Stock paste is a valuable ingredient in any cook’s repertoire. Using up scraps of vegetable peelings is an environmentally useful and cost-effective way of using up what some would perceive as waste.
Fiona Smith will be hosting the workshop. She writes for Renew magazine and co-hosts the Better Circles podcast with Luke Phillips, spotlighting inspiring voices and uncovering climate change initiatives that anyone can take note of and apply to their own lives.
During the workshop, Smith will be demonstrating how to make vegetable stock paste, in a manner that can be easily also undertaken at home. Those attending can take home what they make in the workshop.
Taking place in the Purpose Precinct Innovation Kitchen, this is:
“A social enterprise marketplace focused on Victorian products with purpose that create social, environmental and cultural good.”
Distinctive stick-on labelling for items such as jars and other food containers may be ordered from local Stationery printers.
Stock Paste: Hands-on Cooking Class will be taking place on Saturday, 14 November, from 10 am until 11.30 am. The location is the Purpose Precinct Innovation Kitchen, which can be found at F Shed 20-21, Queen Victoria Market/Peel Street, Melbourne. A ticket for the workshop costs $50.Get a Free Quote for Stationery