Workshops Archives – Ayarah

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Christmas Feast Cooking Class
$135.00
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Indian Spice Cooking Class
$124.00
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Mexican Fiesta
$109.00
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Taste of Asia
$124.00
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Ultimate Vegan Meal Prep
~~$129.00~~ $120.00
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Vegan Italian Cooking Class
$129.00
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Vegan Japanese
$129.00
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Vegan Moroccan Fusion
$129.00
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Yum Cha
~~$129.00~~ $120.00
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Vegan Thai Fusion
~~$124.00~~ $120.00
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Aged Vegan Cheese
~~$129.00~~ $120.00
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Happy Friday . Another beautiful morning with my

Happy Friday
.
Another beautiful morning with my dahlias 🦋
Over the last month or so my hubby and I have started planning a little side garden sanctuary next to our kitchen. It’s around 15 meters long by 4 meters wide. The space is being filled with 4x 3 tier timber flower beds💐 on one side. And a combo of veggies & herbs on the other. Then at the end we are installing a 6 x 2.4m greenhouse🙏
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I have always wanted one and where we live, our summers are too hot for the garden and the native kangaroos 🦘 keep eating our veggies🙈
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We have also bought our very first Flowhive 🐝🐝🐝Which we are so excited to be caring for our very own bees! and creating honey 🍯 It’s not quiet bee season yet, but in a few weeks we can get our starter bees and start the magic🧚🏼
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Swipe to see our hive and greenhouse on order. Being able to grow our own food and be more sustainable is always so
rewarding. Having our own bees not only helps pollination for plants 🌱 but helps the population of them, which is vital for our planet 🌍 without bees we wouldn’t be able to grow fruit and veggies
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Have a super weekend everyone

Little easy picnic spread I made over the weekend

Little easy picnic spread I made over the weekend with the family💛🧺
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Happy Monday everyone

Thursday Coffee Cake😜 . I hope everyone is havi

Thursday Coffee Cake😜
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I hope everyone is having an amazing week. Little update on classes to start
Last remaining places for the year are ⬇️⬇️⬇️
Vegan cheese NOV 28th (2) This is last on V cheese
Indian 21st NOV last spot!
December 12th Xmas feast 4 only
13th 2 left
Thats it guys!! Don't worry if you missed on on the other classes like Thai, Asian , or Italian 🙂 I have 2021 classes up and you can always buy gift vouchers for loved ones too
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Now to make this cake below
Ingredients
1 teaspoon of coffee extract and 2 shots of expresso
150G Vegan butter
1 CUP BROWN SUGAR
1½ CUPS SELF-RAISING SIFTED
1 teaspoon cinnamon
1 cup of warm water
METHOD
Preheat oven to 160°C (325°F). Place the butter, coffee extract, sugar and shots in a food processor and process until well combined. Add flour & cinnamon and process until just combined.
Pour the mixture into a lightly greased 20cm-square or cake pan greased with butter and bake for 45minutes or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out onto a wire rack.
Serve with macadamias or vegan cream. Serves 6–8
Enjoy 🤗

Happy Wednesday Guys and Gals🥳 . If you are in

Happy Wednesday Guys and Gals🥳
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If you are in Perth right now, then you are enjoying this glorious weather. With days in the mid to high 20's its the perfect temp for me. Its my favourite season and I wish the days could stay like this and not get any hotter😜
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Here is a fun way to create some little entertaining bites over spring. Start by cutting little stars out of watermelon slices. Then top with diced cucumber, avo, lime juice and a tiny pinch of salt. Decorated with edible flowers
They are really yummy and you will be surprised how watermelon goes with savoury foods
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Have a super week everyone and enjoy this warmth 🥰

Happy Monday 🤸🏻‍♀️ . Here’s a big bo

Happy Monday 🤸🏻‍♀️
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Here’s a big bowl of warm oats topped with toasted sesame seed bananas and maple syrup🍁
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This is an easy way to jazz up your oats. Oats are loaded with fibre, protein, essential aminos and keep you feeling full throughout the day
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Have an incredible week everyone! Perth is warming up and I’m exciting to back training in this beautiful sunshine ☀️
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#veganchef #perthvegan #vegancookingclasses

Happy Weekend Everyone🤗 . Today I held our vega

Happy Weekend Everyone🤗
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Today I held our vegan meal prep class. This class covers basic 101 nutrition for a plant-based diet. Then I whipped up 5 different meals👩🏻‍🍳I also cover meat alternatives, smoothies, snack ideas and help with any nutrition questions or concerns. A great class for newbies to plants or anyone keen on learning more plant based meals and flavours
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Here’s a few pics

New Recipes in the making for my new classes in 20

New Recipes in the making for my new classes in 2021🥳 Swipe ➡️➡️➡️
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This is Agedashi tofu with chilli & capsicum sweet sauce
Yum Cha dumpling Class 🥟This class will be teaching 5 different methods for dumplings, plus 4 different Chinese recipes
Last pic is sushi fried sesame balls with chilli oil and ginger chinese dipping sauce😀
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NEW CLASSES FOR 2021 ⬇️⬇️⬇️
Japanese
Yum Cha
Mexican Fiesta
Cuban / Jamaican Inspire foods
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More pics to come over the next few weeks. My Japanese and Mexican class is Live and you can BOOK🥳
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I also will have Moroccan, Italian and Taste of Asian back for Jan and Feb. You can Book Italian and Moroccan now, the dates are up and have started booking already🥰
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Happy Friday and I hope everyone has an incredible weekend. I will be busy with Thai fusion and Vegan meal planning classes this weekend. 👩‍🍳🥰

Hooray! My Instagram is finally back from being lo

Hooray! My Instagram is finally back from being locked on comments🙈 Only took 10 days🤪 Let’s kick Wednesday off with this melt in your mouth date pudding cake 🍰 Who’s ready for the most delicious Date Pudding Cake🤤
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This would be incredible with vanilla ice-cream on the side. To make this you’ll need⬇️⬇️⬇️

Ingredients
2¼ CUPS CHOPPED DATES
1½ CUPS BOILING WATER
1½ TEASPOONS BICARBONATE OF (BAKING) SODA
150G Vegan butter
1 CUP BROWN SUGAR
1½ CUPS SELF-RAISING SIFTED
TOFFEE SAUCE
150G UNSALTED vegan butter
1 CUP Coconut cream
1½ CUPS BROWN SUGAR
METHOD
Preheat oven to 160°C (325°F). Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes. Place the date mixture, butter and sugar in a food processor and process until well combined. Add flour and process until just combined.
Pour the mixture into a lightly greased 20cm-square or Bundt cake pan greased with butter and bake for 45minutes or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out onto a wire rack.
To make the toffee sauce, place the butter, cream and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 8–10 minutes or until thickened slightly. Serve with the sticky date cake warm or at room temperature. Serves 6–8
Enjoy 🤗💛