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DTSTART;TZID=Australia/Adelaide:20261024T100000
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UID:2355-1792836000-1792843200@ag63.au
SUMMARY:Sour Dough Bread Class
DESCRIPTION:An opportunity to explore the science and craft of traditional sourdough bread making\, from fermentation and shaping through to baking. As a keen baker\, I’m looking forward to learning more about the techniques behind a good sourdough loaf and baking techniques.
URL:https://ag63.au/event/sour-dough-bread-class/
LOCATION:Miele Experience Centre Adelaide\, 83-85 Sir Donald Bradman Drive\, Hilton\, South Australia\, 5033\, Australia
CATEGORIES:Learning
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/10/Floured-Oval-Loaf-with-Burst-Crust-Close-Up.jpg
ORGANIZER;CN="Miele Experience Centre - Adelaide":MAILTO:centre.adelaide@miele.com.au
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DTSTART;TZID=Australia/Adelaide:20261105T103000
DTEND;TZID=Australia/Adelaide:20261105T113000
DTSTAMP:20260915T043728Z
CREATED:20260915T025729Z
LAST-MODIFIED:20260915T043728Z
UID:2281-1793874600-1793878200@ag63.au
SUMMARY:The Art of Seafood: Fish for the Table
DESCRIPTION:Cooking seafood for a crowd doesn’t have to mean standing at the cooktop preparing individual portions. Sometimes the best approach is to put a beautiful piece of fish in the oven\, let steady heat do the work\, and bring the whole thing to the table. \n\n\n\nIn this workshop\, Geoff demonstrates oven-baking a half-side of fish as a generous centrepiece for family and friends. You’ll explore how to choose the right fish\, prepare it for even cooking\, judge when it is ready and allow it to rest before serving. The emphasis is on understanding the fish rather than relying solely on a cooking time. \n\n\n\nAlong the way\, Geoff will look at the flavours and accompaniments that make baked fish work — from fresh herbs and dressings to crisp textures and simple sides. His baked Ōra King salmon demonstrates the same philosophy: impressive enough for entertaining\, but straightforward enough to make at home.  \n\n\n\nThere may also be oysters along the way\, giving you another simple way to start a shared seafood meal. \n\n\n\nOne fish\, one table\, plenty of people — and less time spent in the kitchen.
URL:https://ag63.au/event/the-art-of-seafood-fish-for-the-table/
LOCATION:Community Kitchen – Adelaide Central Market\, Adelaide Central Market\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/09/Baked-Ora-King-Salmon-ingredients.jpg
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DTSTART;TZID=Australia/Adelaide:20261117T100000
DTEND;TZID=Australia/Adelaide:20261118T160000
DTSTAMP:20260920T054420Z
CREATED:20260920T030255Z
LAST-MODIFIED:20260920T054420Z
UID:2325-1794909600-1795017600@ag63.au
SUMMARY:Artisan Chocolate Creations - Chocolate for Beginners
DESCRIPTION:I’m going to this one to learn. \n\n\n\nTempering is a technique I’ve worked around rather than properly understood\, and I have a particular chocolate dish in mind that needs it done well. So rather than continuing to work around it\, I thought it was time to actually understand what’s happening. \n\n\n\nThe other reason is the people. TAFE SA’s staff know their subject and\, importantly\, they want to pass that knowledge on. That’s the whole point of a workshop for me — being able to learn from someone who understands the technique\, ask questions and see it demonstrated. It’s something you don’t quite get from simply reading about it. I’m looking forward to seeing what I come away with — and then putting it to use in my own kitchen.  \n\n\n\nDiscover the art and science of artisan chocolate making in this immersive\, hands-on short course. Designed for aspiring chocolatiers\, food enthusiasts and industry professionals\, this course will teach you the essential skills required to temper chocolate and create a range of handcrafted chocolate confectionery. \n\n\n\nOver two practical days\, you’ll learn professional techniques for working with chocolate\, creating silky ganache fillings\, crafting hand-rolled truffles\, and producing beautifully finished bonbons. Whether you’re looking to start a new hobby\, enhance your culinary skills or explore opportunities in the food industry\, this course provides a strong foundation in artisan chocolate production.
URL:https://ag63.au/event/artisan-chocolate-creations-chocolate-for-beginners/
LOCATION:TAFE SA – Regency Park\, 137 Days Road\, Regency Park\, South Australia\, 5010\, Australia
CATEGORIES:Learning
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/02/Chocolate-Brownie-plated-tea-time.jpg
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DTSTART;TZID=Australia/Adelaide:20261208T103000
DTEND;TZID=Australia/Adelaide:20261208T113000
DTSTAMP:20260915T043708Z
CREATED:20260915T030152Z
LAST-MODIFIED:20260915T043708Z
UID:2284-1796725800-1796729400@ag63.au
SUMMARY:The Art of Seafood: Christmas from the Sea
DESCRIPTION:Christmas is a wonderful time to let seafood take centre stage. Rather than one large recipe\, this workshop explores several ways to prepare seafood that can be made ahead\, assembled simply or served with very little cooking at all. \n\n\n\nGeoff will take you through a selection of dishes designed for a summer Christmas table — from dry-aged gravlax and fresh scallop crudo to prawns and an abalone salad. Each preparation demonstrates a different way of treating seafood\, from curing and raw preparation through to very gentle cooking. \n\n\n\nThe emphasis is on freshness\, texture\, timing and presentation\, but also on making Christmas entertaining easier. Some dishes can be prepared well ahead; others take only minutes to finish. Geoff’s dry-aged gravlax is a good example of how curing can transform seafood into something that is ready to slice and serve when guests arrive.  \n\n\n\nYou’ll leave with ideas rather than a single recipe — ways to build a seafood table around what is fresh and available. \n\n\n\nA relaxed Australian Christmas\, with seafood at the centre of the table.
URL:https://ag63.au/event/the-art-of-seafood-christmas-from-the-sea/
LOCATION:Community Kitchen – Adelaide Central Market\, Adelaide Central Market\, 44-60 Gouger Street\, Adelaide\, South Australia\, 5000\, Australia
CATEGORIES:The Art of Seafood
ATTACH;FMTTYPE=image/jpeg:https://ag63.au/wp-content/uploads/2026/02/eyrewoolf-abalone-raw.jpg
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