Fermentation is not new. It’s one of the oldest forms of cooking. Learn how to take the humble cabbage and transform it into two probiotic condiments for your table. This class is hands on and will include a jar of kimchi and sauerkraut to take home.
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Ever wondered how to make that perfectly soft fettuccine or ravioli? Learn how to make egg pasta for any occasion. Class includes lunch and pasta to take home. This is a hands on cooking class.
About The Valley Table
The Valley Table offers homemade, gourmet family meals made using the best locally grown produce and ethically sourced ingredients. The meat is always free-range and we only use Australian grown produce and dairy products and locally sourced as much as possible. The heat-and-serve meals are designed to be shared – so whether you’re looking for quality food for your weekend away, or a weekly dinner option, our delicious, nourishing meals allow you to eat well without the hassle of shopping and without all the effort of cooking yourself.
The Valley Table is run by Angie. Angie is a trained chef, cooking teacher and fermenter. She loves sharing her knowledge and passion with whoever she meets. As one of the founders and former Culinary Director of Two Good Co, she has worked to bring food security to communities that need it most. Her passion is helping people through the use of food to transform lives. A passion for local produce and cooking for the community is where Angie’s heart lies. Angie’s Food was born out of a desire to share her food with others. After living and working in food in Sydney for 15 years she now calls Kangaroo Valley home.