Whole Food Workshop Menu draft

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.

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Dukkah + sourdough + walnut, parsley pesto dip + carrot sticks

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Pea and ham soup or corn bread and beans

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Wakame seaweed, soaked, as entrée side with…

Home smoked trout

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Smorgasbord …..

Quinoa tabbouleh

Veg. patties

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

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Golden Rough chia pudding

Fruit tart with nut pastry

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Nettle tea from the garden

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