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Welcome to

Kitchen Saucery

Building confidence in the kitchen.
Uncomplicate > Cook > Get on with your life.

You’re powering through the day doing ‘all the things’
and feeling good, no, GREAT.
It’s nearing 4pm and suddenly it pops into your head
‘shiiiit, I have no idea what to cook for dinner… again! “

You make a mental note of the list of recipes you know.
You know so well, that maybe you made that last night too.
Or, you’ve served it up every Tuesday for too many months you’d like to admit.
Spag Bol. Chicken stir fry. Mexican night. Sausages and mash. Steak and veggies. 
OK it all sounds boring, you want to cook something new, but you just don’t know where to start.

Even more than cooking something new..

you crave the knowledge, skill and sass to walk into the kitchen
and nail it - without needing to white knuckle the recipe book.

You know the possibilities are there, you used to love experimenting in the kitchen.
Maybe a bad review scared you off your kitchen experiments or life got in the way.

You jump on your phone to Google ‘Quick healthy weeknight recipes’ and you’re bombarded with a list longer than your arm of potential winners.
You’re not sure what’s in the fridge and oh dear, you need basil for the creamy pesto pasta recipe and you don’t have basil!
There’s no time to go to the shops……………..

Can you even make a creamy pasta recipe without basil??

You bookmark the recipe and promise to slow down and make some time on the weekend to do a BIG cookup.
You’ll be prepared for the week and never have to have this thought again. Yep, great idea. I’ll just UberEats it tonight.
The weekend comes and you don’t cook, you don’t buy the basil and Monday 4pm rolls around again.

This cycle sucks big juicy Italian meatballs, but here’s the thing:


It’s not our fault

we suck at cooking !

We’ve been conditioned to believe huge lies about cooking:

It’s hard / It’s complicated / Takes a lot of time / Requires a specific set of ingredients /
That good cooks come from the cooking schools of France or Italy only /
That cooking for yourself AND eating healthy AND delicious AND reasonably priced food is mutually exclusive.

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

Helllooooo convenience.

We’ve been left with a sorry state of a food system where consistently around 50 - 70% of my
cooking classes (35 - 40 year olds) have never roasted a whole chook.


They freak out about having people around for dinner, but they secretly want nothing more
because they understand that the best meals come from home and the dinner table is magical.

SIDE NOTE: roasts were saved for a Sunday not because they were difficult and laborious.
They were saved for Sunday because they were easy, could feed a crowd and the oven did all the work. Now that’s my kinda recipe.

Our collective health is declining rapidly, some person ordered UberEats 500+ times in 2018 alone.
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 lost.

We’ve messed it up, royally.

Cooking is as old as time.
We eat to live.
We cook to eat.


Over our lifespan, there’s around 65,000 meals that we’ll cook (give or take).
How would you like those meals to feel?

Even the thought of repeating a stressed out ‘WTF is for dinner, I can’t cook’
story tomorrow takes up too much bandwidth in the brain.

How does another 65,000 times make you feel? Fuck, that.

Let’s remove that ‘4pm 'holy shit WTF is for dinner’ moment forever. How does that sound?

 

Together over 8 weeks we will
uncomplicate the cooking process.

v

We’ll break cooking down to the basics.
Uncovering the layers of making a meal and
how to build it in a way that works for you.

v

You’ll learn how to think about food and cooking
in a way you’ve craved but never thought could be so simple.

 

 

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There’s magic in the basics.

Everything you seek in a stellar show stopping crowd pleaser kind of meal - is available to you, right now, within the basics. It’s so much easier than you think.

  • We’re starting with your pantry, how to build it and how to work with what’s already there.

  • We’re going to open the door to the vast array of ingredients you can use, that are within your fingertips reach at the supermarket. Or maybe they’re already in your pantry.

  • You’ll get acquainted with the seasons and why cooking with the seasons means everything for flavour and your wallet.

  • Uncover a world of meal prepping and how to find what works for you.

  • You’ll take a one-way trip to flavour town. Believe me, you’ll never want to leave so pack a big bag and bring everyone you love along for the ride. I’ll show you all types of flavour, how to think about it, where to get it and where it’s already hiding in plain sight.

 
 

Most of all.
You’ll be empowered to take control in the kitchen
and gain confidence that you cannot mess this cooking thing up. The secrets to kitchen freedom are hiding within the basics and I’m going to show you how.

We start 18 June.

 
 
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MEMBERSHIP OPTIONS

We start 18 June.
Pre-work will begin as soon as you sign up = more cooking time with Lou.

 
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You are ready for a saunter through your kitchen (and mine). You are ready for a recipe overhaul and to expand your mind to the possibility of a stress free cooking experience.

Pay in full - $329

Add to Cart

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)


Pay in full - $329

Add to Cart
 
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You are ready to elevate yourself to Kitchen Wizard status. 110% Nonna, feeder, kitchen creator. You’ll have extra 1:1 classes with Lou, to focus on what you need. Plus there’ll be VIP surprise extra’s…

Pay in full - $579

Add to Cart

Payment plan - $698

Add to Cart

2 payments x $349


VIP KITCHEN WIZARD UPGRADE:
- 2 x 1 hour, 1:1 classes with Lou tailored to your needs.
- A beautiful recipe book, sent to your Aussie mailing address.
- My favourite pantry ingredients, sent to your Aussie mailing address.
- Bonus classes and Q+A's scheduled just for you
and your other Kitchen Wizard crew.

Your private classes will be run via Skype.

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)

Pay in full - $579

Payment plan - $698

Add to Cart
Add to Cart

2 payments x $349

1:1 classes will be held from week 5 onwards.
You will receive a link to book these in at a time that suits you.

 
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Hey. I’m Lou.

The Founder of Lunch Lady Lou.

A Sydney based self taught cook blowing up collective minds of what’s possible to put on your plate with simple ingredients. LLL was born in 2013 from a lack of good options to eat at lunchtime in the Sydney CBD. It grew, fast, I fed a lot of people and became the name to order from if you wanted a caterer who cared about what you fed your team and guests.

LLL has been featured in BuzzFeed, Gourmet Traveller, TimeOut, Prevention Mag and Women’s Day. With a bunch of recipes featured regularly in Vogue Australia, Body + Soul, 1 Million Women and more.


We’re addicted to recipes.

The secret to freeing ourselves in the kitchen lies in untying ourselves from this bind and getting to know the basics.
It’s here you can build a foundation (as simple or as complex as you like). This is the place our Grandma’s, Nan’s,
Nonna’s and Oma’s all over the world like to hang out in and it’s our right to hang out there too.
In Kitchen Saucery, we live beyond the recipe. We live in appreciation for ingredients in their natural state.

We exist in a space of confidence, where we know, we can’t stuff it up
and even if we do... we know how to fix it.


Sure, if you’re baking, there are ratios and sciency stuff going on, but…
if you can’t figure out what to replace your basil with in a simple Tuesday night pasta dish,
why are you trying to freestyle a Science experiment?

I can elevate you back to where you belong. Kitchen Freedom.

By adding in a few simple rituals, opening your mind to the possibility of your pantry.
Alleviating the pressure and anxiety of the 4pm ‘oh shit’ moments.
Empowering you to cook with love, in a short amount of time and still lead your busy, full exciting life.
There is life beyond the 4 walls of your oven. It’s my job to teach you to utilise your time in the kitchen, so you can get on with it.

 
 

I don’t believe that cooking or health is our end goal.
If your life is full, you value the way that good food makes you feel and you know you can’t get this feeling unless you are cooking for yourself. You are social, you travel, you have big dreams and big work to do in the world. You crave for the simplicity of your kitchen and creating a bowl of (stress free) nourishment, that doesn’t take all day and all your energy. With a dream of cooking for your friends/family without worrying about burning the house down (or making someone sick or fucking it up and needing to order takeaway).

This is all available.
This is your Kitchen Saucery.

 
 
 
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Kitchen Saucery is for you if…

  • You have shit to do in your life. Like biggg things, big dreams and you ain’t got time for a seemingly simple(ish) routine like cooking to take up so much bandwidth in your brain. You need your brain for bigger way more exciting things and problems to solve.

  • 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.

  • This is for you if you don’t mind a bit of swearing. Fuck it, you love 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.

  • 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.

  • 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.

  • This is for you if you are frustrated with the Wellness scenes promises that green smoothies will fix your life and your problems forevs babe.

  • You 100% know that self care is more than a massage.

  • You know you can’t (right now) hire that personal chef and cooking for yourself is the next best thing.

  • You’ve never cooked a roast chook.

  • That sugar eaten 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 questions that you think are silly and embarrassingly basic, but don’t know where else to ask them. Like,
    “can I add soba noodles to my soup?”
    “Why is cauliflower $9 a pop?”

    ”Can I add a whole lemon to my roast chook, or do I need to peel it first?”
    “How do I roast a big batch of sesame seeds without burning them?”
    ”I’ve never roasted a chook, where do I start”

  • This is for you if your bookmarks page is full of recipe links you’ve saved for later, but later never happened.

This isn’t for you if

  • You get offended by swearing.

  • Don’t ever plan on watching the videos.

  • Don’t want to cook, like, ever.

  • 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. Which means you probably won’t get the most out of the course. Classes will be posted to the Kitchen Saucery portal at a later date, this date is TBC.

  • 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).


 

KIND WORDS + AHA MOMENTS
FROM THE MARCH 2019 CREW

 

 

MEMBERSHIP OPTIONS

We start 18 June.
Pre-work will begin as soon as you sign up = more cooking time with Lou.

 
KS-saucerer.png

You are ready for a saunter through your kitchen (and mine). You are ready for a recipe overhaul and to expand your mind to the possibility of a stress free cooking experience.

Pay in full - $329

Add to Cart

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)


Pay in full - $329

Add to Cart
 
KS-wizards.png

You are ready to elevate yourself to Kitchen Wizard status. 110% Nonna, feeder, kitchen creator. You’ll have extra 1:1 classes with Lou, to focus on what you need. Plus there’ll be VIP surprise extra’s…

Pay in full - $579

Add to Cart

Payment plan - $698

Add to Cart

2 payments x $349


VIP KITCHEN WIZARD UPGRADE:
- 2 x 1 hour, 1:1 classes with Lou tailored to your needs.
- A beautiful recipe book, sent to your Aussie mailing address.
- My favourite pantry ingredients, sent to your Aussie mailing address.
- Bonus classes and Q+A's scheduled just for you
and your other Kitchen Wizard crew.

Your private classes will be run via Skype.

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)

Pay in full - $579

Payment plan - $698

Add to Cart
Add to Cart

2 payments x $349

** 1:1 classes will be held from week 5 onwards.
You will receive a link to book these in at a time that suits you.

 
 
 

Kitchen
Saucery
Framework

 
 
 
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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.
TIME > MAKE SOMETHING > EAT IT, REVIEW IT > NAIL IT > PREP IT


 

WEEK 1
Time Saucery

- Exploring the recipe of time and all it encompasses.

- This is a kick up the butt of where you need it most.

- Let me start by saying you’ll need to make some time. Seeing you’re here, I know you’re committed. It’s about priorities. Your energy. Doing the things for you, that matter and make the difference.

- You’ll get acquainted with your kitchen and build a hit list of groceries, places to shop and times to shop.

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

LIVE CLASS: Sunday 23 June

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

WEEK 2
Make something

- This week we start where you’re at.

- You choose what to cook and make it. You’ll browse the recipe bank and simply, make something.  Sounds so simple doesn’t it?

- You’ll be taking action this week. It doesn’t matter how much you make (it never really does), but it’s about making something, anything and getting into the groove of things.

- My favourite basics to start with and why they’re the launch pad to everything else you make.

- My favourite non-negotiable fridge fillers.

LIVE CLASS: Sunday 30 June

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

WEEK 3
Flavour Town

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

- We’re diving into the world of Flavour like you haven’t been shown before.

- You’ll be 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.

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

- We'll be exploring bringing the flavour, what I like to call lazy flavour.

LIVE CLASS: Sunday 7 July

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

WEEK 4
Rhythms and rituals

- Over 2 weeks, we’re entering the world of meal prepping.

- 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.

LIVE CLASS: Sunday 14 July

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

WEEK 5
Rhythms and rituals

- 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.

- This course isn’t so much about meal planning, it is a component but cooking is way more than just meal planning.

- Learning to nail the recipe to your tastebuds liking.

- Creating the space to do the things you need to do.

- How to store what you've created, utilising your fridge, freezer and pantry.

LIVE CLASS: Sunday 21 July

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

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.

LIVE CLASS: Sunday 28 July

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

WEEK 7
Dude Food +
Fussy Fuckers

- What to cook for opinionated people.

- 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.

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

LIVE CLASS: Sunday 4 August

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

 

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:  it takes a village to foster a fulfilled life, no matter how old you are.

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.

LIVE CLASS: Sunday 11 August

Heads up - this date is TBC, but I love to host these on a Sunday. Once you sign up, you’ll receive a questionnaire to answer, your preferred live class time will be one of those Q’s. Sunday is my favourite day to meal prep, it sets us up for a big week of living! If a date changes, you’ll be given plenty of notice and remember, the classes will be waiting for you to watch when you’re ready in the private Facebook group. This content won’t be going anywhere, so you can go at your pace when life gets a little full.

 

3 x Recipe Books

 
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Plus these bonuses

13 light hearted, fun, informative, delicious guides will be dropped throughout the course.
I’ll reference these in our live classes, then you’re left to explore so they can become your new go-to favourites.
There’s a lot of info in these bad boys and they’ve been purely created off the questions I get asked all the time.

8 bonus recipe books

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5 bonus cooking guides

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Q: WHO ARE YOU TO TEACH ME?

I am you. Actually, you are me, 10 years ago. Since then I’ve launched a business, taught myself to cook (on the job), fed thousands of people and more. All while sticking to my values of - GOOD FOOD, MADE WITH LOVE, FROM SEASONAL INGREDIENTS, IN A SIMPLE WAY.

In the food world, this can be a difficult and lonely bunch of values to uphold. $10 laksas are $10 for a reason and its not because the laksa place is generous and cares about what they’re feeding you.


Q: I HAVE A FAMILY AND THEY’RE FUSSY

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.


Q: 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, I DON’T WANT TO COOK.

It doesn’t sound like you’re fully invested in your cooking journey? I could be wrong, here are some points to consider.

After careful consideration, Lunch Lady Lou has landed on the Facebook closed private groups option as the best solution for Kitchen Saucery. It will only contain you, me and the other participants in this round of Kitchen Saucery.

You’ll have access to new friends, a community and can search other peoples questions. Our live classes will be held in the private Facebook group, so you can cook along and type your questions as you go.

If you’re not willing to sign up for a Facebook account. This isn’t for you and you won’t get the best out of the course.

If you don’t have the internet - can you tether from your phone?

If you don’t have a computer - can you watch from your phone? There’s no reason you can’t.

If you don’t have a kitchen - maybe this isn’t for you, this is a cooking course and you will need access to a kitchen to watch the lessons, learn and improve your skills.


Q: I HAVE A LOT OF COOKBOOKS ALREADY

Seems to me like you need more than another cookbook. This isn’t a drop and run course, this is 8 weeks of Lunch Lady Lou time. I’m your guide and I’m untying you from the cookbooks and a need for a recipe.

Yes OK, so there’s recipes involved, but 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.

In this course 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.


Q: BUT I’M SINGLE

Not a question, but GREAT! 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. 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.


Q: IS THIS HEALTHY?

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.

Q: YEAH, BUT, I HAVE <ENTER YOUR FAVOURITE EXCUSE YOU LOVE TO USE ALL THE TIME ABOUT WHY YOU’RE NOT COOKING>

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. You’re not special. HOWEVER - if you stopped for 1 second and asked yourself if the story you are spinning is actually real and unavoidably taking over your life for good reason. Then I bid you farewell, maybe this isn’t right for your right now and that’s cool.

If you know that there is actually time in your day - but you are constantly chasing your tail and know you need to start something different, but unsure HOW. If you have the craving, wanting, longing to work out your kitchen BS once and for all, and find your cooking mojo (regardless of how full your life is). Join us.


Q: HOW LONG DOES THIS COURSE GO FOR?

The course will run for 8 weeks. You'll have access to the course content forever. You'll receive bonuses before, during and after the course.

The more questions you ask, the more information you get. I like to teach on the fly and if I feel there’s a topic we need more time on - there’ll be bonus classes.

 

 

Q: 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 world out there that is about to blow your mind.

 

 

Q: I KNOW HOW TO COOK A LITTLE BIT. IS THIS FOR ME?

If you want to change that from a little bit to a lotta-bit. Then yep.

 

 

Q: I’M GOING TO BE AWAY FOR A FEW WEEKS. WILL I MISS TOO MUCH?

There is no behind in this course. The course content will be there waiting for you to return. It's not going anywhere and you'll always have access to it.

Please know, the live interactive classes are run once a week. You can watch these at anytime and I’m available to answer your questions when you do watch the classes.

 

 

Q: I HAVE ALLERGIES / I’M PREGNANT / I’M VEGO / I’M VEGAN

All recipes are customisable to exactly where you're at.

I will give options as much as I can. If I haven’t provided an option for you, please ask.

 

 

Q: CAN YOU CURE ME?

Cure you of thinking you’re a shit cook? Yes, if you’re ready to do the work.

Cure you of a recipe rut? In part yes, I’ll lead you to the cliff but you’re the one who needs to jump.

Cure you of a disease or ailment? No. I’m not a doctor and I don’t give health, nutritional or healing advice. This is your responsibility to seek out the health professional that can provide you with the care you need.  However, cooking is a piece of your unique puzzle that is only going to ease the pressure of your situation.

 

 

Q: WHAT IF I DON’T LIKE THE RECIPES

There are many ways to skin a cat and you need to 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.

 

Q: I DON’T LIKE <INSERT INGREDIENT HERE>

I don't care what you like and what you don't like. You'll be confident to swap that carrot for any ingredient you like and we'll cover how to go about that.

 

MEMBERSHIP OPTIONS

We start 18 June.
Pre-work will begin as soon as you sign up = more cooking time with Lou.

 
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You are ready for a saunter through your kitchen (and mine). You are ready for a recipe overhaul and to expand your mind to the possibility of a stress free cooking experience.

Pay in full - $329

Add to Cart

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)


Pay in full - $329

Add to Cart
 
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You are ready to elevate yourself to Kitchen Wizard status. 110% Nonna, feeder, kitchen creator. You’ll have extra 1:1 classes with Lou, to focus on what you need. Plus there’ll be VIP surprise extra’s…

Pay in full - $579

Add to Cart

Payment plan - $698

Add to Cart

2 payments x $349


VIP KITCHEN WIZARD UPGRADE:
- 2 x 1 hour, 1:1 classes with Lou tailored to your needs.
- A beautiful recipe book, sent to your Aussie mailing address.
- My favourite pantry ingredients, sent to your Aussie mailing address.
- Bonus classes and Q+A's scheduled just for you
and your other Kitchen Wizard crew.

Your private classes will be run via Skype.

  • 8 x foundation modules delivered over 8 delicious weeks

  • 8 x weekly live interactive cooking classes

  • 3 supportive recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons

  • Access to masterclass videos

  • Unlimited access to Lou via text, email, private Facebook group between our weekly live classes

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get)

  • Lifetime access to course content

  • BONUS: 5 x cooking guides (valued at $150)

  • BONUS: 7 x recipe books (valued at $200)

Pay in full - $579

Payment plan - $698

Add to Cart
Add to Cart

2 x payments $349

** 1:1 classes will be held from week 5 onwards.
You will receive a link to book these in at a time that suits you.

 
 
 

i can’t wait

to cook

with you

xx

lou

 
 
 
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