Date: Saturday 27 February 2021

Duration: 3 hours

Where: Sydney Community College, Rozelle

Discover a “living” and sustainable colour palette with natural dyes and you will never look at your garden or kitchen in the same way!

Join this full-day workshop to learn the basics of natural dyeing, easy mordants, and how you can set this up at home to keep exploring this art form.

In this practical beginners course you will explore a variety of natural hand dyeing and colour application techniques and create your own fabulous effects on wool, silk and cotton using natural methods and materials.

Learn to make beautiful dyes with foraged plants, household food waste and by-products from an organic farm. Many everyday waste products create rich, gorgeous colours: avocado stones produce dusky pink, onion skins create bronze and carrot tops make a vibrant green (just a few examples!)

Learn how to:

• Use seasonal and native plants, fruits, vegetables and materials from home for natural dye projects

• Learn basic techniques: hot water extraction, steam bundle dying/ eco printing, solar dyeing and direct application methods

• Learn how different types of fibres (wool, silk and cotton) react to natural dyes

• Understand the basic principles of mordants

• Pots and equipment you need to do natural dyeing at home

• How to make a natural dye journal or "sampler"

You will take home:

• Pure silk scarf

• Wool blend fabric for a wall hanging or table runner

• Fabric samples for a natural dye journal

For bookings and further details, go to this link:

https://www.sydneycommunitycollege.edu.au/course/ARTF54

Date: Tuesday 22nd September; Time: 6 - 8:30pm

Where: Sydney Community College, Rozelle

Learn to make:

• A general household citrus peel spray for cleaning kitchen benches, cupboards and toilets (quality reusable spray bottle provided)

• A liquid handwash

• A bathroom cleaning paste (natural version of a crème cleanser)

• A carpet deodoriser

• A natural air freshener using essential oils, spices, herbs and fruit peel (quality reusable mister bottle provided)

Participants will receive an eBook with recipes for natural cleaning products.

For bookings and further details, please go to this link:

https://www.sydneycommunitycollege.edu.au/course/HMCP

Date: Saturday 26 September 2020

Duration: 6.5 hours

Where: Sydney Community College, Rozelle

Discover a “living” and sustainable colour palette with natural dyes and you will never look at your garden or kitchen in the same way!

Join this full-day workshop to learn the basics of natural dyeing, easy mordants, and how you can set this up at home to keep exploring this art form.

In this practical beginners course you will explore a variety of natural hand dyeing and colour application techniques and create your own fabulous effects on wool, silk and cotton using natural methods and materials.

Learn to make beautiful dyes with foraged plants, household food waste and by-products from an organic farm. Many everyday waste products create rich, gorgeous colours: avocado stones produce dusky pink, onion skins create bronze and carrot tops make a vibrant green (just a few examples!)

Learn how to:

• Use seasonal and native plants, fruits, vegetables and materials from home for natural dye projects

• Learn basic techniques: hot water extraction, steam bundle dying/ eco printing, solar dyeing and direct application methods

• Learn how different types of fibres (wool, silk and cotton) react to natural dyes

• Understand the basic principles of mordants

• Pots and equipment you need to do natural dyeing at home

• How to make a natural dye journal or "sampler"

You will take home:

• A cushion cover

• A long piece of wool-blend fabric to use as a scarf

• A cotton tote bag

• 100% silk, cotton and wool samples for a natural dye journal

For bookings and further details, go to this link:

https://www.sydneycommunitycollege.edu.au/course/ARTF54

Date: Saturday 9 May 2020

Time: 1 -4pm

Where: Sydney Community College, Rozelle

Learn how to reduce waste in the kitchen in this practical workshop. Prepare a seasonal Middle Eastern-style meal using our most commonly wasted foods:

·         Yogurt, labne and a Turkish-style ricotta using excess milk

·         Middle Eastern pickled vegetables (each participant will take home a jar)

·         Fatoush salad with stale bread croutons

·         “Second chance” ricotta triangles with leftover rice and vegetables

·         Roast vegetable hummus

·         Herb stem labne dip

At the end of the class, you’ll enjoy a light meal with Q&A discussion and opportunities to share tips with others.

For bookings and further information, please visit this link:

https://www.sydneycommunitycollege.edu.au/course/low.waste.cooking

Date: Saturday 29th February

Time: 9:30am - 12:30pm

Where: Mervyn Fletcher Hall, Haberfield NSW

Join this hands-on workshop to learn how to reduce your household food waste and create an Indian style feast at the same time. You'll transform commonly wasted foods such as bread, milk, vegetables and rice into tasty, savoury dishes.

This free workshop is run by Inner West Council's Green Living Centre and Resource Recovery and facilitated by Seed 2 Soul Workshops.

As numbers are limited, this workshop is available to residents of the Inner West Council area. 

Please register via Green Living Centre or Inner West Council:

https://www.eventbrite.com.au/e/zero-waste-cooking-indian-style-tickets-91064314817

https://www.innerwest.nsw.gov.au/explore/whats-on#/details/27406

When: Sunday 17 Novemberr 2019

Time: 9:30 am - 1:00 pm

Where: Northmead (10 mins from Parramatta station)

In this 3.5 hour workshop, you will learn to make:

• A loaf of organic sourdough bread

• A sourdough pizza base

• Your own wild ferment sourdough culture

Chefs Evan Pemberton and Davide Grati will take you through the fermentation process . You will learn how to feed and maintain your starter, laminate and shape your dough and slow ferment for the perfect loaf.

Also Includes:

• A delicious lunch of sourdough pizza with fresh ricotta

• Take home your own sourdough starter and dough

Time: 3:00 - 5:30 pm

Where: Sefa Kitchen - 292 Bondi Rd, Bondi

Learn to make a range of Levantine and Middle Eastern cheeses in the beautiful Sefa Kitchen:

• Haloumi

• Lor peyniri (a Turkish-style ricotta)

• Kefir

• Yogurt

• Lavender infused labne

Also includes:

• Middle Eastern bread making demonstration

• A tasting of pan-fried haloumi, labne dips & freshly baked bread

• A pack of Middle-Eastern spices and wild teas from Sefa Kitchen

Time: 9:30 am - 1:00 pm

Where: Annandale Public School - enter via Trafalgar St

Learn to make:

• Ricotta

• Haloumi

• Greek-style yogurt

• Labne (spice crusted and herbed)

• Cultured butter

• Kefir

Also Includes:

• Walnut sourdough demonstration

• Kombucha tea tasting

• A delicious lunch using freshly made cheeses

Time: 9:30 am - 12 pm

Where: Annandale Public School (enter via Trafalgar Street)

Learn to make fresh ricotta and ravioli!

Hands-on cooking that is fun, healthy and easy to prepare.

You mini Master Chefs will learn how to prepare a simple pasta dish from scratch including:

• Ricotta - with fun facts about the science of turning milk into cheese

• Making fresh pasta dough

• Shaping pasta into ravioli and fettuccine

In just 2 hours your kids will learn how to present their dish and sit down to enjoy a lunch they have created.

For children aged 7 to 12 years only.

Classes are run by Nicole Evangelidis and Evan Pemberton.

Nicole is an experienced facilitator of cooking classes with primary school children. She has taught children through the Stephanie Alexander Kitchen Garden Program and loves inspiring kids to cook their own delicious and nutritious meals.

Evan Pemberton is a qualified chef with more than 20 years experience. He has taught cooking skills to children through the youth mentoring program with Leichhardt Council, TAFE and training refugees at the Bread and Butter Project. 

Time: 9:30 am - 1:00 pm

Where: Annandale Public School

Learn to make:

• Kombucha (fermented probiotic tea)

• Kefir (milk, water and coconut)

• Live sauerkraut

• Kimchi (spicy Korean fermented cabbage)

• Fermented tabasco

• Lacto-fermented chutney

Includes a lunch filled with pre and probiotic foods:

• Beetroot tarts with goats kefir cheese

• Korean pancakes with kimchi

• Sweet potato croquettes with lacto-fermented chutneys

Kefir + kombucha kits and cultures available on the day 

Saturday 3rd October - Soft Cheese Making

9:30 - 1:00 pm (3.5 hour class)

Learn to make:

• Ricotta
• Haloumi
• Greek-style yogurt
• Labne (spice crusted and herbed)
• Cultured butter
• Kefir 

Also Includes:

• Walnut sourdough demonstration
• Kombucha tea tasting

Sunday 4th October - Advanced Cheese Making

9:30 - 2:30 pm (5 hour class)

Learn to make delicious cultured cheeses:

• Greek-style feta
• Camembert
• Buttermilk blue
• Mozzarella

Includes lunch and your own cheese creations to take home

Time: 3:00 - 5:30

Where: Sefa Kitchen - 292 Bondi Rd, Bondi

Learn to make:

• Kombucha (fermented probiotic tea)

• Kefir

• Live sauerkraut

• Flavoured brines for pickling

• Lacto-fermented chutneys

Includes a lunch filled with pre and probiotic foods

Kefir + kombucha kits and cultures available on the day