Raw Foods - 3 Day Intensive
Dates TBA 2016, CERES, Melbourne. Teaching hrs 1430-1930 daily.
chocolate taco with papaya salsa & salad
Learn all about raw vegan food preparation in this comprehensive introduction to the cuisine and lifestyle. Techniques covered include dehydrating, salting, fermentation, stuffing, smoothies, sprouting, nut & seed milks, plant-based raw cheeses and more. See below for full list of dishes in the daily program.
Workshop inclusions:
- daily hands on tuition
- daily snack, main meal, dessert
- information pack including recipes, raw vegan tips
- 'grand finale' dinner on Wed 27th (includes complimentary additional ticket so you can bring a friend)
Full program (subject to alteration or substitution as required, however content will be roughly similar):
Monday
Green smoothie, pesto stuffed mushrooms, wasabi pate, nori rolls, mango sauce, pasta puttanesca, chocolate mouse,
Tuesday
Galangal elixir, hot & sour soup, flax crackers, cashew cheese, unstirfry with cauli rice, raw ravioli, raw parfait, lime icecream with raspberry sauce
Wednesday
Nut milk, cacao elixir, walnut fig granola, raw pizza, rainbow kale salad, gomasio, chocolate tacos, papaya salsa, chili sauce, sour cream, cheesecake
Please note that you should bring your own sharp kitchen knife to this course.
Workshop inclusions:
- daily hands on tuition
- daily snack, main meal, dessert
- information pack including recipes, raw vegan tips
- 'grand finale' dinner on Wed 27th (includes complimentary additional ticket so you can bring a friend)
Full program (subject to alteration or substitution as required, however content will be roughly similar):
Monday
Green smoothie, pesto stuffed mushrooms, wasabi pate, nori rolls, mango sauce, pasta puttanesca, chocolate mouse,
Tuesday
Galangal elixir, hot & sour soup, flax crackers, cashew cheese, unstirfry with cauli rice, raw ravioli, raw parfait, lime icecream with raspberry sauce
Wednesday
Nut milk, cacao elixir, walnut fig granola, raw pizza, rainbow kale salad, gomasio, chocolate tacos, papaya salsa, chili sauce, sour cream, cheesecake
Please note that you should bring your own sharp kitchen knife to this course.
Non-Dairy Milks & Yoghurts
Dates TBA 2016, CERES, Melbourne
Coconut yoghurt.
An introduction to making non-dairy substitutes at home including soy milk, rice milk, almond milk, soy yoghurt, oatmeal yoghurt and coconut yoghurt.
Workshop inclusions:
- non-dairy milk & yoghurt tasting, including delicious layered brunch parfait
- tuition in small group
- printed instructions for the items we're making
- fresh milks and yoghurts to take home.
The yoghurts will require additional fermentation at controlled temperatures at your home after the workshop.
Workshop inclusions:
- non-dairy milk & yoghurt tasting, including delicious layered brunch parfait
- tuition in small group
- printed instructions for the items we're making
- fresh milks and yoghurts to take home.
The yoghurts will require additional fermentation at controlled temperatures at your home after the workshop.
Special Event - 3 course vegan class with Sharon Wiest
Thur 24 September 2015, 10.30am-1pm, US$75 (note: tickets sold in Aus$)
Lincoln City Culinary Center, Lincoln City, OREGON
stone fruit galette
This workshop is a special event with Sharon Wiest, resident chef at the Lincoln City Culinary Center. Sharon will take us through some South American inspired dishes for a delicious 3-course meal, all made with the best of local Oregon ingredients and matched with Brooks vegan-friendly wines. Hands on tuition and fabulous food, what more could you want?!
Workshop inclusions:
- tuition in teaching kitchen as we make: aji with plantains; pupusas stuffed with mushrooms, fermented curtido and pinto beans; Oregon stone fruit gallette.
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines by Brooks Vineyards. Workshop participants must be over 21 to consume alcohol. Non-alcoholic alternatives are provided.
Gluten free upon request, please enquire.
Workshop inclusions:
- tuition in teaching kitchen as we make: aji with plantains; pupusas stuffed with mushrooms, fermented curtido and pinto beans; Oregon stone fruit gallette.
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines by Brooks Vineyards. Workshop participants must be over 21 to consume alcohol. Non-alcoholic alternatives are provided.
Gluten free upon request, please enquire.
Tempeh Making
Date TBA, January
Homemade soy and spelt tempeh.
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.
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.
How To Culture Water Kefir
Date TBA
a.k.a. tibicos
Learn the secrets of making your own water kefir at home in this hands-on workshop at CERES. Water kefir is a live culture that can be used to produce delicious probiotic health drinks. Dairy- and gluten-free.
Workshop inclusions:
- water kefir tasting
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you need to bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home.
Workshop inclusions:
- water kefir tasting
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you need to bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home.