Cooking

VEGAN TRANSITION with Arianne Schreiber Have you thought about becoming vegan but don’t know what to eat? Learn how to make the transition to becoming vegan easy as you learn all about new ingredients, some of which you have never heard of, and easy delicious veganised meals from your ‘traditional’ favorites. Sun, 7 Nov | 10 am - 3 pm Mullum Concession: $134 Full Fee: $149

VEGAN NUT CHEESES AND MILK with Arianne Schreiber Creating yummy tasty cheese without dairy is easier than you think! Learn to make a spreadable cheese, a bechamel cheesy pasta sauce, parmesan and a feta style cheese as well as almond mylk, and almond flour. Discover how to add different flavours to your cheeses using cashews, walnuts, almonds, macadamias, Brazil nuts and seeds. We will sample what we make during the day and you’ll get to take home some goodies too. Sun, 21 Nov | 10 am - 1 pm Mullum Concession: $98 Full Fee: $109 VEGAN NUT CHEESES - ADVANCED with Arianne Schreiber We will learn advanced techniques in vegan nut cheese making expanding our repertoire to mozzarella, pine nut dehydrated parmesan shards, roquefort, camembert and more. Sun, 5 Dec | 10 am - 2 pm Mullum Concession: $140 Full Fee: $155

SUSHI FOR BEGINNERS with Keita Kujiura Learn to roll sushi at home like a professional with Keita who has 15 years of experience working in Japan and his new home Australia. In this course you will learn the basics such as how to make sushi rice, hosomaki roll, insideout roll and hand rolls with Salmon and Veggies. Take your new skills home to enjoy with family and friends. Thu, 18 Nov | 10 am - 1 pm Mullum Concession: $116 Full Fee: $129