September 8th & 9th from 11am – 4pm both days
At Wild Kombucha's Collabratory Kitchen
To be taught by Jude Blereau and Holly Davis.
During this two day course we will teach from a wide collection of recipes. You will be able to use these to create Spring into Summer dishes for breakfast lunch, dinner and everything in between. We will also discuss how to balance what you eat for optimum nourishment and wellbeing. Holly is looking forward to showing you where ferments fit a wholefood day, with recipes from her new book Ferment-a guide to the ancient art of culturing foods (released September 2017) while Jude will be bringing her extensive knowledge and skill and will no doubt be offering wholesome sweetness to round out your repetoire.
Cost: $495.00 or book with a friend to receive a $30.00 discount each and pay $930.00
Please Note – The dishes on offer will suit a wide range of dietary needs including omnivores, vegans, wheat/gluten free and dairy free. We will give preference to local, organic and biodynamic produce and only use grass fed meats, sustainable seafood and organic dairy produce. A range of cultured foods and drinks will also be on offer with lunch.
Whilst all care is taken we cannot and do not guarantee that any food offered is 100% free of any allergens.
Our classes are for small groups and so, much like a theatre ticket costs are non refundable. In some instanses and with 7 days notice a credit may be given for another class. If you are suddenly unable to attend please let us know who will be coming in your place.