Course summary
Everyone is greeted enthusiastically to break the ice and get ready to knead.
We will watch a short film clip explaining the context and culture of Venezuela, Recognition goes the ingredients, and an explanation of what we will do in the next 3 hours. We will start with the kneading and use traditional Venezuelan music in the background to release tensions and connect with the senses. We will shape the arepa, learn how to cook it and know when it is ready to eat, the technique to open it, and then how to fill it with the filling we will make while the arepas are cooking.
The best thing is to learn how to eat then, with your hands!
What you will learn
- how to make aperas as a side to accompany your dishes
- the versatility of the arepa and possible fillings
- curiosities about the arepa, why we share its origin with Colombia
What you will get
- a wonderful cultural experience
- toast with cane lemonade (Papelon)
- delicious arepas to take home
- recipes to take home and practice
What you need to bring
- apron
- containers
- wear closed toe shoes
- good energy!
About the tutor
Reveka is an empirical cook and journalist by profession who seeks to show the role that Arepa plays as a fundamental Venezuelan food and how adapting it to other cultures can be a delicious and healthy dish.
Course cost
COST: $80.00
Class availability: 5 PLACES REMAINING
Course dates
Sunday 29 October
10.00am – 1.00pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$80.00
5 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
