Seasonal Feasts is a four-part cooking workshop series celebrating seasonal produce, sustainable kitchen practices, and nourishing food. In 2025/2026, we’ll explore root-to-leaf cooking, the art of mindful food storage, seasonal meal planning, and creative ways to preserve the harvest. Together, we’ll dive into topics like cooking with the whole vegetable, reducing food waste, loving leftovers, and using fresh, local ingredients. Also, in each session, we will brainstorm recipes for the foods in season, so you leave with a head full of cooking ideas. Whether you’re an experienced home cook or just getting started, these workshops will inspire you to eat well and tread lightly on the planet.

Come and join this series for live cooking demonstrations, delicious tastings, and to gain practical tips and tricks for a more sustainable kitchen.

Go Green This Spring

Green is the predominant colour of October’s seasonal vegetables so we will embrace the green and create a delicious Spring green vegetable risotto. It’s dangerous I know as it’s sent many a MasterChef packing from the famous show.

We will examine several ways to make risotto and appreciate its simplicity and complexity. Risotto can be adjusted to suit your preferences and skill levels. It can be made with several different grains not just arborio rice and it is an excellent carrier for any stray vegetables your crisper may be offering up to you.

With so much greenery around, it would be a missed opportunity not to preserve at least a little of this bounty! So, I will share a recipe for a pickling brine which you can use to preserve any abundance you discover.

More Information:

This class is designed to be for creators of all levels, from complete novices to those who consider themselves experts in the kitchen.

Meet at The Genia McCaffery Centre (AKA the cottage), in The Coal Loader Centre for Sustainability, 2 Balls Head Drive, Waverton, 2060.

Cost: $0 to take part however ONLY book if you can make it.

Allergies: This class may contain allergens such as wheat, dairy, eggs, and nuts.

Booking essential – Limited spaces. This is an adult class available to 16yrs and over.