Cooking

INTENSIVE WRITING

WORKSHOP with Wendy Champagne

NEW Whether you want to write your short novel, a business course, a script for a film or documentary, a series of kick-butt blogs, a podcast or a dynamic biography for your business, this is the place to start. Designed to provide a strong foundation for the writing process as well as challenge limitations. Most importantly the aim is to ensure that a piece of work, and a writer’s confidence in that work, progresses. 4 Wed, 2 - 23 Mar | 6 - 8 pm Online Concession: $144 Full Fee: $160

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. Mon, 7 Feb | 10 am - 1 pm Mullum Concession: $125 Full Fee: $139

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, 27 Feb | 2 pm - 7 pm Byron Concession: $147 Full Fee: $163 THE PROPOSAL with Wendy Champagne

NEW Writers and filmmakers, get the guidance you need to move through the early steps of your Project and onto a finished proposal. Whether publishing or putting together a film proposal, this course is a motivating, illuminating guide to navigating the challenges of beginning a project and then moving successfully to the end of Stage One. 2 Sat, 12 - 19 Mar | 10 am - 1:30 pm Byron Concession: $94 Full Fee: $104

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 milk, 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, 27 Mar | 2 pm - 5 pm Byron Concession: $107 Full Fee: $119