Aroma & Spice – An Indian vegetarian Cooking Journey right here in Canberra!


If you’ve ever wanted to master a few great authentic Indian dishes to wow your friends and family, without spending a fortune, then Vinnys’ home style cooking lessons, is for you.

Spending time with Vinnys in her kitchen as she shares her favourite recipes and provides great tips about where to source the ingredients locally, is a treat.

Being a busy, working woman, she has adapted her mothers’ timeless recipes to be quick, easy and healthy, while still retaining their unique and special flavours and textures.

Indian home style cooking is healthier and more flavoursome and varied than many of the well-known restaurant dishes which also tend to be higher in fat and salt.

This delicious North Indian Potato, Spinach and Tomato Curry is great served with rice for everyday meals….

…..but it also becomes very special when served with hot puffy Pooris.

A series of five lessons with Vinnys covers a range of dishes including vegetable curries, dahls and versatile dips as well as classic breads like pooris, parathas and chapattis.

Booking is flexible and you can attend one of more classes at $25 per class ($120 for five).

Grab a few friends and make it a social event.

Groups are kept small so that everyone has a good opportunity to learn and take home the dish of the day to enjoy for dinner.

It’s like having a good friend share the secrets of their special recipes and step you through to create them yourself.

Sundays 4pm in Bruce.

Contact Vinnys for more details.



Cooking Mexico – Andrea’s passion for Canberra


Andrea Rodriguez started Cooking Mexico to share her passion for Mexican cuisine with Australia. Now based in Canberra she launched her Cooking Mexico cooking sessions today at the Belconnen Fresh Food Markets. Participants were treated to Mexican coffee and a two course lunch as Andrea demonstrated and served Black Bean Soup and Green Chilaquiles, two simple, traditional dishes using classic Mexican ingredients sourced in Canberra.


Andrea demonstrating and sharing Mexican culture and tradition


Epazote herb used in the Black Bean Soup


Tinned green tomatoes


Green Chilaquiles with Pulled Chicken


Mexican coffee flavoured with cinnamon and vanilla sugar to start


Warming black bean soup garnished with sour cream, Avocado, corn chips, feta and a roasted smokey/chocolate flavoured dried chilli

My thanks to Andrea who included me today in her cooking session as a guest.