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.

July - Waste-Free Winter

“Eat food, mostly plants, not too much.” Michael Pollan

Eating the whole of the whole food is one of the aims of conscious sustainable eating, right? So, on the food activist front, we will focus on root to leaf eating, respecting Mother Earth and her abundance by cherishing the totality of plant foods, enjoying the “flesh”, seeds, leaves and stems wherever nature permits.

Nutritionally, we will dive into polyphenols, their sources and benefits.

In this session, we will explore and cook with beetroot – creating 2 delicious, nutritious chia puddings, one savoury and one sweet, both excellent prepare ahead breakfasts or snacks.

The recipes I share are for tasty, wholesome dishes, that are easy enough for you to make again and again and will save the beets and their bits from the compost.

AND…we will of course be having another taste of the kimchi and sauerkraut that we made in the April workshop.

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.