Much chopping, whizzing and cooking resulted in a very tasty and relaxed Workshop held in Gerringong Town Hall on Saturday 14 October.
Carolyn, Liz and Helen from the SFS Committee demonstrated and explained to the attendees the finer points of everything from harissa and chermoula to quick mayonnaise, horseradish cream and finally a bourbon vanilla salted caramel sauce.
Lunch followed, a real banquet of food to highlight the benefits of a special sauce addition!We all learned lots of new tricks and ways to make a real difference to simple dishes.
Michael, Beverley, Helen and Liz had “prepared some dishes earlier”, these were followed by cakes, a wonderful orange cake that was a perfect match for the bourbon sauce, and a flourless almond and coconut cake, and yoghurt cake with rose scented berries.
With lots of laughs and good general chatter we Slowfooders were well prepared for the following Annual General Meeting.