One of the enduring mysteries of cooking is that two chefs, with the same ingredients, and the same recipe, can end up with two very different outcomes. Where one whips up something delectable, the other churns out a barely-edible mess. Despite the triumph of MasterChef and the ubiquity of celebrity chefs, it's still difficult to pin-point what, exactly, makes the difference.
Enter The Indigo Project's The Mindful Belly: Conscious Pasta Class. This workshop is staked on the idea that to cook better, you need a dash of mindfulness. Run by chef Harry Bourne (Love Supreme, Quay, Hartsyard) and psychologist Mary Hoang and held at Love Supreme, the class involves mindfulness meditation exercises, as well as a step-by-step lesson in making traditional farfalle and tortellini using traditional techniques, including tricks for creating perfect pasta dough.
You'll be treated to nibbles on arrival and, once the cooking's done, you'll sit down to a mindful feast, accompanied by a mindful wine tasting.
The Mindful Belly will happen monthly, with dates to be announced.