@highonocean

Melbourne culinary educator Elodie leads specialized workshops in plant-based cooking and vegan cheese making from her teaching kitchen in the city's creative district. Her fermented cashew cheese and plant-based feta production classes cover the technical foundations of dairy-free fermentation and aging. The hands-on curriculum integrates traditional cheese making techniques adapted for vegan ingredients and processes. Her workshop offerings span beginner fundamentals to advanced plant-based cooking methods, with dedicated modules on meat alternatives, dairy substitutions, and fermentation. The curriculum covers knife skills, flavor building, meal planning, and recipe modification for dietary restrictions. Participants learn to create staple vegan proteins, sauces, and baked goods using whole food ingredients. Elodie's Melbourne food culture tours connect participants with the city's artisanal coffee roasters, street art installations, and plant-forward restaurants. The guided neighborhood walks explore the evolution of Melbourne's cafe scene and creative communities. Tour routes highlight independent venues pioneering sustainable hospitality practices and vegan menu innovation.