Cutting carbs doesn’t have to mean compromising on flavor. Join Robert to learn how to make delicious and satisfying wholefood dishes that make clever use of seasonal vegetables. His recipes include: a fennel gratin using fennel puree, prosciutto and low fat cheese topped with crisp prosciutto and sourdough crumbs; lightly pan-cooked cauliflower rice (a low carb alternative to rice) with Vietnamese char-grilled pepper chicken breast, a traditional assorted vegetable-herb accompaniment and nouc cham sauce; Spanish-style sweet potato, borlotti bean and smoky paprika chorizo sausage meal-in-a-bowl, with red onion and garlic seasoned parsnips topped with flaked toasted almonds; and finally, cabbage rolls stuffed with a lean pork mince, mushroom, French mustard and thyme filling, braised in a light stock and served with apple cabbage slaw.
Eating Well: Cutting the Carbs!
Delicious and satisfying wholefood dishes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Chef/ Culinary Consultant,
Robert Wooller is a freelance Culinary Consultant living in Country Victoria. He has competed at culinary competitions at the highest level and has run his own restaurant. English born classically trained, Robert has worked as a Chef on board the Luxury Liner QE2 cooking for the rich and famous as well as in a country English hotel. He has a wealth of experience in hospitality and the food industry travelling regularly with the focus of food as the destination. He loves to share his experiences through presenting cooking classes and writing. He specialises in bringing different cuisines to audiences in an innovative and interesting format. More