Fermenting and Pickling For the Seasons
Monday September 23
6-9pm
Sydney Community College, Rozelle Campus
$169
To book: https://www.sydneycommunitycollege.edu.au/course/learn.to.ferment.pickle
Learn how to create your own wild fermented SPRING 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!
Vegan Dumplings
Sydney Community College, Rozelle Campus
$169
Learn how to make and stuff your own vegetarian 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
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.
In this hands-on workshop, master
- Tofu, Tempeh or sauerkraut vegetable Gyoza, with sesame dipping sauce
- Steamed seasonal vegetarian Tibetan Momos
- Indian Kofta potato dumplings with spicey Tomato sauce
Sunday 10 November
North Sydney Community Centre
10.30am – 2.30pm
COST$150.00
Concession: $112.50
(pensioners/full-time students)
To book: http://www.northsydneycentre.com.au/courses/28/CLS109229/food-beverages/dumplings
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!
