The Sally Wise Cooking School is situated in the picturesque Derwent Valley near the small township of Molesworth. The Valley is renowned for its abundance of high quality fresh produce and it is from the local growers and her own garden and orchard that Sally will demonstrate how to prepare delicious meals, preserves and more.
Classes will focus on cooking naturally without the use of artificial additives that permeate so much of the commercially prepared food we consume on a daily basis. Classes start at 9am and run until 1pm.
Every person who attends the class will enjoy tastings as the class progresses as well as a generous morning tea. Samples will be provided for each participant to take home.
Discounts made for group bookings. Extra classes can be arranged by request.
NEW CLASS CALENDAR June 2014 to January 2015
(NOTE – there is a new class topic included in this schedule – Vegetarian Cooking)
The cost of all classes is $150 per person, with exception of Sausage Making, which is $195.
|June 17th||Making and Baking Yeast Goods|
|June 21st||Slow Cooking|
|June 22nd||Sausage Making|
|July 5th||Gluten Free Cooking|
|July 12th||Preserves – jams, cordials, chutneys|
|July 19th||Sweet Treats from the Kitchen|
|August 2nd||Vegetarian Cooking|
|August 9th||Whole Food Cooking|
|August 17th||Slow Cooking|
|August 20th||Preserving – jams, cordials, chutneys|
|September 6th||Convict and Colonial Cookery|
|September 20th||Gluten Free Cookery|
|September 24th||Making and Baking Yeast Goods|
|September 28th||Vegetarian Cooking|
|October 4th||Slow Cooking|
|October 9th||Sweet Treats from the Kitchen|
|October 16th||Making and Baking Yeast Goods|
|October 18th||Gluten Free Cookery|
|October 21st||Slow Cooking|
|October 23rd||Vegetarian Cooking|
|October 25th||Preserving – jams, cordials, chutneys|
|November 8th||Making and Baking Yeast Goods|
|November 27th||Slow Cooking|
|November 29th||Gluten Free Cookery|
|December 6th||Whole Food Cooking|
|December 11th||Gifts from the Kitchen|
|December 18th||Preserving – jams, cordials, chutneys|
|December 20th||Convict and Colonial Cookery|
|January 8th||Preserving – jams, cordials, chutneys|
|January 15th||Bottling the fruits of the season|
|January 17th||Preserving – jams, cordials, chutneys|
In this session learn how to make easy jams, jellies, pickles, chutneys, cordials and bottling of seasonal fruits all year round.
Making and Baking Yeast Doughs
This session shows how simply and quickly bread can be made. Both sweet and savoury bread products are baked, more than enough to eat during the class with plenty of samples to take home to enjoy later.
In this session several dishes will be prepared to show the scope of your everyday slow cooker, from soups to main courses to simply stunning desserts.
Convict and Colonial Era Cookery
Take a step back in time and prepare foods of the convict and colonial era and prepare sweet and savoury dishes in an old slow combustion wood stove.
Gluten Free Cooking made Tasty and Easy
In this class an exciting array of gluten free foods will be prepared, from everyday dishes to baked goods such as biscuits, cakes and desserts that are very bit (and more) delicious that their gluten laden counterparts. Savoury dishes and breads will also be prepared.
Sweet Treats from the Kitchen
This session will evoke memories of grandmother’s kitchens from a time when morning and afternoon tea were a social norm. The sweet treats prepared will showcase exquisite Tasmanian fruits of the season.
Gifts from the Kitchen
Make gifts from friends and family by way of confectionery and attractive little jars of preserves. This class also includes basic candy making.
Learn to make several different varieties of sausages – from beef, pork and lamb, even wallaby when available. Daughter Stephanie Wood (owner of Steph’s Kitchen) will be conducting this class, along with her husband Nathaniel.
Whole Food Cooking
This class focuses on the use of whole grains in breads and baked goods, as well as the incorporating of fresh, local seasonal produce in everyday cooking to maximum nutritional benefit.
How You Like It
If you would like to attend a class that contains more than one element from the list above (or other topics besides), this can be arranged.
This class focuses on how to make tasty and nutritious vegetarian meals, using fresh seasonal fruits and vegetables are grown in our farm garden or sourced locally.
Bottling Fruits of the Season
This session involves the bottling of fruits as the seasons progress – from summer stone and berry fruits through to the earthy fruits of autumn such as apples, pears, quinces and more.Sally Wise Cooking School
179 Wyre Forest Road,
Molesworth, Tasmania 7140
To enquire or make bookings:
Email : firstname.lastname@example.org
Phone : (03) 6261 1336 or 0408 569 423