Wild & Whole Kitchen

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Kimchi Workshop 30 May book at wildwhole.square.site
Wholefoods, local & organic produce, seed-oil free 🍯
Nourishing food made with intention
✨ Retreat & corp catering available 🧘‍♀️

Wangaratta, have you ever wanted to make your own kimchi?Forget expensive probiotics and mystery ingredients.Join me on ...
11/06/2026

Wangaratta, have you ever wanted to make your own kimchi?

Forget expensive probiotics and mystery ingredients.

Join me on Sunday 21 June for a relaxed, hands-on day where you’ll learn how to make traditional kimchi from scratch and discover why this fermented food has been enjoyed for generations.

✨ Learn a skill you can use for life
✨ Take home your own jar of kimchi
✨ Enjoy a delicious shared lunch
✨ Meet other local food lovers
✨ Receive a mini cookbook packed with recipes

No experience needed. Just bring your curiosity and I’ll guide you through every step.

Where: 10-12 Phillipson st Wangaratta
When: 10am–3pm
🎟 Early bird tickets $120 book now at wildwhole.square.site or scan the QR code.

Places are limited to keep the experience personal and hands-on.

Wangaratta! I’m heading your way on June 21 for some fermenting fun! Join me for a relaxed and friendly day of kimchi ma...
05/06/2026

Wangaratta! I’m heading your way on June 21 for some fermenting fun!

Join me for a relaxed and friendly day of kimchi making, where I’ll teach you the basics of this delicious fermented food. No experience needed—just bring your curiosity and an interest in improving your gut health.

You’ll learn how to make kimchi from scratch, how fermentation works, and my favourite ways to incorporate kimchi into everyday cooking. Best of all, you’ll take home your own jar of kimchi and connect with other fermentation enthusiasts from the local area.

Early bird tickets are available now for just $120 for a full day of learning, sharing, and delicious food.

Book now via the QR code or visit wildwhole.square.site.

I’d love to see you there! 🥬🌶️🧅🧄

Loving the vibrant purple daikon in my kimchi
04/06/2026

Loving the vibrant purple daikon in my kimchi

01/06/2026

What a fantastic first kimchi workshop. We spent the day chopping, mixing, learning, laughing, sharing stories, and enjoying great food together.

Everyone went home with jars of handmade kimchi, new skills, and hopefully the confidence to keep fermenting at home.

A huge thank you to Bush Track Wines, Murmungee Basin for the beautiful organic produce, my superstar helper Sarah, and every single person who joined me on the day.

My cup is full. Thank you for supporting this little dream of mine. ❤️

Who’s keen for the next one?

Wow… we sold out our first workshop! 🎉Thank you so much to everyone who has booked — I’m incredibly grateful and can’t w...
21/05/2026

Wow… we sold out our first workshop! 🎉
Thank you so much to everyone who has booked — I’m incredibly grateful and can’t wait to share my style of kimchi making with you all.

If you missed out, please get in touch and I can let you know when the next workshop is happening. Or if you have a small group, you can book me to come to you for a private workshop experience.

The final touches are going into the mini cookbook today — a little something every participant will take home from next...
20/05/2026

The final touches are going into the mini cookbook today — a little something every participant will take home from next Saturday’s Kimchi Workshop (30 May). 🌱✨

And because learning is always better with food… you’ll also sit down to a delicious feast of kimchi cooked three ways.

Only 2 spots left — book now and join us! wildwhole.square.site

18/05/2026

Tonight’s nourishing dinner 🌿✨

Hainanese chicken & turmeric rice served with warming bone broth and homemade kimchi for gut health.

Packed with healing ingredients including organic local garlic minced with chillies, fresh ginger, spring onion paste, and a sweet soy sauce finished with raw honey. Comforting, wholesome food made to nourish from the inside out

15/05/2026

Only 2 spots left for our Kimchi Workshop on 30 May! 🌶️🥬
Book now via our website: wildwhole.square.site

The other day I made a batch of kimchi using my favourite veggies — celery & daikon — and also experimented with a few new seasonal combinations from the garden… green tomatoes, saffron mushrooms, and even the leafy tops from the daikon.

One of the things I love most about kimchi is that you can ferment almost anything — it’s creative, delicious, and a beautiful way to reduce waste while celebrating seasonal produce.

When you attend the workshop, you might just get to try some of these special small-batch ferments! ✨

Early bird pricing ends Sunday, so book today to secure your spot.

12/05/2026

Found my favourite mushrooms today — Chiodini (Armillaria mellea), also known as “honey fungus”, and the magical Amanita muscaria. I also grabbed a super-powerful Moringa plant aka the Miracle Tree from a local nursery. Loving these autumn days!
🍃

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161 Myrtle Street
Myrtleford, VIC
3736

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