Sustainable Cooking: Eating and Sourcing Responsibly

This workshop will look at what sustainable sourcing and eating means and the importance of seasonal produce while emphasising low food waste. Recipes will showcase seasonal and close local produce – tastings of all recipes provided. 

Presented by Kathryn Hill who has a doctorate in Education and has worked in the tertiary education sector for many years both overseas and here in Australia. 

Cost: $10 per person, includes tastings.  

Lemonade, Eggplant and tomato pasta, coconut rice pudding with mango – all seasonal and low carbon footprint.  

Bookings essential - phone 8372 5143 or email gcc@unley.sa.gov.au to reserve your spot.