Plant-Based Cooking Workshop | Kumeū Stables Homestead
Event description
Introducing ‘Cook With Tracey’ - our new series of both in-person and online cooking classes that we’ve created in collaboration with the wonderful Tracey Bennett aka The Reckless Foodie.
Join us on Saturday 18th November for a half-day in-person plant-based cooking workshop.
Set in the gorgeously renovated Kumeū Stables Homestead (ex-horse stables - yes this is as beautiful as it sounds!), in this class you will learn how to create a range of vibrant, delicious and nourishing recipes suitable to show off to your friends throughout the upcoming festive season - including a main meal, a summer salad and a raw cake.
At the end of the class we'll sit down and have lunch together, soak up the peaceful serenity of Kumeū and of course enjoy the creations from the morning.
Included in your ticket price is a sustainable-minded goodie bag, and we'll keep you well hydrated throughout the day with sparkling (non-alcoholic) drinks too.
HIGHLIGHTS & KEY TAKEAWAYS:
✔ Embrace your inner (plant-based) chef
✔ Find your flow and gain more confidence in the kitchen
✔ Make mouthwatering meals in real time with our very own talented whole-foods chef (and the other foodies in the class!)
✔ Learn valuable kitchen tips and tricks, plant-based nutrition and food sustainability skills
✔ Enjoy a sit-down meal at the end of the class to sample and enjoy the fruits of your labour
If you have any questions about this event, please contact Amy at hello@thesustainablefoodco.co.nz or 09 218 3242
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About The Reckless Foodie:
Tracey Bennett aka The Reckless Foodie is a Plant-Based Wholefood Chef who is passionate about creating, enjoying and sharing delicious and nourishing plant-based food with others. As a working mother of four fabulous young adults (and now grandmother to four!), Tracey knows just how important it is to create simple meals that taste awesome and don’t demand too much of your time. Her signature style is rustic, delicious, colourful and easy-to-throw-together.
While Tracey considers herself an educator first, she has in recent years begun to dabble and delight in providing plant-based catering/nourishment for special events, mostly in the wellness/transformation industry. She adores this as she loves to nourish people with delicious nutrient-rich food made with plenty of aroha while they go through deep growth and transformational work. Her biggest passion is leading wellness and cooking retreats. Together with Jason Shon Bennett, she had lead 29 Wellbeing & Longevity Retreats around N.Z. over the past 5 years. More recently Tracey has begun offering her own signature Plant Based Cooking Retreat.
A people person through and through, Tracey loves connecting, creating and collaborating with others on a similar path. Stay tuned for her upcoming cook book (!!!), retreats, cooking workshops and more through her Instagram page or Facebook page.
About The Sustainable Food Co:
The Sustainable Food Co. is New Zealand’s leading sustainable catering social enterprise. We pride ourselves on a plant-forward, zero-waste approach, which has seen us disrupt the catering industry with low cost, high quality products that are delivered with passion, flair and social and environmental consciousness. Our mission is to inspire and excite New Zealanders to eat more sustainably and ultimately transform the food systems in Aotearoa.
As NZ’s first zero-waste caterer, we contribute absolutely zero waste to landfill throughout the entire process from sourcing to serving, proving to customers and suppliers alike that zero-waste catering is possible. Menu items are carbon-traced using NZ-specific statistics and we also provide customers with the total KG of carbon emissions they are saving compared to if they had ordered the animal-based equivalent menu.
Alongside our event catering we offer private chef experiences, food sustainability workshops, community events and live cooking demonstrations.
Follow The Sustainable Food Co. on Instagram or Facebook to keep up to date with the latest happenings.