workshop

Hey Baker Friends,

In this class I’m showing you how to make Vegan Mini Yule Logs.

This is such a delightful treat especially for the holiday season. This recipe consists of a layered chocolate sponge soaked in a Frangelico syrup, with a chocolate pastry cream filling, buttery chocolate frosting, a rustic chocolate bark and decorated with mini fondant mushrooms and sage leaves. 

This workshop you will make 4 logs. Each log is very rich so can serve 2 or 4 people per log.

This workshop will cover

• how to make a vegan chocolate sponge cake
• how to layer and freeze your cakes using acetate sheets
• how to get a perfect frosted finish for small cakes
• how to make vegan chocolate bark
• how to make mini mushrooms out of fondant

DATE/DAY: Saturday 18th December 11am NZST / 9am AEST

COST: US$3 (plus tax depending on your country)

This workshop is through my PATREON account so click on event link for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

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Hey there wonderful bakers,

I’ve got a special treat for you.

My friend Zacchary Bird is going to run a special class on how to turn a bag of flour into vegan steak and prosciutto. This is going to be such a fun class. If you have never made seitan before, this will be a wonderful class to learn. If you have made seitan before, you can compare notes and ask Zacchary for further tips and advice.

He has just released his latest cookbook The Vegan Butcher, so he is an expert on all things seitan. This workshop will run for approximately 1 hour. Find out more about Zacchary below…

THIS WORKSHOP WILL BE RECORDED TO WATCH AT ANYTIME

DATE/DAY: Sunday 12th December at 11am AEST / 1PM NZST

COST: US$5 (plus tax depending on your country)

What’s included in this workshop

• A downloadable work booklet with recipe, instructions and tools list
• Access to the live stream and recording with Zacchary Bird
• Access to my Patreon subscription service which includes over 30 other workshops

This workshop is through my PATREON account so click on event link above for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

ABOUT ZACCHARY BIRD

Zacchary is a vegan cookbook author, recipe developer and social media personality living in Melbourne, Australia. His first full-length published cookbook “Vegan Junk Food: A Down & Dirty Cookbook” was released September, 2020 by Smith Street Books and was called “a real winner” by Jacinda Ardern. His follow up cookbook “The Vegan Butcher” was released November 2021 and has been announced the winner of PETA’s Best Vegan Cookbook 2021.

As a food writer, Zac has had his recipes, ingredient guides and features published in both print and online, including: Women’s Weekly – Elle Magazine – VOGUE – GoodFood AU – VegNews – The Guardian – The Big Issue – Vegan Food & Living – 9HONEY – GRAM Magazine – Sweet Magazine – LOOPSIDER – Food Editor of Plant Based News – local newspapers, et al.

Zacchary also features on season one of Channel 10’s ‘Freshly Picked’, presenting plant based recipes such as ‘Lox & Schmear Bagels’ and his signature ‘Southern Fried Drumsticks’. You can catch up on 10play. Zacchary is an Australian food festival favourite, combining his comedic stylings with exciting food concepts for live content both in-person and online. Check out the live page for examples and videos of live performances, including:

IKEA Festival – World Vegan Day, Melbourne – Vegfest UK – Adelaide Vegan Festival – Perth Vegan Festival – Adelaide Central Market – Sydney Vegan Market – ABC Radio National – fiveAA – Radio Adelaide – Southern FM – Bare Cravings Live – Animals Matter Forum – Animal Activists Forum

Zac also has run cooking classes across Australia with themes such as “Deep-Fried”, “Comfort Food” & the ever-popular “Greek-ish” with Nalin Arileo from YAY! Foods. In former lives, he had his own vegan ice cream pop up store called “Nicecreamery” and worked as a vegan private chef & caterer. Now he publishes his recipes so you can do all the work instead.

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Hey Baker Friends,  

In this workshop I’m showing you how to make Vegan Gingerbread Bundt Cake.

This is such a delightful treat especially for the holiday season. This recipe consists of a soft gingerbread flavoured bundt cake, decorated with a simple royal icing and gingerbread men. The recipe is absolutely divine and you will not believe the flavour. This workshop will be recorded to watch later. 

This workshop will cover:

• how to make a vegan gingerbread flavoured bundt that’s soft and moist
• how to make decorate and create a drip effect with royal icing
• how to get your cake out of bundt tin in one piece

What’s included in this workshop

• A downloadable work booklet with recipe, instructions and tools list
• Access to the live stream and recording
• Access to my Patreon subscription service which includes 18 other workshops

The recipe for the gingerbread men is already available here: https://staging.sarakidd.com/vegan-gingerbread-cookies/

DATE/DAY: Saturday 27th November 11am NZST / 9am AEST 

COST: US$3 (plus tax depending on your country)

This workshop is through my PATREON account so click on event link for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

Join Vegan Chef Nadia Fragnito for a special Christmas workshop and bake a traditional Italian Panforte.

DATE: 21st November 2021 at 10am AEST / 12pm NZST (it will also be recorded to watch at anytime.
DURATION: Approximately 1 hour
SKILL LEVEL: Beginner
LEARN: The traditional method of creating this cake but veganised!
COST: US$5
WHAT DO I GET: Access to the live workshop and recording, a detailed downloadable booklet, access to all other workshops available

ABOUT VEGAN CHEF NADIA FRAGNITO

Nadia Fragnito was born in South Australia to an Australian mother and Italian father. She first went
vegan in 2001 and shares her passion for veganising Italian dishes through her blog and cookbook
Discovering Vegan Italian. Nadia is a recipe creator, writer and in-demand presenter. She has appeared
as a regular guest on Channel 10s Freshly Picked with Simon Toohey and SBS The Chefs’ Line and
contributed recipes and articles in magazines such as Nourish and PlantBased.

This workshop is through my PATREON account so click on the button for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

Hey there bakers,

It’s the spookiest baking month of the year so lets bake something epic. Chef Ljubov Van Beek is back to show us how to create these stunning pumpkin mousse cakes. It’s even gluten-free.

This workshop and recipe will cover

• how to make black soil
• how to make pumpkin ganache
• how to make pumpkin mousse
• how to make a hazelnut sponge
• how to make pumpkin mirror glaze

We are hosting this workshop live on Saturday 23rd October
8PM NZST / 9AM CEST / 6PM AEST

Find your timezone here: https://www.worldtimebuddy.com/

Cost: US$5 (plus tax depending on your country)

When you register for this workshop you will gain access to the live stream platform and a downloadable PDF booklet that contains the recipe with ingredients breakdown, recommended tools and methods. This registration acts as a monthly subscription and will give you access to all my previous workshops as well. You can cancel this at anytime. 

THIS WORKSHOP WILL BE RECORDED TO WATCH AT ANY TIME

This workshop is through my PATREON account so click on the button for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.