential link between the farm and the table and offers seasonal programs of classes designed to suit all levels of cooking proficiency from the novice to the experienced chef.
Our cooking classes are conducted in our fully equipped commercial kitchen and feature guest presenters from all areas of our vibrant organic industry. Classes are informal, practical hands on or demonstration format with all recipes and notes provided. After the class sit back with a glass of organic wine and feast on the days creations.
Bookings
Telephone (03) 9489 1747 or alternately download a booking form and return the completed form by email or mail with your credit card details or with a cooking school gift voucher to 217 St Georges Rd North Fitzroy Vic 3068. Bookings can also be made in person during shop hours.
Booking Form
Class placement is only confirmed with full payment, otherwise bookings will not be held. Classes once booked are transferable to another person but not transferable to any other class or refundable. Class size varies from 10-14 people depending on format.
Gift vouchers are available and are valid for 12 months from date of purchase. Gift vouchers can be redeemed for any class with a top up cash payment where required.
2012 Sessions
Welcome to the 2012 sessions at the Green
Grocer cooking school. Over the coming months our team of chefs and their guests will present a series of classes that will highlight the wonderful seasonal flavours organic produce has to offer. As the program develops classes will be posted below, so keep an eye on this listing or send your email details so we can notify you.
| WATCH THIS SPACE FOR FURTHER UPDATES OF OUR 2012 PROGRAM |
We have listed some new classes, some old favourites and still have a few listings to confirm. Classes have been filling quickly so make sure you book early. |
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Wholefood Everyday 1: Meals for Everyday and Surviving the Busy Days
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We know life is fast and making time to cook a wholesome and nourishing meal is not quite as simple as 4 ingredients. This class embraces a whole approach – looking at the planning and organising, as well as the cooking, so quick, seasonal, nourishing and delicious meals are within reach. |
Date: Tuesday 20 March 9.30am - 2pm
Format: Demonstration, discussion & generous tastings
Presenter: Jude Blereau
Cost: $180 ($340 session 1 & 2)
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Wholefood Everyday 2: Breakfast & Lunch for Children & Adults at School, Work & Play. |
It's easy to loose sight of how important real food is for breakfast and lunch – providing the fuel for the busy parts of day.This class looks at a variety of options that are nutrient dense, nourishing and delicious for the autumn and winter weather.
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Date: Thursday 22 March 9.30am - 2pm
Format: Demonstration, discussion & generous tastings
Presenter: Jude Blereau
Cost: $180 ($340 session 1 & 2)
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| The Whole Story - an introduction to wholefoods |
Embark on a wonderful journey into the world of natural and wholefood cooking. Tony Chiodo will teach you to wholly embrace this food philosophy that is gaining new followers but is truly old at heart. Tony will cook from his bestselling cookbook Feel Good Food and will also create new and exciting dishes just for this program. Learn some fun and easy cooking skills that are life enhancing and possibly even life saving; sample ingredients and flavours that will add zest to your everyday cooking. Explore the essentials for creating a ready to go wholefoods pantry to enhance your every meal with an astounding variety of fresh, nourishing and nutrient packed foods.
Commencing with the basics and progressing on to build more detailed dishes that are simple but delicious and nourishing, you will depart with the foundation skills to add a whole new level to your cooking. Over the two days you will explore soups, salads, grains, legumes, soy products, fish, poultry, noodles and pasta, pickles, dressings, sauces and condiments and mouth watering desserts. |
Date: Friday 30 March 6pm - 9pm & Saturday 31 March 10am - 6pm (includes 1 hour break)
Format: Demonstration, discussion & generous tastings
Presenter: Tony Chiodo
Cost: $340
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| Tastes of the New World |
Explore the diversity of Latin American cuisine with recipes that will take you from the Yucatan Peninsula to Tierra del Fuego. With influences as far reaching as Africa, Europe and Asia, central and South American food is a melting pot of styles that fuses these influences with indigenous ingredients. Join chef Oscar Yanez as he shares stories of colony, conquest and good homestyle cooking with dishes such as kingfish ceviche, poblano spiced pork, quinoa and coriander salad and cinnamon buñueles. |
Date: Sunday 22 April 11am - 2pm
Format: Hands on
Presenter: Oscar Yanez
Cost: $140
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Cooking in the Raw |
Come and experience some real 'live food'. Be guided into a new way of eating combining nutrient rich foods with potent 'superfoods' as we uncook our way through the menu. Learn the secrets of extra virgin coconut oil, goji berries, raw cacao, gubinge powder, macqui berries and mesquite. We’ll soak, grind, marinate and ferment as we create a melt in your mouth super green morning smoothy, followed by a crunchy goji berry and raw cacao granola. Make a nut and seed protein bar and then brunch on sprouted quinoa tabouli with black olive salsa, macadamia nut hummus and fresh coriander and walnut falafels. We will finish with a raw chocolate mousse with agave and fresh coconut and a luscious cashew and raspberry dream dessert. |
Date: Saturday 5 May 11am - 2pm
Format: Hands on
Presenter: Tony Chiodo
Cost: $140
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| Cooking the Camino |
Join Angela Nicolettou and Karen Manwaring for a hands on cooking experience that will take you on a fascinating journey across the north of Spain. Karen’s recently released book A Slow Walk Across Spain, follows one of the ancient pilgrimage paths of The Camino de Santiago that Karen and Angela have walked twice. From the Basque country in the east to Galicia in the west, you will cook the local recipes and listen to the many tales that were gathered along the way, all 800kms of it!
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Saturday 19 May 11am - 2pm
Format: Hands on
Presenters: Angela Nicolettou and Karen Manwaring
Cost: $140
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| Delightfully Gluten Free |
A class dedicated to some fabulous gluten free treats both sweet and savoury and all full of nutritional goodness! Learn to combine different gluten free flours, seasonal produce, natural sweeteners and flavourings to create lush variations of your favourites. We’ll bite into creamy lemon spinach and fetta tarts, fresh basil and fior di latte margharita pizza, a slice of fresh pumpkin bread with almond butter then bite into a slice of chocolate and pecan torte, sour cream coffee cake and crunchy walnut and orange biscotti. |
Saturday 26 May 11am - 2pm
Format: Hands on
Presenter: Tony Chiodo
Cost: $125
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| Refresh Restore and Nourish in Winter
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An intensive 4 day workshop to provide you with the what, why, and how of a nutrient dense wholefoods lifestyle.
Each day will feature “A Whole day of Wholefoods Meal Plan” by the end of the course you will have a wide range of ideas and recipes, tips and techniques for easily creating delicious and highly nutritious meals to feed the ones you love. You will also get the ‘how’ of fitting this into your busy life. The course covers the fundamental principles of choosing, preparing and cooking nutrient dense meals; including: stock making, introducing lacto fermented food and drinks, whole grains, beans, sea vegetable and more.
This class will suit omnivores, vegetarians, vegans and the gluten intolerant.
Sustainably fished fish and organic meats will be offered to those that eat them.
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Mon 23, Tues 24, Wed 25 & Thurs 26 July 9.30am - 2.00pm
Format: Demonstration, discussion & generous tastings
Presenter: Holly Davis
Cost: $595 |
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Capturing Cultures, get the Good Bugs |
All you need to know, to safely grow your own inexpensive probiotic foods and drinks at home. Probiotic foods and drinks help to support immunity, aid digestion and control sugar cravings. Culturing vegetables increases their vitamin content, enzymes and minerals by as much as 100 times! This class will cover: culturing fruits, vegetables and dairy products, such as, coconut and dairy kefir, ginger beer, labne, yoghurt and sourdough leaven. You will leave inspired and ready to get growing with a variety of starters, detailed notes and recipes to take home. No meat or fish are used in this class, dairy products are included for those that eat them.
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Saturday 28 July 11.30am - 4.30pm
Format: Demonstration, discussion & generous tastings
Presenter: Holly Davis
Cost: $180 ($340 for weekend) |
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Sourdough Baking, just add Four & Water |
‘Breaking bread’ is an ancient ritual that signifies caring, sharing and sustenance. The bread of old was leavened with a lacto fermented starter and was somewhat sour, dense and chewy unlike most commercial breads today. This was bread to enjoy that nourished us well, so join the revival and learn to make your own. Discover how to make and care for a sourdough leaven, about sprouting grains and preparing unrefined flours to make irresistible yet nourishing bread, pastry, crackers, pancakes and more. You will leave class with a leaven and all you need to know to grow and nurture it for many years to come. This class is suited to all those that consume gluten grains. No meat or fish are used in this class, dairy products are included for those that eat them.
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Sunday 29 July 11.30am - 4.30pm
Format: Demonstration, discussion & generous tastings
Presenter: Holly Davis
Cost: $180 ($340 for weekend)
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Our Presenters
Jude Blereau is a natural foods chef, author, food coach, cooking teacher and real food activist who has been involved with the organic and wholefoods industry for more than 18 years. In 1997, Jude co-founded The Earth Market, a much loved wholefood store and café in Perth, Western Australia. In 2001 founded the Whole Food Cooking. Her focus is on helping people learn about good food - what it truly is, where to get it, how to use it - and to give them the tools and information they need to make healthy eating a part of their everyday lives.
Tony Chiodo chef and author is the creator of a unique style of wellness cuisine. He delivers heartfelt, soulful food through his programs, retreats and internationally acclaimed cookbooks. The unique flavour of Tony's food, blends his French culinary training, with an Italian heritage and Asian techniques. Chiodo’s is real world food with a sound ideological base. He delivers his brand of “whole”foods with infectious enthusiasm and a holistic approach to what we eat.
Holly Davis was born in Britain, in time for breakfast!
She is the co founder of Sydney’s popular Iku Wholefoods eateries and author of Nourish.
She is an advocate for the attainment of great health through the use of organic wholefoods and sustainable life practices.
“Choosing organic products is a matter of priority. I choose organics to benefit the health of all those I feed, as an act of care and respect for the producers and for the healing of the crust of the earth we live upon." This belief is expressed in her inspiring and informative cookery classes, through her articles and when she is catering or consulting to commercial clients. Holly is a patron of the MINDD Foundation, which provides bio medical answers to ADD, Autism, Asthma and more.
Oscar Yanez retail production chef co-ordinator at The Green Grocer.
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