We sometimes teach cooking classes for home cooks designed around the wisdom of our favourite cookbook authors. We sometimes do author events. Book launches. Writing workshops. Sign up to the newsletter (on the home page) for up-to-date info.
Author dinner and book launch: Venetian Republic with Nino Zoccali at Pendolino. September 13
Venetian Prawn, Ricotta and Parsley Tramezzini
Šibenik Salt Cod Fritters with Sweet & Sour Vegetables
Harry’s Ionian Veal and Feta Bruschette
Seafood Assyrtiko Giouvetsi
Veronese Beef and Cherry Pastissada with Celeriac and Pancetta Gratin
Mixed Radicchio Salad
Valpolicella Spiced Pears with Poli Grappa Mascarpone
Note that each course is served with a matching wine and that tea and coffee are also included.
An Italian-inspired dinner
Nino Zoccali's new book Venetian Republic explores the culinary influences of Venice on its Mediterranean neighbours, including the Veneto, Adriatic Croatia and the Greek Islands. Our menu will do the same.
A series of baking classes with a difference. Hear the story behind a recipe and learn how to bake it. A unique collaboration with Anneka Manning and BakeClub.
Class details below
Cost $330. Book two classes and receive 15 per cent discount
Venue BakeClub, Rosebery
Learn the origins of this humble peat-fired loaf that now appears on the menu of some of the finest restaurants in the world.
Irish Soda Bread has a wholesome quality and is a quick and easy bread to make. It’s one of those recipes that, once learned, will repay you in compliments every time you bake it. One of the most important ingredients in Irish Soda Bread is buttermilk, so we’ll explore the rich dairy tradition of the Irish farm and learn how butter – and buttermilk – is made.
This class is suitable for anyone who yearns to be a milkmaid and use buttermilk in baking with confidence, who loves simple bread baking, or who has an Irish heritage or knows someone who does.
Irish Soda Bread
Sunday, August 25
1pm to 4.30pm
Learn about the sweet meat that dates back to medieval times.
We’ll be making a panforte according to the oldest recipe our history research unearths and also explore contemporary versions of this simple, spicy fruit and nut flat cake. It seems that every cook has a variation to this cake. With an understanding of the basic technique, you will be able to create a recipe for panforte that you can call your own.
This class is suitable for anyone who has visited, or yearns to visit the birthplace of panforte, Siena, who wants to make an extravagant and luscious baked Christmas gift, or who simply loves discovery and baking. Photography Alan Benson Baking/styling Anneka Manning
Sunday, October 20
The creator of the real and online baking school BakeClub, is an extraordinary baker and communicator. She has worked as an author, food editor, consultant, teacher and publisher on newspapers and magazines, including Gourmet Traveller and The Australian Women’s Weekly. Her books include BakeClass and Mastering the Art of Baking. In her classes, Anneka’s focus is on the ‘why’ behind the ‘how’ of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. Anneka believes that baking is something to be valued, and, ultimately, shared. “Baking,” she says, “can enrich people’s lives and connect them with the people they love.” Photography Luisa Brimble
During the hands-on part of this class, you’ll work in small groups, making this a great way to meet like-minded bakers. Or, perhaps this is a perfect excuse to share the class with a friend and spend some quality time together! You'll leave the class with new-found skills and confidence, copies of all the recipes, and a brain filled with practical tips, funny stories and kitchen wisdom.
What you’ll get
Practice makes perfect
Scones and afternoon tea at North Sydney
Sunday March 11, 2018
Food & Words puts a lifetime of reading about food into practice with cooking classes that draw on hacks gleaned from the world’s best food writers and recipes that we know work. The classes revolve around storytelling: tall tales and true from a life in food.
What they’re saying:
Wow, what a day. It was one helluva pastry class. Thank you Barbara for sharing your bountiful knowledge and fun. —Mickey Robertson, Glenmore House
It was a great class. I learned so much and the quiches that were made were delicious. Thank you for a wonderful day. —Debbie M
Date Sunday, June 24, 2018
Time 10am to 4pm
Venue North Sydney Community Centre
It’s time to rise to the challenge of making pastry. With only two or three ingredients, it cannot be easier and the results are nothing short of spectacular. Using ingredients bought direct from farmers – yes, even the wheat, make three shortcrust pastry recipes from different cookery writers’ recipe books that demonstrate three different methods. Make a quiche and a savoury tart to enjoy with a fresh salad for lunch as well as a freeform sweet tart. You’ll make some homemade pastry to take home to continue your pastry making skills.
Queen of Tarts
Date Sunday, October 14, 2018
Time 10am to 1pm
Buttery and flaky, puff pastry is the most revered – and feared – of the pastries. In this hands-on class, you will be guided, step by buttery step, through the recipe and we guarantee, you will prevail. It may be a skill that you won’t employ often, but as a cook, it’s worth making puff pastry at least once.
The open puff pastry asparagus, pea and feta tart pictured here, is a menu constant at Michael Rantissi’s Kepos Street Kitchen in Redfern. The recipe appears in Hummus & Co., written by Michael and Kristy Frawley, and this photograph serves as an inducement to all aspiring cooks who’d like to serve something as beaufiful as this to their guests.
Kitchen basics: puff pastry
Date: August 15, 2017
Venue: No 1 Bent Street, Sydney
Food & Words is a one-day writers’ festival. Where it's different to other writers' festivals is that all the authors on the program write, to some degree, about food. It means a soil scientist could share the stage with a farmer, poet, historian or cookery book author.
The festival is open to anyone who likes to read about, discuss and consume food (that’s you, right?).
It’s aimed at the enthusiast, the obsessed, the curious, and the interested.
Since starting in 2012, Food & Words has featured some of Australia’s best food writing talent. You can view the calibre of speakers on the Gallery page.
An insider's guide to wine
Learn about the tradition of nun’s egg yolk bakery and the secrets to flaky pastry.
A hand-baked Portuguese Custard Tart in all its burnished glory will spoil you for any other tart. These small finger tarts boast the perfect custard to flaky pastry shell ratio and, with the waft fresh ground nutmeg, are a sensual delight. We’ll explore the story behind these sweet tarts and learn about their place in the baking pantheon.
This class is suitable for anyone who’s eaten a Portuguese tart for breakfast, who loves baking and reading, or is an amateur sleuth who likes to get to the heart of the matter, whether it’s history or baking. Photography Alan Benson Baking/styling Anneka Manning
Portuguese Custard Tarts
Sunday, June 30