What’s It all About?

Would you like to reduce your food waste and make delicious meals with leftovers?

This will be an informative and practical workshop about reducing food waste and whipping up tasty meals from leftovers in your kitchen. Hosted by an experienced chef, it’s perfect for households, families and individuals. You will feel like a true food waste warrior and experience the satisfaction of clever menu improvisation.

What will we Cover?

This is a class in part hands-on, part talk and you will go away with your very own signature sauce!

You will learn how to:

• Work with and be inspired by leftovers – think of cuisines/herbs and spices/add some grains/legumes or farinaceous.
• Discover a new style of cooking, no recipe required. Think flavour and learn how to incorporate and balance sweet, sour, bitter, salt and umami.
• Make a delicious sauce – a quick and tasty roasted capsicum sauce the chef learnt on Santorini 30 years ago. Goes with many dishes.

Still thinking those carrots at the bottom of the fridge are likely compost? Think again and make a vegie crisper soup!

Who will be teaching?

Experienced Chef, Karen Bourke will be facilitating this workshop to help give you practical skills and knowledge in sustainable cooking.

With over 40 years experience as a chef, Karen brings a wealth of knowledge of various worldwide cuisines. Karen is widely travelled and particularly enjoys learning more about Asian flavours and specialities.

Karen’s cooking focuses on using fresh and seasonal produce and she is inspired by local markets and various producers of quality products. In her spare time Karen enjoys cooking for family and friends and is often provided with fruit and vegies from their gardens – she can’t say “No” to a glut of quinces or cumquats to make a paste or marmalade. She also enjoys making her own salamis at home and runs classes throughout the winter months.

Class cost is $15 + $5 for materials.

Geelong Sustainability members receive $5 discount