Discover the Culinary Delights of Byron Bay’s Newest Plant-Based Cooking School

The Byron Bay Cooking School was created by 30 year old Katie White, a West Australian born singer songwriter turned vegan chef, author and food photographer, seen pictured here with her companion Teddy. credit: Kelly Harwood

Nestled in the picturesque coastal town of Byron Bay, amidst the rolling hills and stunning beaches of New South Wales, Australia, lies a culinary haven that promises to tantalize taste buds and redefine the art of vegan cooking. Katie White, a Le Cordon Bleu London trained plant-based chef, has recently unveiled Australia’s first plant-based cooking school, The Byron Bay Cooking School, ushering in an exciting era of gastronomic delight for vegans and food enthusiasts alike.

Drawing from her expertise and passion for plant-based cuisine, Katie has crafted an extraordinary culinary experience that blends gourmet flair with wholesome, plant-based goodness. As the author of ‘The Seasonal Vegan‘ cookbook, Katie brings her signature style to the forefront, offering a unique culinary journey that celebrates the abundance of flavours found in nature.

At The Byron Bay Cooking School, participants can expect an array of hands-on classes that showcase the versatility and deliciousness of plant-based cooking. Whether it’s delving into the heart of Italian cuisine, exploring the vibrant spices of Morocco, or embracing the bounty of seasonal produce, each class offers a delightful blend of education and indulgence.

In the Italian classes, participants learn the art of crafting handmade ravioli, silky fettuccini, and rich passata, all culminating in a feast that promises to delight the senses. From the creamy cashew-based fillings to the luscious tiramisu, Katie’s Italian classes are a celebration of flavour and tradition, with each dish offering a glimpse into the soulful essence of Italian cooking.

For those with a penchant for exotic flavours, the Moroccan classes provide a captivating journey through the vibrant spices and aromatic dishes of North Africa. From the sizzling Shakshuka adorned with cashew mozzarella balls to the fragrant pilau and decadent lemon tarts, participants are immersed in a culinary adventure that ignites the senses and expands their culinary repertoire.

“The Seasonal Vegan” by Katie White

The seasonal classes are inspired by Katie’s cookbook, ‘The Seasonal Vegan.’ With an emphasis on simplicity, accessibility, and mouthwatering flavour, these classes showcase the ease and joy of vegan cooking, leaving participants astonished at the culinary possibilities that abound in every season.

From mastering the art of homemade pasta to creating tantalizing desserts like lemon tarts and chocolate mousse, Katie White’s cooking classes offer a comprehensive culinary education that empowers participants to create delicious plant-based dishes with confidence and flair. With her extensive chef skills and dedication to gourmet excellence, Katie ensures that each class is not only educational but also an unforgettable culinary experience.

Some of the delicious recipes Katie has featured on her Insta page. credit @by_katie_white

For those eager to embark on a culinary journey unlike any other, Katie White’s plant-based cooking school in Byron Bay beckons with its promise of deliciousness, creativity, and boundless inspiration. Whether you’re a seasoned chef or a novice cook, there’s something magical waiting to be discovered in the heart of this culinary oasis.

More information can be found on Katie’s website: thebyronbaycookingschool.com.au

Take inspiration from recipes that Katie has shared with us:

Apricot and Custard Tart with Persian Syrup

"This gorgeous tart is so perfect for summer because it's served cold and features beautiful apricots which are sweet and juicy now. It also features a layer of my Persian spice glaze which gives this dessert wonderful top notes of orange blossom and cinnamon and makes it all the more special." Recipe from Katie White's cookbook, The Seasonal Vegan.

See the Recipe

Smoked Tomato Sauce

"The first time I tried this sauce it literally blew my mind. I'd never tasted something with so much punch, depth, heat all at once. I was honoured to be given the recipe by incredible chef Ben Day, and have been making a big batch every summer ever since. It's a bit of a day project but so worth it. Summer is the time as tomatoes are ripe and in abundance. This is such a delicious way to extend summer flavours through the year." Recipe from Katie White's cookbook, The Seasonal Vegan.

See the Recipe