Location: Virtual Class
About the class:
Learn how to make three of your very own plant-based and customisable cheeses. Upgrade the usual antipasto platter by exploring which Australian native ingredients and other flavours can be worked into your delicious recipe.
Your chef, Sheryn Smith, was a cheese lover so when she turned vegan she worked tirelessly to create a plant-based cheese with just the right texture, taste and consistency.
Of course cheese is wonderful when accompanied - enjoy with unforgettable raw crackers we will also be making.
Like all cheeses, this fun cooking class is best shared with friends.
Enjoy your prepared meals in good company and stay refreshed with Aunty Dale's trio of Myrtle and Hibiscus Tea.
Whats on the menu:
Two plant base semi soft cheeses
Apricot and Almond and Herb and Garlic
Raw flax-seed crackers with wattle seed and Tassie mountain pepper
OH&S: Long hair should be tied up, please wear comfortable clothes and closed shoes when preparing and cooking.
Important: Please advise us of any dietary requirements and allergies in advance.
Meet your chef: Sheryn Smith
Sheryn has been in the food industry for over 20 years. She has trained in many food genres, traditional cooking, healthy clean cooking, raw and plant - based, having transitioned to a plant-based lifestyle herself.
Sheryn studied food Nutrition and uses her knowledge to enhance her cooking workshops.