$135 per guest
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
How can we help?
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 4 hours, $135 per guest
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Tempeh might be one of the most underrated plant-based proteins; nutty, hearty and packed with goodness. And the best part? You can make it yourself. In this workshop, you’ll learn the art of traditional tempeh making, from soybeans to finished fermentation. We’ll guide you step by step through the process: preparing and inoculating the beans, encouraging fermentation and understanding the science behind what makes tempeh such a nutrient-dense staple. Along the way, you’ll discover tips for flavouring, cooking, and storing tempeh so you can bring this versatile protein into your everyday meals. By the end of the class, you’ll have the skills (and starter culture) to keep making tempeh at home and the confidence to add a delicious, sustainable protein to your kitchen repertoire.
- Hands-on guidance in traditional tempeh making. - Soybeans and starter culture provided in class. - Notes and recipes for making and cooking with tempeh. - Your own tempeh to take home and ferment.
Read more details   Beginner-friendly.
- A clean container to carry your tempeh home. - A notebook if you’d like to jot down recipes and techniques. - An openness to fermentation and a love of good food.
Paulin Hoppe
Paulin is a plant-based chef, fermentation expert, and passionate food educator with a background in both nutrition and culinary arts. Her work experiments with vegetarian and vegan cooking, with a focus on gluten-free, raw, and fermented foods that nourish the body and excite the palate.
She offers consulting, catering, menu development, and workshops across Melbourne and beyond, blending technical skill with deep intuition and a love for bold, seasonal flavours.
$135 per guest
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