Run by Sandie Hernandez, Semilla’s Kitchen offers vegetarian (mostly vegan) cooking classes in a range of cuisines from Middle Eastern to Japanese. Recently, I was lucky enough to attend a Mexican cooking class for nearly four hours of culinary delight at the Australian Shiatsu College in East Brunswick.

Arriving a little early, I was instantly intrigued by Sandie who seemed to embody her food and culture as she prepared for the class and shimmied around the kitchen to the music of Mexican singer Lila Downs. And I wasn’t disappointed when she started to talk about the food as her knowledge of flavours and the origins of ingredients is extensive. Each ingredient and process was explained well, often with historical significance as well as information on where to by Mexican food and equipment in Melbourne. One of the really interesting things she mentioned was that prior to the arrival of the Spanish, the Mexican diet was almost entirely vegan except for the consumption of wild birds. The Spanish influence meant that over the years the Mexican diet became very meat -heavy.

Sandie’s method of cooking was also really inspiring; she cooks with passion and works by taste, look and feel rather than strictly by measurements. I also really appreciated that she uses organic and seasonal ingredients wherever possible. The other great thing about the class was how inclusive it was. Everyone got involved smelling, chopping, stirring and tasting as we created a full range of traditional Mexican foods. It was also all hands on deck for the cleanup. With a small group, just 8 of us, it was more like a bunch of friends at home having a cook-up rather than a class.

Although the class had structure and was very well organised, it also felt free flowing and Sandie adapted as we went along depending on how much time we had. In the end we prepared many dishes dishes:

Hibiscus Flower Drink
Agua Fresca De Flor De Jamaica

Veracruz Style Salsa
Salsa De Jito Veracruzana

Tortillas
We learned how to prepare fresh tortillas using a tortilla press and cast iron frypan. They were so quick and easy to make and the smell of the maize flour cooking was divine.

Maize Patties with Crushed Broad Beans
Sopes Con Abas

Mole Poblano with Chickpeas, Tofu and White Sweet Potato
Mole Poblano con Garbanzo Tofu y Camote Blanco

Black Beans Cooked in a Clay Pot
Frijoles De Olla

Mexican Rice
Arroz a la Mexican

Sweet Pumpkin in Cinnamon, Clove and Orange Syrup
Calabaza en Tacha

Chocolate, Almond and Maize Drink
Champirrado

We were each provided with a handout containing information on origins of various Mexican ingredients and dishes, recipes for each of the things we had cooked plus a number of others, and information on places to buy the ingredients necessary to replicate the dishes at home. I quickly got my hands on a tortilla press and bag of Masa Lista (maize flour) after attending the class and have made many a tortilla since then.

Cooking classes run throughout the year in Melbourne and Brisbane and cost $75. Upcoming dates are:

Warming Winter Cooking (vegan and gluten free)
Sunday 2nd August, 2.30-6pm (Brisbane)

Middle Eastern Homestyle Cooking (Vegetarian with vegan options)
Friday 25th September, 6- 9.30pm (Melbourne)

Spanish Homestyle Cooking (Vegetarian with vegan options)
Sunday 29th November, 11am-2.30pm (Melbourne)

Semilla’s Kitchen also offers vegan and vegetarian catering for private functions, festivals, weddings and retreats. For more information about classes or catering, visit the Semilla’s Kitchen website .


WORDS: Emily Clark