EVENTS & CLASSES
Click here to go straight to our up-coming class & events schedule.
We have acquired a LOT of knowledge and awareness in the 12 years that we have been operating T.O.M.S. and the nearly 20 years we have been in the Organic industry.
From the practical skills of butchery, curing, ageing and provenance of meat to the importance of cooking, preparing and eating a meal together with people you love.
Along with this, and what we see as being the cornerstone of our business, we have a vast understanding of the organic meat industry.
What makes it unique?
Why do people seek an alternative to conventional meat?
What impact are we having as individuals, families, and communities with the food choices we make?
How can we, with the simplest and easiest of changes, make a difference to our health, wellbeing and environment?
How do I eat with a more mindful outlook without spending WAY too much money?
How do I make these changes really last?
What then, is the TRUE cost of food?
So, to impart our knowledge we teach YOU, at our home.
In our commercial kitchen space within in the Macedon Ranges (a short 1 hour drive north of Melbourne) we have come up with 3 styles of classes that cover all of the above and MORE…
Together with Tom and Jane in a super supportive yet dynamic environment we talk & demonstrate.
You learn, share food and each other’s stories.
Our classes are not expensive or intimidating. They are filled with practical, terrific, easy skills and knowledge that you can adapt into your own lives immediately. So that you can spread the good word…
We’ve taught new people old things and old people new things…
we really have so much to learn from each other.
Spaces are limited to 8ppl per class, however if you have a group of 8 (or more) we can tailor make a class to suit. Get in touch (we love a chat!)
See below for all up-coming T.O.M.S. classes & events:
“Jane and Tom not only host a fun, informative and inclusive day but it’s also so delicious and excellent value. We covered the meat and seafood industries ethics, provenance and I took away valuable information and advice. Tips to really change the way I look at and consume food.
Their knowledge and experience is very evident in their class.
An excellent day shared with a great group of people. I’d recommend this to anyone...”
— Kim Selby, Woodend