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Make the Most out of Your Ingredients! [GF]

When:

Wed 15 Jul 2015, 7:00pm–8:30pm

Where: Island Bay Community Centre, 137 The Parade, Wellington

Restrictions: All Ages

Listed by: chefEMarshall

Make your food go farther, reduce waste and reduce your grocery bill! Learn ways to use the whole vegetable, including offcuts, and how to create totally new dishes with leftovers including:

- A beautiful and healthy Asian dish
- Ways to use leftover potato and kumara including skins
- A delicious vegetarian risotto and how to make a “mocksotto” with leftover rice.

Recipes are free from gluten and eggs. Asian dish and potato dishes are Low FODMAP and "mocksotto" can also be made low FODMAP.
Dairy free & vegetarian options also available upon request.

Tickets $25
To book email getcooking@elizabethmarshall.co.nz
Ticket includes demo, recipes, samples to taste & a goodie bag.

About Elizabeth...

From foodie to chef, Elizabeth worked in the kitchen at Martin Bosley's to a chef at Sarah Searancke Catering to a chef at two of Simon Gault’s restaurants in Wellington. Now she provides cooking demos and classes, private parties and masterclasses, and speciality catering and cakes. With years of experience teaching and cooking for kids to adults, Elizabeth is known for creating delicious Gluten Free, Dairy Free, Egg Free and Vegan versions of peoples' favourite dishes.

Elizabeth is passionate about celebrating diversity through food & making cooking accessible to you! In her spare time she volunteers for the Newlands Community Friday lunches, Good Bitches Baking and other community and charity groups in Wellington.

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