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Vegan Cheese Making with Nase Supplitt

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by CERES


Next Available: 11 Nov 10:00AM
5.0 hours

Description

This hands-on workshop will give you the skills and knowledge to create your own array of vegan cheeses, milks, creamy spreads and dairy-free desserts. Limitless options for flavours and styles, a great way to impress yourself, your family and your friends.

Your Trainer:

Nase Supplitt Nase has been a vegetarian for 21 years and vegan for the last 6 years. He started cooking for himself at the age of 15. In his 20s he worked as a cook in various establishments. Nase is a giving and enthusiastic teacher and enjoys cooking for his family and friends as well as organising CERES staff cook-ups

CERES members and concession holders are entitled to a 10% discount. Enter "ceresmember" under the promotion and gifts code field.

RACV members please place "RACV" under the promotion and gift code field

 *Please note that the CERES member, concession or RACV discount does not apply to "Bring-A-Friend" which are already discounted

For Information on our cancellation policy please click here

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Class Schedule

This workshops runs from 10:00 AM to 3:00 PM

What you will learn
  • Make your own vegan cheese
  • Learn how to make vegan milks, creamy spreads and dairy-free desserts
What you will get
  • Samples of what you make
  • Recipes to take home

What to bring
  • Three containers equivalent to take-away sizing
  • Notepad and pen
  • Apron
What to wear

Casual, no open toe footwear, long hair tied back


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CERES

Vendor sincce 2013

CERES - Centre for Education and Research in Environmental Strategies, is an award winning, not-for-profit, sustainability centre located on 4.5 hectares on the Merri Creek in East Brunswick, Melbourne.

It is also a thriving community, an urban farm, Australia’s largest deliverer of environmental education, an event and conference venue and a place rich with social and cultural diversity. CERES is recognised as an international leader in community and environmental practice.

Built on a decommissioned rubbish tip that was once a bluestone quarry, today CERES is a vibrant eco-oasis. 350,000 people visit CERES each year. Many more engage with us through our Sustainable Schools program which takes sustainable education into schools across the state.

CERES’ green technology displays, buildings, education and training programs and social enterprises (CERES’ Organic Market, Café, Permaculture Nursery and Fair Food organics delivery) demonstrate food security, sustainable agriculture, energy efficiencies, renewables and water conservation in action.

CERES is a model for a future with sustainability, innovation and connectedness at its heart.

Come, be welcome, you never know what you will find on our rambling paths.

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6 Reviews
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Vinny

06 July 2017 • Vegan Cheese Making with Nase Supplitt

Learning new ways of making the dairyfree cheeses and different ingredients.

Sheldon

23 March 2017 • Vegan Cheese Making with Nase Supplitt

The cheese making class was a big let down. Nase is a nice enough guy but very unprofessional and unorganised. His equipment we used was rubbish and he didn't even have measuring spoons or measuring cups... Two of the five cheeses he was supposed to teach us how to make, didn't even come out right e.g. the Marinated Coconut Feta did not set at all due to the fact he didn't have one of the main ingredients (coconut cream). 2nd of all the Paprika Hard cheese came out soft, to which he made a joke about it and suggested we now call it a Paprika Soft cheese?? And then the second half of the day was going to be used to teach us how to make a raw cake and other sauces, which we didn't sign up for and at which point we decided to leave. I honestly feel that my partner and I wasted our time and money attending this course and that we could have learnt more off the internet for free. Very disappointed, would not recommend this course to anyone.

ALLISTAIR

06 December 2016 • Vegan Cheese Making with Nase Supplitt

I think what struck me, was the simplicity in gaining such astonishing results. I love cheese...but feel it's too hard to burn off at the gym. I came seeking healthy substitution, I left with a confidence and samples I shared and impressed my family with. It's an action packed day. I learned an inordinate amount. Sure, we had a variety of recipes unfold, but also the knowledge, of the Base elements, within which to experiment at home. I was very impressed! I have recommended this course to several, and will continue. Vegan ideology ISN'T discussed. One is simply shown alternatives to cooking styles. I pick over a range of styles for variety....in this case, healthy substitution. Here's the kicker!! Taste buds can be tricked! 10/10.

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