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Details

Date: Fri 24th May
Start Time: 2:30 pm
End Time (Approx): 5:00 pm
Price: €95
Demonstrations: 1
Hands on Sessions: 0
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Rebecca Sullivan came to visit us a few years ago for Litfest and we are delighted to welcome here back again to the school in 2019.

Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. A food curator, sustainable living advocate, Author, regenerative farmer, teacher and entrepreneur having founded Australian Native wellbeing brand Warndu with her partner Damien. Their Warndu Cookbook will be released in 2019 with Hachette. Rebecca has worked on many a projects any food lover would envy, from launching the Real Food Festival in London to being Taste Curator on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists in the Maldives for the United Nations. 

Rebecca will show you a wide range of things you can make at home.

Rebecca is an Author of six books, ’The Art of Natural’ series were released in May 2018. Her second book, ’The Art of the Natural Home,’ came out in May 2017. ‘Like Grandma Used to Make’, her first book came out in April 2013 with a huge amount of great press including being listed in the top ten books for Mothers Day in The Age, The Sydney Morning Herald and Woman’s Day. Wish Magazine in The Australian has called her ” A veritable modern day Mrs Beeton.” In 2012, Rebecca signed on as a presenter on Love to Share on the TEN Network in Australia, is guest presenter on ABC Gardening Australia, has appeared regularly on Channel TEN’s The Circle and Breakfast Shows, as well as Channel Nine’s Morning and TODAY show. She is a popular presenter for her simple dishes, great advise and wonderful ideas for a simple sustainable home. Rebecca is also an OZ Harvest, BALL USA and LIFE Education SA Ambassador  and writes for SA Gardens, NITV, ABC Organic Gardener, Junkies, In the Moment Mag and Delicious to name a few. 

 

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
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