masterclasses & workshops

Learn about making and cooking with miso at this workshop in Sydney

There’s so much more to miso than soup. A spoon or two of this good stuff can lift most sweet or savoury dishes in an instant, giving a flavour and nutrient boost from the fermented paste. The salty, savoury punch of miso can’t be duplicated by any other ingredient. Once you know the different varieties you will be amazed at the many things you can achieve with it. Join this workshop to see how miso is made and learn ways to work it into your cooking.

Miso is a traditional Japanese fermented mixture of soybeans and/or grains, salt, and Koji (a safe mould that grows on rice). There are many varieties of miso, classified by the central ingredient, as well as the colour and taste, but whichever one you choose, miso’s greatest strength is lending deep umami flavour to vegan, vegetarian and other dishes.

Miso reigns supreme in terms of versatility (not to mention longevity—most miso can keep for up to a year). Miso’s there whenever you want to add a complex flavour. It can be kind of sweet, it’s deliciously salty, and it’s always packed with umami.

Course content

• Demonstration of how to make miso
• A look at the different kinds of miso pastes and how to use them
• Miso in sauces, marinades, dressings, and even desserts
• How to make the perfect miso soup

On the menu

• Miso soup
• Roasted sweet potatoes with Miso Tahini Ginger sauce
• Ramen Noodles with Miso Pesto
• Miso caramel sauce

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

Fermenting and pickling with the seasons for Winter 

Monday May 27
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 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!

Fermenting and pickling with the seasons for Winter 

Sunday June 9
12-3 PM
Faulconbridge NSW
$99

Enquires and bookings:

healingheartwarrior@gmail.com

Learn how to create your own wild fermented seasonal vegetables and naturally cultured pickles at this practical workshop in the Blue Mountains.

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.

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

Vegan Desserts

North Sydney Community Centre

Sunday 16 June 2019

 

10.30am – 2.30pm

$150.00
Concession: $112.50
(pensioners/full time students)

Bookings: https://www.northsydneycentre.com.au/courses/28/CLS108874/food-beverages/vegan-desserts

To take advantage of our concession rate please contact the office directly on 9922 2299

 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 tastebuds. With a little ingenuity, you can still enjoy your cake and eat it too!

Some of the reasons for going vegan range from the known health benefits of including more plant foods and reducing animal foods from the diet, environmental reasons and the treatment and harm that may come to the animals in processing.

One unique discovery is Aquafaba which is actually the water that chickpeas are cooked in. It means water bean and is the new love of many vegans and egg free communities. It is an excellent substitute for eggs and egg whites in recipes for all kinds of baked goods, meringues, quiche, and even ice cream and mayonnaise.

No matter what your dietary preferences are, using less dairy and eggs can only be of benefit to your health and wellbeing. At the same time increasing the diversity of other foods can add more “spice” to your life as well as reducing the carbon footprint.