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Terms and Conditions and COVID-19 Hygiene Regulations
Sorry, no transfers or refunds for classes booked during the remainder of 2020 so please choose carefully.
Completely removing carbohydrates from your every day diet is not generally speaking a smart move. BUT understanding which carbs are good for you and what form they come in is essential for healthy living.
This class is designed as a general educational resource full of wonderful wholefoods that are energizing, fresh and give you a feeling of wellbeing. You will be able to make informed choices when shopping for food and bring a whole new range of meals to your table. The key is finding the right carbs, not avoiding them altogether!
At Matters of Taste we take our teaching seriously. Ensuring we give you a balanced view on the principles of eating, our philosophy is to provide learning so you can nourish yourself well with a wide variety of ingredients. A broad and nutritious diet that nurtures every function of your body makes sense. Foster the enjoyment of the essential ritual of eating every day with exciting choices.
Included in this class
Carrot Noodle Pork and Peanut Pad Thai
Jan’s Green Frittata
Chicken Korma in a Hurry, Roasted Cauliflower Rice
Crispy Skin Salmon with Black Lentils, Mediterranean Warm Tomatoes, Olives and Basil
Are you looking for a fun and unique event to share with your team or clients? Think cooking school!
Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.
Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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