Join an immersive, hands-on experience in sustainable cooking at a zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct - powered by social enterprise STREAT. Led by Innovation Chef Tobie Puttock, be inspired with practical skills that turn surplus produce into long-lasting, delicious creations.

This workshop is a hands-on celebration of the brassica family - cabbage, broccoli and cauliflower. You'll make sauerkraut, broccoli-anchovy-orecchiette, and a grilled cauliflower steak with miso sauce and nori-panko tartare. Plus a quick pickle made from brassica offcuts.

What you can expect:
- Gain a fresh perspective on leftovers, surplus produce, and the circular food system.
- Know how to turn the abundance of brassicas into shelf-stable products and dishes (that you can continue to do at home when the class is long over).
- Take home your creations.