$60

Whole Foods (4 Masterclasses)

Event Information

Share this event

Date and Time

Location

Location

Ringwood Uniting Church

30-32 Station Street

Ringwood, VIC 3134

Australia

View Map

Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

In this new series of masterclasses local chef, Mellissa Strachan, will discuss benefits of whole foods and learn how easy they are to use. There will be an opportunity to ask questions and, of course, to taste some samples.

This is for the series of four masterclasses. Individual workshops can be booked by following the links below.

Spices - Thurs 8 Feb, 8.30pm - 9.30pm

We have all heard that variety is the spice of life. But not as many people appreciate how much spice adds variety to life! Spices can enhance the flavour of almost any dish, including desserts. Being so flavourful, they also reduce the need to add other, less healthy, ingredients like sugar, salt and fat. In addition, there is increasing evidence to support the health benefits of various spices including reduction of inflammation, lowering blood pressure and aiding digestion.

This masterclass will cover a number of common spices including cinnamon, turmeric, garlic, chilli, cardamom and rosemary, some less common spices, the health benefits and how to use them.

Ancient Grains - Thurs 22 Feb, 8.30pm - 9.30pm

Ancient grains … something that many of us have heard of, but what are they and why are they so good for you? Although they may be nutritionally similar to the grains we commonly use today, they contain lots of essential vitamins, minerals like magnesium and potassium, higher levels of iron and contain protective elements like fibres and antioxidants. Many are even gluten-free! Used by ancient civilisations from the Aztecs to the Greeks, they have been making a comeback in recent years.

This masterclass will cover ancient grains including chia seed, quinoa, freekah, wild rice and Israel large couscous, why we should use them rather than white rice or commercial pasta, how to cook them and how to eat them.

Yoghurt - Thurs 8 Mar, 8.30pm - 9.30pm

Yoghurt, yogurt, or yoghourt is a food produced by the bacterial fermentation of milk. One of the oldest and most popular fermented foods across the planet, Australians eat, on average, 7.5 kilograms of yoghurt per year. Although yoghurt is often marketed as a healthy, calcium-rich food, many products in the supermarket fridge contain extra ingredients such as sugar, cream, thickeners, gums, starches and flavours, and more closely resemble a "dairy-based dessert" than a health food.

This masterclass will cover the benefits of traditional yoghurt, how to make yoghurt without a yoghurt maker or powdered yoghurt mix, what out dairy products can come from this method of cooking and non-dairy alternatives.

Fermentations & Preserves - Thurs 22 Mar, 8.30pm - 9.30pm

There are no jams or marmalades on offer in the workshop! Instead you will learn about the wonderful world of fermented vegetables. Fermented vegetables are uncooked, cultured, and teeming with health promoting bacteria. They are what many of our grandparents grew up onand include sauerkraut, kimchi, pickles and beet kvass.

This masterclass will cover traditional ferments including Kimchi, Sauerkraut and Kombucha, how and why you can ferment vegetables and some of their health benefits as well as dos and don'ts of vegetable fermentation.

Share with friends

Date and Time

Location

Ringwood Uniting Church

30-32 Station Street

Ringwood, VIC 3134

Australia

View Map

Refund Policy

Refunds up to 7 days before event

Save This Event

Event Saved