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, you'll be inspired with practical skills that turn food that's on the way out into long-lasting, delicious creations.

In this workshop you'll be using the seasonal abundance of incredible mushrooms. Learn how to dehydrate mushrooms to turn them into mushroom powders for use in a range of dishes, create a mushroom carpaccio, and learn how to cook lion’s mane 'steaks' under a brick! You'll also be joined by a mushroom specialist from the Queen Victoria Market.

What you can expect:
- Gain a fresh perspective on leftovers and the circular food system
- Master the art of making the most of mushrooms (that you can do at home when the class is over)
- Take home your creations