Cooking School

IMPORTANT UPDATE:

For some time now I’ve been working towards re-commencing my cooking classes.

I am very pleased to announce that on December 5th the first of these will be conducted at (and co-hosted by) Glen Derwent, the site of their well-known historic homestead and tearooms.

This idyllic venue is situated on the banks of the Derwent River in New Norfolk. It is more easily accessible for those who would like to attend.

The time of the class is from 9.30am until 12.30pm. The topic in this instance is “Preserving the Fruits of the Season”.

We will be preparing a range of delicious and versatile preserves – for example jam, relish, chutney and cordial using produce from Glen Derwent gardens or accessed locally.

The class is open to locals as well as visitors to our beautiful Derwent Valley.

Either before or after the class, people who attend may like to to visit Tasmania’s friendliest market, Banjo’s New Norfolk Market, held each Saturday from 8am until 2pm.

After the class, there is the opportunity to enjoy lunch at one of the local restaurants or cafés and/or to explore further afield in the Valley.

It is anticipated that going forward, the cooking classes will be held at least once a month at Glen Derwent, moving with the seasons and always making the most of the abundant, diverse and exquisite produce of the Derwent Valley.

The cost per participant for this class is $200, which includes recipe sheets and little sample jars of each of the preserves that are made during the session to take home.

To make a booking, please contact me by email: sally@sallywise.com.au

27 thoughts on “Cooking School

  1. Heather says:

    Hello, I am interested in joining a class while holidaying in Tasmania. I assume as well as learning how to make the dishes, the class also includes copies of the recipes. Could you please confirm. Thanks, Heather

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  2. Teena Webb says:

    Hello just wondering if there are any vacancies for the bottling the fruits of the season on the 20th Jan if so I would like a spot thankyou. Teena

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  3. Sandra White says:

    Hello Sally, do you have any idea of classes for 2019 as yet? I’m living in Brisbane and want to come to Tassie for holiday next year. Hope to do your Preserving jams & Bottling fruits of the season classes but would need them close together (eg 2 or 3 weeks apart). Could do one, go travelling, then be back for the 2nd class. Very flexible with month as have nothing planned as yet. Do you think this is possible? Thanks for reply. Sandie
    PS: Love your books. Discovered you when the library had your ‘A year on the Farm’ on display. Caught my eye and I have been addicted ever since.

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    • sallywiseau says:

      Hi Sandra – so pleased you like the books. The only class planned s far is a bottling (fruit) class on the first Saturday in February. Certainly I could schedule a class that would encompass making jams, pickles and so on. Would that be ok? I would probably set a class for that in late-ish January when the fruit is in abundance and in its prime. Best wishes, Sally

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  4. rosie freeman says:

    Hi Sally just wanted to send you a line to say HELLO . With the smell of PLUM WOCESTERSHIRE SAUCE wafting as I write . Thank you for all your recipes year after year we use produce from the garden to make fantastic flavoured products in the pantry . .This time of the year is the busiest I try something new in foods each year . I love that you inspire me and i will write a recipe book for each of my children with loving thoughts to go with it
    Thanks again Rosie freeman

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  5. Ross (ROSCOE) Thomas says:

    Hi Sally
    Is there any space left for your course on Bottling the produce of the Season to be held on Jan 23rd.
    Will you be the person doing the teaching on the day ?

    Cheers Ross (ROSCOE) Thomas
    Lindisfarne
    0409027528
    roscoethomas52@gmail.com

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    • sallywiseau says:

      Hi Roscoe – apologies for the delay us replying to you.

      Yes, I am the one teaching the cooking class.

      As we discussed, to get here best not to use GPS directions, which will lead you on a long and winding route through the hills behind us.

      Travel this following way instead, which will get you here with no issues at all:

      Coming from Hobart, travel out along the Brooker Highway until you come to Granton. Keeping to the left side of the river, drive about 10 to 15 minutes more until you reach the small township of Sorell Creek (just before New Norfolk).

      Turn left here (the road to Molesworth) and travel for a few kilometres until you see Collins Cap Road on the right. Follow this road for about 700 metres more – you will see Wyre Forest Road on the left. We are number 179, clearly marked with the cooking school sign.

      Travel time from Hobart CBD is about 35 minutes.

      Sally

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  6. Rosanne ward says:

    Hi Sally I am interested in Gluten free baking and was wondering if you have a course running at all this year.? We spoke on the phone re biscuit base but still have not perfected it to last a week!!
    Cheers
    Rosanne

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    • sallywiseau says:

      Hi Roseanne – I have good news for you. Today, on the cooking class page, I put up a potential Gluten free class for June 29th. It looks like it will definitely go ahead as already I have some bookings conformed. Let me know if you would like to come to this class. Regards, Sally

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  7. Ross Thomas says:

    Hi Sally
    With the cheese making class can you tell me the types that are covered and if my favourite being Pecorino is one of the cheeses or is it just too complicated for a one morning class.
    Cheers Roscoe
    Lindisfarne
    PS My Italian mate tells me my Focaccia is better than his. Go you good teacher you ! 😂

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      • Ross Thomas (Roscoe) says:

        Oh nooo Sally, I told my wife I would take her up to the high country that weekend and we have changed our lives to fit it in so I am very sorry Sally, you know the saying “happy wife etc”.Thanks for thinking of me though. I also want to do the next out door oven, beer making etc course
        Cheers Roscoe

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