International Cuisine – Cookery Classes

Rice up your Life

Kimberley Wu

Grain Guru is the new kid on the block. Born out a small home kitchen in West London, founder, Kimberley wants to upgrade your rice!

Piloting this year’s Plant-Powered Expo International Culinary stage: Grain Guru will be showing you some best rice cooking practices and a full day’s worth of food using rice mixes from their new collection. Hybrid Asian cuisine with a vegan twist: rice will never taste the same after this demo.

Vibrant Flavours of South East Asia – Rendang (coconut dry curry dish)

Ania Wojtkowska

A Valentine's Celebration & a Raspberry & Caramel Trifle

Danielle Maupertuis

Cauliflower and Potato stuffed Parothe

Gurpreet Kaur

Parothe are an absolute staple in punjabi food and these are by far my favourite. They’re nutritious, delicious and the perfect way to set up for a slow Sunday. You’ll see how easy it is to make the atta (dough) the filling, and most importantly – make sure they’re rolled out evenly!

Ethiopian Cuisine

Woin Tegegn

Had the pleasure of trying plant-based Ethiopian food at a street food market yet? Yes? Amazing right. No? Time to get involved! Plant-based Ethiopian food is incredibly creative, healthy and delicious. Join Made In Hackney’s Ethiopian cuisine expert Woin Tegegn to learn the fundamentals of this divine cuisine covering seasoning, staple ingredients, cooking techniques and key dishes to start your journey into plant-based East African cuisine.

Veganising Peruvian Classics: Introducing Ceviche & Papa a la Huancaina

Joana & Melissa Rossi-Cardenas

Chef Melissa will teach you how to prepare two delicious classics of the Peruvian cuisine, the tangy and refreshing Mango Ceviche and the warming and comforting Papa a la Huancaina, while Joana will provide you with some background on the origins of these dishes, the ingredients, where to find them and how to recreate these wonderful flavours!

King oyster mushroom carbonara with smoked almond cream

Anton Petrov

King oyster mushroom carbonara with smoked almond cream. A truly eclectic take on a classic roman dish. I’m going to be showing how to smoke nuts and extracting umami flavour out of mushrooms, resulting in a dish that will confuse even the most demanding carnivore with eats meatiness and richness.

Spice it up! Wholesome savoury pancakes

Nishma Shah

Join Nishma Shah, Chef and tutor of Shambhu’s, as she shows you how to make delicious savoury pancakes (often gluten-free), using a variety of whole-grain and lentil-based ingredients, and boosted with nutritious vegetables and greens. Nishma’s savoury pancakes are among the protein-rich, spice-enhanced, main dishes of her Spice it up! series:

Gujarati Indian street food

Mixed daal

The Russian Tale & Chocolate & Thai Surprise

Danielle Maupertuis

1. Chocolate and Thai surprise : chocolate, mango, passionfruit and galangal
2. The Russian Tale : Raspberry, rose and lychee.

Garden Sushi

Vegan Chef Day

Seeking new ways to make vegan cuisine even more sustainable? Chef Day will show you her creative take on a UK favourite – sushi. Using only UK ingredients, this recipe will show you innovative techniques and chefs tricks that you can take home with you.

A Taste of the Caribbean

Annika Clinkett

We will go on a journey to learn about Ital Food and a bit of history on this type of cooking. We will discover the beautiful spices and vegetables of the Caribbean while learning how to use these to create a rich delicious dish without the use of oil and salt.