Kitchen Saucery

Taking you from kitchen overwhelm to effortless epic home cook. For women who are ready to take control of the kitchen and cook some bloody good food. Even with kids, big careers and calendars.

So you think you’re a terrible cook

That you were doomed from birth to forever suck a cooking. A life of bland meals, boredom, recipe ruts, always forgetting basil in the weekly shop, buying 4 ingredients and it costing $800, cooking overwhelm, always feeling rushed and your washing never fully drying?

No no no no. The Universe wouldn’t do this.

There is a way to have a life, a job, healthy yummy snacks, easy breezy dinners and unleash your inner cooking creativity to cook good food (maybe even freestyle without a recipe). 

But first…

how the f*ck did we get here?

IT’S NOT YOUR FAULT YOU SUCK AT COOKING!


With the introduction of women in the workforce, we burnt our bra’s and aprons. 
Our homes, health and kitchen wisdom was forgotten. I’m not saying women should be at home in the kitchen, but every home needs a housewife. Whether it’s the male or female or a joint effort.

We forgot our knowledge. The ways of our family lineage in the kitchen. I bet your grandma or great grandma made the best chicken soup. Ever.  And I bet it wasn’t difficult. She chucked it in the crockpot on low with a bunch of veg and went off to do what had to be done that day.  I betcha she had tricks to make it taste so so so good. Giblets. A dash of Worcestershire sauce. Tomato paste. Fresh bread and lotsa butter. Parsley from the garden. A tablespoon of flour to thicken it up slightly.

 

If she were here she’d laugh that this idea of chicken soup bought a whole generation to their knees, rendering them useless and paralysed by overwhelm because the recipe wasn’t clear enough or they forgot the parsley.

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We’ve been sold a bunch of lies that begin with ‘you having no time‘ and ends in a hot mess of salty packaged ‘food’ that’s making you and your family sick. The lost art of simple home-cooking has been twisted and manipulated. And we’re the ones losing out. We’ve lost our basic instincts.

The cold hard truth

  • There are kids out there that have only ever eaten food for a packet.  

  • 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.

and the wildest part?

Fully grown adults are walking around thinking that feeding themselves (and their kids) is optional

 

… as if there’s no difference if you order takeaway or make a meal at home.

You feeling me? You may say things like:

▷ Cooking is hard.

▷ I don’t have time to cook.

▷ I’m not good at cooking unless I follow a recipe.

▷ Everybody needs ‘balance’, a little hot chips isn’t going to hurt.

▷ My mum wasn’t a good cook. No-one in my family was.

▷ Everyone makes amazing meals, except for me.

▷ That eating ‘healthy’ is boring and tasteless.

▷ It’s cheaper to eat takeaway than cook at home.

▷ I’m going to learn to cook when I’m on maternity leave.

These beliefs have resulted in:

TV dinners, 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.

let’s bust some myths

Belief #1: 
I don’t have time to cook

After years of feeding Sydney healthy lunches day in and day out, there’s one thing I know all humans are guilty of:

We rarely make time for the things that make the difference.

10 minutes of scrolling on Instagram feels like nothing.
10 minutes of meal prep could get you a dozen boiled eggs ready for quick breakky’s or snacks.

Everyone is busy. You aren’t special and there are plenty of ways to make healthy meals in little time. You can meal prep, buy some useful ingredients, upgrade an appliance that chops for you or slow cooks, gather a list of 15 min dins that you love, upgrade your cooking skills so you can chop faster or cook smarter.

… And if you think you don’t have time to cook, it’s likely you started off believing this first 👇

Belief #2: 
cooking is hard / i’m not a good cook

Of course you’re not with that attitude. What’s that quote? Whether you think you can or you can’t, you’re right. Or as I like to say:

I’m a badass in the kitchen and I can’t F*** this up.

Your mind matters in the kitchen. Just like you’d hype yourself up for an exam or arm wrestle or dance battle after too many drinks thinking you can beat someone doing the robot. What you tell yourself matters.

Enter the kitchen thinking you’re going to stuff it up. Guess what happens. 

You’ll taste test the food and shut down all possibility that could simply transform your meal. Like a lug of olive oil, a squeeze of lemon, salt, pepper, herbs. All 2 second jobs with big results. 

Most recipes don’t help. They lack direction, instruction and nuance. But it’s not always their job to give you this.

You’re also likely trying to do a level 5 recipe. When you haven’t even nailed or acknowledged levels 1 – 4. And you won’t do yourself any favours if you don’t taste test your food, use crappy oils, or buy produce that’s old *most supermarket food*.

Belief #3: 
everyone makes amazing meals except for me

This is a tough one because on one hand, we’re all getting it done. ESPECIALLY if you’re a Mama.  But on the other hand, cooking can be a lovely ritual where you spend some time being creative. Both of these dance together.

You may feel like everyone else’s meals are 1000% gourmet. Except yours. 

You may look at my Instagram and it’s never occurred to you that YOU COULD MAKE THEM. Cos, you could. 

Changing this belief is about getting over it. 

Who cares if your spag bol is sloppy and you can’t take a good photo of it.

Who cares if your eggs stuck. tothe pan slightly. Who cares if you cover everything in cheese so it tastes good and your 3 year old will eat it. 

This is being thrifty. You’ve found shortcuts to make it work for you and this is my wish for every home cook.

imagine…

 

and all you have to do is show up, cook and eat food.

Winner after winner healthy simple home cooked meals that everyone loves. You’re no longer neglecting your dinner wishes to suit other people. Everyone eats the same meal.

A meal prep routine that works for you and only takes an hour but saves you triple. Weekdays are easier because you’ve got the snacks and meals sorted. The nightime rush isn’t the same stressful event as it used to be and you actually look forward to getting in the kitchen after a big day.

Cooking is relaxing to you now. You pop on some tunes and get excited by what’s in the fridge.

You mix recipes with some freestyling. You have a foundation of basic recipes, runs on the board and confidence to give anything a crack.

You have a collection of recipes to pull from depending on your needs: slow cooker, one pot, 15 min dins, meat and 3 veg. 

You aren’t affraid of the random leftovers in your fridge and know how to use them. Your grocery bill is lower. You have less food waste, the mental load feels less and you have more energy.

Get your time back. Feel calm and creative in the kitchen. Level up your kitchen skills. Build confidence in yourself and find your Kitchen Mojo. Build a solid foundation so you can cook great meals and nail the flavour combo’s with confidence. Kitchen Saucery teaches you how to think in the kitchen so you don’t need to rely on a recipe every step of the way (if you don’t want to).

Introducing

Kitchen Saucery

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If your Grandma/great grandma spent 8 weeks teaching you the ways of a simple kitchen. so you can nourish yourself and your family – even while being busy. it’s the unexplainable magic of simple home cooking.

 

This is a course for everyday home cooking for the person who secretly wished they knew how to cook. Add some knowledge about eating with the seasons. Budget friendly grocery shopping advice. Recipes recipes and recipes from sun-up to desserts. Helping you build a foundation of knowledge that you can take, make your own and nourish your friends and family. With a cheeky kick in the butt anytime you dared to whinge that it’s hard to cook. That just about sums it up, but let’s dive into it.

PS: If your Great Gan were here: she’d throw you an apron, usher you toward the chopping board and plonk a whole chicken down for you to get the fuck over and cook something.

While everyone’s off endlessly searching for recipes and feeling like they’re in a recipe rut hamster wheel, with a 50% dinner success rate. You’re cooking, eating, loving and repeating.

what’s inside

Kitchen Saucery

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step 1

Time

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First we find time. Or we make it. 

You’ll learn how to do this and just how much time you have in your day or week that you’re wasting and could be put to better use.

✓ We’ll cover stocking your pantry and fridge with ingredients that make cooking fast. 

✓ You’ll learn what gaps you have in your cooking skills and how you can focus on these first for epic quick results.

✓ You’ll build a hit list of groceries, places to shop and times to shop.

 

step 2

Make Something

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To get better at cooking, you have to cook. You can’t think about it, plan it, wish for it, scroll it. You have to do it.

During this week, you’ll get into the groove of cooking. It might feel weird. It’ll feel like you need to be doing MORE but it’s actually about less.

We’ll cook simple recipes and you’ll get into the groove of being present in the kitchen. This week is mainly about not freaking out when things stuff up. 

 

step 3

Flavour Town

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So you’ve found the time, you’ve made something. Maybe you liked it, maybe it needed work. Now we’re discovering how to change it.

How to amplify the flavour, how to dull it down, what to do when it stuffs up. Too salty?  Too runny? Too dry?

We’ll talk essential spices, spice blends, condiments for the fridge and pantry. 

And why flavour blends, while an awesome guide, are a bunch of bullshit when YOU have tastebuds.

This week is a touchy subject and it’s key to everything. Nail this and you’ll nail everything else. 

 

step 4

Meal Prep it

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You’ve made your recipe a few times over. You’ve put your spin on it and you add an extra bit of this or that… now it’s time to meal prep it.

Over 2 weeks we’re talking about Meal Prepping. This week is a structured meal prep. We’ll have a set 5 days of meals planned for the week. For this specific week, we’ll focus on dinners and 1 snack. To ensure this step lands with you, it’s best not to overwhelm or overcomplicate. However, if you want to cook more, you can.

While this week is the traditional sense of meal planning. It will flow from one day to the next, with a huge cook up on the Sunday. 

This meal planning system saves me minimum 1 hour per week in the kitchen. And if you’re looking to save money on your grocery bill, I do believe this is the way. 

 

step 5

Meal Prep it – part 2

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You’ve tried a week of structured meal prepping and have a solid plan to implement. Now let’s try a looser, freestylin’ approach. 

If I’m honest, I used to ONLY prep like this and hate the structured approach. I now use both and see benefits for both. It allows you to be nimble and adapt to your week. I want you leaving this course like a sturdy mountain goat, able to manage all terrain especially when life gets rocky and steep

This week you’ll make a bunch of ‘ingredients’ and together we’ll fill in the blanks throughout the week. 

This week is genius for coming up with new meal ideas and we’ll brainstorm off each other. You’ll have AHA moments and realise flavour combo’s you NEVER would have thought could go together – as if pairing them was breaking the law. Freedom awaits my mountain goat.

 

step 6 (bonus #1)

Salads

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You’ve found some new recipes and reinvented some old ones. You’re nailing dinner, it’s time to move onto lunch and specifically salads.

A salad isn’t just cold stuff in a bowl. It’s endless and when you get your head around the building blocks of a salad and all the toppings that can go with this. It’s going to take your dinner game to ALL STAR STATUS. 

So while you thought dinners were going well, we’re throwing is this curve ball and it’s about this week that things make sense. You shop differently at the supermarket. You’re finding cool new toppings at the fancy spice store you always ignored. 

Cooking feels easier and you’ll likely laugh at how you over complicated you made everything. 

 

step 7 (bonus #2)

Dude Food and Fussy F*ckers 

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You’ve pretty much figure out the meaning of life. Now it’s time to put those food critics you live with in their place.

It’s likely by now, if you’re cooking meals for dudes and kids, they’re pretttty happy with what you’re serving up. But if there’s still niggling factors we’ll cover them here with some classic fakeaway options, a pizza class and how I make any meal for my husband edible with 1 simple ingredient.

NOTE: I’m not saying you need this module to have a houseful of happy eaters. This is a nice bridging module and way to keep your vibe in the kitchen and serve others too. Because I don’t believe families should only cook kids meals. Or be bound to one particular family members pickyness. 

 

step 8 (bonus #3)

The Village

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I’ve shared my cooking wisdom with you. It’s time for you to share. This bonus is: Tradition. Family. Community. Habits.

Most big occasions and celebrations, in some way or another, they revolve around food. We’re closing the loop by making some new traditions. Pizza night, popcorn arvo’s, monthly family BBQ’s or invite the neighbours over.

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.

 

✓ 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

Mama to BJ, Kitchen Coach (and wannabe Nonna), lover of crispy bacon and 27 degree days where I can leave the house without a jacket. I help women like you to ease the cooking burden and reclaim their Kitchen Mojo and have fun cooking.

So you can have the confidence and knowledge to feed your family healthy nourishing meals and never ever ever ever feel disempowered in the kitchen again. Ever.

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

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

 

Learn about Lou's favourite products for her home and kitchen

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

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

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?

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.

Join Kitchen Saucery

LITE

3 months access to Kitchen Saucery

All course content (weeks 1 – 8) as listed below plus…

DONE-FOR-YOU RECIPE BUNDLE

2 recipes sent to your inbox weekly. Ready for you to shop, chop and cook.

badass

Lifetime access to Kitchen Saucery and all future updates

 

Everything in LITE, plus: 

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

MADE WITH LOVE EBOOK and handmade gift guide – ($200 Value)

 

GOLD CLASS

Private classes with Lou

Everything in BADASS, plus:

 

 

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)

2 x PRIVATE CLASSES WITH LOU these classes will help you get the most out of your investment.

3 months support, that’s me, in your pocket, to support you in this monumental change.

 

 

 

 

 

 

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.

Is this diet specific?

This course is for all diets. However, we cook with meat. 

If you’re offended by meat, this may not be the course for you. The content can be applied universally.

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.

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 8 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.

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

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.