Sunday, 23 February 2014

our fermentation fetish workshop

making chocolate kefir cheesecake...
the final touch...
Our workshop went so well yesterday, we always get very appreciative feedback and this was a particularly fun day.  Here is what Chris Paradox, Vandita and Alan had to say afterwards, they really capture the mood of the event.

We feel this is a new generation of raw food, by fermenting gourmet raw food or using fermented foods to make the dishes, it is brought to life and becomes infinitely more digestible.

Next one is 22nd March.  Click here to find out more.

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