VEGAN CHEESEMAKING AND ITALIAN COOKING IN TASMANIA

~ A gourmet weekend workshop of cheese making, pasta making and feasting in the beautiful Tamar Valley ~

The Vegan Italian Kitchen and Artisa Plant Based Cheese are teaming up to offer a memorable gourmet food experience in Launceston, Tasmania. 

WHAT’S INCLUDED - THE VALUE  

• Two full day workshops in the Tamar Valley, Launceston. 

• Gorgeous views in a beautiful countryside venue. 

• An exclusive behind-the-scenes tour of the Artisa cheesery.

• Transfers from the airport and your accommodation to the venue (as far as is practical). 

• Expert demonstration in cheesemaking with Artisa's Dr Julie Martyn, one of Australia’s leading plant based cheesemakers. 

• Expert demonstration and hands on masterclass in pasta making and desserts with Nadia Fragnito, in demand presenter and author of The Vegan Italian Kitchen.

• Learn to make stunning cashew cheeses, pasta dough, filled pasta, tiramisu and fondue.

• Epic feasting of fresh vegan cheese, grazing board, fresh pasta and more.
  
  
• Step by step instruction and developing new culinary skills.
  
  
• Tasting local wines and pairing with Artisa cheese.
  
  
• All delicious meals and drinks.
  
  
• Printable recipes and resources.
  
  
• Memorable experience with a group of like-minded foodies. 
  
  
  

WHAT’S NOT INCLUDED:

Accommodation 

Travel (airfares/ferry) 

WHEN:

2 day workshop (day/evening only)

Saturday 23rd September: 10am - 8pm

Sunday 24th September: 10am - 4pm 

COST: 

$550 for a full weekend experience, meals/drinks, masterclasses, transfers.

CANCELLATIONS:

Please note that by booking you acknowledge that this is non-refundable. In the event that you cannot attend, you may transfer the ticket onto someone else. In the unlikely event we cancel the retreat you will be refunded fully. 

The retreat must reach a minimum number of participants in order to go ahead.

Sold out? Pop your name on our waitlist!

MEET YOUR HOSTS

JULIE MARTYN

Artisa's founder, Julie, is a passionate foodie with a PhD in molecular biology. After more than 20 years in biomedical and clinical research that took her from New Zealand, to the US and then to Sydney, Australia,  in 2016 she moved to Tasmania to start a vegan food business.  She identified a huge gap in the market for premium, cheeseboard worthy plant-based cheeses, so she turned her considerable research skills into filling that gap. She has developed a range of cultured, cashew based cheeses, with a clean ingredient list, which are good for consumers, for the animals and for the planet. Handmade in Launceston, the Tasmanian provenance of each of Artisa cheese captures some of the outstanding quality and flavour in food that only Tasmania can provide.

NADIA FRAGNITO

Nadia Fragnito is an in-demand vegan Italian expert and author of two Italian cookbooks A Vegan Summer in Southern Italy and Discovering Vegan Italian. She first went vegan in 2001 and shares her passion for veganising Italian classic recipes through her blog and socials, The Vegan Italian Kitchen. Nadia is a regular guest on Channel 10s Freshly Picked with Simon Toohey and Everyday Gourmet with Justine Schofield and competed on SBS’ The Chefs’ Line Season 2. Nadia has contributed recipes and articles to SBS Food, Nourish magazine, as well as best-selling UK magazines Vegan Life and PlantBased. She was born in South Australia to an Australian mother and Italian father but now lives in Melbourne and travels to Italy for ‘culinary research’ whenever she can. Alongside The Vegan Italian Kitchen, Nadia is a registered secondary school teacher, published playwright and creative writer.