When you book a workshop at a cooking school you would expect to learn how to make something delicious – but One Table Farm aims for the experience to also be an educational one.
Cree Monaghan and Tim Hall bought their Cowaramup property back in 2013, moving down from Perth along with their children in 2015. “The property was a blank slate, requiring the design and building of infrastructure and the establishment of the orchard and kitchen garden, which is ongoing, of course, but allowed us to finally open the doors to our cooking school in late 2018,” Cree recalls.
That blank canvas is now home to an impressive 1,600sqm kitchen garden, and after years of hard work, their cooking school is one with a difference – as a “climate change aware” business.
“Being climate change aware has a number of components,” Cree explains. “Firstly, we accept and embrace the science behind climate change and work towards a number of key features important in reducing our environmental footprint. Our main approach is to demonstrate, teach and live in such a way as to reduce our carbon output wherever possible and to actually increase carbon drawdown with our choices and actions.
“We turn cooking on its head and make the seasonal vegetable the focus, with the encouragement of only incorporating small amounts of high welfare, ethically-produced meat on the menu,” she adds.