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Food I Am Cooking Classes and Wedding Venue Wagga
About About Food I Am Awards Food I Am Loves Things to do in Wagga and the Riverina Sustainability Careers Media BlogContact
Recipe: French Onion Soup
Recipe: French Onion Soup

A hearty winter soup, perfect for August!

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Cristy HoughtonAugust 17, 2018
Seasonal Tips: Fresh Turmeric
Seasonal Tips: Fresh Turmeric

Turmeric has a sharp, bitter and slight spicy flavour. Fresh turmeric can be purchased in ‘fingers’ that are similar in appearance to fresh ginger with a deep orange-yellow flesh.

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Cristy HoughtonAugust 17, 2018
Recipe: Sweet Potato Butter
Recipe: Sweet Potato Butter

Sweet potato butter - spread on toast, scones, add to a pie, toasted sandwiches, use on top of pancakes or add to the batter, use it to glaze meats before roasting or add to smoothies

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Cristy HoughtonFebruary 14, 2018
Recipe: Baked Stuffed Zucchini Flowers with Basil Jus
Recipe: Baked Stuffed Zucchini Flowers with Basil Jus

Fast, easy and definitely a must-try!

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Cristy HoughtonOctober 12, 2017
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LAST CHANCE - to book for our one day only Winter Lunch! Bookings Close Sunday 3 August. Shake off those Winter blues and make a date to get together with your friends or family. Our Winter luncheon will warm your soul, Chef Jamie Shepley is creatin
There's just one spot left in our Spanish Kitchen: Tapas & Paella class on Sunday 😮 Quick - get in now and secure it for yourself, you won't regret it! Just check out the menu... • Croquetas de Queso Fresco (Ricotta Croquettes with Olives a
Cosy up with us for the ultimate Winter Long Lunch on August 9 at Food I Am! 🍷🔥 Indulge in a stunning seasonal menu featuring garlic and rosemary focaccia, slow cooked lamb, duck fat potatoes and a dreamy winter pavlova just to name a few. Check ou
Food I Am
29 Kunzea Place,
Springvale NSW 2650,
Australia
 

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Food I Am, 29 Kunzea Place, Springvale NSW 2650 Australia
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Food I Am acknowledges the Traditional Owners of the lands on which we work and through which we travel.
We pay our respect to them and their cultures and to Elders past, present and emerging.

Photos on website courtesy of: Visit Wagga, Destination NSW, Matt Beaver

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