Sunday 19 October 11am- 2pm – Raw Food and Molecular Gastronomy Master Class at Belmont Park Racecourse with Sach Cassini and assistant Kylie Meeks
Earlybird Before Oct 9 $75.00 – At Festival $85.00 – CL Members $67.50
It was an engaging and hands-on workshop to learn the alchemy of Raw Food Cuisine and all its tantalising combinations. With each dish helped to prepare, you were inspired by the colours, presentation and new flavours, with tastings as you went.
You learned how to create Zucchini Beetroot pasta with Pesto, Stuffed Mushrooms with a pistachio garnish, and Raw Sushi made with fresh sprouts, avocados, tofu, sauerkraut, carrot and hemp seeds. You also learned about Molecular Gastronomy and how to make Vent de Betterave (Beetroot Mousse) a quick, pink foam to decorate cakes, entrees etc, Raw Cake (Chocolate/Coconut or Lime) with a focus on texture and colour, Apricot Mousse (a tasty, sugar-free dessert in 3-minutes), and Honey Caviar.
Participants needed to bring an apron to wear in this workshop.
