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.