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.