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Byron Shire
January 18, 2022

Real food projects releases spring class schedule

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After a more than successful first round of classes by self-taught cook, sustainable-food advocate and author Kate Walsh, Real Food Projects has launched their new round of spring classes for the remainder of 2016.

With the introduction of additional hosts including chef Jean Martinez – a highly experienced wholefoods pastry chef – and chef Rosa Di Fiara from Harvest, the classes will feature pasta, kombucha, sausages, kraut, jams and preserves to name a few. We’ll also be teaming up with Harvest on staff forager Peter Hardwick to provide interesting local and native produce for the classes.

‘The Real Food Cooking School at Harvest puts the spotlight on 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,’ said Walsh. ‘It is also lots of fun!’

Private classes are also being offered in the spring schedule. Contact Kate directly for more information.

The foundation of the school at Harvest has proven invaluable for the the team at Harvest to become involved, sharing the passion for local, seasonal and ethical produce and teaching others their skills.

Held in the delightful 107-year-old bakery, the classes are small and hands on giving people the know-how to get home and get started straight away.

Walsh 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.

For a full schedule of the second round of classes, please visit www.realfoodprojects.com/classes.

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