RUNNING a series of popular cooking classes throughout Eat Local Week, was Kate Rayment from Hinterland Harvest Catering.
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By providing healthy, wholesome alternatives to standard catering, Kate uses garden-fresh and locally sourced ingredients.
Whipped up in her Gold Coast Hinterland kitchen, Kate advocates for real, seasonal produce in all of her cooking.
“I loved cooking and I just thought there has to be a healthy alternative for catering,” Kate said.
“I used to go to a lot of corporate functions and always found the food disappointing.”
Passing on these mantras to both children and adults was at the forefront for Kate throughout Eat Local Week.
“Coming from such a small country town, all of the businesses like to support each other,” she said.
Having last year run the Eat Local Week FEAST dinner at Aratula, Kate’s involvement has gone even further this year.
“This year I did the producer’s dinner, I am running the Wild Lime Cooking School in the Lost World Valley, and also running these cooking classes in Boonah, Beaudesert and Tamborine, and we also had a stall at Zest Fest on Sunday.”
“It is the busiest time of my year.”
Kate believes these classes are vital for children, as they explain how easy it easy to eat well.
“I get stopped by the kid’s parents in the street who tell me they have made my pumpkin soup like eight times.”
“It’s really great.”
