Spring to Summer cooking classes starting in October

Concerned about your intake of preservatives, animal fats, dairy products and sugar?  Without the need for pre-packaged products with all of their nasties, this series of cooking classes will teach you to use seasonal ingredients and methods to make delicious meals with ease!
 

Venue:
Miso Restaurant

Shop 20, world square, Pitt St, Sydney

Date:
Spring to Summer cooking course – Oct 2013 to Feb 2014
Every second Sunday of the month

13 Oct   Daikon steak with quinoa sauce, Miso soup, Sweets etc…
10 Nov  Teriyaki tempeh burger, grain mayonnaise, Sweets etc…
08 Dec  Grain and mushroom meat ball, Nectarine salsa, Sweets etc…
12 Jan  Japanese style curry, Potato salad, Sweets etc…
09 Feb  Tofu steak with miso sauce, Chirashi sushi, Sweets etc…


Autumn to Winter cooking course – Apr 2014 to Aug 2014
Every second Sunday of the month

13 Apr   Root vegetable pot-au-feu, Onion miso etc…
11 May  Daikon stew, Kinpira parsnip and more etc…
08 Jun   Leek and cauliflower gratin, Roasted pumpkin salad etc…
13 Jul    Korean style bibimbap, Wakame soup etc…
10 Aug  Temari sushi, Black sesame custard pudding etc…


Time: 
2:00pm onwards(Approx. 3 hours

Fees: 
$450 for a 5 week seasonal macrobiotic cooking course
or $95 per class for individual classes 
(each session includes 4-5 recipes, all ingredients and equipment)
 

*Photos are part of spring to summer menu/from top: Daikon stake, Teriyaki tempeh burger, Grain and mushroom meat ball, Japanese style curry, Tofu steak with miso sauce

Bookings are essential>>>