KITCHEN SAUCERY 

cooking school for (soon to be) kitchen ninjas 

So you think you’re a terrible cook.

THAT YOU WERE SLAPPED WITH THE SHIT STICK AT BIRTH AND GOD DESTINED YOU TO A LIFE OF BLAND MEALS, BOREDOM AND DIFFICULTY WITH KEEPING YOUR SHIT TOGETHER IN THE KITCHEN ON THE REGULAR.

WHY ON EARTH WOULD SHE DO THIS AND ALSO INVENT PUPPIES, KITTENS, GELATO AND RYAN GOSLING?

THERE IS A WAY TO HAVE A LIFE, A JOB AND UNLEASH YOUR KITCHEN AWESOMENESS AND COOK DECENT GOOD FOOD – BUT FIRST…

how the f*ck did we get here?

IT’S NOT OUR FAULT WE SUCK AT COOKING! WE’VE BEEN SOLD A BUNCH OF LIES THAT BEGINS WITH YOU ‘HAVING NO TIME’ AND ENDS IN A HOT MESS OF SALTY PACKET ‘CONVENIENT FOOD’. EVERYTHING THAT HAPPENS IN THE KITCHEN HAS BEEN OVER COMPLICATED AND WE’VE LOST TRUST IN OUR BASICS INSTINCTS (OUR SENSES).

I’m guessing you believe some seedy concoction of the following…

X Cooking is hard.

X Cooking is complicated.

X Cooking requires a specific set of ingredients, substituting is for real cooks “and I’m not a real cook”.

X That you’re either a ‘good cook’ or you’re not.. you’re born with it. Like a micro-chip implanted in your brain at birth and there’s just no way to fix that.

X Home cooks never stuff up their meals and one time, you burnt the chicken and from that day forward you’ve declared that cooking is not for you and definitely not meals involving chicken.

X Cooking takes a lot of time and you’re too busy for it, there’s no way to fit IT ALL in.

X That eating ‘healthy’ is BORING and tasteless.

X Your meals aren’t worthy because you just throw random things together, nothing flash, nothing fancy.

X You’ll never be as good a cook as your grandma.

X That cooking healthy food is expensive.

X That cooking for yourself + eating well + flavour-full + budget friendly do not belong in the same sentence.

These dodgy beliefs have resulted in freezer meals, reciting the takeaway menu back to front and our gran’s generation (through no fault of their own) failing to pass on their skills to us, because they were sold the lie that cooking at home was a thing of the past.

HELLLOOOOO CONVENIENCE FOOD. AS A RESULT, WE’VE BEEN LEFT WITH A SORRY STATE OF A FOOD SYSTEM WHERE FINDING A RECIPE IS A 2 HOUR EVENT, FOLLOWED BY A STRESSFUL SHOPPING TRIP ONLY TO GET HOME AND REALISE YOU FORGOT.THE.BASIL.

Can you even make a creamy chicken pasta without basil?

THE OVERTHINKING BEGINS
AND THE STRESS
AND IT ALL BECOMES TOO MUCH,
WHEN YOU PICK UP THE PHONE AND ORDER TAKEAWAY
OR WORST OF ALL – JUST DON’T EVEN BOTHER TRYING NEXT TIME.

But what really pisses me off, that I want to make you well aware of is-not-cool and Not the way that does us any favours.

  • 70% of my clients have never roasted a whole chook when they start working with me. The meal that could go down in history as the fastest meal to make. 5 minutes of your time, allowing you to go do all those busy things on your list that keep you say keep you from cooking in the first place.

  • These same clients FREAK OUT about having people around for dinner. Yet they secretly want nothing more because they know deep down somewhere that the best meals come from home and the dinner table is magical. But they’re stuck in a loop and don’t know where to start.

  • Our collective health is declining. We don’t know how to make chicken soup for flu season. That apples, tomatoes and strawberries (and every other fruit and vegetable) have a season.

  • We pop a pills for a headache instead of drinking a glass of waterhey reminder, when was the last time you drank some water? I don’t want to interrupt you from this smackdown, but, off you go. 2 litres a day. Don’t worry, everybody pee’s that much. Consider it a mini break and a chance to move.

  • Some person ordered UberEats 500+ times in 2018 alone. There’s only 365 days in a year, you do the math.

  • We’ve handed our lives over to the fate of marketing labels on a packet and celebrity chefs.

  • The saddest story has got to be the family recipes, the world over, going to the grave because the sacred importance of cooking in the home has been overlooked as nothing more than a chore – when it is the heart of the family and the home.

We’ve messed it up, royally.

This isn’t normal. it’s time to get back to our roots.

COOKING IS AS OLD AS TIME. WE COOK TO EAT. WE EAT TO LIVE.
OVER OUR LIFESPAN, THERE ARE (GIVE OR TAKE) 65,000 MEALS THAT YOU’LL COOK.

I CAN GUARANTEE YOU ONE THING, SEARCHING FOR ANOTHER RECIPE ISN’T GOING TO CURE YOUR RECIPE RUT AND REPEATING THE STORY OF WHY YOU SUCK AT COOKING ANOTHER 65,000 TIMES SOUNDS DRAINING AND LIKE A TERRIBLE IDEA TO ME.

WHAT IF COOKING WAS NO LONGER ‘A THING’?
LET’S REMOVE THAT ‘WTF IS FOR DINNER’ DREAD. FOREVER.

LEARN TO COOK SIMPLE DELICIOUS MEALS. BUILD CONFIDENCE IN YOURSELF AND FIND YOUR COOKING MOJO. BUILD A SOLID FOUNDATION FOR YOUR KITCHEN SKILLS, SO YOU CAN NAIL THE FLAVOUR COMBO’S AND THE BADASS CONFIDENCE TO KNOW YOU CAN PULL IT OFF. IT’S THE ‘HOW TO’ OF COOKING AND BRINGING OUT THE FLAVOUR TOWN GOODNESS TO YOUR KITCHEN, BUT EVEN MORE THAN THAT KITCHEN SAUCERY TEACHES YOU HOW TO THINK IN THE KITCHEN.  

what you get in kitchen saucery

If your great grandma spent 8 weeks teaching you the ways of a simple kitchen – mixed with the beautiful availability of seasonal food we are lucky to have access to – plus – a reality check on what’s actually important for your life to work – and giving you a cheeky slap anytime you dared to whinge about your life or that it’s hard to cook.

– “YOU’RE A HUMAN – IT’S JUST WHAT WE DO” –

SHE’D SAY AS SHE THROWS YOU AN APRON AND USHERS YOU TOWARDS THE CHOPPING BOARD AND PLONKS A WHOLE CHICKEN DOWN FOR YOU TO GET THE FUCK OVER IT AND COOK SOMETHING!

THIS ONLINE COOKING PROGRAM IS DEVELOPED BY A COOK, HEALTH COACH AND MUM-TO-BE. IT IS DESIGNED TO OVERHAUL YOUR BASIC SKILLS, RECIPE REPERTOIRE AND HOW YOU THINK IN THE KITCHEN AND ABOUT FEEDING YOURSELF.

WE’RE HUMAN OKAY. WE’VE GOTTA EAT. WHICH MEANS YOU’VE GOT TO COOK. WHY NOT MAKE IT EASY?

Get ready push your shitty excuses to the side and get school in basic self care through the lense of food, cooking and making a choice for YOU.

  • Learn about the seasons and how shopping in alignment with them will save you a buttload of cash.

  • Learn how to effectively stock your fridge and pantry with wholefood ingredients that supports cooking from scratch.

  • Learn the basics of a kitchen – what equipment you need and what is fluff.

  • Get to know your ingredients and how they work, so you can take a mini step away from recipe-ville and into freestyling.

  • Learn how to make flavour-full meals from scratch, without having to rely on packet food, processed food, meal kits or takeaway.

  • Keep your families budget in check by cooking food from scratch with simple ingredients.

  • Support your body to feel energised and healthy so you can do the activities that are important to you and not feel tired and bloated and bleeeh all the time.

  • Develop your skills as a home cook, through simple foundation recipes that nourish the family.

Here’s the lowdown on Kitchen Saucery

You’ll get instant access to this course and the online Member Pantry where the full course experience lives. The private Facebook Group where your new cooking gang are hanging out. You can whizz through the content at your own pace, take a year to do it or experience the natural 8 weekly delivery of the course.
Plus lifetime access to revisit whenever you need and any new updates.

✓ 3 X KITCHEN SAUCERY RECIPE BOOKS – YOUR GO-TO COOKING RESOURCES FROM HERE ON IN: SAVOURY | SWEET | BREAKFAST.

✓ ACCESS TO LOU TO ASK ALL YOUR QUESTIONS VIA THE PRIVATE FACEBOOK GROUP, WHERE YOU CAN INTERACT WITH THE REST OF THE GANG AND SHARE YOUR WINS.

LIFETIME ACCESS TO COURSE CONTENT – USE THE MEMBER PANTRY TO GO AT YOUR OWN PACE OR PARTICIPATE IN THE LIVE ROUNDS WHENEVER YOU LIKE, AS MANY TIMES AS YOU LIKE.

8 X MODULES DELIVERED OVER 8 WEEKS.

✓ 8 X IN-DEPTH INTERACTIVE COOKING MASTERCLASSES.

✓ ACCESS TO THE KITCHEN SAUCERY MEMBER PANTRY, WHERE THE COURSE CONTENT LIVES.

✓ 2 X DONE-FOR-YOU RECIPES SENT TO YOUR INBOX WEEKLY, READY FOR YOU TO SHOP, CHOP AND COOK. THIS IS LOU HOLDING YOUR HAND, MAKING YOUR PRECIOUS TIME IN THE KITCHEN STRESS FREE AND BREEZY.

KITCHEN SAUCERY TV A VIDEO LIBRARY OF HOW-TO’S.

PLUS THESE EPIC BONUSES
WHEN YOU SIGN UP

13 BONUS GUIDES AND EBOOKS! YEP, THIRTEEN. THESE ARE A DEEP DIVE INTO SPECIFIC AREAS OF COOKING, SO YOU CAN NAIL IT AND NEVER BE LOST FOR A RECIPE AGAIN.

1) F-off Delish Dressings to Rock Your Socks + Your Tastebuds 2) Dude food 3) I have 20 minutes 4) 1 pot wonders 5) I have $20 6) Crowd Pleasers 7) How to build an epic salad 8) Flavour Town 9) Kitchen Equipment Guide 10) Ingredient Awareness 11) Why is Cauliflower so Expensive? 12) But, I don’t have basil 13) Pantry Guide.

✓ MADE WITH LOVE EBOOK AND HANDMADE GIFT GUIDE.

TOTAL COURSE VALUE: $4,141

Hey. I’m Lou.

(and this is Lucy the Veggie Van).
We’ve been cruising Sydney for the past 6 years feeding busy corporates. I bought the concept of healthy food delivered to Sydney-siders. Why? Because if you’re not going to take care of YOU, who is? We’re human and a big part of our life is eating – using the busy excuse is doing us no favours. I’m here to turn your kitchen and eating habits upside down and infuse YOU with the confidence that cooking can be delicious + simple + quick (and that you can do it, even if you’ve got that ‘burn the house down’ potential.

I’m a self taught cook, so I know how to teach non-cooks. It’s my speciality.

LLL recipes have been featured in Vogue, Harris Farm, BuzzFeed, Gourmet Traveller, Body + Soul, 1 Million Women, TimeOut, Prevention Mag, Women’s Day and more.

WHO IS KITCHEN SAUCERY FOR?

  • Regular people fed up being stuck in a rut and not knowing how to climb out.

  • People with a kitchen, read to show up once a week and learn to cook a bunch of food which you then get to eat.

  • People who are willing to ask questions and take control of how they show up for their health, wellbeing and rest of their life.

  • People with big dreams. You ain’t got time for a simple routine like cooking to take up so much bandwidth in your brain. You need your brain for bigger way more exciting things and you want to feel great doing those things.

  • You understand that cooking isn’t just a women’s job. You appreciate that you leading the charge in your house, doesn’t make you the person who has to cook forever. It makes you a leader. We’re no longer in the 50’s.

  • People who a real, down to Earth, don’t mind a bit of swearing.

  • You may have had some type of a ‘health scare’ or health decline of some form, you’re on the mend and want to take control of what goes in your body. You understand this starts with you in the kitchen.

  • Once upon a time, you experimented a lot with cooking. For some reason, you just stopped and found it all too difficult and scary.

  • You white knuckle that recipe like you would the monkey bars at the playground and are ready to let gooooo.

  • You have an interest in health and how you can nuture yourself with simple routines.

  • You appreciate that being healthy is our natural state, without it needing to be a particular label.

  • You’ve never cooked a roast chook. This alone is worth the price tag, trust me.

  • That sugar consumed in food made with love can be SOUL FOOD too and diet restrictions and dogma are bad vibes. You’ve got to eat what works for YOU.

  • You understand I cannot cook for you, I can only cook with you, but it’s up to YOU to make the time, get the ingredients into your kitchen and show up to the classes either live or in the replay.

  • This is for you if you have cooking questions that you think are silly and embarrassingly basic, but don’t know where else to ask them.

  • This is for you if your bookmarks page is full of recipe links you’ve saved for later, but later never happened. You’re ready for later to be NOW.

WHO IS KITCHEN SAUCERY NOT FOR?

  • You really just want a private chef.

  • You don’t have a Facebook account (or aren’t willing to get one). Actually, you don’t need a FB account – but you need to know you can’t attend the live interactive classes – when they’re scheduled and that would be a huge bummer.

  • You get offended by swearing.

  • You don’t ever plan on watching the videos, opening an ebook, having to go to the shops.

  • Don’t want to cook, like, ever.

  • Can’t/won’t commit minimum 1-2 hours per week to this course. This time will be spent cooking and eating – how horrible. If you need to skip a week that’s cool, if you’re committed to make up the time).

What people are saying

I nailed it! In my first un-booked-up weekend in ages, I pulled out my slow cooker and whipped up 2 feasts. Instead of spending eleventy-five dollars every day in the Sydney CBD. Every time my brain went “you’re going to stuff this up” or “this is gonna be a tasteless disaster” I shut it up with “you can’t go wrong, swing out, enjoy yourself, listen to Lou!” – Lauren

You were incredible – everyone loved the class! “ – Instructure

Lou’s work is a game changer. I was held captive to a recipe and didn’t understand how or why to break free. NOW I’M FREE! The distinction of Lou and what she teaches isn’t about new recipes, it’s about the feeling of confidence and trusting your senses. This is information you can’t find anywhere else“ – Jamie

My life has changed. These past few week has woken me up to the possibility of my pantry and what easy flavour is hiding there right under my nose. I just made a meal for visitors from nothing (we’re moving house”), I didn’t freak out, I didn’t burn the kitchen down and the guests LOVED IT “– Hayley

I already liked cooking and I have learnt SO MUCH. You have opened my mind to all the new and different flavours I can incorporate in my meals. I’ve created a really nice Sunday ritual and I look forward to whipping up meals, nut milk and treats for the week” – Izzy

Everyone loved your take on cooking and meal prepping. Thank you so much for that fun and delicious class! The recipe book is a winner.” – Discovery Channel

THE COURSE PROGRAM

We’ll be covering all the meals
breakfast / lunch / dinner / snacks / dessert

Our main focus will be on the lunch + dinner components.
Once you nail these 2 areas, the rest will flow.

Over 8 weeks, we follow the Kitchen Saucery cycle.
MAKE THE TIME > COOK SOMETHING > EAT IT > REVIEW IT > LEARN FROM IT > NAIL IT


 

WEEK 1
Time Basics

✓ Exploring the recipe of time and all it encompasses.

✓ This is a kick up the butt of where most of us need it, dispelling the illusion of having no time vs finding time vs making time.

✓ We’ll start off with time saver tips and my favourite recipes for when there’s just no time.

✓ Get acquainted with your kitchen and build a hit list of groceries, places to shop and times to shop.

 


 

WEEK 2
Make something

✓ This week we start where you’re at and simply make something. It doesn’t matter what you make (it never really does), it’s about getting into the groove of things. From there we follow a cunning plan of how to:
1) not freak out during this process
2) nail the recipe
3) learn from the recipe and tweak it for next time
4) demystify the process to cooking making it forever a non-event again.

✓ We explore the basics of food and your pantry and why they’re the launch pad to everything else you make.

✓ We talk non-negotiable fridge fillers AKA flavour bombs.

 


 

WEEK 3
Flavour Town

✓ Pack your bags. We’re going and never ever ever coming back.

✓ You’ll be cooking, eating and reviewing what you’ve cooked. More than that, I’ll show you how to improve it. Too salty? No probs.  Too runny? Gotcha. Too dry? Rehydration station coming right up.

✓ Uncover the ingredients hiding in your pantry already that can boost your bland and make a meal memorable. We’ll be exploring bringing the flavour, what I like to call lazy flavour.

✓ Learn how to adjust the flavours or how to recognise what you’ve done to stuff it up.

 


 

WEEK 4
Rhythms and rituals (part one)

✓ Over 2 weeks, we’re entering the world of meal prepping. This course isn’t so much about meal planning, yet it is a cornerstone of cooking. I like to call it ‘cooking for future lazy you’.

✓ There are so many ways to meal prep, its about finding what works for you.

✓ You’ll get a meal plan and we’ll cook it up on a Sunday for you to enjoy throughout the week.

✓ How to store what you’ve created, utilising your fridge, freezer and pantry.

 


 

WEEK 5
Rhythms and rituals (part two)

✓ We’ll build on week 4, but I want to show you the LLL way. You’ll get a 2nd meal plan that allows space for you to add in what you like or wish to cook.

✓ You get the option to choose what meal plan style works for you and how to implement this into your life for week 6 onwards.

 


 

WEEK 6
The Secret of Salads

✓ How to build an epic salad … That you’ll want to eat.

✓ Brighten your weekday work lunches.

✓ Create simple delicious crowd pleasers.

✓ Boost your salad game and fill your belly. All from a simple salad bowl.

✓ We expand your mind beyond green leaves and tomatoes.

✓ Nail your non-negotiable flavour bombs and how to work with them, even if you only have 20 minutes.

 


 

WEEK 7
Dude Food +

Fussy Fuckers

✓ Riffing on traditional takeaway styles of food. PS: pizza is involved.

✓ This is part bending your recipes to work but taking back your power and confidence that you can make amazing food and they will love it.

✓ All time favourite meals for fussy fuckers.

✓ What to cook for opinionated people.

✓ Also, what to do when someone doesn’t like your food.

 


 

WEEK 8
The Village

Tradition. Family. Community. Habits.

There’s a saying that it takes a village to raise a child. I love that saying, yet I think we could change it to: we all need a village.

The village doesn’t need to be hundreds of people, but it is your community and it can start with your family or your adopted ‘friend family’.

Food is life. Think of all occasions and celebrations, in some way or another, they revolve around food. We’re closing the loop and taking back our power in the kitchen.

You have skills now and it’s time to share. Involve your family if you have them close by, make food for friends, invite them over for dinner. You won’t blow up the kitchen up (or make someone sick) and they will love it.

We’ll talk about the how-to of care packages and gifts to drop at the doorstep of loved ones for when they need it most.

 


WE’VE LOST THE KNACK.
CONFIDENCE IN OUR CHOICES, ABILITY TO COOK AND TRUST OUR CREATIVE INTUITION IN THE KITCHEN. SECOND GUESS OURSELVES EVERY STEP OF THE WAY. EXPECT THAT WITH ZERO EFFORT WE SHOULD BE A GOOD COOK. PROCLAIM THE DISH IS DOOMED BEFORE WE’VE BEGUN. WHICH HAS LEAD US TO LOSE OUR INTUITION IN THE KITCHEN. IT’S NOT HIDING IN THE TUPPERWARE DRAW. IT BEGINS WITH SOME GUSTO AND REWIRING THE BELIEF THAT WE CAN’T STUFF IT UP IN THE KITCHEN. YOU CAN’T. THIS SIMPLE LINE WILL CHANGE YOUR LIFE.

READY TO MAKE YOUR TASTEBUDS DANCE?

Testimonials

“You have opened my mind to all the new and different flavours I can incorporate into our meals. Thank you so much for this course Lou. I had an absolute blast! And have learned SO much. I love how you, you are in all your live classes, it’s really like having you in my kitchen.” – Isabelle

Thank you for opening me up to my kitchen. We made the pizza dough last night and roasted tomato sauce. It was so good, better than buying pizza. We’re loving this Friday night ritual and loving our time in the kitchen. I actually get so much delight reading your emails. They’re down to earth, conversational and fuelled with passion. Like oozing with it.” – TK

The best meals I have ever made.
I’ve learnt so much. Biggest lesson being you don’t have to follow a recipe. Just understand the flavours. In Lou’s words… “you cant f**k it up.” Just came home from work not feeling too well and decided to make myself a chicken soup. So I replicated the first chicken recipe. Shredded the chicken again and added it to the broth. I feel better already.” – Emme

“Kitchen Saucery has refreshed the enjoyment I get in cooking.
I have felt invigorated, it has definitely given me more confidence to just get in the kitchen and cook without fear of stuffing up.” – Caz

I’ve gotten better at thinking outside the box on what I can do with what I have.
I made a curry for dinner yesterday and bought chicken thighs with the bones in by mistake.. but voila I cut those bones off as best I could and used them to make stock- which I put into freezer cubes for future meals! YES I did!” – Mel

From one cook, I’ve made 4 different meals and saved $30 on lunches in the past 2 days alone.
I’ve only done the one class so far. But from the chicken and stock I made in the slow cooker I have made a risotto, kale soup and just ate some of the chicken with some other veg.” – Jade

+ IS THIS A COURSE FOR STRICT VEGETARIANS?
Nope. We’re just celebrating eating what we do and adding more VEGGIES to our plate. It could be a crash course is tranforming your diet to vego – but please note I can’t offer the macro / nutrient side of things.

+ HOW LONG BEFORE I START SEEING RESULTS?
My suggestion is to follow the weeks in order. Make time weekly to buy your ingredients and cook along with the classes. The classes are around 1.5 hours in length and at the end you’ll have a bunch of food to eat through the week. If you dedicate time each week, you’ll see results immediately because even when you stuff it up you learn something.

Your confidence will grow with every cook. You will learn with every cook. The only way you’ll stop seeing results is if you stop.

+ I’M IN THE MOST GRADE-A CERTIFIED REAL AF HARDCORE RECIPE RUT AND TIME SUCKING VORTEX. CAN YOU FIX ME?
I have a theory – recipe ruts don’t exist. I have another theory – there’s always time to do something and make something. No matter if you’ve got 2 minutes or 20 minutes – I’m not here to #hack your time, I’m here to teach you how to think and infuse your life with the importance of taking care of YOU. Because without you, nothing works. On recipe ruts: recipe ruts were a thing about 100 years ago, before cookbooks. Which was actually probably a lot longer ago(this isn’t a history course). Have you heard of the internet? Have you seen the free recipes on this site? Have you seen the freebies I post on Instagram? Recipe ruts can’t exist when we’re living in an information overload. There are more recipes on the web than you have left days to cook them. Dare to push your perceived rut to the corner of the kitchen for 1.5 seconds and your world will open up – slowly or fast – the choice of speed is yours and how you embrace this course.

+ WHAT IF I DON’T LIKE THE RECIPES?
Then I haven’t explained the lesson properly. There’s a sub for everything. I teach inclusive classes, so when you don’t have a bunch of basil – no worries mate – meltdown avoided – you’ll know what to do. Also, ask more questions. Honestly. It’s not that I’m amazing – although you better believe I am. This course isn’t a my way or the highway course. It’s an all roads lead to Rome and a ‘you can’t fuck it up’ kind of course. There are always options to change or add your style of flavours to a meal. There’s something for everyone in this course, but this isn’t the point: I’m not teaching you how to follow a recipe. I’ll be teaching you how CREATE the recipe. I’m removing the shackles of having to follow a recipe and needing to buy all the exact ingredients on the list otherwise the meal won’t work. We’re moving BEYOND the recipe.

+ I HAVE A FAMILY, THEY’RE FUSSPOTS.
OK, so you love them (most of the time). May as well navigate/alleviate/obliterate their fussy-ness. We’ll cover this in Week 7 – Dude Food + Fussy Fuckers. While I don’t have kids, I have fed thousands of different fussy tastebuds with great success. This course covers flavour combo’s that suit all tastebuds. If you’re feeling in a cooking rut, this course will provide so many options for you to try and help you squash that rut. The heart of a home is the kitchen. This is where habits around food, health, self care and connection are born. If you’ve felt the pinch of not knowing how to cook, Kitchen Saucery is an approach to help cement a new wave of rituals around healthy habits you’d like to instill in your family. I want to say this though. You’re exactly fine where you are – but if YOU KNOW you want more, more for you, more for your kids. Let’s move past these limitations and excuses.

+ I DON’T HAVE A COMPUTER. I DON’T HAVE THE INTERNET. I DON’T WANT TO GET A FACEBOOK ACCOUNT. I DON’T HAVE A KITCHEN.
This course is online. You need email, a facebook account, the internet and a kitchen. Facebook isn’t 100% necessary, yet you need to understand you won’t get the full value of the course and have access to the VeggieREBEL cooking community.

+ BUT, I’M SINGLE
Single people have to eat too. Plus – you’ve hit the jackpot, you get to explore what this all means to you and only you without the input of partners/family/kids. Trust me, the mum’s and partners of the world are wishing for the days of cooking for one. Relish in this opportunity to learn without unnecessary feedback. The myth that single people shouldn’t bother cooking because it’s cheaper to eat out is BS. You get to cook whatever you want, whenever you want and you deserve some cooking magic in your life too. Takeaway just doesn’t cut it. In case you didn’t know, you get to cook less often too. This is the perfect course to embrace your cooking ritual and learn how to store it correctly, so you can spend your time doing the things you want to do.

+ IS THIS HEALTHY?
You bet! I believe, if you cook for yourself, the health will follow. You’ll use fresh ingredients, better quality produce and cook with love. In turn: these qualities make up a ‘healthy’ meal. I’ll be providing plenty of options on how to ‘healthify’ meals if that’s what you need. This course does not subscribe to any one diet, we’re covering them all. We’ll discuss health swaps too. Please understand though, while I make recipes as inclusive as possible. If you are subscribing to a diet, it’s your responsibility to make a recipe or idea work for you. If you find a recipe in the book and flick past it because it says slow roasted lamb, without imagining the possibilities for slow roasted pumpkin or slow roasted chickpeas – this course isn’t for you. If you’re open to the idea that I can guide you, but I can’t cook for you, rest assured you’re in the right place.

+ HOW IS THIS PROGRAM DIFFERENT?
Cookbooks are great. The internet is great. If you open them and experience them and can learn from them. Problem is, most people are so involved in the steps of the recipe, they can’t fathom an ingredient swap, something going wrong or simply take in and experience cooking to learn from it. VeggieREBEL is for the everyday. I teach you everything that a recipe on the internet/cookbook leaves out – the how, the why, the what to do when you don’t have an ingredient, what to do when you stuff it up and how to learn from that. Including the basic skills of cooking that every recipe has, yet are so commonly overlooked.

We’re relearning how to THINK about our food and what we cook. We’re building from the ground up, from the basics and building your confidence in the kitchen.

I’ll be right there beside you and the group, guiding you through the process. You can ask as many questions as you like or need to, but MOST OF ALL: we’re going to discover a way of cooking that works for YOU.

+ DO I HAVE LIFETIME ACCESS TO THIS COURSE?
Yes. Each season, there’s a live version of the course to correspond to the season and you will receive new content relating to it. Most participants revisit the course with every new launch or live class. You have access to the course, including all future updates, for the lifetime of the program.

+ WHAT HAPPENS WHEN I BUY THIS COURSE?
You will receive a confirmation email and INSTANT ACCESS to the VeggieREBEL Hub. The pre-course content will be available from 7 November. Each module will release weekly starting on 12 November.
The whole point of this course is to give you the tools and guidance to stop over-thinking everything and just start! Go at your pace, as fast or slow as you need to go.

If you’re signing up during a ‘live-round’ promotion, you’ll have access to the course and you’ll be notified of the live class schedule.

+ YEAH, BUT, I HAVE NO TIME/REALLY SUCK AT COOKING/ENTER YOUR FAVE EXCUSE HERE
Crazy life? Kids? Annoying partner who doesn’t like healthy food? No time? Live in the middle of nowhere? A full time job? Travel a lot? EVERYBODY has excuses and things going on. It’s life. If you stopped for 1 second and asked yourself if this cooking thing matters to YOU, if YOU could have it not be such a thing, a drama, a stress event – how would that feel?

If it feels like a breath of fresh air, or a weight off your shoulders, lightness or simply good – then push the excuses to the side and try something new.

PS: it’ll probably still feel a little scary, or unsure. That’s what happens when you begin doing meaningful things for yourself.

+ HOW LONG DOES THIS GO FOR?
The course will run for 4 modules. If you follow the modules week by week, that’s 4 weeks.

+ I REALLY DON’T KNOW HOW TO COOK, IS THIS FOR ME?
You are the person I’m out to help the most. Welcome. There’s a new world out there that is about to blow your mind.
Also – I don’t believe you.

+ I KNOW HOW TO COOK A LITTLE BIT, IS THIS FOR ME?
Yes. Even if you don’t know what knife to use or how to poach an egg or what the difference is between iceberg lettuce and baby spinach. If you want to change that from a little bit to a lotta-bit. Then yep.

+ I’M GOING TO BE AWAY, WILL I MISS TOO MUCH?
There is no behind in this course. Your private login to the VeggieREBEL Hub will always be active. The course content will be there waiting for you to return. All you need to do is login and go for it. It’s not going anywhere. This is the reason why you have access for the lifetime of the course – because life happens.

+ I HAVE ALLERGIES/ON A DIET/PREGNANT/COUNT MACRO’S/KETO
Consider knowing how to cook your North Star. How you get there, doesn’t matter. Meaning, your circumstances are what they are. Pregnant, vegetarian, just starting eating veggies, don’t know what a grater is, or maybe you’re vegan. All recipes are customisable to exactly where you’re at. I will provide options. I’m not too jazzed about blanket diets. I do appreciate we’re all different. What suits you, doesn’t always suit me and I don’t believe it needs to. I’m not here to provide a dogmatic view on food. I’m here to liberate and free you from rules and regulations, teach you about the seasons, remind you that you’re a powerful cook, invite you to connect with how your food makes you feel and how simple kitchen rituals will change your life. This to me, is so much more important than following a set of rules.

KITCHEN SAUCERY LIT[E]

 

3 months access to Kitchen Saucery – the ultimate freedom in home cooking.

 

 Week 1: Time Basics – time saver recipes, how to find time, the best way to make time, how to make delicious meals in 5-10 minutes start to finish.

 

 Week 2: Make Something – how starting with one small recipe leads to everything.

 

 Week 3: Flavour Town – lazy flavour and where it’s hiding in your pantry, how to know what to add to a meal when it doesn’t taste ‘right’.

 

 Week 4: Rhythms + Rituals – part one AKA sexy meal prep – how to cook many things at once, freezing, storage. You’ll get a meal plan and a planner.

 

 Week 5: Rhythms + Rituals – part two AKA sexy meal prep – the LLL way of meal planning, simple basics to set you up for a great week.

 

 Week 6: The Secret of Salads – everything you need to know about what can go in a salad, including base ingredients, toppings, dressings, how to freestyle.

 

 Week 7: Dude Food + Fussy F*ckers – the art of feeding dudes, kids and mastering more ‘traditional’ takeaway food with a nutritional boost.

 

 Week 8: The Village – Tradition, family, community, habits. How to feed a crowd/dinner party and how to create simple care packages.

BONUS #1: 2 x DONE-FOR-YOU RECIPES SENT TO YOUR INBOX WEEKLY, ready for you to shop, chop and cook. This is Lou holding your hand, making your precious time in the kitchen stress free and breezy. So on the weeks you don’t have time to dive into a class, you have 2 simple recipes to experiment with.

 

 

ONE PAYMENT:

$379

PAYMENT PLAN: $148 per month for 3 months

 

Price includes GST

KITCHEN BADASS

 

Lifetime access to Kitchen Saucery and all future updates

 

Everything in the KITCHEN SAUCERY LIT[E] package.
8 weeks, 8 modules to help you elevate to kitchen ninja status. Plus:


BONUS #2: KITCHEN SAUCERY TV a video library of quick how-to’s to refer back to whenever you need – ($500 Value)

BONUS #3: MADE WITH LOVE EBOOK and handmade gift guide – ($200 Value)

 

ONE PAYMENT:

$579

PAYMENT PLAN: $212.30 per month for 3 months

 

Price includes GST

GRANNY UP! GOLD CLASS

 

Lifetime access to Kitchen Saucery and all future updates

 

Everything in the KITCHEN BADASS package.
8 weeks, 8 modules to help you elevate to kitchen ninja status. Plus:



BONUS #4: 4 x MASTERCLASSES Take your kitchen swagger to the next level with these 4 classes… and most of the recipes take 10 minutes to make! Don’t be fooled about where you believe you are now and where you can be with a bit of guidance.

1) The Kitchen Booby-trap: how to set your kitchen up for success from the beginning, arranging your pantry and fridge so they work with you, not against you.
2) Simple Cheesemaking for Every Home Cook: how to save a buttload with 2 simple cheeses that a 7 year old could make.
3) Fermenting at Home: even when you’re scared of the word ‘ferment’ and pretty sure that’s all that is occurring in your fridge right now. You’ll learn the simple and safe fermenting technique, so you no longer have to pay $20 for a jar or sauerkraut that costs you $20 and takes 10 minutes to make.
4) The Whole Bird: A masterclass in everything chicken. Taking one whole chicken and breaking it down. Lessons in what to do with each of the pieces and how this simple skill will save you so much money (and it really takes no time at all)

BONUS #5: A PRIVATE CLASS WITH LOU 2 x private classes with Lou to cover anything you need. This could be sorting through the excuses or going full on Kitchen Witch style where we freestyle together and have a lot of fun. PLUS 3 months Voxer support, that’s me, in your pocket, to support you in this monumental change.

ONE PAYMENT:

$1999

PAYMENT PLAN: $555.50 per month for 4 months

 

Price includes GST

 

100% MONEY-BACK GUARANTEE

I wholeheartedly believe Kitchen Saucery is the best cooking program, and see this evidence in the participants who have taken part in the course. But I want you to feel confident in trying it out for yourself!

That’s why I have a 100% Risk Free Guarantee. You can try Kitchen Saucery, and if you aren’t satisfied, just ask us for a full refund in writing within 14 days of purchasing.

If you do the work, put in your best effort, and feel that Kitchen Saucery hasn’t delivered, I’ll issue you a 100% refund.

You can see our full refund policy here.

How much is NOT LEARNING TO COOK costing you? 

HERE’S WHAT I WANT YOU TO THINK ABOUT:

Based on the cost of your current grocery bill, takeaway bill, random trips to the supermarket or local store, plus the cost of food waste. How many bags of produce do you simply throw out each month because your good intentions were diverted due to ‘no time’, ‘no energy’, ‘lack of knowledge’?

It could be half a bag, one bag, four bags.

According to the EPA’s 2019 report, one in five shopping bags end up in the bin = $3,800 worth of groceries per household each year.

If you aimed to save this amount alone, you’re already over $3000 ahead, from simply actioning the lessons in this course. I know what I’d do with $3000 – 30 pairs of shoes, of course. Look, I’m joking, but that’s a fabulous holiday, saving for a house, repairs on a car, an aircon system or simply better higher quality food for you family.

HONING YOUR COOKING SKILLS TAKES A DIFFERENT AMOUNT OF TIME PER PERSON, BUT I KNOW THIS:

Once you start the simple process of learning how to cook from scratch, it’s a downhill slope, momentum is gained and the only way it doesn’t work is if you stop, for good.

WHAT IS IT COSTING YOU TO NOT HONE YOUR SKILLS?

Average takeaway bill on UberEats is $37.50, with a yearly average food delivery spend of $1590. Add that to your $3000 food waste bill.

Let’s say you buy food from the supermarket – apples all year round, as well as berries. You notice the price of cauliflower is sometimes $7 a pop. You question why these prices rise and fall, yet never follow through to find the answer. The answer is the seasons. Eating with the seasons saves you loads of money. Why? When food is in abundance, it’s cheaper. When food local to you is in abundance, there’s less mileage involved to get it to you, which means it costs less.

Honing your cooking skills and kitchen confidence means you can take one recipe, meant for a summer salad and apply the principles to a warming winter salad with wintery veggies that are in season, cheap and will give you the goodness you need for that particular season. You’ll also be able to walk into a store, see that beetroots at 90 cents/kilo and have the confidence to know what to do with them. Maybe you’ll even pickle or preserve those beets for future you.

SHALL WE TALK ABOUT YOUR HEALTH?

First up your energy and your mental bandwidth. Thinking, worrying and stressing about cooking – which I see prevalent in my clients before we begin our time together – is draining. It’s exhausting to go through the mental gauntlet of a daunting task day in and day out when you don’t have a full grip on the situation. How much energy is zapped from merely eye rolling daily at the thought of cooking?

Diets aside, the number one way to consume the best food for your body is to cook it yourself.

Whether you eat meat or not, eat organic or not, eat purely vegan or keto – diets do not matter here. You can take the concepts of this course and apply them to how you like.

In Module 7 we cover Dude Food – this is food like pizza or hearty food that’s great for rituals, pizza night anyone? I’m not demonising eating our with your family or friends, but, there’s a whole world of ‘takeaway food’ you can make at home for a lot less than it costs to buy it out. This kind of food is also great for getting kids involved and for feeding crowds.

The majority of restaurants and cafes cook with highly processed oils – these are terrible for our body, have a google. The majority of restaurants and cafes uses sugar and salt to make their meals taste good. Our tastebuds love sugar and salt, so does our blood sugar, this is why when you eat something sweet, its followed by a crash, then a craving for something else salty or sweet, it’s a perpetual self fulfilling cycle.

I’ll leave this here but I haven’t even mentioned the rise of obesity, type 2 diabetes which are both diet related diseases.

WHAT ABOUT YOUR KIDS?

You want them to eat well? You worry about whether they eat enough of the good stuff? You are concerned about their distaste for veggies but unsure what to do about it?

It starts with you. Kids don’t learn from being told, they learn from watching and they’re watching you. They’re modelling you and they will copy what you do. Now let’s apply this to your cooking habits, your stress in the kitchen and the way you talk about eating and cooking. They’re absorbing it all.