$30

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Canberra Environment Centre

Acton Peninsula, ACT 2601

Australia

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Tips for a more sustainable kitchen

Incorporating more veg into our diets has a range of benefits for human health and the environment. Join Kara Pedavingh for a hands-on workshop about making the most out of the humble veggie by turning it into a star ingredient. Learn how to turn ‘scraps’ into pesto, incorporate seasonal ingredients into hearty curries which can be saved for later and enjoy plant-based treats with a lemon cashew cheesecake. This workshop includes a shared light meal.

Refund Policy: Tickets are non-refundable and cannot be transferred to other workshops

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Date and Time

Location

Canberra Environment Centre

Acton Peninsula, ACT 2601

Australia

View Map

Refund Policy

No Refunds

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