Tempeh Making Workshop

Learn how to make tempeh from scratch!


Pauline Hoppe
Pauline Hoppe
Instagram followers 2k followers

3 hours Class size 1 to 30 guests    

  $150 (Afterpay available)

Join our tempeh making workshop in Melbourne where you will dive into the fascinating world of crafting this versatile and nutritious plant-based protein. You'll learn how to make tempeh from scratch, gain valuable tips on storage and cooking, and discover all its incredible health benefits.
Throughout the workshop, you'll learn the step-by-step process of tempeh production, from ingredient selection to fermentation techniques. The hands-on experience will equip you with the skills and confidence to create your delicious tempeh at home.
As a unique offering, we will also provide a printed dossier for you to refer back to, indulge in a tempeh tasting session, access a Google Drive folder filled with enriching books, and receive ongoing support for any queries that arise during your tempeh making journey.
What you'll get
  • Class includes a printed dossier
  • Tempeh tasting
  • A Google Drive folder with many useful books
  • Following of your process (you can email us with any doubts!)
Knowledge required
For all skill levels.
Suitable for

This class is great for individuals and couples as well as for a date idea, team building activity, birthday or hens party.

This experience would also be a unique gift for her, gift for mum or gift for couples.

Location

Collingwood, VIC

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Your teacher can also travel within 8 kms of Collingwood, to a venue of your choice for a private class

Tempeh Making Workshop location
Your teacher

Pauline Hoppe
Pauline Hoppe

Instagram followers 2k followers
female Women-owned

I`ve started fermenting just before the covid when I was living in Ireland and discovered the magic of sourdough. At the beginning it didn't make any sense to me the fact that there's no addition of yeast (because sourdough is the yeast) and the bread rises and tastes so good!. That inspired me to study and experiment with new ferments and after that I never stopped. Moved to Barcelona and after a while studying and making my ferments I started teaching workshops for the basis to some friends. I worked in Ibiza as a chef in a restaurant where I created a menu based on plants and ferments. Making cider and different fruit sodas, kefir, kombucha, all kinds of sauces and dressings, kimchis and more.
I studied a Master in Raw food and then I decided to go back home and open my restaurant there. All plants, mushrooms and ferments.Making all sorts of ferments like miso, amazake, tempeh, sauces, beverages, fermented almond cheeses (brie, roquefort), etc. At the kitchen I also hosted workshops and events.
I lived in Uruguay after deciding to close it due to a big crisis Argentina is having, where I fell in love with the world of mushrooms. I did much foraging and studying about gastronomic mushrooms and cooked them in different ways to enhance the flavour. Then I decided to come to Australia and kept making ferments like mirin, amino sauces, tempeh, shio koji, among others and now I am ready and excited to share all this with all of you. Are you in?

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2025-06-27 15:00:00
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production melbourne Melbourne VIC AU melbourne