South Indian Cooking Class - Gerringong
Date and Time
Cade share's traditional homestyle South Indian recipes & cooking methods that he has learnt on his travels. You'll fine tune your cultural cooking skills. We make fresh coconut milk, mix spices, use a mortar & pestle to grind whole ingredients & we cook in clay pots.
All dishes are vegan friendly, refined sugar and gluten free, using organic ingredients. This is an interactive workshop where you will be cooking. After we cook, we casually sit and share the array of food together. You'll take home 6 authentic South Indian recipes, a full but satisfied belly and a warmed heart (hopefully)!
We will be cooking:
mixed vegetable korma
green bean thoran
date & tamarind chutney
* be quick, strictly limited spaces!
Refunds are available 14 days prior to the event
Date and Time
Your booking fee is supporting
Funding scholarships for Indigenous students
cade mcconnell is a plant-based cook with a philosophy of ‘consciousness over convenience’, a concept of going back to the roots, where food is ritual, preparation takes time and is created with love. using organic ingredients and seasonal produce, dishes are made from scratch and inspired by his travels to the eastern world. cade’s daily practices of mindfulness, yoga and meditation infiltrate his food. he understands cooking is an energy exchange and his mindset & intention is consumed by the eaters too. he is passionate about serving others and cultivating community through creatively nourishing and ethical foods. cade currently resides in byron bay, new south wales.