masterclasses and cooking workshops

 

Vegan Dumplings

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Monday, April 30, 2020, OR
Monday, May 18, 2020, OR
August 3, 2020
6-9pm
Sydney Community College, Rozelle Campus
$169

Learn how to make and stuff your own vegan dumplings at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for a tour of the world’s favourite dumplings – from Gyoza to Momos and more.

Join the workshop to explore different cultural takes on the humble dumpling flavours, shapes and cooking styles – to take home and try with family and friends. Stuffed with your favourite sweet or savoury fillings, it’s impossible to stop at just a few of these salty and moreish parcels whether they are steamed, boiled, baked, pan-fried or deep-fried.

Using both pre-made and freshly rolled wrappers, we will explore a range of international vegetarian dumplings, including:

  • Tofu, Tempeh or sauerkraut vegetable Gyoza, with sesame dipping sauce
  • Steamed seasonal vegetarian Tibetan Momos
  • Indian Kofta potato dumplings with spicey Tomato sauce

 

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How to Make Tofu

Tuesday, May 26

6-9pm
Sydney Community College, Rozelle Campus
$159
To book: https://www.sydneycommunitycollege.edu.au/course/learn.to.ferment.pickle

Learn how to make and cook with tofu at this workshop in Rozelle.Tofu, or beancurd, is one of the plant-based world’s truly versatile high protein calcium-rich foods. Whether you go hard with a quick and easy meal of crumbled tofu scramble or go soft with a melt-in-the-mouth Agedashi or creamy vegan mayo… there are so many uses for this high-protein food.

Join this workshop to learn how to make your own tofu – and then discover some of the many things you can do with it. Along the way you’ll learn how to make and use soy milk and okara – the by-product bean pulp, which is a great way to super-charge your breads, burgers or cookies.

You’ll also learn about the nutritional benefits of tofu, as a good source of amino acids (especially lysine), calcium, iron and more and why it is good to complement it with whole grains.

Fermenting and Pickling For the Seasons

Monday May 4, 2020
6-9pm
Sydney Community College, Rozelle Campus
$159
To book: https://www.sydneycommunitycollege.edu.au/course/learn.to.ferment.pickle

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Learn how to create your own wild fermented Late Summer seasonal vegetables and naturally cultured miso 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 winter fruit and veg.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments  ( 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 two wild ferments to be cared for at home later… two-jars-full!

 

 

BOOK A WORKSHOP AND DINNER PARTY IN YOUR OWN HOME

 

Enjoy a culinary experience in the comfort of your own home

Would you like to host a dinner party or cooking workshop in the privacy of your own home with friends/ family?   

Host A Wholefoods Cooking Party

Invite Chef and Nutritionist  Marcea around and you and your friends can roll up your sleeves, join in and have fun while you cook healthy, delicious dishes that will impress your friends and family. Share in the cooking and delight in the taste of a Plant-Based wholefoods meal.

Cooking parties are fantastically innovative and are slowly starting to emerge in place of the traditional dinner party. Instead of just one person toiling over a whole day of food prep- cooking and serving once thought to be relaxing and creative- can finally be once again when surrounded by a good group of people and an experienced chef.

Together, create a delicious three-course meal in 2 ½ hours with the services of your very own chef at home. Discuss cooking methods and healthier ingredient options (may sneak a peak in your pantry, fridge and freezer ).

A range of menus are available and sessions are adapted to what your needs are.  Simple everyday family recipes to more exotic party ideas are also available.

Please contact me to discuss. Choose from the following options or suggest one that you would like to have:

  • Food as medicine
  • Festive seasonal ferments
  • Seasonal plant-based whole foods
  • Strengthening our bones: a natural approach
  • Wild fermentation
  • Vegan plant-based cuisine
  • Vegan desserts
  • Wholefoods with ferments
  •   Vegetarian Dumplings

Workshop includes demonstration and participation, recipes, all ingredients, and a full clean up. Just leave it all to us and enjoy!