Events

 

Below are some of MY workshops and classes on offer.  please make your selection below and REGISTER WITH THE APPROPRIATE VENUE HOST.

Events

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


PRESENT WORKSHOPS 

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
$159 inc GST

https://www.sydneycommunitycollege.edu.au/course/learn.to.ferment.festive

 

PAST WORKSHOPS – 2017

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

Just send me an email 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 flat breads
  • Pickled egg and beetroot
  • Preserved lemons
  • Vegan Cheese

 

 

 

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