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.
2013 Sessions
Welcome to the 2013 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 2013 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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Greek Classics
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These Greek classics are a perfect introduction to the Greek cuisine, authentic yet simple delicious dishes. You will prepare the much loved tzatziki yoghurt dip, which will be served with a slice of spinach spanakopita. Learn how to stuff red capsicum for a classic yemista, make keftetheds (meatballs) and the traditional Greek salad, which accompanies most Greek meals. And for dessert, Mary’s favourite, the delicious galahtoboureko, a semolina custard pie made with filo pastry and covered with syrup. |
Date: Saturday 20 April 11am - 2pm
Format: Hands on
Presenter: Mary Valle
Cost: $140
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Latin Street Food |
Street food lies at the heart of South American cuisine, be it a meal on the run or a long lunch in amongst the crowds of passers by. Fresh, simple and delicious treats sold from ubiquitous street vendors and market stalls have become familiar classics - to those who know! Join Oscar Yanez as he walks you through some of his favourite hometown dishes to welcome in the warmer season. Enjoy the flavours of lime cured fish ceviche, corn and black bean esquites, spicy pulled pork arepas, agau fresca and fried plantains. |
Date: Saturday 4 May 11am - 2pm
Format: Hands on
Presenter: Oscar Yanez
Cost: $140
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| Introduction to Raw and Living Foods |
Explore why a raw food lifestyle is so imperative and relevant in our society today and discover the reasons and the science behind raw food for medicine.
Learn how to easily transform the way you see and work with raw and living foods by creatively maximizing your use and intake of fruits, vegetables, nuts and seeds.
Be inspired, get excited, your raw food education starts here.
Long table dinner to finish will include: mini tartlets with basil pine nut pesto, heirloom tomatoes, Botija olives and cream cheese; zucchini pasta with broccoli, caper berries and herbaceous lemon dressing; peppermint cheesecake.
- This is a wheat, dairy and gluten free event |
Date: Saturday 11 May 11am - 2pm 4 PLACES REMAINING
Format: Hands on
Presenter: Paul Mattei
Cost: $140
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| Sweet Greek |
The Mediterranean kitchen is often busy with baking sweets. In this class Mary will be cooking some of her favourites including kouriabedes – biscuits dusted with icing sugar, melomakarona – walnut and honey soaked biscuits and bougatsa – filo pastry parcels filled with custard. Make sure you bring a container, as there will be lots to take home. |
Date: Saturday 18 May 11am - 2pm
Format: Hands on
Presenter: Mary Valle
Cost: $125 |
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B'Stilla |
Jason Jones, head chef at recently opened South Yarra restaurant B'Stilla, will be cooking some of his favourite dishes from his authentic Moroccan repertoire. |
Date: Saturday 25 May 11am - 2pm 3 PLACES REMAINING
Format: Hands on
Presenter: Jason Jones
Cost: $140
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| Fermented Foods |
'All disease begins in the gut' – Hippocrates. The digestive system is delicate and under severe strain living in this world of stress, poor diets, toxicity in our food, water and environment. Fermented foods are one of the most overlooked foods in the western world, its absence the reason behind so many illnesses that stem from the gut; Candida, IBS, Crohns disease, ulcerative colitis. Discover ways to put the healthy bacteria back into your body, keep your digestion running smoothly and your internal systems strong and healthy. Learn how to make beetroot Kavass, coconut yoghurt, cheese, pickled vegetables, kombucha and apple cider vinegar mocktails.
- This is a wheat, dairy and gluten free event |
Date: Saturday 1 June 11am - 2pm 5 PLACES REMAINING
Format: Hands on
Presenter: Paul Mattei
Cost: $140
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| Organic Dumplings |
Asian style dumplings are readily available from most Asian shops and restaurants, but do we actually know what is inside? Angela started making her own dumplings because of this concern and found that using the best quality ingredients; local, organic and free range, made far healthier, tastier and enjoyable dumplings. This class provides basic dumpling making skills and recipes from traditional Chinese, Japanese and Korean sources. During this class you will learn to make your own organic dumpling wrappers, free range pork and seasonal vegetable fillings, a dumpling soup and finish with a sweet sesame rice dumpling. |
Date: Saturday 15 June 11am - 2pm
Format: Hands on
Presenter: Angela Chung
Cost: $140
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| There’s my Protein!
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One of the common, provocative questions today revolves around the magic word 'PROTEIN'.
However, when we cook our protein it is essentially depleted of many of its nutrients, not to mention the carcinogenic implications.
Adopting the principles of a raw food lifestyle, you can maximise your protein intake without compromising on taste and texture and gain a new perspective on how to truly invite protein in for strength, endurance and wellbeing.
Learn to make quick and nutritious meals to add to your raw recipe book and discover protein in places you never thought! We will prepare cheesy kale chips, hemp and almond milk, a sprouted quinoa spiced pumpkin and barberry salad with parsnip cream, goji berry chia pudding and coconut lucuma ice cream with honey flax crisps.
- This is a wheat, dairy and gluten free event |
Date: Saturday 22 June 11am - 2pm
Format: Hands on
Presenter: Paul Mattei
Cost: $140 |
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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.
Angela Chung cooks as a way of expressing her passion in design, culture and belief. Born in Seoul, South Korea, she moved to New Zealand with her family 18 years ago where she studied Interior Architecture. Angela started ‘KIKO’, Korean cooking classes in Auckland in order to bridge the culture gap between Korean fathers and their daughter’s non-Korean boyfriend’s. Now living in Melbourne where she continues her work in design whilst making organic dumplings in her new food business venture, Angie’s Kitchen.
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.
Jason Jones head chef and owner of new South Yarra restaurant B'Stilla, dishing up authentic Moroccan food.
Paul Mattei advocates exciting raw and living food for optimal wellbeing and health. He is passionate about making a living food lifestyle accessible, achievable and above all amazingly nutritious.
Paul is recognized as a living food consultant, dividing his business practices between sustainable, organic, wholefood catering, in-house chef at Australia’s first raw food retreat (Amarant), as well as running educational workshops designed to explore the nutritional relationship between food, vitality and the mind body connection.
Mary Valle was born to Greek parents and grew up surrounded by tradition and a love of food. She travels often and spends time in her family's home in Greece and nearby Mediterranean countries, where she learns new techniques and recipes to add to her kitchen. Mary teaches Mediterranean style cooking, is the author of the best-selling cookery book 'My Greek Kitchen' and contributes to magazines regularly. Her second book ‘My Mediterranean Kitchen’ was released in October 2012.
Oscar Yanez head chef and retail product co-ordinator at The Green Grocer.
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