Cooking classes attract real foodies
THE Real Food Projects Cooking School launched its second location in May in the Byron Bay Hinterland.
Author, cook and founder of Real Food Projects, Kate Walsh, said the school was set to become the go-to destination for foodies across the region.
Kate has teamed up with Harvest restaurant, deli and bakery located at Newrybar and the trademark Real Food classes will now be held weekly in their 107-year-old bakery.
"Putting the spotlight on the best artisans, farmers and chefs in the region, the classes will be teaching students how to cook from scratch using local, seasonal and native ingredients," she said.
"The first classes include jam, pickles, fermenting, BBQ 101, stock and broths, cocktail essentials (think DIY tonic water, bitters and shrubs) and good old sausages.
"The Real Food Cooking School shows people simple ways we can change the way we cook, shop and think about food.
"Giving people the knowledge of where their food comes from and the skills to make amazing and nutritious meals from scratch is one of the best ways we can fix our broken food system."
Alongside Kate, the Harvest chefs, baristas and cocktail masters will be getting out of the kitchen and in front of students to showcase their passion and skills.
Harvest staff forager Peter Hardwick will also be helping source unusual native ingredients for as many classes as possible.
"I’m so excited to be working with the team at Harvest - a restaurant and community who also have the same passion for local, seasonal and ethical produce and a commitment to feeding people delicious food," he said.
Kate recently released her first cookbook - Real Food Projects: 30 skills and 46 Recipes from Scratch.
Published by Murdoch Press, it is available at all good bookshops and online at www.realfoodprojects.com
See the first round of classes on the same website.