Join an immersive, hands-on experience in sustainable cooking at the zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct - powered by social enterprise STREAT.
In this workshop, you'll learn how to make the most of leafy herbs and leftover roast veggies to create delicious dips and pestos. It's the ideal way to reduce food waste, and is adaptable to all sorts of ingredients. You'll work in pairs, so bring a friend, or be open to meeting someone new.
The class is hosted by Fiona Smith, a food system and low-waste cooking champion, Renew magazine columnist, and Better Circles podcast host. Fiona will inspire you with practical skills that turn food that's on the way out into long-lasting, delicious creations.
Gain a fresh perspective on leftovers and the circular food system. Master the art of pestos and dip (that you can do at home when the class is over). Take home your own jars of what you have created.
