The Good Kitchen Guide at Fair@Square 2016
Saturday 3rd December Program • [Go to Sunday 4th December Program]
11.00am – 11.45am Ris and Jules
‘Vegitalian – Doing it Vegan with Ris and Jules’
Ris and Jules came together 2 years ago through a shared love for wine, animals, experimenting with home cooking ideas and helping new vegans transition with easy meals to make at home. Once a forthright they put together a YouTube video “Doing it Vegan with Ris and Jules” sharing vegan recipes and demonstrating how to make them. You can also find them on Facebook and Instagram. Today they will be serving up their delicious Eggplant lasagne and Spatico (pronounced Spa_tich_o).
12.15pm – 1.00pm Clare Voitin (Scarvelli)
‘Kids in the Kitchen: Helping kids build and create their own Urban Food Garden to Plate experience’
Good food is crucial for us to enjoy a healthy existence. With environmental challenges and faster paced lifestyles, poor food choices can impact on our health and wellbeing. When food becomes a means to an end, rather than a reason-to-be, we need to consider our relationship with food. To maintain food integrity, it’s important to encourage kids to connect with food and teach them to grow their own. It inspires creativity, physical activity and cognitive ability – it even reduces stress. It also promotes a positive approach to food and good nutrition. Kids love to get their hands dirty – growing food can happen in a backyard, on a balcony or even windowsill.
1.30pm – 2.15pm Benjamin McMenamin (Social Food Project)
‘Local Food Cooking Workshop’
The Social Food Project aims to create change by engaging with others and building communities of people who understand the realities of the food system. This session provides an opportunity to hear from local producers as you see their product cooked by chef Ben Mac. Using products from local regenerative farmers, unusual ingredients and techniques from a decade in professional kitchens, Ben Mac will be making food that has sustainability at its core – minimal waste, ethically produced and designed to share.
2.45pm – 3.30pm Niki Angel (Alkaline Superfoods)
Alkalise and energise with naturopath Niki Angel.
Niki Angel is a Melbourne based Naturopath & Blood Microscopist. Her focus is Alkaline Health, Live Blood Analysis and Plant based/ Vegan nutrition using fair-trade, Organic and Seasonal produce. Join Niki to learn how to make Alkalising Breakfast and snack ideas to support the body’s Alkaline design. You will learn how to make a sprouted buckwheat and chia pudding with tropical fruit, green drinks and a yummy sorbet with a twist.
4.00pm – 4.45am Beck Lowe (Cydonia Permaculture)
‘Permaculture: Growing, Harvesting, Eating, Living’
Permaculture is so much more than a really cool way to grow food – but growing food is an important part of it! Passionate permaculture practitioner Beck Lowe will introduce the concept of permaculture, and how it can be applied to the growing, harvesting, preparation and eating of delicious home-grown produce.
Sunday 4th December Program
11.00am – 11.45am St Monica’s College
St Monica’s College is one of Victoria’s first Fairtrade Accredited Schools. Students from SMC will be cooking up some beautiful Fairtrade Chocolate and Hazelnut Cupcakes using as many Fairtrade ingredients as there are available!
12.15pm – 1.00pm Lucy Stegley & Nadia Holmes
‘A Plant-Based Picnic’ Transforming summer produce into the perfect picnic platter.
Lucy (Raw Events Australia) and Nadia (The Road Not Taken) will be sharing cruelty-free, and fairtrade friendly picnic recipes with you at Fair@Square! Come along and learn how to prepare some travel-friendly food and drinks for a wholesome picnic basket!
1.30pm – 2.15pm Yoko Inoue (@Shokuiku)
Yoko is the founder of Melbourne based organic raw food and living food cafe, Shokuiku. The desire to feed her new born daughter and herself with healing natural food lead Yoko to discovering the importance of the relationship between good health, diet and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods. With the knowledge gained over the years her meals are nurturing and kind to the body and soul and of course your taste buds. Yoko would be demonstrating ways to create your very own superfood raw desserts with some easy power packed recipes!
2.45pm – 3.30pm David Januszkiewicz (ALV)
‘Go Nuts for Dave’s Donuts’
Animal Liberation Victoria activist David Januszkiewicz will be drawing on his skills as a chef to make you super tasty donuts – the healthiest version of them, baked not fried. He’ll also keep you entertained and informed as he discusses veganism and the crucial work of Animal Liberation Victoria – a front line animal rights organisation.
4.00pm – 4.45pm Alfred Abbatangelo (Classica International)
‘Spelt Chocolate Blueberry Torte with Alfred’
Alfred will be demonstrating how to make a Blueberry & Nut semifreddo torte that is suitable for Diabetics, Vegans, or Wheat Intolerant people. Alfred is all about providing health conscious consumers with better wholesome choices.
- No refined sugars, No preservatives or Nasty ingredients.
- Organic Spelt is one of the oldest cultivated whole grains known to man.
- It’s the healthier alternative to wheat, rice, corn and soy products.
- Richer in vitamins and minerals.
- Choose wisely and taste the difference.
YOUR HEALTH DEPENDS UPON IT!