Wild Sourdough
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Tempeh classes

Other cooking classes with Yoke

Wheat-free, dairy free and vegan class

make tempehMAKING AND COOKING TEMPEH: exploring the traditional and the new way to cook with tempeh – the most important source of digestible protein and vitamin B12 for vegetarians and vegans.

Most people don’t like tempeh because they don’t know how to cook it. However, I was born in Solo, Java (Indonesia) – the birthplace of tempeh, so let me show you how easy it is to create simple, tasty, nutritious meals and snacks with tempeh, using exotic traditional javanese recipes – lets go beyond “tempeh burger” and learn how versatile and tasty tempeh really is.

Class includes: fragrant coconut rice and authentic pandan leaf infused black rice coconut pudding, tempeh putanesca pasta and how to make tempeh! Natural authentic tempeh culture will be given to each class participant.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Generous food to share in class and a feast a the end of the class
  • 500g of raw fresh tempeh to take home
  • Tempeh culture

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Please note that some classes may only be run once a year.

Contact Yoke

Hi Yoke

I did your sourdough croissant and pastry class on July 8. I had a great time, the food was beautiful and the other participants were great too. The good news is I used the starter to make my best sourdough haloumi (using my home made haloumi), mint and olive bread  and fig, seed and walnut bread ever. I then went on to make pizza’s with it that my partner absolutely loved, so thank you!

My friend and I would like to do the flatbreads and crackers class, and I know you have one coming up. Can you telll me the dates and details for that please so we can book in.

Many thanks, Joanne (WA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.