Taught by Vegan Fusion Level 2 certified chef Alan Whykes.
$990 all inclusive, places limited.
Class hours: Sunday 1030-7.30 includes preliminary briefing Monday 11-7.30 Tuesday 11-7.30 Wednesday 9.30-1 Thursday 11-7.30 Friday 11-7.30 Saturday 11-8 includes grand finale dinner
Things to bring: - vegan cookbook that you like. During the break periods you can check out other people's books! - a sharp knife you are comfortable using. - camera, if you wish. - positive attitude. The course days are quite long so you will need to stay focused and committed to working with others even when you are getting tired. Simply put the more you put into it the more you will get out of it.
Learn how to make tempeh at home in this hands-on workshop for tempeh novices in Melbourne. Workshop inclusions: - tempeh tasting & tips on cooking with tempeh - tuition in small group: bean preparation, innoculation, fermentation, do's & don'ts - instruction sheet - tempeh ready to ferment at home (1 x 300gr) - dry soy beans and culture to make another 2 x 300gr packets of tempeh - follow-up advice
Please note that to ferment your tempeh at home you will need a warm (approx. 30C) space or box for approximately 15 hours. The workshop does not provide you with an incubation device to take home but will discuss some ways to make one.