Events

Current Workshops

Learn to cook organic, seasonal, sustainable fresh and creative dishes easily and quickly. All ingredients are organic, gluten and sugar-free where possible.

Below are some of my workshops and classes on offer. Please make your selection below and register with the appropriate venue host.

Fermentation Workshop

Your health is your most important asset and adding fermented foods to your daily diet can be done easily from your own kitchen.

In this workshop, you will explore more about the many health benefits of incorporating seasonal fermented foods into your diet and get hands-on as you learn how to prepare delicious and nutritious fermented food at home.

The next workshop will likely include some fermented foods from the variety below:

  • Wild Leafy Green Kraut
  • Wild Cauliflower Kraut
  • Wild Autumn Kimchi ferment
  • Wild fermented carrot sticks
  • Wild fermented Turkish tea and pear
  • Miso and tofu pickles
  • Wild fermented red cabbage, ginger & lemon

Date: Sunday, May 6, 2018

Time: 10:00 a.m. – 3:00 p.m.

Price: $150

Learn more

Ferments and Pickles: Japanese Style

In Japan, they’ll pickle just about anything for a bit of gutsy goodness, so transport your taste buds to Tokyo with your own homemade healthy side dish of sour tangy pickled vegetables.

In Japanese cuisine, Tsukemono is a must for everyday meals or served with tea. As well as adding flavour, they are a great source of vitamins, fibre, and probiotic cultures to promote digestive health.

Join this hands-on workshop to taste and create a wide range of mouth-puckering pickled veg.

Date: May 15, 2018

Time: 6:00 p.m. – 9:00 p.m.

Price: $159

Learn More

Vegan Desserts

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Are you looking for amazingly light vegan cupcakes, cakes, the secret to fluffy mousse or how to make egg-free meringues, cookies, seasonal pies and more? Learn simple tips and simple tricks for mouthwatering vegan treats that will delight your taste buds. With a little ingenuity, you can still enjoy your cake and eat it too!

Date: May 27, 2018

Time: 10:30 a.m. – 2:30 p.m.

Price: $150.00
Concession: $112.50
(pensioners/full-time students)
To take advantage of the concession rate please contact the office directly on 9922 2299

Learn More

Fermenting And Pickling With The Seasons - Winter

Learn how to create your own wild ferment vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season’s organic fruit and veg.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments (that’s when you use the liquid extracted from the produce, no starter required), and brined pickles.

You’ll discover how you can add them to your daily diet, and why they’re so good for you. There’ll also be a demo on how to pickle with miso, plus a tasting of “ones we prepared earlier”.

Plus, you’ll take away a wild ferment and a pickle to be completed at home later… two-jars-full!

Date: Tuesday, July 3, 2018

Time: 6:00 – 9:00 p.m.

Price: $159

Learn more

Women’s Wellness - Winter

With Paula Kimberley and Marcea Klein

Ancient Chinese believed human beings should live in harmony with the natural cycles of the environment. Winter urges us to rest, reflect and regenerate so that in spring there is a “new beginning” after a long hibernation during winter. Our bodies know and are instinctively expressing the fundamental principles of winter.

For Winter yoga, Paula will focus on how to:

  • Promote circulation of blood
  • Calm adrenals and nervous system
  • Strengthen lower back and core
  • Strengthen the immune system

Discover your inner sense of stability, security, and calm.

We are similar in nature to the external environment, if we remain in harmony with the environment, we can adapt better to changes in season and stay healthy.

Why not learn how to take active measures to prevent disease and maintain good health? How? Choose different foods according to the season. Did you know that foods eaten during the four seasons have different impacts on your body?

Marcea will explore with you which fats, vegetables, fruits and high protein foods are more suitable to nourish yourself and your family during the winter.

Discover an immune boosting soup, quick pickles and a dip to warm and replenish.

Join Paula Kimberley and Marcea Klein for a nurturing three-hour workshop featuring 90-minute yoga, massage, and meditation; and join in to prepare a soup, pickles, and dip. Find out some tips for enhancing our “Water Winter Element”.

When: Sunday, 22nd July 2018

Where: NSCC

Time: 11:00 a.m. – 2:00 p.m.

Price: $120

Bookings details TBD

Staying Healthy With The Seasons

Blue Mountains

Nature affects not only the outside climate but our internal health and mental wellbeing. Join Marcea who will introduce a seasonal Eastern and Western approach to diet, nutrition, cooking, disease prevention, lifestyle and mind-and-body fitness including ferments and seasonal dishes.

Below are the dates in the series:

  • July 29, 2018 – Winter: Restore & Build
  • Sept 23, 2018 – Spring: Renew & Cleanse
  • Nov 11, 2018 – Summer: Growth & Flourish

Time: 11:00 a.m. – 2:30 p.m.

Price: $110 each, and get a 10% discount for booking all three.

Email Maggie for more

Dream Work

What do your dreams mean?

Have you had a dream that feels important lately? A powerful dream you can’t get out of your mind or a recurring dream that you want to understand? You might even be experiencing a recurring nightmare and want it to go away.

Dreams and dream analysis are another tool for healing and self-understanding, as they connect us to the language of the psyche and the subconscious. Dreams communicate with us through images that are full of meaning in our own unique life, and by unpacking the images, emotions and feelings that come to us through our dreams, we can understand what our dreams are telling us.

In this one day workshop, you will explore the meaning of dreams and take a look at the importance of dreaming and the subconscious. You will also learn about the role that dreams play in art, religion, spiritual practices and psychology and journey through some ancient cultures as you explore various cultural approaches to dreams.

Date: Sunday, August 8, 2018

Price: $145

Time: TBD

Learn more

Fermenting And Pickling With The Seasons – Spring

Learn how to create your own wild ferment vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season’s organic fruit and veg.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments (that’s when you use the liquid extracted from the produce, no starter required), and brined pickles. You’ll discover how you can add them into your daily diet, and why they’re so good for you. There’ll also be a demo on how to pickle with miso, plus a tasting of “ones we prepared earlier”.

Plus, you’ll take away a wild ferment and a pickle to be completed at home later… two-jars-full!

Date: Tuesday, Sept 18, 2018

Time: 6:00 – 9:00 p.m.

Price: $159

Festive Ferments And Pickles - Summer

Learn how to create your own festive wild ferment vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season’s organic fruit and veg.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments (that’s when you use the liquid extracted from the produce, no starter required), and brined pickles. You’ll discover how you can give them as gifts,  add them to your daily diet, and why they’re so good for you. There’ll also be a demo on how to pickle with miso, plus a tasting of “ones we prepared earlier”.

Plus, you’ll take away your festive wild ferments and a pickle to be completed at home later… two jars-full!

Date: Tuesday, December 4, 2018

Time: 6:00 – 9:00 p.m.

Price: $159

Booking details: TBD

 

 

 

PAST WORKSHOPS – 2017

Fermentation Workshop - Festive Season Ferments

Make sweet and savoury ferments & drinks for the holidays to give the gift of wild ferments in our November festive season workshop!

Your health is your most important asset and adding fermented foods to your daily diet can be done easily from your own kitchen.

Consuming naturally fermented foods provides a multitude of health benefits. Not only Not only do fermented foods improve your digestive health by increasing enzymes and promoting the growth of healthy gut flora, they also enhance absorption of nutrients, help to boost the body’s immune system and more.

In this workshop, you will explore more about the many health benefits of incorporating seasonal fermented foods into your diet and get hands-on as you learn how to prepare delicious and nutritious fermented food at home.

Date: 26/11/2017

Time: 10.00am – 3.00pm

Cost: $ 145.00

http://www.naturecare.com.au/courses/nutrition-and-food/9/fermentation-workshop/126

The workshop will likely include some of these fermented foods:

Wild fermented Spicy Summer Sauerkraut
Marbled Cultured Eggs
Wild Fermented Eggplant
Tomato, Corn and Onion Salsa
Wild fermented Pineapple Ginger and Turmeric Sauerkraut
Blueberry and peach relish
Wild fermented Miso Tofu
Wild fermented Fruity Kvass

 

Festive Ferments 

Learn how to create your own wild fermented vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the festive season’s organic fruit and veg – including party season salsa, chutney, and summery pickled watermelon rind.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments to eat or drink (that’s when you use the liquid extracted from the produce, no starter required), and brined pickles. You’ll discover how you can add them to your daily diet, and why they’re so good for you. There’ll also be a demo on how to pickle with miso, plus a tasting of “ones we prepared earlier”.

Plus, you’ll take away a wild ferment and a pickle to be completed at home later… two-jars-full!

Course content
  • some history and background on wild fermentation and naturally cultured pickled vegetables
  • what fruits/vegetables work best
  • why ferments and naturally cultured pickles are so good for you
  • how to incorporate these foods into your daily diet, including recipes and tips
  • sterilising your containers for food safety and success
  • how to make seasonal vegetable and/or fruit ferments
  • how to make miso pickles
Mon 11 Dec
1 session, 3 hours total
6pm 9pm
$159 inc GST
 

LIKE TO HOST A COOKING CLASS IN THE PRIVACY OF YOUR OWN HOME SURROUND BY FRIENDS?

Contact me and we can discuss what works for you.

Choose from the following options or suggest one that you would like to host.

 

  • Food As Medicine
  • Wild Fermentation for Spring
  • Wild Fermentation for Summer
  • Wild Fermentation – Festive Seasonal Ferments
  • The Energetics of Wholefoods
  • Seasonal Plant Based Wholefoods
  • Strengthening Our Bones: A Natural Approach
  • Wild Fermentation for Autumn
  • Sourdough Bread, pancakes, muffins and cakes
  • With Fermentation for Winter
  • Vegan Plant-Based Cuisine

 

 

“Traditional cultures display a way of living and eating that is in harmony with nature and biological function. Many of these elements are sadly missing in today’s modern culture.”

-Lipski L.Traditional Non‐Western Diets. Nutr Clin Pract. 2010; (in press)

In my seasonal wild fermenting workshops I will likely include some seasonal fermented foods from the variety below:

  • Sauerkraut – traditional with variations
  • Cauliflower kraut
  • Kvass- Drink
  • Kimchi- with variations
  • Cultured Miso pickles
  • Cultured Umeboshi green bean pickles
  • Brussel sprouts/radish fermentation
  • Chutney
  • Onion Relish
  • Tomato, corn and onion salsa
  • Dosas and other GF fermented flatbreads
  • Pickled egg and beetroot
  • Preserved lemons
  • Vegan Cheese
  • Salsa

Future Workshops- 2018

  • Gluten Free and Easy
  • The Art of  Wild Fermentation  – Seasonal
  • Fish Without Fuss
  • Cooking For Blokes
  • Gluten-Free Desserts
  • Vegan Desserts
  • Plant-Based Cuisine
  • Moroccan Cuisine
  • Gourmet Vegetarian Workshop
  • One Pot Cooking
  • Japanese Street Food
  • Cooking with Whole Grains and Beans
  • Inner and Outer Beauty

Gift vouchers are also available for all of my cooking workshops. Closed-in flat shoes (preferably runners) must be worn to the cooking class. This is an Occupational Health & Safety requirement.

Thank you.

Contact Marcea Now