I have been leafing through my favourite recipes and pouring over 3 of my favourite food books every morning from about 5.30am to 7am, for the last 10 days, to make our cooking-in-my-kitchen workshop educational, healthy, fun and 100% delicious.
The menu below is the first draft; it is ALL the things I would like to include but some may be culled or changed as I work out our time schedule and finalise the number of cooks in the kitchen and how much I need to do beforehand. Most things are gluten free, except the sourdough bread for dipping in the dukkah and the whole rye side.
There are still a couple of places left. Add your EMAIL to my booking sheet. The workshop is on May 28th from 10am – 2pm, in my kitchen at 4 Winns Road, Cygnet. Price $65. We cook, we talk and learn (well….. I mostly talk, you mostly learn 🙂 then we eat. Includes all recipes + 10% off all purchases from my Garden Shed and Pantry home shop.
Dukkah + sourdough + walnut, parsley pesto dip + carrot sticks
Pea and ham soup or corn bread and beans
Wakame seaweed, soaked, as entrée side with…
Home smoked trout
Sauerkraut (already brewing in my laundry)
Lentil and bacon bake
Rick Stein’s fabulous lamb curry with homemade chapatis
Cooked rye grains (rain-fed rice for GF)
Whole baby chicories from my garden with pinenuts
Fennel and mandarin salad
Broccoli with lemon
Golden Rough chia pudding
Fruit tart with nut pastry
Nettle tea from the garden