Have you tried tempeh?

it’s a fantastic source of protein. Unlike tofu, it has a meaty, firm texture and yummy nutty flavour. As a result, it’s incredibly versatile – I love layering thin slices into sandwiches, or crumbling it up and tossing into stir fries.

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.

After 10 years of experimenting and making Tempeh from different beans and seeds, I'm happy to share my knowledge with you.

Join me for a 2.5 hours masterclass , where you will learn the foundations of making your own tempeh at home like a pro

The cost of the lesson is $99 per person. This includes the lesson and morning tea.

Bring your friends. Class size is limited to 11 people to ensure a quality learning session.

Book your tickets Today to secure a space !

The class held in a private property in Billinudgel - we will send you the address few days before the class.

Contact the host of The art of making Tempeh - 23/11 - Billinudgel