Whole plant cooking

Did you know that all parts of a celery are edible, including the leaves? Many times we throw away edible parts of plants, so let’s learn how to cook the whole plant and reduce our food waste.

What you’ll learn

This workshop will teach you the skills you need to create simple, in season meals with no waste, using the whole plant, root, shoot, tip, skin and seeds. You’ll learn how to create healthy organic meals with limited equipment.

What you’ll get

• an insight into Japanese cooking and food philosophy
• a delicious meal
• cooking tips and tricks from a master chef.

What to bring

• paper and pen to make notes
• a reusable food container for any leftovers
• hat and sunscreen if sunny, and own water bottle.

Getting there

We recommend using public transport as parking can be limited on Mallet Street and nearby.

• Bus: Routes 413, 480, 438X, 461X, 440
• Train: Nearest stop is Newtown station

Suitable for:

• All ages
• Beginner to intermediate cooks.

About the facilitator

Yukako is the founder of Wafu Pty Ltd and previously ran a Wafu restaurant on the outskirts of Sydney. Currently she cooks at home and in the customer’s kitchen and is passionate about eco-friendly, sustainable, ethical eating habits.

Bookings

This free workshop is presented by the Green Living Centre, an initiative of Inner West Council. It is for residents of the Inner West local government area and priority will be given to Inner West residents. Search by address at the Office of Local Government website to find your local government area.

If you are not from the Inner West local government area please ask to be put on a waitlist. For this and any other questions email: education@greenlivingcentre.org.au or phone 02 9392 5054.