Seasonal Feasts is a four-part event program focusing on sustainable cooking practices. This year we will be tackling topics like meal planning, fermenting and pickling, low waste cooking, and how to love your leftovers. Discover the benefits of using local, seasonal ingredients, reducing food waste, and transitioning to energy-efficient induction cooking.

Join us for a live cooking demonstration, with delicious tastings, and gain practical tips and tricks for a more sustainable kitchen.

This workshop is all about Meal Planning.

Meal planning is the second step to reducing food waste. If you like cooking, this can be a joyful, creative outlet. Planning will take the pain out of worrying what’s for dinner every night. The benefits are endless and will help you feel like the boss of your kitchen.

What you will learn:

We will create a Spring seasonal meal plan, starting with a brief introduction to the Australian guide to healthy eating and what makes vegetables such an important food group;
Introduction to a simple meal planning template and the importance of leftover night;
How to stock take of the fridge and pantry;
Create your own meal plan and discover recipe ideas that will be instrumental in building your fool-proof food!

Leave this session armed with recipes and resources for meal planning guides, seasonal food guides and much more.

More Information:

This class is designed to be for creators of all levels, from cooking novices to those considering 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.

Allergy note: 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.