Skillet #14 - Scout's mushroom pie with fennel salad and sweet potato mash

Fair Food Challenge’s own Scout came in and demonstrated their classic family recipe for a delicious mushroom pie, alongside a fresh spring salad and an easy sweet potato mash. Alongside coordinating the Skillet Community Kitchen program, Scout is a current masters of environment student at the University of Melbourne and is passionate about fostering sustainable food systems.

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Skillet # 11 - Thanisa's buffalo cauliflower florets and Cauliflower steaks

We were lucky enough to have the University of Melbourne’s own Thanisa come in and teach the group a few of her favourite Cauliflower recipes earlier this semester. Studying a Master of Agricultural Science, Thanisa is a passionate foodie and spends a lot of her time practicing new recipes and learning new tips and tricks.

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Skillet # 10 - Alice's tofu "three ways"

We were lucky enough to have Masters of Environment student Alice Trumble from the University of Melbourne come in and demonstrate a trio of tofu recipes that she's perfected over the years. The group learned the intricacies of tofu while baking, battering and frying it alongside different combinations of spices and ingredients. It was a pleasure having Alice facilitating and we hope to have her back soon.

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Skillet #9 - Jess' Swiss Rösti

We were thrilled to have Jess Gardner in to demonstrate her recipe for Swiss Rösti. Jess aptly facilitated the attendees in learning both this simple dish, as well as the complexities behind its inception and inclusion within Swiss culture. It was a delight having such a passionate and engaged University of Melbourne student taking this session.

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