An abundant land rich in Indigenous culture and food, Mexico is the home of a delicious cuisine. In this hands on workshop you will discover the exquisite flavours, textures and diversity of Mexican food and its origins.

With Matt’s guidance you will learn how to work with fresh seasonal ingredients, traditional spices and ancient grains to create authentic Mexican meals.

Join us for a cooking workshop with a difference. Immerse yourself in a new culture, explore new tastes and learn about the history and traditions of food from around the world. Each workshop is hands- on and you will cook a variety of different dishes.

At the end of the workshop you will sit down together for a shared feast of your own making. You will leave the workshop with new inspiration and skills and a few recipes to try out at home.

Menu:

Blackened Chicken Thighs with Quinoa

Mexican Corn on the Cob

Mexican White Bait Fritters Tortillas with Salsa Crude

Cactus and Tomatillos Salsa

Crispy Pulled Pork Carnitas

Authentic Dark Chocolate Mole

Trainer Bio:

Matt Baker is a horticulturist, chef and founded Whe-Eat to bring foodies, farmers, producers and chefs together. Matt has a passion for food and a desire to support Australian food producers and sustainable agricultural and farming practices.

What you will learn

Improve your culinary skills
Learn more about Mexican cuisine
Work with seasonal ingredients

What you will get

Samples to taste!
Recipes to take home

What to wear

Long hair tied back and no open shoes.

Photos/Recordings of the event and attendees

During events, photographs or recordings may be taken and by attending, you consent to be photographed or recorded and having your photos or recordings used for CERES promotional purposes only. Please speak to the event presenter should you wish to be excluded.