workshops

Learn to prepare wild vegetable and fruit ferments and nourishing, plant-based wholefoods easily and quickly.

Fermenting and pickling with the seasons

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Tuesday March 26
6-9pm
Sydney Community College, Rozelle Campus
$159
To book: https://www.sydneycommunitycollege.edu.au/course/learn.to.ferment.pickle

Learn how to create your own wild fermented seasonal 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  ( 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 tasting of “ones we prepared earlier”.

Plus, you’ll take two wild ferments to be cared for at home later… two-jars-full!

Wild fermentation 

Ferment bet 6

Sunday March 17
10am – 3pm
Nature Care College, St. Leonards
$175
To book: http://www.naturecare.com.au/courses/holistic-nutrition-and-food/9/search-result-nature-care-college-sydney/126

Join author and wholefood educator, Marcea Klein, for a day of gutsy goodness, as you learn all about wild fermentation and wild brine 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. You’ll discover how you can add them to your any dish and why they’re so good for you. Tasting of ferments included.

Plus, you’ll take two ferments and pickles to be cared for at home later… two-jars-full!

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

Fermented Miso Eggs
Wild Lacto fermented roasted-tomato Salsa
Holiday Kvass Cocktail
Cucumber Dill and Garlic Wild Ferment
Seasonal Fruit Salsa
Tomato, Corn and Onion Salsa
Wild Lacto Fermented Pineapple, Ginger and Turmeric Sauerkraut
Wild Lacto fermented Vegetable Medley
Apple Orange Relish

Vegetarian / vegan dumplings

Sunday 31 March

10:30am – 2:30pm
North Sydney Community Centre
$150.00 (Concession: $112.50)
To book: https://www.northsydneycentre.com.au/courses/28/CLS108875/food-beverages/vegetarian-vegan-dumplings

It’s the weekend and you and your friends have dumplings on your mind — it’s only natural. The one type of food that seems to be universally popular is the stuffed pocket or dumpling. It’s a comfort food that can be made with the simplest ingredients. Every culture has its own style and flavour.

Join me to explore different cultural dumplings, 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. We will explore Momo’s popular in Tibet and Nepal, Mandu Korean kimchi dumplings, Chinese rice paper dumplings, Polish Pierogi and more.

How to make tofu

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Tues April 9
6-9pm
Sydney Community College, Rozelle
$159
To book: https://www.sydneycommunitycollege.edu.au/course/tofu.workshop

Tofu, or bean curd, 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.

Ideal for… beginners and more experienced cooks who want to expand their skills.
On the menu…
  • Homemade tofu
  • A range of creamy tofu dips, sauces, and toppings – including a creamy Sesame Miso dressing
  • Seasonal dishes featuring steamed, fried, grilled and baked tofu – for example, tofu quiche or tofu cheesecake, scrambled tofu, tofu balls with mushroom, pasta sauce…)
Course content
  • Discussion on the history, health benefits and uses of tofu
  • The different tofu varieties and how to store and cook with them
  • Demonstration of how to make tofu
  • Demonstration and hands-on preparation of dishes featuring tofu and okara
  • Tasting the dishes and Q&A discussion

Please note: This course is suitable for people who are vegan and/or vegetarian. We are not able to provide substitute ingredients for people with allergies.

 

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?   

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
  • Dumplings

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

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