Eating with the season, taught properly
Structured courses and hands-on guidance built around Australia's seasonal produce calendar — so you learn what to cook, when to cook it, and exactly why it matters.
Four ways to learn with us
Each offering addresses a different stage of the learning process — from first curiosity to confident weekly cooking.
Seasonal Foundations Course
An eight-module self-paced course covering the full Australian seasonal cycle — autumn roots, winter brassicas, spring alliums, summer stone fruits. Each module includes recipe walkthroughs, ingredient sourcing notes, and a short knowledge check.
Live Cooking Workshops
Monthly online workshops, capped at 18 participants, where you cook alongside an instructor in real time. Sessions focus on a single seasonal theme — one week might be kohlrabi three ways, another fermented summer tomatoes. Questions get answered as you cook, not after.
Weekly Meal Planning Guides
Subscribers receive a new guide each Monday built around whatever is at peak availability that week across NSW markets. Each guide includes a shopping list, three main meals, and two flexible sides that use the same base ingredients to reduce waste.
One-on-One Coaching Sessions
A focused 60-minute video call where you bring your current habits, dietary constraints, or specific cooking blocks, and leave with a concrete plan. Suitable for people who have tried general advice and found it doesn't account for their actual situation.
All courses are designed around what is actually growing in New South Wales — not generic international produce calendars. If you are in the Shoalhaven region, the timing will be accurate for your local markets.
What participants say
Three people who have worked through the courses — their words, not ours.
The foundations course finally made sense of why my winter soups tasted flat — I was using summer tomatoes out of habit. Switching to celeriac and leek changed everything. It took a few weeks of adjusting but the difference was real.
The weekly guides are the most practical thing I've subscribed to. Monday morning I know exactly what to buy and what to cook. The shared ingredient logic means I'm not throwing out half a bunch of herbs at the end of the week anymore.
I joined the fermented tomatoes workshop not knowing what to expect. The instructor walked through the process slowly enough that I could follow without pausing the video. My first batch took two tries to get right, which felt honest — it wasn't presented as foolproof.