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VEGAN TRANSITION with Arianne Schreiber Come and learn how to make the transition to become vegan and learn all about new ingredients you have never heard of and easy delicious veganised meals from your ‘traditional’ favorites. Sun, 9 May | 10 am - 3 pm Mullum Concession: $134 Full Fee: $149
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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, inside-out roll and hand rolls with Salmon and Veggie. Take your new skills home to enjoy with family and friends. Sun, 9 May | 10 am - 1 pm Mullum Concession: $111 Full Fee: $123
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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, 6 June | 10 am - 1 pm Mullum Concession: $98 Full Fee: $109
FOOD SADHANA with Christina Covington Ayurveda views our relationship to food, not only as a source of fuel but as a meaningful sacred connection to all of life. A food sadhana assists us to refresh and nourish the temple of the body. Receive tools to enhance your own food rituals at home, by embellishing the process of preparation, cooking and eating with the sacred wisdom & vital health benefits of Ayurveda. Sat, 19 June | 9 am - 12 pm Mullum Concession: $96 Full Fee: $107
We will learn advanced techniques in vegan nut cheese making expanding our repertoire to mozzarella, pine nuts, dehydrated parmesan shards, roquefort, camembert and more. Sun, 13 June | 10 am - 2 pm Mullum Concession: $140 Full Fee: $155
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VEGAN NUT CHEESES ADVANCED with Arianne Schreiber
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