There is much talk about sustainability and having a minimal footprint.
RCLC is running workshops this Winter that teaches how to prepare healthy simple meals for the family using seasonal ingredients that are easy to find at Farmers Markets and your local fruit shop. You may even be growing them in your own backyard garden!
Running this workshops is Catherine from 'The Salt Foundation'. Catherine has been cooking for many years in the local community and has many tricks and tips that make these workshops fun as well as informative. As a member of Slow Food she also brings the appreciation of knowing how and where things are grown that evokes a mindfulness around food. Catherine is a recipient of an Australia Day Award for her contribution to cooking healthy, aesthetic food for the community.
These 3 ideals are at the heart of Catherine's work and these workshops:
A Winter Pesto Workshop - Saturday 29th of July - Learn how to make unique pesto sauces: Carrot Top & Carrot pesto, as well as Nasturtium, Apple and Almond pesto
Winter Chutney, Harrisa Paste and Curry Powder – Saturday 26th of August - Learn how to make a delicious Spiced Apple Chutney, a brilliant Harrisa Paste and a simple but delicious curry powder. Good staples to back you up any night of the week.
Labne, Ghee and a Scrupumtioues Vegeterian Pate - Saturday 23rd of September - Learn how to make Middle Eastern Labne Cheese, ghee and a veggie pate which will enahnce many of your future dishes
All workshops will be held at Studio 1 Community Hub (15 Barnet Way, Richmond)
Places are limited to just 8 people per workshop
Cost $55 per workshop
%10 discount for people who bring a friend or book for all three workshops (Please call our office if you would like to book for all three workshops - 9428 9901)