Our July lunchtime session, led by Karen Dexter, showed us how to make our own halloumi cheese. Karen ran through this recipe that makes a small block of halloumi cheese in just one hour!
Attendees even got to sample some halloumi straight off the grill. Thank you Karen!
Our July Lunchtime Information Session is set to be a tasty one!
Halloumi cheese originated from the island of Cyprus and is characterised as a semi-hard, unripened, and brined cheese made traditionally from sheep’s milk with the addition of a smaller amount of goat’s milk. Modern recipes also include cow’s milk.
GSCC Team Member Karen Dexter has mastered an easy recipe to make halloumi at home. Don’t miss this workshop for a taste of cheesy goodness!
Date: Thursday 28 July
Location: Hunter Room (upstairs)
Time: 12.30pm – 1.00pm
Your Town, Your Food
Transition Tatura’s (2nd) Film Festival will focus on FOOD; local food (production, shop & buy local, food sharing, food waste), food miles and globalisation amongst other topics.
The goal is to offer Practical Advice during the day so people can leave with take-home strategies and ideas they can put into daily use immediately.
David Holmgren, Permaculture co-founder
Su Dennett, Holmgren Design / Melliodora Publishing
Rob Salter, Livewell Yarra
Homegrown, (USA, 52mins)
Design for Life (Australia, 68mins)
WHERE: Gallery Café, 115 Hogan Street, Tatura (03) 5824 1221
Parking on Hogan Street and rear of Café
WHEN: Saturday 29th August 2015
COST: $35.00 per ticket includes morning and afternoon tea, lunch, endless tea and coffee
Tickets available online from Ticketbooth
Hope to see you there!