As a society there are certain products, such as motor vehicles and fashion items, which most of us have been conditioned to differentiate in terms of quality. The quality of food, on the other hand, can often be overlooked.
This one-hour class will provide eye-opening content regarding the difference between the conventional and alternative food systems that lead to both contrasting food quality and environmental outcomes.
Duration: 60 Minutes
- Differentiating between quality of food products
- Understanding why there is a broad food quality spectrum available to us as consumers
- Differences between notional and real food
- Course conducted by Food Quality Expert & Editor, Artisan House
- Glossary of useful food terms
- Food tastings
- Just your interest to learn!
- Be prepared for a little taste testing
Health Conscious, Home Cooks
Vendor sincce 2017
An elegant little place specialising in truly gourmet crêpes and galettes. A restaurant where attention to detail is apparent, from the classy monochrome décor, Christina Re teaware serving exquisite Ovvio Organic and Cup Above tea, through to the actual food itself … each dish a sensory work of art made from the best quality local, seasonal, mostly organic ingredients supplied by some of Australia’s best practice artisan brands and producers: Schulz Organic Farms, Barambah Organics, Woodbridge Smokehouse, Kialla Pure Foods, Yarra Valley Caviar, Carboor Harvest, The Fermentary, Gary’s Quality Meats, Hagens Organic Butchers.
With an open kitchen, transparency is part of the charm of this unique crêperie in Brighton. Patrons engage with all members of the team, observing the preparation techniques using traditional cookware to make their food.
Restaurant open for: breakfast Friday - Sunday from 9am; lunch Tuesday – Sunday from 12noon; dinner Friday & Saturday from 5:30pm.
As the venue is small and cosy, bookings are recommended.