Local academic Dr Gal Winter is bringing her unique brand of food science out of the laboratories of the University of New England (UNE) and into home kitchens via a series of workshops.
Dr Winter has dedicated her life’s work to the field of food microbiology. She is a highly qualified microbiologist who specialises in the field of food science. After graduating from the University of Western Sydney in 2013 with a PhD focusing largely on wine fermentation, she now works as a senior lecturer in Biomedical Sciences at UNE.
Her scientific focus is most certainly not limited to academic pursuits and, this year, she has decided to make her knowledge accessible and useful for home cooks. Locals can now engage with a little bit of food science of their own through her business Gal’s Kitchen Culture.
March is all about fermentation with both Gal’s flagship Fermentation Science Workshop, and her new Sourdough and Yoga day being offered.
The cultural aspect of the workshops is also a play on Dr Winter’s chief focus areas. To her, the word culture represents a synergy between our personal cultural backgrounds and culture in a microbial sense. The kitchen is the place where these two cultures can meet, and make great things together.
The first offering this month, on Sunday the 12th of March is her Fermentation Science Workshop. Running from 10 am – 4 pm, this course offers a combination of food science and Dr Winter’s Israeli heritage.
The day offers a vast wealth of knowledge for a relatively short time frame. Attendees will make and sample some traditional Jewish cuisine, as well as make their own sourdough loaf, and a jar of sauerkraut.
A take-home workshop booklet is also provided so that participants can apply their newly learned skills at home.
On Sunday the 26th of March, locals are invited to engage in “a day of mindfulness”, drawing on themes of acceptance, strength and flexibility, and time – all concepts that are applicable to yoga, sourdough and everyday life.
Kate Pattison from the Yoga Shed will be on board to provide yoga practices designed to match each stage of the sourdough-making process in this full-day course.
Both workshops are classed as being suitable for all levels of ability (both in the kitchen and on the yoga mat).
Workshops are fully catered and cost $239 each. Dr Winter also offers a 5% discount on your second booking with her for those interested in attending both.
These are just two of the workshops Dr Winter is currently offering. For more information, or to book a place, visit the Gal’s Kitchen Culture website.