Zero Waste Cooking Workshop

Mother Fremantle

Learn how to turn 'scraps' into delicious, nutrient-dense recipes! From apple skins &amp; watermelon rinds to aquafaba, carrot-tops &amp; more

181A High St

You might be surprised and excited to discover, that a lot of the off-cuts and 'waste products' from our food that often end up in the bin or compost, are in fact edible, nutrient-dense, interesting culinarily, and delicious.Led by two industry pros, this 2 hour info-packed workshop will take you through demonstrations of how to create 6 new recipes with tastings of each. Leah will be sharing all the tips and tricks she's learnt through many years of trial and error, and Heath will be sharing a rolling conversation of information on the health-properties and nutritional side of the foods being explored.Join Heath Daly - naturopath, lecturer, and co-owner of Mother Fremantle - and Leah Gilbert - wholefood cook and zero waste specialist - as you:<ul><li>Learn to make a delicious carrot-top pesto - one of the most nutritious parts of the carrot</li><li>Turn apple skins into a mother-rich apple cider vinegar - nature's incredible health elixir</li><li>Take pineapple skins and create a delicious, fizzy fermented drink packed full of probiotics and good acids</li><li>Discover aquafaba and how to use it to create a luscious healthy chocolate mousse (amongst many other uses)</li><li>Watch watermelon rind be transformed into delicious pickles, perfect for sandwiches, salads and more</li><li>Learn the ultimate no-waste stock for utilising virtually every other produce off-cut and scrap you make</li></ul>Save money, reduce environmental waste &amp; discover new skills and recipes.Spaces are limited - we hope you can join us for this very exciting new workshop.NB: This is a demonstration-based workshop and is not hands-on. Recipes are all gluten-free, dairy-free and vegan. Please contact us with any questions, allergies or special requests.

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