Overview
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Get creative in this hands-on cooking adventure designed for children! In this interactive workshop, participants will learn about the Food Rainbow and discover new herbs and spices, sparking curiosity about where food comes from, what makes it yummy, and how even little hands can make something tasty!
Led by professional chef Luisa Scrimshaw, this workshop will have Little Chefs rolling up their sleeves to make something delicious for their lunchbox while exploring new flavours, textures, and smells along the way.
With a mix of learning, tasting, and creating, this workshop has the perfect recipe for fun and food-loving curiosity. Let’s get cooking and travel the world - one lunchbox at a time!
Suited for all dietary requirements.
Little Chefs Cooking Workshops is part of QPAC’s Out of the Box.
About Your Facilitator:
Luisa Scrimshaw is a professionally trained chef and founder of In My Own Kitchen, where she runs fun, inclusive cooking classes designed to empower children and families to feel confident and creative in the kitchen. With a background in hospitality and a passion for hands-on food education, Luisa creates workshops that encourage exploration through taste, touch, and smell—building real kitchen skills in a playful, pressure-free environment. Her sensory-rich classes are designed to be welcoming, accessible, and inspiring, helping to spark a lifelong love of food.
Workshop Information:
- Please arrive 15 minutes before your session time.
- As part of food safety measures, participants will be asked to wash their hands upon entry.
- Participants will be expected to handle food as part of the workshop. No slicing or heating is involved.
- There is optional exposure to a variety of proteins, vegetables, sauces, herbs and spices. A full list of ingredients involved is provided below.
- Participants will have the opportunity to indicate preference of proteins and other ingredients used as part of the workshop.
- If you have any questions please reach out to info@qtix.com.au.
Ingredient List:
- Sushi Rice
- Nori Seaweed
- Rice Paper
- Vermicilli rice noodle
- Carrot
- Capsicum
- Cucumber
- Iceberg lettuce
- Protein options (participants can choose which one they’d like to use):
- Chicken breast schnitzel
- Tuna in Brine
- Firm tofu
- Sauces:
- Rice Vinegar
- GF Soy Sauce
- Maggie Seasoning sauce
- Kewpie Mayo
- Sesame dressing
- Sensory Herb and Spice Display (optional engagement through smell and taste):
- Basil
- Bay leaf
- Cinnamon quills
- Cloves
- Coriander
- Cumin
- Curry powder
- Ground ginger
- Mint
- Oregano
- Paprika
- Rosemary
- Sage
- Star anise
- Turmeric