GROW | A conversation with wāhine finding connection through food

June 22 | 6 - 8 pm

Join us for an intimate evening and panel discussion celebrating the launch of GROW. A fabulous new book honouring wāhine finding connection through food.

Expect an evening of connection, soulful conversations, delicious bespoke beverages and foraged foods.

Signed copies of Grow will be available to purchase.

Make the Most...A Food Series 2.0

27 June, 11 July, 25 July

With a focus on making the most out of pantry staples, minimizing food costs, and revamping leftovers. Join us for round 2 of this delicious workshop series

Lesson 1: 27 June
Make the Most Delicious Pantry Pasta

Lesson 2: 11 July
Make the Most out of a Cabbage

Lesson 3: 25 July
Make the Most from a Braise 3 Ways

Make the Most Delicious Pantry Pasta

27 June

Sophie and Camille are back for the first lesson in our second installment of our 'Make the Most' series. Teaching us delicious pantry pasta recipes using staples from your pantry and freezer. No more uber eats when you're stuck on what to eat - a delicious meal is waiting in your cupboard and you don't even know it.

Drinks and LOTS of tasters are included in the ticket price. Tickets are $65 each or $150 as part of the 3 part series

27 June, 6 - 8pm
The Village, 102 Jervois Road

Wine Tasting with Natural Liquor Company

June 30 | 6 pm - 7.30 pm

Join us and our friends at Natural Liquor Company for a Wine Experience. A team of wine experts will be guiding you through 6 organic wines alongside a delicious selection of snacks and detailed tasting notes. Expect a night of learning, delicious wine, food, and good company.

Make the Most Out of a Cabbage

11 July | 6 - 8 pm

Learn to love this humble and often overlooked vegetable.
Sophie Gilmour and Camille Rope are coming together to demonstrate how you can make a cabbage go a long, long way, and get 3 delicious, versatile meals out of one humble brassica. We promise you'll leave inspired and with a new love of cabbage.

This demonstration will include a lot of deliciouis tasters and a glass of wine.

Individual tickets are $65 OR $150 as part of the 3-part series

Make the Most out of a Braise 3 Ways

25 July | 6 - 8 pm

The last lesson in our "Make the Most" series is all about maximizing a Braise. With the increase in food prices ( and frankly, everything) this lesson will demonstrate how one "cheap" cut of meat can be stretched over three delicious, different dinners and punch well above its weight to feed the masses.

Tickets $65 each