Phillippa's Bakery | Events
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Discover fermentation techniques and how it helps make food become more digestible

 

Fermented foods have formed the basis of food cultures since time immemorial. In this one day masterclass with lunch find out how to make bread, sourdough starter and sauerkraut and why fermented wheat in traditionally made breads should be an important part of our diet.

 

  • Date: Sunday April 2nd, 2017 (Tickets on sale now!)
  • Venue: Bress Winery, Harcourt
  • Bookings: For tickets go to www.mfwf.com.au

 

Join Phillippa Grogan and Andrew O’Hara from Phillippa’s Bakery, journalist & author Richard Cornish together with Mark Laucke from Laucke Flour Mills, Kate Howell, fermentation microbiologist researcher at Melbourne University and Robyn Wight from Ferment Frenzy.

 

Workshop for talks and demonstrations to gain a greater understanding about fermentation. Participants will learn how our food becomes healthier, more digestible and nutritious through the fermentation process and how to; knead and shape bread, make a sourdough starter and make sauerkraut . This unique event includes a vineyard lunch based around local and fermented foods, served with naturally fermented wine at Bress Winery in Harcourt.

 

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  • Phillippas-hands-with-doughDate: Wednesday 26th April, 2017
  • Time: 6.30pm to 9pm
  • Location: 1030 High St. Armadale
  • Cost: $110 per person
  • For all private or corporate enquiries please contact us 9428 5363 (minimum 16 people)

 

Phillippa Grogan shares over twenty years experience in this common sense class where you’ll learn baking tips and a few basic baking techniques. Phillippa will demonstrate and discuss the art of making perfect rough puff pastry, so you will no longer be daunted at the thought of whipping up a delicious fruit galette. She will also demonstrate Brisee pastry and discuss how to line a tart tin. Along with Richard they will discuss the methods of starting your own ‘starter’ for sourdough and kneading techniques for making your own yeasted loaf at home. Though not ‘hands on’ we suggest you might bring an apron. This event includes a light supper and a glass of wine.

 

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  • Date: Wednesday 3rd May, 2017phillippas-sponge-on-table-mc_3701
  • Time: 6.30pm to 9pm
  • Location: 1030 High St. Armadale
  • Cost: $110 per person
  • For all private or corporate enquiries please contact us 9428 5363 (minimum 16 people)

 

Phillippa Grogan shares over twenty years experience in this common sense demonstration class where you’ll learn how to make the perfect scone, sponge and shortbread. Includes supper and Bress wine.

 

 

  • MC_2283Dates: Tuesday 4th July 2017
  • Time: from 1.30pm to 2.30pm
  • Cost: $45 per child
  • Location: 608 Hampton Street, Brighton
  • Suitable for ages 8 to 13
  • Small class group – limited spaces

 

Pizza Making Class for Children. They will learn to make perfect dough, based on the recipe from Phillippa’s HOME BAKING. They will take home their own pizza and extra dough to play with at home.

 

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